Udon is thick noodles made from flour. They are sold as dried, frozen, or packed at room temperature. Udon noodles can be found at Japanese, Chinese and Korean stores. China and Korea have their own wide varieties of noodles, but they also eat Japanese Udon. Japanese style Udon noodles can be easily identified, as they […]
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Wakame is an edible seaweed that contains high levels of iodine, calcium, thiamine, and niacin. It’s different from kombu, and they can’t be substituted with each other. Wakame can be sold dried, salted, or fresh. But you can buy in the United States is cut and dried. When dried wakame is reconstituted in water for […]
It’s best to make dashi (soup broth) from katsuobushi, niboshi or kombu, but sometimes we don’t always have time to cook from scratch. Fortunately, there is a shortcut. Dashinomoto is the essence of dashi, and it’s concentrated. It is either granulated or liquid. They are convenient items if you have at home. The granulated type, […]
Kombu is a dried edible kelp, and has a wide range of usage. It can be used to extract dashi broth, cooked with food, or used in a pickling bed to enhance flavor. There are many different kinds and quality. Kombu has a high concentration of umami inside, so that good quality kombu dashi has a […]
Katsuobushi or katsubushi is a rock hard dried bonito flesh. When I was a child, my grandma often asked me to shave it from the block, before preparing food using a wood plane like tool. Now Japanese people usually buy already shaven katsuobushi. The flavor of shaven katsuobushi deteriorates quickly once it’s exposed to the air. […]
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Japanese Food Shopping Companion
Instruction video is located under “HOW TO” tab below. This...
(The instructional video is under “HOW TO” tab.) The older...
(The instructional video is under “HOW TO” tab.) Sakuramochi is...