Japanese cuisine
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Japanese cuisine
J A p A N E s T“ CUISINEWDCXU AN COOKtoO SCHOOL waa hwatal « 1961 as I sitoáar? fit Chur* Food Corporavon. to 'TJWn TaMMA Itosetooi Soon hacwnv Japanese cuisine v to toQM> and moot topacw nulAO) of A* rtxl dong r*a A*^ac#< ran &adud*s totoorta<». totrtutetoBWIfK •®rar*« i.mwo'W. tAW*rw®SRJ>U«WI CkffW w» w*HW»¥ ftarwrwaraAa W*rOur> < iwuiaort M*. 'Bfto camo from at owr to ««to tor parteww and ãtoiiitâun ivtett w> t* ‘worn used•» «w omM*9 Japanese cuisine cUwm »1 on ^fart to HWM tw arwu MM it CUNM *M MỂTrê o 19Z? aM «w«HdA» 1983 Thtboet wea wry «4SW**J and bsmt* Krsci 9 farm ợl W»-Our» CoAflJapanese cuisine
lgy Wu-Own ^tMingtearthat **T* war m T*p*- mth • branch vabiaMrmtfy a»?<^»t-*d m the USAM18MWrOuan CoÅ©ibooas ara nowrws^viad ae tto moat eomeraMnJ A p A N E s T“ CUISINEWDCXU AN COOKtoO SCHOOL waa hwatal « 1961 as I sitoáar? fit Chur* Food Corporavon. to 'TJWn TaMMA Itosetooi Soon hacwnv Japanese cuisine om to ptowda to toit f»rto*v produci POHM Atmaa< at IW ara rtmtomanbad to M crtcr photoQropda (art raopa ft* wr»n«Ã* tarnohrị^h^Mrt^toAto turucạấm and oiaiafr T—lAtottAN*Japanese cuisine
dients. Dark soy sauce is the most common kind; light-colored soy souce contains fructose, and is often used in light-colored dishes.2Dashi Dashi boseJ A p A N E s T“ CUISINEWDCXU AN COOKtoO SCHOOL waa hwatal « 1961 as I sitoáar? fit Chur* Food Corporavon. to 'TJWn TaMMA Itosetooi Soon hacwnv Japanese cuisine nt, sweet cooking wine mode from glutinous rice, frequently used in Japanese cooking.4Crushed Laver (Furigake) This condiment, containing sesame seeds, finely crushed purple lover (nori), and bits of dried bonito fillet, comes in mony differenltypes, and is usually mixed into rice or used in making Japanese cuisine suihi. Use the type you prefer.5Miso (Soy Bean Pastel /Miso is mode of soy beans, rice, wheot, ond other ingredients. It comes in regular and low-saltJapanese cuisine
types.6Mustard This is a yellow, piquant paste made from mustard seed powder7Wasabi (Japanese Horseradish) Japanese horseradish root is first ground J A p A N E s T“ CUISINEWDCXU AN COOKtoO SCHOOL waa hwatal « 1961 as I sitoáar? fit Chur* Food Corporavon. to 'TJWn TaMMA Itosetooi Soon hacwnv Japanese cuisine prouts, Szechuon peppercorns, fennel, pepper leaf, sesome seed, chili pepper, ond pepper.84HOW TO MAKE DASHI STOCKDashi stock ploys on important role in Japanese cooking. The freshness and tastiness of a dish often depend to a great extent on the quality of the dashi used. Presented below ore method Japanese cuisine s for making the two different kinds of dashitDashi I2/3 to 1 oz. (20-30 g) dried bonito shavings [katsuobushi; illus. 1)5 c. water1 strip (4" or 10 cJapanese cuisine
m) dried kelp seaweed (kombu; illus. 2)■Rub the kelp deon with a doth, then spread open. Make a series of cuts in the kelp crosswise at 1/2" (1 cm) J A p A N E s T“ CUISINEWDCXU AN COOKtoO SCHOOL waa hwatal « 1961 as I sitoáar? fit Chur* Food Corporavon. to 'TJWn TaMMA Itosetooi Soon hacwnv Japanese cuisine the kelp in one piece makes it easy to remove.■Add the 5 cups of water to a pot together with the kelp. Before the center begins toboil, remove the kelp ond continue to boil. Add the bonito shavings and turn off the heat immediately. After the bonito shavings have settled to the bottom of the pot Japanese cuisine , filter the stock through a piece of cheesecloth. The dashi stock is now ready for use in light-colored dishes, for exomple, Sovory Cup Custard (ChawJapanese cuisine
an Mushi; p. 39).Whole dried bonito fillets may be baked to soften and shoved to make the bonito shavings.Dashi IIAdd 2-1/2 cups water to the kelp andJ A p A N E s T“ CUISINEWDCXU AN COOKtoO SCHOOL waa hwatal « 1961 as I sitoáar? fit Chur* Food Corporavon. to 'TJWn TaMMA Itosetooi Soon hacwnv Japanese cuisine eat immediately. Wait until the ingredients have settled, and filter through a piece of cheesecloth. This dashi can be used in dishes with a darker color, such as Chikuzen Ni (p.24). Use ready-mode dashi for extra convenience(illus. 3). Japanese cuisine J A p A N E s T“ CUISINEWDCXU AN COOKtoO SCHOOL waa hwatal « 1961 as I sitoáar? fit Chur* Food Corporavon. to 'TJWn TaMMA Itosetooi Soon hacwnvGọi ngay
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