Published by Periplus Editions (HK) Ltd.
Copyright © 2003 Periplus Editions (HK) Ltd.
All rights reserved.
Photography and Food Styling: Minori Kawana
Recipes: Angela Nahas
Design: Periplus Design Team
ISBN: 978-1-4629-1200-1 (ebook)
Printed in Singapore
15 14 13 12 11
10 9 8 7 6 5 4 3 2
Distributors
Asia Pacific: Berkeley Books Pte Ltd,
61 Tai Seng Avenue, #02-12,
Singapore 534167
Tel (65) 6280 1330; Fax (65) 6280 6290.
Japan: Tuttle Publishing,
Yaekari Building, 3rd Floor, 5-4-12 Osaki
Shinagawa-ku, Tokyo 141-0032
Tel: (81) 3 5437-0171; Fax: (81) 3 5437-0755
sales@tuttle. co. jp
Indonesia: PT Java Books Indonesia,
Kawasan Industri Pulogadung Jl. Rawa
Gelam IV No. 9 Jakarta 13930, Indonesia
Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.
by Angela Nahas
Features all the classic Japanese recipes like
Miso Soup with Clams, Braised Daikon Radish,
Udon Noodle Soup with Prawn and Vegetable
Tempura, and Pork Cutlet with Egg on Rice (Tonkatsudon).
PERIPLUS EDITIONS
Singapore • Hong Kong • Indonesia
Basic Japanese Ingredients
Agar-agar or kanten is a gelatin-like thickener that is made from seaweed. It is used like gelatin to make desserts. It melts at a higher temperature than gelatin, which makes it suitable for use in hot climates, and produces a more delicate and firm texture than gelatin. Store in a cool, dry place. It is available in powdered form or as long, dried strips in packets.
Azuki beans are small, red beans that look like tiny kidney beans. They are sold dried or in tins in supermarkets. Dried azuki beans should be soaked overnight in water then cooked until tender. The canned beans may be used straight from the tin.
Basil is available in several varieties, each with a different scent. Fresh Asian basil is used in many Asian dishes. If fresh basil is not available, the best substitute is sweet basil or fresh coriander leaves or mint as dried basil does not have the same flavor. Basil is available fresh in markets and supermarkets.
Burdock is a long, slender root that is rich in fiber and nutrients. It should be scraped and not peeled before use as much of its flavor is close to the skin. Substitute with French beans.
Cornflour or cornstarch is a fine white powder used as a thickening agent. It does not add much fat or change the flavor of a dish.
Daikon radish is a large, white radish widely used in Japanese cooking. It may be eaten raw or cooked and is often pickled or grated. Used mainly in so ups and stir-fries, it is sold in supermarkets.
Dashi powder is used to make dashi fish stock and as a basic seasoning in many soups and salad dressings. It may be substituted with so up stock powder or bouillon cubes.
Dried bonito flakes are shavings of dried, smoked and cured bonito fish, sold in fine or coarse flakes in small plastic packs. Fine flakes are used as a ga rnish, while coarse flakes are used to make dashi fish stock. Store unused portions in an air-tight container.
Dried wakame seaweed is sold dried in strips. Dried wakame is light brown and should be soaked in water before use. It is often added to soups, a few minutes before serving and has a crunchy texture. This calcium-rich seaweed may also be toasted and crumbled over so ups and other dishes.
Japanese cucumbers are smaller, thinner and sweeter than normal cucumbers and have much smaller seeds. Since they are rarely available outside Japan, we have substituted baby cucumbers. Pickling cucumbers or gherkins may also be used.
Japanese eggplants are long and narrow with sweet, tender flesh. They should be rubbed briskly with salt or rinsed with salt water after cutting to prevent discoloration.
Japanese mustard is hotter than French or English mustard. It is made from a blend of ground mustard seeds without the addition of flour. Japanese mustard is sold in powdered form in small tins or as a paste in tubes and is available in supermarkets.
Japanese mayonnaise is thicker, creamier and saltier than Western mayonnaise, however Western mayonnaise may be used as a substitute. Japanese mayonnaise is sold in small bottles.
Japanese rice is a short-grain variety that is slightly more starchy than Thai or Chinese long-grain rice. Available from most supermarkets, it may be substituted with any short- or medium-grain rice.
Konnyaku, made from a type of potato, is sold either in powdered form or as grayish brown, jelly-like noodles or blocks kept in plastic packets-these should be stored in water in the refrigerator. Also known as "devil's tongue", it has a chewy texture, is bland but is high in minerals with no fat.
