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Old 02-17-2012, 09:39 PM   #1
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Authentic Japanese Cuisine

I asked about authentic Japanese recipes and Princess Fiona suggested a new thread.

I made sushi once and it was barely passable because I was lazy about getting the proper recipe for it.

So how about this? Regarding the fundamentals of Japanese cuisine, does anyone have any favorites?

All good cooking starts with the basics!

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Old 02-17-2012, 09:48 PM   #2
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I don't understand how one topic could cover all authentic Japanese cuisine. That's the topic for thousands of cookbooks, hundreds of websites, and that's only the most popular.

I like Japanese cuisine too. Perhaps you should narrow it down.
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Old 02-17-2012, 09:57 PM   #3
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I don't understand how one topic could cover all authentic Japanese cuisine. That's the topic for thousands of cookbooks, hundreds of websites, and that's only the most popular.

I like Japanese cuisine too. Perhaps you should narrow it down.
Well, I guess I was thinking more along the lines of "where do I start?"
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Old 02-17-2012, 10:07 PM   #4
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I suggest the basic Rice and Sushi: Japanese Basics: How to make Japanese-style plain rice and sushi rice | Just Hungry Sushi means "Seasoned Rice" once you have that down...you are well on your way.

Also: Just Bento | a healthy meal in a box: great bento recipes, tips, and more both by Makiko Itoh, I have her Just Bento book.

Both Blogs have a wealth of information from Basic to Elegant. Maki has been ill, so she has stepped back a bit, but she is still turning out fantastic recipes.
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Old 02-17-2012, 10:12 PM   #5
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There are ingredient lists on the site, too. They can help you find what you need to get started. And there are a few of us who really enjoy helping each other along. Spork is a fantastic resource and Powerplantop has really good videos on you tube for techniques. Kathleen and I are Bento Queens...
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Old 02-17-2012, 10:15 PM   #6
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Back to Japanese Basics: The essential staples of a Japanese pantry | Just Hungry

Okay, I will stop now...
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Old 02-17-2012, 10:20 PM   #7
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Well, I guess I was thinking more along the lines of "where do I start?"
Start by frequenting Japanese restaurants in your locale, order interesting dishes.

sushi
sashimi
teriyaki beef or chicken
teppan
teppanyaki
tonkatsu
tempura shrimp
tempura vegetables

Visit a local Japanese restaurant and order a California roll (no raw fish) as an appetizer and then follow it with a mixed tempura shrimp and vegetables and share that with your partner/guest with teriyaki chicken, beef or a mix of the two.
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Old 02-17-2012, 10:27 PM   #8
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No, by all means, continue!

I'm a sponge when it comes to this stuff. Granted, I might not retain all of it because I'm kind of a leaky sponge but I'll take all I can get!
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Old 02-17-2012, 10:33 PM   #9
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Oh, I've had my share of sushi, I'd just like a better understanding of how it's made. :)
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Old 02-17-2012, 10:42 PM   #10
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Get The Great Sushi and Sashimi Cookbook (641.5952 G7865 at the library) which is part of an editorial series (no author to cite). (Amazon link) Oddly, a Canadian publisher, but the best sushi cookbook I've found. The essential element of my own sushi cookbook collection--a collection of perhaps only 1-2 books, lol. It is IMO the best sushi cookbook out there and the best starter cookbook for anybody wanting to know the sushi basics. It has everything you need to know in just one book. I reviewed dozens of sushi cookbooks from my public library and this is the one I bought. I suggest more books if you want to understand Japanese cuisine in general but this is the single book if you want to understand sushi. IMO.
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Old 02-17-2012, 10:47 PM   #11
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Bento cooking is my passion. I love the boxes and taking my lunch in them. I just learned this style of cooking recently for portion control and the thrill of the cuisine.

The important thing to remember is, you don't need all the flash cooking items, you could go broke buying them. As soon as you can create the passable Sushi and know you will be making the rice often, THEN you get the Zojirushi Rice Cooker. (I also cook my oatmeal in the rice cooker)

Technique and basics. Learn to make Dashi first, it's the broth you cook your rice in. Start slow and build up. Learn how to make Miso Soup.

You don't need the bamboo mat to make Sushi Rolls, you can use plastic wrap, waxed paper, etc. Get the technique first. And for goodness sake, ask questions.
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Old 02-17-2012, 11:27 PM   #12
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I'm pretty sure I saw that at the local Half Priced Books shop.

Very good! I appreciate the info!
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Old 02-17-2012, 11:35 PM   #13
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Oops, evidently I suck.

Greg and Fiona, that's good advice. I'm looking forward to it!

Luckily, the local Kroger here in the middle of no where has a pretty decent selection of ethnic foods.
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Old 02-17-2012, 11:39 PM   #14
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Oops, evidently I suck.

Greg and Fiona, that's good advice. I'm looking forward to it!

Luckily, the local Kroger here in the middle of no where has a pretty decent selection of ethnic foods.
Why for you say dat, DampCharcoal-san?
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Old 02-17-2012, 11:52 PM   #15
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Why for you say dat, DampCharcoal-san?
Oh nevermind, perhaps I'm a bit too nervous and jerky today.

It happens. :)
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Old 02-18-2012, 12:44 AM   #16
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There are resources galore, but I would pick up at least one cookbook. Exact title doesn't matter, as long as it's generically dedicated to Japanese. Almost all such ethnic cookbooks will necessarily contain some basic foundation info. It'll get your Charcoal fired up...

While it's not a requisite, I highly recommend that you also acquire some Japanese tableware and eating utensils. The reason is not just aesthetic or culinary motivation; they are shaped that way precisely because of how the food is cooked and presented.

As always, if you try with enthusiasm, success will follow.
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Old 02-18-2012, 01:15 AM   #17
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Grrrrrrr. wth, Typed out a long"ish" post, and the site timed out. .


Will try again in the am. .
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Old 02-18-2012, 01:29 AM   #18
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I think of Japanese food as simple ingredients cooked to perfection or prepared to perfection if they are raw. Technique and ceremony are a major component too. Trials, even if not perfect are pretty tasty since the ingredients are usually not that complicated.

Homemade sushi becomes more difficult because of the ingredients are harder to find in the grade that is safe or been treated to eat raw.

As far as cooked dishes I love fish collars with spicy ponzu.
Agadashi tofu
broiled mussels
grilled anything
Miso soups
cucumber salads
Raw oysters with ponzu and sri hacha
terriyake anything
incredible ommelettes
tempuras

We make some homemade sushi at home but without raw ingredients.
We use:
fake crab and lobster
cooked shrimp
smoked salmon
grilled fish
rare beef with korean spices
avacado and other friuts and vegggies
seaweed salad (most restaurants buy theirs anyway)

We also have a variety of dumplings in the freezer at any given time since they are my Kryptomite.

Just play around and have some fun. Technique will improve with practice like anything else. Sake will make any mistakes unnoticeable.
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Old 02-18-2012, 06:27 AM   #19
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Grrrrrrr. wth, Typed out a long"ish" post, and the site timed out. .


Will try again in the am. .
I've had that happen when checking a reference then going back to my post only to find it gone.

Now I write up long posts in Works, then paste to a post. You might try that next time TATTRAT.
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Old 02-18-2012, 09:14 AM   #20
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I love sushi and it is one of the few things that I have said I don't think I could actually make. Thanks for these links because now I may just be able to conquer it :)
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