★Atsuage
Tofu with a thickness of approximately 2.5 cm that has been deep-fried for a short period of time. It is either fried as one large block, or cut into triangles or cubes and then fried.As it is relatively thick, the outside becomes golden and crisp during frying, while the inside remains soft and uncooked. Made with either firm or silken tofu, it's perfect to add to stewed dishes as it soaks up flavors well.
Tofu with a thickness of approximately 2.5 cm that has been deep-fried for a short period of time. It is either fried as one large block, or cut into triangles or cubes and then fried.As it is relatively thick, the outside becomes golden and crisp during frying, while the inside remains soft and uncooked. Made with either firm or silken tofu, it's perfect to add to stewed dishes as it soaks up flavors well.
Golden-red shavings prepared from smoked, dried, and fermented skipjack tuna (or young bonito). Rich in umami, it is one of the building blocks of Japanese cuisine.Also known as okaka in Japanese, bonito flakes are the light auburn-colored shavings prepared from smoked, dried, and fermented skipjack tuna (or young bonito, in less expensive substitutes). The fish fillets are repeatedly and alternately wood-smoked and left to rest before it is dried and sprayed with culture, at which point it generally resembles a piece of wood in both hardness and appearance. This is the stage where the flakes are created with a shaving instrument. Highly fragrant and umami-rich, bonito flakes are one of the most ubiquitous ingredients in Japanese cuisine. Not only is it used to produce dashi, one of the building block of Japanese cooking, it is also employed as a topping on rice dishes, okonomiyaki, takoyaki, chilled tofu, and all types of stir-fries.
★Hanpen
A type of Japanese fish cake made from ground up white fish and grated yamaimo, with a spongy, fluffy texture.White in color and the airy texture is similar to that of marshmallows. A must have in oden, but could be sliced in the side and stuffed with a filling, dressed and eaten as is, battered and fried, or added to soups and stewsWhite in color and available in disk form.
A type of Japanese fish cake made from ground up white fish and grated yamaimo, with a spongy, fluffy texture.White in color and the airy texture is similar to that of marshmallows. A must have in oden, but could be sliced in the side and stuffed with a filling, dressed and eaten as is, battered and fried, or added to soups and stewsWhite in color and available in disk form.
★Imitation crab stick
Sticks of pureed white fish paste shaped to look like crab leg meat.
Pink on the outside with white insides and come precooked.Made from a pureed white fish paste, these sticks are molded to look
like crab leg meat. They are a reddish-pink on the outside and white on the
inside, and can be tossed directly into all sorts of dishes, from salads to
hot-pots as they are already pre-cooked.
★Kinshi tamago
Thin omelette that has been folded over and cut into strips. Either
make at home or buy pre-made. Used to top noodles, certain kinds of sushi,
etc.A thin omelette lightly seasoned with sugar, salt, and sake that is
cut into thin strips. Can be made at home or bought pre-made. Used as a garnish
for chilled soup-less noodles, chirashi sushi, or could wrap bite-sized sushi
rice.
★Mitsuba
Resembles flat-leaf parsley and known for its tri-leaved foliage. Used as an accent to dishes.It has a stronger and astringent taste than American parsley, like celery and chervil. The sprouts, the long and thin stalks, and dark green leaves are edible.
★Nori seaweed
Paper-thin sheets of dried seaweed used for sushi, rice balls, and as toppings for various dishes.Nori are paper-thin sheets of dried seaweed used for sushi, rice balls, and as toppings for various dishes. It is often lightly roasted before it is used in cooking. Nori produced from the first harvest of the year is known as "shin-nori." "Aji nori" is seasoned with a sweet soy sauce glaze.
★Sakura denbu
pink, sweet-salty topping made from finely flaked white fish. Resembles cotton
wool in appearance, and is sprinkled on top of various dishes, and in
sushi.A sweet-salty topping made from finely flaked white fish flavored with
salt, sugar, soy sauce, and sake, then dyed pink with food dye. Its fluffy
silken threads resembles cotton wool in appearance, and is used as a condiment
sprinkled on top of various dishes, most commonly chirashi sushi. Used often in
the spring due to its sakura-pink color.
★Shiso leaves
A type of perilla leaf used to garnish sashimi, salads, meat or fish dishes, and even pastas. Available in green and purple leaf forms.Perilla are a variety of plants within the mint family. In Japan, shiso leaves are the strains of perilla that are most commonly used in cuisine. Aojiso "blue shiso," also known as ooba, are used as a garnish for sashimi, salads, meat or fish dishes, and even pastas. Akajiso "red shiso," is used most frequently to color pickled plums, but also serves as the main ingredient for syrups and juices. It could be chopped up as garnish, added to stir-fries, used in tempura, or used as wrappers for grilled meats. Shiso is not be confused with egoma, another type of perilla that closely resembles the Korean ddulkkae leaf.
A type of perilla leaf used to garnish sashimi, salads, meat or fish dishes, and even pastas. Available in green and purple leaf forms.Perilla are a variety of plants within the mint family. In Japan, shiso leaves are the strains of perilla that are most commonly used in cuisine. Aojiso "blue shiso," also known as ooba, are used as a garnish for sashimi, salads, meat or fish dishes, and even pastas. Akajiso "red shiso," is used most frequently to color pickled plums, but also serves as the main ingredient for syrups and juices. It could be chopped up as garnish, added to stir-fries, used in tempura, or used as wrappers for grilled meats. Shiso is not be confused with egoma, another type of perilla that closely resembles the Korean ddulkkae leaf.
★Tamagoyaki
A
rolled omelette usually seasoned with dashi and sugar. Can be served hot or
cold.A layered Japanese omelette made from a mixture of beaten eggs, dashi
stock and other seasoning agents such as soy sauce, sugar, mirin, or sake. Can
be served either hot or cold. A popular item in bento.Nori is not to be confused with the green, flaky aonori that is made
from an altogether different type of algae
★Thin omelet
Very thinly cooked omelette made from eggs mixed with sugar and salt, and optionally dashi stock and katakuriko/cornstarch. Most commonly used to wrap sushi rice, or is julienned and used as a garnish.
Very thinly cooked omelette made from eggs mixed with sugar and salt, and optionally dashi stock and katakuriko/cornstarch. Most commonly used to wrap sushi rice, or is julienned and used as a garnish.
★Usuyaki tamago
Thin sheet of cooked egg, resembling a crepe. Depending on use and household tradition, the egg mixture can be seasoned.
From COOKPAD
