A new type of noodle is starting to make waves in the North American market. This is a type of Japanese food that has zero calories but packed with numerous health benefits (similar properties to the Japanese Nagaimo Yam). For these reasons, many people consider this food as a miracle noodle. We are referring to the famous Shirataki noodles.
The Satoimo Root, otherwise known as Japanese Sweet Taro, is a peculiar looking vegetable that grows rampantly in Japan. This root crop is also the subject of a number of curious studies, as it supposedly provides a number of health benefits. Those who are interested in this root crop should become aware of its potential merits, as well as other relevant facts about the Satoimo Root.
The Satoimo root has a rough and dark exterior covered by fibrous hairs. It is quite similar to coconut, except for its irregular and sometimes elongated shape. The taste and texture of Taro is a cross between that of a potato and Okra. While it is high in starch, it also has a slimy texture that makes it slightly challenging to handle during preparation.
This root crop is very common not only in Japan but also in most Southeast Asian countries such as Vietnam, Cambodia, and the Philippines. It is quite easy to plant and grow since it does not require much attention compared to rice, corn, and potatoes. Taro also grows throughout the year so it is a stable agricultural yield.
Anti-Aging Effects
The Japanese sweet taro contains a high concentration of Hyaluronic Acid, which is a necessary component in cell regeneration. This plant is often referred to as "nature's odd fountain of youth" due to its high HA content.
High in Dietary Fiber
This vegetable is highly recommended to people who need more fiber in their diet. Dietary fiber is necessary in order to promote better digestion and the effective removal of toxins and free radicals in the intestinal walls.
Lowers Blood Pressure
Satoimo root is high in Potassium, which controls blood pressure and lowers the risk of hypertension. This is highly beneficial to people who are advanced in years or are otherwise at a higher risk of developing hypertensive tendencies.
Taro can be cooked in a number of different ways such as braising (in soy sauce, sugar and red ginger) and deep frying. It is also a very popular ingredient added to soups and noodle dishes. Satoimo is great for soup as it gives a nice body because of the starchiness.
When Peter Buchanan-Smith started the Best Made Company®, his claim to fame was a classic American icon - the felling axe. Over the years, Best Made Co. has brought the "old school cool" back to market, emphasizing quality over quantity, and timeless pieces that can be passed on to the next generation. The latest addition to Best Made Co.'s range of knives, are three kitchen companions from the famed Japanese knife maker, Masanobu.
When people hear the word sushi, many will instantly think of raw fish. Indeed, sushi Maki can be made with raw fish, but it can also be made with cooked fish, or without any fish at all. Don't mistaken Maki with Nigiri, as they are both different types of Sushi.
Maki sushi can be made with any fillings you like and it is often filled only with rice and vegetables.
The word Maki translates to "roll/rolled"... so Maki sushi = rolled sushi. It is made by spreading a layer of sushi rice on top of nori (toasted seaweed), and including seafood or vegetables along the edge of the nori and rolling it up. It is then sliced into bite-size pieces. Of course this is just a general description and there are actually several different types of sushi Maki.
Hosomaki is a term that is used to describe thin rolls of sushi. Hosomaki is usually filled with rice and one other ingredient, like fish or a vegetable, and it is rolled in toasted seaweed. This type of sushi is characterized by its thinner, smaller cylindrical rolls. Tuna is a common choice of filling for Hosomaki but vegetarian versions would be filled with cucumbers or thinly sliced carrots.
Below is a 2 minute clip on how to make Hosimaki Sushi.(Cucumber Roll)
Uramaki is different than other types of sushi because the rice is actually on the outside. Some people refer to Uramaki as "inside-out rolls". If you have ever had a California roll, you will be familiar with Uramaki. In North America, Uramaki is extremely popular and has helped bolster the popularity of Japanese food. Ironically, the inside-out roll is seldom seen in Japan.
It is made by spreading a layer of rice over a sushi mat and then gently pressing a sheet of nori on to the rice. Other ingredients can be added to the end and then the nori, rice and other ingredients are rolled up with the rice on the outside of the role. There are many different ingredients that you can add to Uramaki but it typically consists of just one to three fillings to keep the rolls from becoming too big...which leads us to the next roll... Futomaki.
Futomaki translates to "fat/chubby roll," which is an appropriate name because Futomaki rolls are usually much larger than other types of sushi. They are often as large as 1 1/2 to 2 1/2 inches in diameter.
