is different from Chinese cuisine, which emphasizes the art of heat and seasoning. Japanese cuisine pays attention to fully drawing out the original flavor of raw materials with a strong sense of the season, using the least amount of seasoning to bring out the most original flavor of the ingredients, which is unique to Japanese cuisine. The sixth flavor-light. The seasoning is the finishing touch of Japanese cuisine. This article will give you the characteristics and usage methods of ten commonly used seasonings in popular science Japanese cuisine.
Sugar "さとう"
The sugar commonly used in Japanese cuisine generally includes white sugar, rock sugar, black sugar and so on.
·Sugar: It is the most widely used sugar in Japanese cuisine.
· Rock sugar: mostly used in the brewing of fruit wine.
·Black granulated sugar: Similar to brown sugar, it has its own unique taste and is mostly used for cooking and wagashi.
salt "しお"
salt is the most important seasoning in the cuisine of various countries. Of course, Japanese materials are no exception, and the usage is basically the same. Salt is mainly divided into lake salt, sea salt and rock salt.
Japan is rich in all kinds of sea salt. In addition to white table salt, there are also various small bottles of seasoning salt, such as plum salt, grapefruit salt, perilla salt, mountain pepper salt, curry salt... and matcha salt. .
Matcha salt is a recommended condiment for fried foods such as tempura. The salt taste is elegant and light, and the pure salty taste of thin salt can bring out the original taste of the food. The color is also very fresh green, with a strong sky Fuluo soy sauce is even more unique.
soy sauce "しょうゆ"
Japanese soy sauce can be divided into several types according to taste: thick soy sauce, thin soy sauce, white soy sauce, and yo soy sauce (溜まり醤油).
· Thick soy sauce: The darkest color is also the most used soy sauce in Japanese cuisine.
· Thin-mouth soy sauce: Also called light-mouth soy sauce, the color is thicker and slightly lighter. Although it is called light-mouth soy sauce, the salt content is not much lower than that of thick-mouth soy sauce. You can season lighter ingredients or add it when making soups.
·White soy sauce: In our impression, the seasoning of soy sauce and the word "white" seem to be completely out of touch. This white soy sauce only available in Japan, the finished product is an amber liquid, but has a unique soy sauce fragrance. The sugar content is higher than that of other soy sauces, and it is mainly used for cooking soups and steamed tea bowls.
· Yoyo Soy Sauce: It is the darkest color in Japanese soy sauce, showing a slightly thick texture. It is also the first soy sauce variety that appeared in Japan, suitable for making dipping sauces (such as sashimi soy sauce) grills and pickles.
vinegar "す"
Vinegar is a flavoring agent to increase the acidity in cooking. It is generally used in Japanese cuisine after mixing vinegar. Commonly used are sushi vinegar, tosa vinegar, lemon vinegar, three cups of vinegar, vinegar miso, sweet vinegar, plum vinegar, etc.
Sushi vinegar "すしす" is a must for delicious sushi. The sushi chef mixes sushi vinegar in the rice to make sushi rice. Although it is vinegar, the magical thing is that when it is mixed with rice to make sushi rice balls, it hardly feels sour. In addition to seasoning, because vinegar has a sterilizing effect, it can sterilize some raw Japanese food.
Ponzu and grapefruit vinegar "ポン酢" is the best match for sashimi. Although it is called vinegar, it is actually a "vinegar-flavored mixed stock soy sauce with sour orange juice" and its acidity is provided by various orange fruits If it is used as a dipping material for sashimi, it will have a magical fragrance.
miso "みそ"
miso is similar to Chinese sauce. The main raw material is soybeans. According to the type of koji added, it can be divided into rice miso. Miso is sold and soybean miso made only with soybeans and salt. Miso is in Japanese cuisine. It is widely used in almost all techniques, the most common is miso soup and there are many categories.
is the most common rice miso. There are also reddish Sendai miso, yellowish Shinshu miso, and whiter Nishikyo miso.
miso is one of the representatives of Japanese cuisine. For many Chinese, there is a bowl of hot miso soup in the memory of Japanese cuisine.
mirin "みりん"
mirin has a history of more than 500 years. It is a fermented rice seasoning made from japonica rice, glutinous rice and koji. Mirin is aSeasoning similar to rice wine. It tastes like rice wine cooked with sugar.
Mirin is an important seasoning in Japanese cuisine. It is fermented with rice as the main raw material, plus rice koji, sugar, salt and other fermented seasonings. It is also called "sweet Japanese sake" and "Japanese sweet boiled sake." It's basically seasoned rice (shochu) wine. It has a sweet taste and a light yellow color. Mirin is also called mirin, mirin or pure mirin.
mirin is a condiment that plays an important role in the Japanese food and catering industry. It has been loved by Japanese people since its birth. When making the boiled food of Japanese cuisine, mirin is added to it, which is called nectar boil; Adding can also add luster.
