5 Tips on How to Cook Japanese Rice Even Tastier
5 Tips on How to Cook Japanese Rice Even Tastier Japanese Food Last ModifiedNovember 27, 2024 how to, rice How do you usually cook Japanese rice? Even the quality of rice cooker is getting improved, there are some process you should be careful when you cook Japanese rice. Find the best way to cook Japanese rice and elevate your Japanese cuisine today! How to Cook Japanese Rice with Rice Cooker Tip1. Rinse the rice properly How to rinse the rice is very important step. Rice need to be rinsed before it is cooked to remove bran and debris on the surface of rice. About the water Rice absorbs water when you are rinsing the rice and when you let the rice soak before cooking. That’s why it is really important to use clean and good water when you rinse the rice. It is recommended to use soft mineral water. However, don’t let the rice absorb water so long time at first. If you leave it long time, the rice would absorb the smelling of bran as well so that you should rinse the rice and then drain the water as soon as possible. How to rinse the rice With the water almost completely drained, begin to rinse the rice. When I say “rinse rice,” I mean that you rinse rice by “stirring the rice in the bowl” about 20 times with a hand as if you were holding a ball. Do not use too much force, but stir the rice in the same direction. Do not rinse so hard or turn so fast that the rice breaks. After you rinsed the rice gently, put water in the bowl and drain the cloudy white liquid. Before draining the liquid, mix it gently from the bottom of the bowl once (as the thicker rinsing liquid tends to remain at the bottom). Repeat this process a couple of times. After that, the water should be so clear that the rice can be seen through it and then rice rinsing process is finished. Tip2. Put the rice and good water in a rice cooker As it was mentioned in the previous step, using good water (soft mineral water) elevate the rice taste. But you don’t need to prepare mineral water every time. Instead of mineral water, it is okay to use boiled water. Just keep in mind that the water must be boiled without a lid. Tip3. Let the rice soak before cooking It is very important to soak the rice in water before cooking. Soaking the rice allows the rice to contain a plenty of water. Rice that has been soaked in water will cook more quickly and fluffily. Soak the rice for at least 30 minutes (1 hour in winter). Also, since rice contains a limited amount of water, soaking the rice for too long will cause the starch layer to leach out and cause the rice to become too sticky. The maximum soaking time is 90 minutes. Since cooler temperatures are preferable during soaking, it is even better to keep the rice in the refrigerator during the summer months. Tip4. Steam the rice after cooking Cooked rice must be steamed thoroughly after cooked. The taste of rice changes greatly depending on how long it is steamed. After turning off the heat, leave the rice steaming for 10 to 15 minutes with the lid. Be careful not to steam too long, or the rice will become mushy. Comparing steamed rice and without steaming, steamed rice looks fluffy and tasty. This is because during the steaming, the rice is allowed to absorb enough steam so that no excess moisture remains in the pot. For this reason, it is desirable to keep the inside of the pot at the same high temperature as when the heat is turned off. Tip5. Loosen the rice After steaming is complete, stir to loosen the rice from the bottom of the rice cooker.By mixing, the bottom of the rice cooker and the rice inside are exposed to air, which removes excess moisture. The flavor is also more uniform, and the rice can be kept warm without losing its flavor. Elevate Your Menu Today! We are Japanese food and sake distributor in Vancouver! Don’t forget to check our product page and feel free to contact us if you have any question!
