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Questions tagged [japanese-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from Japan - such as sushi, sashimi or mochi. Questions about common Japanese ingredients, but which aren't about a specific Japanese dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from Japan - such as sushi, sashimi or mochi. Questions about ingredients that can be used in this cuisine, but are not specifically tied to a Japanese dish or preparation, should not use this tag.

144 questions
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Barley Miso substitute?

I have a recipe that calls for barley miso. I don't find barley miso in the store but they do have about five other types. Can I substitute another one? which one? thanks
abe
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Konbu discoloration still edible?

Some of the Konbu that I recently bought has a whitish discoloration as opposed to a black/green color. I am wondering if it can still be eaten/used in cooking. Konbu Thanks!
O.O
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Why my fresh udon take so long to cook?

I made fresh udon recently with 2:1 of flour and water ratio. rest it for 30 minutes before knead it with foot (folding and flatenvit by foot about 4-5 times), then rest it again for 2 hour before cutting. I cut the udon not to big, it’s just the…
Airisen
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What is the correct way to use fermented (and unfermented) soybean paste?

One easy way to make boiled or stir-fried vegetables more exciting is to drizzle soy sauce and sesame oil. To diversify the flavor, and while still taking inspiration from Korean and Japanese kitchens, I have attempted to dissolve/dilute a bit…
Sam
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Why is vinegar not applied to rice used for onigiri like rice for sushi?

So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it stick to my understanding. Yet onigiri doesn't? https://en.wikipedia.org/wiki/Onigiri At…
user1821961
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What are the slimy bubbles in soaked kombu?

I have made dashi a couple of times now, starting soaking kombu in water. And always I found these little bubbles on the leaves, containing white slime: I have never worried about them much and simply cut them away when eating the kombu later,…
phipsgabler
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If the supermarket farmed salmon says "Not for raw consumption" on the label, can I still use it to make sushi?

I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be There is no real "sushi grade". It is a myth. Follow certain guidelines Stick to tuna and farmed salmon Freeze for 7 days…
Eddie Kal
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Is risotto or paella rice a better substitute for my Japanese dish?

My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight! I have Paella rice and Risotto rice (Arborio) - both by Sainsbury's and I know that they should both be ok substitutes as…
Gamora
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I'm Making Shio Koji - I Have Questions About The Process

So I'm fascinated by what I have read about the myriad culinary possibilities at my fingertips using shio koji. Bought some good rice koji (IseSo Miyako Koji) and have started two similar mixtures of approximately 5:4:1 (water:koji:salt) - for both…
Stephen Eure
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Does natto really need to be fermented at body temperature?

I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous experiments with just the oven light on haven't reached that temperature. I keep my sourdough…
z0r
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What are traditional sushi rolls originating from Japan?

I'm curious if there are an established traditional sushi rolls from Japan. I came across an article that says there are 86 different types of sushi rolls: https://www.bleepingworld.com/different-types-of-sushi-rolls/ I assume "Texas Roll" and…
Strawberry Farmer
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Is filtering Japanese matcha green tea drink recommended?

When pouring Japanese matcha green tea drink into cups, is filtering with a filter cone or something equivalent recommended? Why?
qazwsx
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What are yellow sushi radishes called?

I'm considering growing some sushi radishes, but what are they called, because I'm considering growing some this summer after ordering them from a seed catalog.
a coder
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Is there a significant difference in flavour between real Mirin and Mirin-like products?

I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) the ersatz, or shin mirin / mirin fu, with less than 1 % vol. alcohol. I'd like to know if it…
Dictionarics Anonymous
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On heating smoked salmon

I'm trying to make onigiri (Japanese rice balls) that are typically stuffed with fish and eaten warm. I'd like to "cheat" and use smoked salmon or canned tuna instead of cooking a whole fish to save time and money. Is heating uncooked cold fish like…
blackbird
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