Therefore, the Japanese will apply a layer of mirin on the surface of the food when grilling, and roast it slowly over a low fire to increase the luster of the food. It is also recommended to drop a few drops of mirin when cooking rice to replace the salad oil. Not only can the rice grains evenly increase the luster, but it can also increase the aroma and taste of the rice. The word
kelp "こんぶ"
kelp actually comes from ancient Chinese, which means large seaweed. The taste and umami of kelp and kelp are somewhat similar, but they have their own characteristics. The broth boiled with kelp is full of umami, and it is an indispensable basic seasoning in various Japanese cuisines.
Hokkaido is an important producing area of kelp. Many types of kelp are produced here. The following four are more famous:
·Rishiri kelp: The juice is fresh and transparent, and can be used to make light dishes such as soup tofu.
· Hidaka kelp: Generally used to make oden, the juice tastes heavy and the color is dark.
· Luoju kelp: Also called ghost kelp, the juice produced is soft and slightly yellow in color.
· Real kelp: High-quality kelp, with a little sweetness, and the resulting juice is clear and transparent.
Shichimi Powder "しちみとうがらし"
Shichimi Powder is a Japanese compound seasoning. Speaking of compound seasonings, the five-spice powder and thirteen spices that Chinese people often use in cooking, and the curry that is different in various countries, are all compound seasonings. It is a seasoning prepared with two or more kinds of seasonings and specially processed.
Basically, Qiwei powder is composed of chili, sesame, tangerine peel, mustard seed, hemp seed, sansho pepper, and perilla. Some stores also use Qinghai Moss and ginger as their unique secrets. The pink color of the seven flavors is mostly red, which looks more spicy, but it tastes only slightly numb, and the aroma is rich in layers. This is the rich flavor brought by the other six flavors except the pepper.
Almost all Japanese restaurants will be placed on the table for the guests to choose their own seasoning: skewers, ramen, fried chicken, anything can be sprinkled to enhance the flavor.
yuzu pepper "yuzu こしょう"
yuzu pepper is not actually a pepper, but a mixture of chili and yuzu. It is named after Kyushu, Japan, where its origin is called pepper. Yuzu peppers are mostly deep dark green, but there are also varieties made from red peppers that are orange. Grapefruit pepper is made by cutting the grapefruit peel and de-seed pepper into fine pieces, adding salt and grapefruit juice, and carefully mashing it. It is full of the fragrance of grapefruit and the stimulating feeling of pepper.
Grapefruit pepper matches well with all kinds of dipping ingredients. Adding soy sauce and vinegar makes it a unique dipping sauce, especially suitable for pan-fried dumplings. Add a little when noodles, more elegant and fruity. Pour some into the miso soup to add some special flavor.
Noodles "めんつゆ"
Noodles is a sauce that goes with noodles. When eating cold buckwheat noodles, the cup next to it is filled with a cup of dark brown soup, which is just showing up. The
noodles look like diluted light-colored soy sauce, but the taste is sweeter and more complex, and it has the faint scent of bonito. The noodle soup is usually made with soy sauce, topped with bonito sauce, mirin, sugar, kelp, and sake. It is almost a large collection of basic seasonings in Japanese cuisine. The taste is naturally sweet and pleasant.
noodles can almost replace sugar and soy sauce and add to any variety of dishes. It can be used as a dipping material for noodles. It can be used to dip tofu in soup. Seafood is also very delicious. Add a little bit to cold side dishes or stir-fried dishes, which not only has a salty taste, but also has the freshness of the broth. The noodles are used when stewing daikon and oden, which is delicious and delicious. The clams are steamed with wine in the late-night canteen. After the clams are simmered with wine and boiled, pour a spoonful of noodles and then add the cream and stir evenly, which can also show the freshness and sweetness of the clams.
麹麹「しおこうじ"Z4z
salt koji is an ancient seasoning, and it has become popular throughout Japan in recent years. Salt koji, in short, is the product of mixed fermentation of table salt, rice koji, and water. The taste of salt koji is more complicated. Because it is fermented from rice koji, it has a special sweetness and is quite mild.
Salt koji is an ancient seasoning. Japanese magazines, especially women's magazines, urged the benefits of salt koji, claiming that it is rich in B vitamins and amino acids, which can resist aging, relieve fatigue, and improve beauty and beauty. Also because of many similar propaganda, salt koji has regained popularity throughout Japan in recent years.
But the fascinating part of salt koji is its true role in cooking. It is because of the more complex composition of salt, the various ingredients contained in salt koji can elicit the sweet taste of ingredients and soften the texture of fish and meat. The fish meat that has been marinated with salt is indeed more delicious than salt, and the taste is round and full of sweetness. Taking care of health and wellness while satisfying your taste, you can kill two birds with one stone.
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Article source: Asian Dining Information ID: gdmmcollege
Image source: Internet
(The copyright of the article belongs to the author)
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