What is Dashi? A Perfect Guide to Japanese Soup Stock
What is Dashi? A Perfect Guide to Japanese Soup Stock Japanese Food Last ModifiedJanuary 22, 2025 broth, soup stock Have you used Dashi for your meal before? It is essential soup stock when you make Japanese meal. You can find what Japanese soup stock is and what types of Dashi there are, how to make and use them. Discover the greatness and importance of Japanese soup stock! What is “Dashi”? Dashi is a traditional Japanese soup stock and a cornerstone of Japanese cuisine, celebrated for its rich umami flavor. Unlike Western stocks that require hours of simmering, dashi is quick and simple to prepare, typically using just a few ingredients: kombu (dried kelp), katsuobushi (dried bonito flakes), niboshi (dried sardines), or shiitake mushrooms. This versatility makes dashi adaptable to various dietary preferences, including vegan options. Its importance lies in its ability to enhance the natural flavors of ingredients, acting as the foundation for iconic dishes such as miso soup, ramen, and simmered vegetables. The umami notes in dashi provide a depth of flavor that balances and elevates dishes, offering a signature taste synonymous with Japanese culinary tradition. Dashi embodies the Japanese philosophy of highlighting the inherent qualities of food, making it a must-have element in both home kitchens and professional Japanese restaurants. Types of Dashi Katsuo Dashi (Dried Bonito) The most major soup stock which is made from dried bonito. It is usually used for most of Japanese cuisine. It has a smoky, umami-rich flavor with a deep, savory taste. There are many granule-type products and people can use it easily. How to make Prepare 1L boiled water. Turn off the heat and put dried bonito flakes 30g in the pot. Leave it for a couple of minutes. Strain the soup through a lined with kitchen paper or cloth and let stand for 1 minute. Uses Miso soup, Ramen soup, Udon soup, Japanese omlet etc. Kombu Dashi (Kelp Broth) Kelp soup stock contains a large amount of “Umami” and has such individuality that the taste of the dashi can vary depending on its place of origin. It’s clear, light, and mildly savory with a natural sweetness from the kombu. How to make Put 1L water and 10-20g kombu in a pot together. Leave it for 30-60 minutes. Heat over medium heat, and turn off the heat just before the water boils and remove the kombu. Uses Oden(Japanese fish soup stew), Hot pot etc. Niboshi Dashi (Dried Sardine Broth) Made from niboshi (dried baby sardines), this dashi has a stronger, fishier flavor than katsuo dashi. It’s rich in umami and has a more intense oceanic taste. How to make Remove the black wadding from the belly and head. Put 1L water and 20g dried sardines in a pot. Leave it for 30 minutes. Heat over medium heat, and when it comes to a boil, lower the heat and remove the scum. Leave it for 5-10 minutes. Uses Miso soup, Ramen soup, Soba and Udon broth etc. Shiitake Dashi (Mushroom Broth) This vegan dashi is made from dried shiitake mushrooms and has a rich Umami, earthy flavor. It’s a good alternative for those who prefer plant-based options. Also, it can be made so easily. How to make Wash the dried mushroom. Put the mushrooms and cold water in an airtight container and place in refrigerator. Let stand overnight. Scrub with kitchen paper or a colander lined with a cloth. Uses Osuimono(Japanese style soup), Japanese style seasoned rice etc. Agodashi (Dried Flying Fish Broth) “Ago” means flying fish. It has an intense flavor. How to make Remove the wadding from the belly and head and slice the body lengthwise. Put 1L water and dried flying fish 30g in a pot and leave for around 3 hours in a refrigerator. Heat over medium heat, and when it comes to a boil, remove the scum and lower the heat. Scrub with kitchen paper or a colander lined with a cloth. Uses Hot pot, Ramen soup etc. Elevate Your Menu Today! I introduced some types of Japanese soup stock. How was it? By making and using it carefully, the quality of Japanese meal is going to be so good. We are food and sake distributor in Vancouver, we provide many types of Japanese products, don’t forget to check our product page! Feel free to contact us if you have any question!
