Cooking Stack Exchange
Cooking Stack Exchange

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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Choosing a chinese cleaver/chukabocho fit for a cooking enthusiast

I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this video that demonstrates the knife as a single all-purpose alternative to the typical knife set. This is a…
Robin Rodricks
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Why is soba not entirely buckwheat flour?

I thought that soba was completely made of buckwheat flour, but I learned that it's actually around 80% buckwheat and 20% wheat flour. Is there a reason for this mixture ? Is it for flavour or ease of preparation or cost ?
blackbird
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Is it okay to store sandwich (tonkatsu sandwich) in a container?

i'm thinking of making sandwiches at home and bringing them to the office. Is that okay? I mean, does tonkatsu sandwich have to be hot or warm before it should be eaten? I'm thinking of selling this at our office.
binsnoel
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Mushy sushi surimi texture?

I've noticed a difference between most places when I go out for sushi compared to when I make it myself. The crab sticks / surimi in maki rolls when I go out seem to have a much more mushy texture - however, I haven't found much information on what…
RasmusKL
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Can one tell the different sources of dashi by taste?

Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where their udon broth is made of white button mushroom.) I understand that the main taste of…
rwong
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How to prepare shirataki noodles to more closely resemble classic pasta?

I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work that I'm not aware of? I'd like to figure out how to prep and use shirataki noodles so…
Dear Home Cook
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What are the ingredients used in this issen yoshoku video?

Hello everyone :) I'm looking for help to identify the ingredients that go into the preparation in this video: https://www.youtube.com/watch?v=WWRZUa2wAZE This appears to be a type of okonomiyaki, however the recipe seems rather different from the…
John Donne
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Milk bread problem

Is there a way to reduce a certain amount of milk to replace it with water while still maintaining the richness in milk bread? Milk is getting majorly expensive and I saw online someone using at least 6.5-8% of milk and the rest of liquids as…
Ben
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Substitute Hon Dashi for Bonito

I understand that the ingredients are not even nearly the same If making a bonito dashi, grams-for-grams, how much Hon Dashi granules to substitute for bonito flakes? This could partly be worked out from dashi packet or powder package recipes, but…
pleasePassTheCheese
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What's a fast way to make Furikake from Katsobushi used in making dashi

Making dashi uses about 10g of dried Katsobushi that ends up soaked. Then soaked Katsobushi is then removed and tastes well. How can the soaked Katsobushi be reused? The tricky part is that Katsobushi is preserved dried, after the dashi process it…
Spyros K
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Sushi rolls keep getting thin

I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to split the seaweed in half and put the amount of rice similar to a lemon sized ball. If I…
Lucas Fiorini
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What's the minimal set of cookware for Chinese, Japanese foods on an electric induction cook-top?

My grandparents fears food sticking to pans the most. They love, but never attended cooking school for, Chinese and Japanese cuisines. For their current pan probably can't be seasoned or repaired, they went to the store to seek advice, but the…
user24882
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Cooking rice on a fire pit vs gas burner

It is widely believed in East Asia that cooking rice on a fire pit, with firewood as fuel, allows one to make the most tasty rice. Both Cantonese pot rice and Japanese kamameshi, for example, call for cooking in firewood-lit fire for best taste. Is…
xuq01
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How to use rehydrated Kombu after making Dashi?

To prepare a Miso Soup the first step is the preparation of the Dashi. The Dashi will most certainly contain Kombu. Can the rehydrated Kombu be used in the Miso? What kind of preparation does the rehydrated Kombu need, before consuming? Is the Kombu…
Spyros K
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Ways to Make Matcha Powder Less Bitter in Baking?

I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone knew a good way to kind of keeping the unique matcha…
Jordan Vanort
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