New Articles

  1. Going Electronic in the Kitchen

    Bringing Technology to the Kitchen A computer is handy for a cook FOR the kitchen in streaming cooking shows or tutorials off of youtube. It's a great resource for new recipes or for your old family recipes as well. But a computer hasn't been handy to have IN the kitchen. A keyboard to fill with debris and spills, same for the mouse. And where do you put the monitor? Not to mention all the cables. Now with smartphones and tablets, you have some options to help you out smoothly and...
  2. Featured

    Japanese Knives 101

    There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date. Something has changed lately — something big. That’s the advent of high-quality Japanese knives. This wiki is intended to give you some fundamental information about these knives. There are a number of people on this website who know a great deal about Japanese cutlery, who ought to join in and fix or add things. Table Of Contents [if anyone can figure out how to make this...
  3. Wasabi

    Cooking Term Japanese root (わさび(山葵, old form 和佐比; Wasabia japonica or Eutrema japonica). Used for its pungent, horseradish-like flavor. Culinary Uses Outside of Japan, wasabi is known nearly exclusively in the form of a moist blob of green material served to accompany sushi or sashimi. In Japan, it has a somewhat wider usage, sushi being after all something of a regional food, but the root is so expensive that it is principally used similarly, i.e. with raw fish. To prepare fresh wasabi,...
  4. Miso Soup

    Miso soup (misoshiru 味噌汁) is one of the fundamental staples of Japanese cuisine. For many older or more traditionally-minded Japanese people, a meal isn’t complete without rice and miso soup. Fortunately, miso soup is very easy to make. Ingredients The ingredients are very simple: dashi, miso, and garnishes. Dashi: for ordinary home-brew miso soup, the finest dashi is not really necessary, but the powdered stuff is really so inferior that it will not give acceptable results — sort of like...
  5. Dashi

    Dashi (出汁) is arguably the most important fundamental ingredient in Japanese cooking, the basis of misoshiru (miso soup), sauces, and simmering liquids. It is an infusion (like tea) best thought of as comparable to stock. Like stock, dashi is best made rather than purchased, and indeed most of the premade or semi-premade dashi that you can find is mediocre at best: premade dashi is to dashi as a bouillon cube is to stock. Fortunately, dashi is not difficult to make, though finding good...
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