Top 10 Fish Every Japanese Restaurant Should Have on the Menu
Top 10 Fish Every Japanese Restaurant Should Have on the Menu Japanese Food Last ModifiedJanuary 22, 2025 Japanese fish How many types of Japanese fish do you know? The popularity of Japanese cuisine is increasing worldwide. You will discover the Japanese fish which most of Japanese restaurant have on their menu. By knowing the characteristics of each fish, you can enjoy Japanese cuisine more! Top 10 Popular Japanese Fish Maguro (Tuna) The most-known fish around the world. The body size is bigger than many of others. This fish have to keep swimming to survive because they breathes by keeping water on the gills. Parts of Tuna and name Most parts of the body is edible and each parts have their own name. Red meat : The middle part of tuna. The texture is soft and you can feel more tuna flavor. Chutoro : It has a strong umami flavor of tuna and contains more fat than red meat. Ootoro : It contains more fat and more strong flavor than Chutoro. Can get only few amount from 1 tuna body so it is rare and expensive. Brain, Cheek meat : It contains as much fat as Ootoro. Tail : It needs to be grilled and used for tail-steak basically. Types of tuna Blue fin, Yellow tail etc. Salmon It can be used for sushi and grilled both. Ikura(salmon roe) is so popular food for Japanese cuisine as well. The best season of Ikura is around September – November. Also, ikura contains some good vitamin for skin. Types of salmon Atlantic salmon : Light pink flesh, often lighter than wild Pacific salmon. The taste is mild and slightly buttery. Sockeye salmon : Deep red-orange flesh, even after cooking. The taste is rich, robust, and distinctive. Chum salmon : Light pinkish-orange flesh, paler than sockeye. The taste is milder and less rich compared to sockeye or Atlantic salmon. Hamachi(Yellowtail) Hamachi refers to yellowtail, a species of fish highly prized in Japanese cuisine. Specifically, it is the Japanese amberjack (Seriola quinqueradiata). Hamachi is often farmed and is a popular ingredient in sushi and sashimi. It is known for its rich, buttery texture and slightly sweet flavor. Rich and slightly fatty, with a clean and mild taste. Best way to eat Sashimi, Sushi, Carpaccio Tai(Snapper) Often refers to the red sea bream (Pagrus major), considered a symbol of good fortune in Japan. There is a traditional sweet which is called “Taiyaki”. The shape came from Tai and its also the symbol of good fortune. Mild, sweet flavor with firm, delicate flesh. Best way to eat Sashimi: Highlighting its delicate texture. Grilled (Salted): A classic preparation for its natural sweetness. Tai Meshi: Cooked with rice, soy sauce, and dashi for a flavorful one-pot dish. Saba(Mackrel) Strong, rich flavor with high oil content. Excellent source of omega-3 fatty acids. Best way to eat Shime Saba: Lightly pickled with vinegar and salt for sushi or sashimi. Grilled: Especially delicious when cooked with salt or miso. Miso Simmered (Saba no Miso-ni): Braised in a miso-based sauce for a sweet-savory dish. Unagi(Eel) Rich, fatty meat with a delicate flavor. Often considered a summer delicacy in Japan for its energizing properties. One of Japanese seasoning “Sansho Pepper” matches Kabayaki very well. Related post Japanese Food How to Use Japanese Seasoning Best way to eat Kabayaki: Grilled with a sweet soy-based sauce, often served over rice. Hitsumabushi: A Nagoya specialty where grilled unagi is served in a rice bowl with multiple ways to enjoy it (e.g., with dashi). Shirayaki: Simply grilled without sauce, highlighting its natural flavor. Katsuo(Bonito) Robust, meaty flavor. Used both fresh and dried (as katsuobushi) for dashi stock. Best way to eat Katsuo Tataki: Lightly seared and served with ponzu, scallions, and grated ginger. Sashimi: Popular during seasonal migrations when it’s especially fresh. Dashi Stock: Made from dried bonito flakes, a cornerstone of Japanese cooking. Aji(Horse mackrel) Mild, slightly sweet flavor with firm texture. Popular in both fresh and dried preparations. Best way to eat Aji Tataki: Finely chopped raw fish mixed with ginger, scallions, and soy sauce. Sashimi or Sushi: Especially delicious when freshly caught. Grilled or Dried (Himono): Salted and dried for a concentrated umami flavor. Iwashi(Sardines) Small, oily fish with a bold flavor. High in healthy fats and omega-3s. Best way to eat Grilled: Simply seasoned with salt or soy sauce. Fried: Breaded and deep-fried as part of izakaya-style dishes. Simmered: