Gluten Free Soy Sauce for Japanese recipes
Dashi is a simple, savory stock used in Japanese cuisine (such as miso soup and noodle soup), typically made from kombu and dried bonito flakes.
We refer “sauce” (pronounced So-su ソース) as a thicker version of Worcestershire sauce. So-su comes in three types: thin, medium-thick, and extra thick. Thin sauce is called Usutah So-su (ウスターソース) and this is similar to Worcestershire sauce. The medium-thick sauce is called Chuno So-su (中濃ソース). Finally, the thick sauce is Tonkatsu So-su (とんかつソース) which is used for Tonkatsu or […]
Japanese Soy Sauce essential for Japanese Cooking
Rice vinegar (米酢) is made from rice and it is sweeter, milder, and less acidic than western vinegars. It is an essential ingredient in sushi rice.
Ponzu is made with citrus, soy sauce, sugar or mirin, and dashi and it has a refreshing taste. It’s used as a dressing and dipping sauce like shabu shabu.
Miso (味噌), fermented soybean paste, is made from soybeans, grains (steamed rice or barley), salt, and koji culture (麹, a fermentation starter). It is left to ferment in cedar-wood kegs at ambient temperature for six months to five years. The different colors of miso types are indicative of the different ratio of soy beans and rice used […]
Mirin (sweet cooking rice wine) is a sweet and syrupy liquid and it is one of the most important condiments in Japanese cooking.
Sake (SAH-keh, not saki) is made from rice and water. Although sake is referred to in English as a type of rice wine, which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process like beer. We use sake for cooking, just like how you use wine […]