On the Izu Peninsula in Central Japan, lies mount Amagi which is mistaken for a mountain but in fact is a series of volcanoes. The highest mountain peak in the range is named Bansaburodake is 1400 m high. The area receives humid winds from the Pacific Ocean and a high amount of rain (3000mm a year) creating a rich and spectacular landscape.
McDonald’s Japan is looking into a healthier menu for its citizens. And the one fruit that is chosen to be in some of their sandwiches is the ever so popular avocado. What is very interesting is that in Japanese cuisine, avocado is not a familiar ingredient. On the other hand, Avocados are a
Beans are a popular ingredient throughout the world and are considered one of the world’s most healthiest foods. When we think about beans, we think Mexican food. It is also a popular diet in many parts of Latin America were it has been consumed for several hundreds of years.
Beans are also popular in East Asia it has been a staple there for many generations and is most famously used in many desserts especially in China.
One type of bean that is popular in Japanese cuisine is Adzuki. This bean is dry, small, brownish red and has a nutty/aromatic flavour.
Japanese food enthusiasts who work through the entire sushi menu encounter Unagi at some point. It is the most umami-packed, juiciest and richest fish in the menu. So, what is it and what is the sauce that is used for it?
Unagi means freshwater eel in Japan. It is much sweeter and more tender than its saltwater cousins. It has tender and smaller bones which are usually eaten without causing a tickling experience down there. The eel is typically brushed, grilled and filet with a sweet-soy reduction and then sliced into small portions.
It is served as nigiri which are individual fish pieces on rice balls. It is held with a nori strip and tastes like a mild but firm-fleshed white fish such as bass. It is however sweeter, especially when taken with rice.
by Laurel Fan - Unagi
Unagi is usually used as a major ingredient in Japanese cooking. It is served in many forms including donburi dish and unadon when served with rice.
by avlxyz
It can also be served as a pie, a special biscuit that is made of powdered unagi. It is high is calcium, vitamin A and protein. Unagi specialist restaurants are found throughout Japan and you can find them by its special character.
They prefer that the eel are from Lake Hamana because it is considered the highest quality in Japan. Unagi is habitually eaten during summers with Midsummer Day of the Ox marked as a special day for eating it. It can also be served as unakyu which is a combination of unagi and cucumber.
It is a special type of soy sauces that is thick and sweetened. It is used in various Japanese eel dishes. It can be used on top of unagi, when grilling or in nigiri sushi. You can prepare one at home with the right ingredients. You only need a half cup of soy sauce, mirin or sweet rice wine and a quarter cup of sugar. Prepare it as follows:
1. Mix the ingredients together.
2. Pour the mixture into a small pan.
3. Put the pan on low heat and let it simmer while stirring until the sugar dissolves.
4. Let the sauce cool and keep it fridge.
Unagi has been eaten for thousands of years in Japan. It is highly nutritious and some people believe it gives stamina. As a result, it is a custom for Japanese to eat it during the hot summer. So, make sure you have a taste of this eel, especially if you happen to visit Japan between mid-July and early August.
You do not necessarily have to visit a sushi bar if you want an assortment of great Sushi. You can simply make sushi by following simple procedures. You are probably wondering: What basic ingredients do I need to make Sushi? Outlined below are the ingredients you need to get started especially if you want to make good Sushi.
1. Sushi rice
If you are in the area of Kyoto and in the need of some patio food, then look no further than Kibune. Kibune is a village snuggled in a valley between mountains just north of Kyoto (one hour away). The village is known for being a summer escape with an abundant of beautiful forest, flowing rivers and Kwadoko.
Plated dishes in Japan are showcased proudly whether it is in a department store or in a restaurant district. These dishes have a sense of style, a strong appeal and a desire to consume by making your mouth water. That is the main focus of these plates as aesthetics play a strong role in Japanese cuisne. What many people do not realize is these showcase or display dishes are fake and are not edible.
Some of them look so real that they are mistaken for real dishes. That is truly the goal, to entice customers to come into the restaurants.