Cooked with soy sauce and ginger to balance its rich flavor. Ika(Squid) Types of squid Mongo Ika: Known for its soft texture and naturally sweet flavor.High in protein and low in fat. Yari-Ika (Spear Squid): Thin and tender. Surume-Ika (Japanese Flying Squid): Commonly dried and used as snacks. Aori-Ika (Bigfin Reef Squid): Considered premium for sashimi due to its sweetness. Best way to eat Sashimi: Thinly sliced for a chewy and sweet texture. Grilled: Often brushed with soy sauce or teriyaki glaze. Tempura: Lightly battered and fried for a crisp texture. Stuffed (Yaki-Ika): Filled with rice or other ingredients and grilled. Called “Ikameshi” in Japanese. Elevate your sushi menu! We are the Japanese food and sake distributor in Vancouver. We have so many kinds of high quality Japanese fish. Go to our product page and discover our products! We have not only fish but also various Japanese food, sauce and seasoning. Let’s get in touch and elevate your Japanese cuisine! Japanese Cuisine Osechi Guide: Exploring Its Cultural Meaning and Varieties Japanese Cuisine The Must-try Guide to Popular Types of Japanese Ramen Japanese Cuisine Exploring Year-Crossing Soba: A Japanese End-of-Year Tradition with Recipe Japanese Food 5 Tips on How to Cook Japanese Rice Even Tastier Japanese Food What is Dashi? A Perfect Guide to Japanese Soup Stock broth (1) end of year (1) how to (1) Japanese fish (1) new year (1) osechi (1) ramen (1) rice (2) sauce (1) seasoning (1) soup stock (1) year-crossing soba (1)
Exploring the 3 Types of Japanese Rice
Exploring the 3 Types of Japanese Rice Japanese Food Last ModifiedNovember 27, 2024 rice Did you know that Japanese rice comes in various types, each suited for a specific purpose? This isn’t about the brand, but rather the unique qualities tailored to different uses. Whether you’re perfecting sushi, brewing sake, or making chewy, delicious mochi, understanding the distinct characteristics of each rice variety is key. In this guide, we’ll explore the different types of Japanese rice and their ideal uses. The Characteristics of Japanese Rice Japonica Rice Japonica rice is characterized by its rounded, oval shape. It is resilient and becomes sticky when boiled. It can also be cooked soft or hard, and has very good balance of consistency, sweetness, and flavor. Global demand is about 20%. Key Types of Japanese Rice For Eating The rice varieties we commonly eat, such as Koshihikari, Akita Komachi, and Hitomebore, are referred to as “Uruchimai” (non-glutinous rice). In kanji, it is written as “粳米” (uruchimai). “Uruchimai” contains approximately 20% amylose and 80% amylopectin. The lower the amylose content, the stickier the rice, making it closer to glutinous rice. The color is semi-transparent. Don’t miss the blog post below! Japanese Food 5 Tips on How to Cook Japanese Rice Even Tastier For Mochi Making Glutinous rice, as the name suggests, is used to make mochi, and it is written in kanji as “糯米” (mochimai). Glutinous rice contains no amylose, and almost 100% of it is made up of amylopectin. The color is opaque and white. For Sake Brewing Sake rice is officially referred to as “brewing rice” or “sake brewing rice”. and as the name suggests, it is rice suited for sake brewing. Although it belongs to the same category as the “Uruchimai” (non-glutinous rice) that we commonly eat, it has significantly different characteristics. Sake rice has a white, cloudy area in the center of the grain called the “Shinpaku” (heart white), and the higher the occurrence of this Shinpaku, the better the sake rice is considered to be. Rice with Shinpaku tends to crack during water absorption, and these cracks allow koji mold to enter, which is essential for sake brewing. The reason rice is polished is that the outer layers of the grain contain proteins and fats, which can contribute to off-flavors and interfere with the distinctive aroma of sake. Therefore, sake rice needs to be polished more than regular uruchimai. It is also said that the polishing ratio affects the color, with a lower polishing ratio resulting in a cleaner, more refined appearance. Check Out Our Rice Product! Have you discovered about the difference of Japanese rice? It is interesting that there is not only the rice which is for eating but also there is the rice which is for Sake brewing. By being aware of those differences, you will feel the taste of rice better. Also, we are providing some rice products. Here is the product page, don’t forget to find it and get our quality Japonica rice!
