Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 14

Listed below are basic ingredients that are used in many of the recipes in this book. Some of these may look strange and smell odd if you are not used to them, but they are easy to cook with and turn ordinary dishes into something special.

black and white sesame seeds Toasting sesame seeds gives them a rich flavour. You can buy them ready toasted, but if unavailable use raw sesame seeds, which are flatter in shape and lighter in colour, to toast yourself. Put them in dry frying pan over medium heat, and shake the pan frequently, for 5–7 minutes or until lightly toasted. Toasted sesame seeds will store for three months in a sealed container in a dark cupboard. If you are using them after one month it is best to retoast them to revive their flavour.

bonito fish flakes The dried shavings or flakes of the bonito, or skipjack tuna, are used to flavour dashi stock (see pages 16–17). Traditionally, bonito fish flakes were sold in solid lumps to be shaved at home, but today, especially outside Japan, they are sold ready shaved. Do not buy too large a quantity at a time, as the distinctive smoky flavour fades quickly. Once opened, keep in an airtight bag and store in a dark, dry kitchen cupboard and use within eight weeks.

dashinomoto This is an instant dashi stock powder that makes a useful stand-by for making dashi stock – the basic stock that is used in many Japanese recipes (see pages 16–17).

konbu (dried kelp seaweed) This dark green seaweed imparts a subtle flavour and is used for making dashi stock, the base for many Japanese dishes. Konbu grows up to 10m (33ft) long in the cold seas around the northern island of Hokkaido. It is sold dried, either ready-cut or in long strips. Once opened store in an airtight bag in a dark, dry kitchen cupboard and use within three months.

mushrooms You will find several varieties of Japanese mushrooms, especially shiitake (see below), used in the recipes for their individual qualities: shimeji for their distinct nutty flavour and aroma, enoki for their beautiful and delicate appearance and texture, and maitake for their lace-like appearance and fine taste. It has become increasingly easy to buy them fresh from supermarkets. dried shiitake mushrooms are used for their strong flavour. They first need to be reconstituted. Soak in warm water for 5–10 minutes then cut off and discard the stalks. The soaking liquid can be used in recipes to add richness.

noodles The noodles most frequently used in the recipes are: soba (thin, dark noodles made from buckwheat flour and therefore gluten-free), somen (a thin white noodle) and udon (a wheat-flour noodle that is thicker than the soba noodle). Other noodles include yakisoba noodles (soft semi-cooked Chinese-style egg noodles), sold in vacuum packs in supermarkets and often labelled ‘stir-fry noodles’, and harusame noodles (made from mung bean or potato starch).

nori This marine algae is formed into paper-like sheets and is an essential ingredient for making rolled sushi, such as maki rolls, hand rolls and inside-out rolls.

panko Also known as Japanese breadcrumbs, panko are coarse white breadcrumbs used to give a light and crunchy coating to fried food.

pickled sushi ginger is thinly sliced root ginger macerated in sweetened vinegar. It is served with sushi as a palate cleanser and digestive aid.

rice The short-grain Japanese rice, which supermarkets often sell as ‘sushi rice’, has a soft and sticky texture when cooked. (See pages 18–21 for instructions on how to cook rice and prepare sushi rice.)

sansho pepper This Japanese white pepper is made from the ground seedpods of the Japanese prickly ash and is used as a seasoning. It has a refreshing aroma of mint and basil with a touch of liquorice, similar to that of Sichuan pepper. It is often used with grilled oily fish and chicken.

shichimi togarashi Also known as Japanese seven-spice chilli powder, this seasoning is a blend of chilli, black and white sesame seeds, dried citrus peels and seaweeds. It is a traditional seasoning for noodles and yakitori.

tofu, or soybean curd, is a nutritious protein food made from soybeans. There are two main types: firm and silken. Firm tofu can be cut into slices or cubes, whereas silken tofu is a soft form of tofu rather like yogurt in consistency. Before using firm tofu, drain the liquid it has been stored in and rinse under cold running water. Then wrap it in kitchen paper and allow to stand for 15–20 minutes.

wakame This green, silky seaweed wakame is satin-like in texture and rich in vitamin A, calcium, minerals and fibre. A healthy food, it also lowers cholesterol and blood pressure. Wakame is often sold in dried form and once rehydrated is used in soups and salads.

wasabi is made from an aquatic plant that grows in Japan and has a distinct, strong flavour similar to horseradish. It is available in a powder or paste form. The powder form is more economical and keeps longer; to use, mix it with water until it forms a thick paste.

yuzu is a Japanese citrus fruit that looks like a yellow tangerine. It is used both for its peel and for its juice. Outside Japan the juice is sold in bottles. The juice is relatively expensive, as it comes from a very slow-growing plant. Once opened, yuzu juice should be stored in the refrigerator and used within eight weeks.