Futomaki is made up of three parts; the shell or casing, sushi rice, and fillings. Like other types of sushi, the outer casing is normally made of toasted seaweed and fillings can consist of any ingredients you like but with Futomaki, colorful vegetables are often used as the filling. While some types of sushi use just one or two ingredients in the filling, the large size of Futomaki allows you to use three or more fillings and the chosen fillings usually have flavors and colors that complement each other.
Temaki translates to "hand roll" and this type of sushi can be made in the palm of your hand. It too uses nori for the outer casing, sushi rice, and a variety of fillings. The sushi is made by hand and rolled into a conical shape and it is both fun and easy to make. In Japanese, "te" means hand, hence - Temaki, or hand roll.
Temaki is usually eaten immediately after preparation because the cone of dried seaweed can absorb moisture from the fillings inside, causing it to lose its crispness. If Temaki is premade it will normally be sealed in plastic that would be removed just before eating.
Follow this link for a list of different types of Sushi from around the world.
Ochazuke - it's kind of like instant noodles...but not. Sometimes we find ourselves with left over rice and a dilemma...too much to throw out without feeling bad about it, but not really enough to do something meaningful either... Solution? Ochazuke!
Ochazuke is basically a package of seasonings which you poor over rice and add boiling water, turning your left over rice into a tasty bowl of goodness. Very easy and very tasty. Really good on a cold day when you want something warm and satisfying.
Works best with Japanese rice - obviously.
I heard Spam was big in Hawaii and has been for some time - you can even find it on the Burger King menu. What I was most interested in however, was SPAM Sushi - yeah you heard me...SPAM SUSHI! I just had to check it out for myself...
After hitting up a few Japanese restuarants in Maui - without any luck - I finally asked a waitress where I could get my hands on this SPAM Sushi I've been hearing about.
In the past few months we’ve been getting a lot of emails about a website from Japan that offers iPhone cases that look like Sushi. We were skeptical at first, but were amazed by the realistic design. The Japanese food cases looks so real, don't be surprised it you accidentally take a bite out of your phone! Look at some of these amazing designs.
Takoyaki is a Japanese snack that is in the shape of little round balls. It is made with a batter that has a wheat flour base and is commonly filled with minced octopus, scraps of tempura, green onions, and pickled ginger. It is usually served with a sauce that is similar to Worcestershire sauce and mayonnaise.
The creation of Takoyaki dates back to 1935 and its creation is credited to a street vendor named Tomekichi Endo. It quickly became popular in the Kansai region of Japan and then it spread to other areas as well. Today, Takoyaki can be found in many areas of Japan being sold by street vendors, and in specialty restaurants, and it can even be found in supermarkets and convenience stores.
Making Takoyaki requires a special, cast-iron pan with half spherical molds. The half spheres in a Takoyaki pan is what makes it possible to give this snack food its round shape. There are a number of different recipes for making Takoyaki and you can even find some video demonstrations on YouTube.
You start by greasing and preheating your pan and mixing flour, eggs, and even possibly dashi soup in a bowl to make the batter. You will need to cut up your other ingredients which may include octopus, ginger, green onions, and anything else you would like to add. Pour the batter into the molds of your Takoyaki pan until the molds are full. Then put all of your diced ingredients into each mold. Grill the Takoyaki balls, using a pick to flip them over and cook the other side.
When they are browned, you can remove them from the pan and put them on a plate, then add any sauces or seasonings you would like.
by matsuyuki - Takoyaki combo with Soup - Lunch Time!
If you want to make your own Takoyaki at home, you can purchase a Takoyaki pan for about $25 and a stainless steel Takoyaki pick for about $5 or $6. If you're willing to spend a little bit more money, you can also purchase a Takoyaki cooker for about $75 to $100.
A Takoyaki cooker has the molded half spheres needed to make this snack as well as a heating element so you don't need to put it on your stovetop.
Japanese mochi rice cakes are a traditional Japanese snack made from soft and sticky rice that is pounded into a paste and then molded into shape. It is made with short grain rice that is soaked overnight and then cooked before being pounded into a paste.
The paste can be formed into a number of different shapes from simple round balls to intricate shapes for decorative purposes. Although the exact origin of mochi is unknown, most people believe that it originated in China.
1. Tell us a bit about yourself. Were you a sushi chef in your past?
Yes I've actually been working as a sushi chef for a little over 17 years now. I started working at a hotel in my country of Indonesia where they have a pretty heavy Japanese clientele. Back then, in my country most locals did not know about sushi. So the hotel management had to import chefs straight from Japan and I was lucky enough to be able to study under Toda San.