How to Use Japanese Seasoning
How to Use Japanese Seasoning Japanese Food Last ModifiedNovember 27, 2024 seasoning Nowadays, the popularity of Japanese cuisine is growing worldwide. Soy sauce, Miso, Dashi soup are very popular and known well as Japanese seasoning around the world. But there are some more Japanese seasoning which is not popular even though they are necessary for Japanese cuisine. You will find those seasoning and how to use them in this article. Types of Japanese seasoning Ajinomoto Ajinomoto is the purest form of umami substance, which provide the fifth taste, altogether different from sweet, salty, sour and bitter. AJI-NO-MOTO® is widely used to intensify and enhance flavors in sauces, broths, soups and many other foods. Example of use : Any food when you want to add Umami Representative Brands : Ajinomoto Mirin Sweet cooking rice wine with a mild alcoholic content. It is usually used to tenderize meat and reduce odors and help foods contain more Umami. Example of use : Nikujaga(Japanese meat and potato stew), Chicken-Teriyaki Representative Brands : Mizkan Shichimi Togarashi It is Japanese spice which is made of 7 types of spice. The most common ingredients are red chili pepper, orange peel, black sesame, white sesame, ginger, hemp seed, and nori. Example of use : Any food when you want to add spicy flavor, Mix with mayonnaise for dipping sauce Representative Brands : Chiyoda, S&B Rayu (Japanese chili oil) It is Japanese chili oil which is made of sesame oil, chili pepper and other spices. It adds a wonderful kick of heat and flavor to various dishes, and is a popular dipper. Example of use : Dipping sauce for Gyoza, Put a little bit in Ramen soup to add spicy flavor Representative Brands : Ajinomoto, S&B Taberu Rayu (Edible chili oil) This is usually used for friend of rice rather than seasoning. It is made of some spices, oils, fried-garlic, fried-onion and so on. The taste is quite similar to Rayu and it matches white rice very well. Yuzu pepper It is a Japanese seasoning which is made of yuzu peel, salt, chili peppers. Yuzu pepper has a well-rounded flavor profile. The cutting citrus notes are offset with a bold kick from chili peppers. A little bit of sea salt harmonizes the two ingredients and is also the key ingredient in the fermentation process. Example of use : Put a little bit on Oden(Japanese fish soup stew), Any stir-frying Representative Brands : S&B Sansho pepper It is known as Japanese pepper or Zanthoxylum piperitum. It is a traditional Japanese spice commonly used in Japanese cuisine. It comes from the prickly ash tree, native to Japan and East Asia, and is closely related to Sichuan pepper. Sansho has a distinctive citrusy, tangy aroma and a numbing, tingling sensation similar to Sichuan pepper but milder. Example of use : Unagi(Grilled-eel), Gyutan(Beef Tongue), Yakitori(Grilled chicken skewers) Representative Brands : S&B Don’t miss our products! Have you discovered how to use Japanese seasonings effectively? While often used sparingly in dishes, seasonings play a crucial role in bringing out the depth and balance of flavors. As a leading Japanese food distributor in Vancouver, we offer the authentic seasonings introduced here. Don’t miss the chance to explore the rich, authentic taste of Japan—check them out today!