With the popularity of Sake growing, many different types of Sake from different parts of Japan have been hitting the global market. There are supposedly over 2000 sake breweries in Japan and at one point, there were over 30,000 in its ancient past. Heavy tax laws were the main reason for the decline of breweries.
Shochu is a Japanese distilled beverage that comes in different varieties: some varieties are made from rice, others from buckwheat, while other types of Shochu are made either from barley or from sweet potatoes. Shochu contains more alcohol than Umeshu (approximately 25%), which puts it somewhere between vodka and wine in terms of alcohol strength.
Sake is a Japanese noncarbonated alcoholic beverage that is made from fermented rice. It is often mistakenly called rice wine mainly because of its alcoholic content and appearance. However, sake is made in a process that closely resembles that of brewing beer where the alcohol content comes from the sugar and starch conversion.
The end result is a light yellow beverage with a slightly sweet flavor that can be enjoyed cold or hot. However, this depends on the type of sake since each type has different creation steps, optimal serving temperature and food pairings. On the other hand, the alcohol content ranges from 12% to 16% depending on the brand.
With its recorded origins in the Nara Period (710-794 AD), sake is one of the oldest traditional drinks in the world.
Some compare sake to a watered down, warm vodka, while others say it tastes like a hot, fermented wine. The label on a bottle of sake tells the consumer how it will taste:
by macglee - Sake Taste Shots
Sake is somewhat similar to Wine in a way because of the many flavor notes that it can achieve. Notes such as melons, flowers, apples, bananas, chocolates.
Read our interview with Aya Nomoto, Sake Portfolio Manager at Tenzing Wine and Spirits.
The growing worldwide popularity of sake especially in the west is mainly attributable to its numerous health benefits. The consumption of sake has been hailed since ancient times in Japan as a healthy practice that usually delivers excellent skin tone, good health and longevity. On the other hand, recent scientific studies have also provided solid foundation for various health benefits. Some of the health benefits of moderate sake consumption include; good blood flow, reduced stress, good liver health, and preventing most forms of cancer.
Sake contains amino acids which provide numerous health benefits because they strengthen other immune system and activate brain function. These amino acids also help prevent cancer. Moreover, sake Kasu (the byproduct of pressing) activates a type of lymphocyte known as the natural killer cell which is known to kill cancer cells.
It is very difficult for the liver to process protein especially if some amino acids are missing or if the liver is getting weak. Sake contains important amino acids which promote good health of the liver.
Recent clinical studies show that sake boosts brain function primarily due to the peptide in sake which is highly effective in preventing senility and forgetfulness.
Osteoporosis makes bones brittle and highly susceptible to breakage. Although it does not have a specific medical treatment, women can use certain female hormones to prevent its occurrence. Japanese sake improves these hormones when consumed in moderation (3 to 6 glasses per week).
A high level of LDL (low density lipoprotein) reflects increased risk of heart disease because it builds up as plaque along the arteries. This can block the flow of blood to the heart or to the brain causing a heart attack or stroke. However, Sake increases HDL (high density lipoprotein) in the blood which carries cholesterol away from arteries to the liver where it is passed from the system. Therefore a high level of HDL protects against strokes, heart attacks and other health problems.
Although greatly diminished in number, many breweries still stand today brewing some of the two types of sake: Futsū-shu or regular sake, and Tokutei meishō-shu or special-designation sake.
Daiginjo sake has a strong aroma and is full bodied. Aftertaste is not there.
Ginjo sake has a sweet taste more so than other sakes. The body is smooth and fine flavor.
This is pure sake without any alcoholic additives and about 70% polished rice grain. Moreover, Junmai has a strong taste and it is generally more acidic. One popular type is Hana Awaka which is a Sparkling Sake.
Although the production process of Honjozo sake is similar to that of Junmai, a small amount of alcohol is usually added in order to make it a bit smoother. Served warm. Sweet and light.
Do you know what a sake bomb is? Click here to find out!!