Best Japanese Sauces “Which One Suits Your Taste?”
Best Japanese Sauces “Which One Suits Your Taste?” Japanese Food Last ModifiedNovember 27, 2024 sauce Are you familiar with Japanese sauces? In Japan, there are many types of sauces and they all are for make Japanese cuisine elevate to next level. Nowadays, Japanese food is eaten around the world. It is so important to choose and use them properly. In this article, you can find what kind of Japanese sauce there are and how you can use them for your cuisine. The types of Japanese sauce Soy Sauce Most-known Japanese sauce which is made of soy bean. Type : Dark : Strong flavor and the color is more black Light : More soft taste than dark. Tamari : The ingredient is almost only soy bean. Also the amount of water which is used is less than dark one so that the flavor is stronger. It is matured over 1 year and it makes the texture a little bit viscous. Example of use : Sushi, Sashimi, Base flavor of stir-fries Representative Brands : YAMASA, Kikko-man Ponzu Ponzu is Japanese sauce which is used for dipping usually. It is made of soy sauce and Japanese citrus “Yuzu”. It has very fresh but deep flavor. Example of use : Syabu-syabu, Grilled fish, Salad dressing Representative Brands : Mizkan Takoyaki Sauce Takoyaki is traditional regional food in Osaka, Japan. The shape is like small ball and contains a small piece of octopus. The sauce is sweet and savory with a tangy edge, similar to Worcestershire sauce but thicker. Example of use : Drizzled on Takoyaki, Okonomiyaki Representative Brands : Oliver, Otafuku Yakisoba Sauce Yakisoba is a popular meal in Japan. Stir-fried noodle mixed with some vegetable and meat. The sauce is sweet, savory, and slightly tangy, designed to enhance stir-fried noodles. Example of use : Yakisoba Representative Brands : Otafuku Tonkatsu Sauce Tonkatsu is breaded pork cutlets. The sauce is thick and tangy, made from fruits, vegetables, and soy sauce. Example of use : Tonkatsu, Other deep-fried foods Representative Brands : Bulldog, Kagome Teriyaki Sauce Sweet, savory, and slightly sticky glaze made with soy sauce, sugar, and mirin. Example of use : As a marinade or glaze for grilled chicken Representative Brands : Bansan, YAMASA Unagi Sauce Sweet and rich sauce made from soy sauce, sugar, and mirin, often caramelized. Example of use : Grilled-unagi(eel), Unagi sushi Representative Brands : Mizkan, Bansan Tendon Sauce Tendon is a rice bowl that there are some types of Tempura on rice. The sauce is sweet and savory sauce with a soy sauce and dashi base, specifically for tempura bowls. Example of use : Tempura Representative Brands : Soumi, Kikkoman, Mizkan Miso-dare Sauce Savory and rich with a deep umami flavor, often sweetened. Example of use : Grilled meats and vegetables, Rice ball Representative Brands : Maruya, Marukome Where you can buy in Vancouver Supermarket You can buy them at some Japanese supermarket such as Konbiniya, Fujiya or T&T. Food distributor There are some food distributor in Vancouver. D Way Foods Inc. Japanese food distributor located in Vancouver. It has so many types of Japan fish, Japanese food and usually provide to restaurants. But not only restaurant owner but also individual customer can order our products. JFC Big food supplier located in some countries. They have so many frozen products. Nishimoto They have some branches in Canada (Vancouver, Toronto, Montreal, Calgary). They sale Japanese and other Asian frozen seafood in Canada. People can order and pay online on their website. Elevate your Japanese cuisine! Ready to bring authentic Japanese flavors to your restaurant? Check out our products page to explore our selection of high-quality Japanese sauces available in Vancouver. Elevate your dishes today!