japanesecooking101

Japanese Cooking 101, Lesson 3 extra: Nimono without dashi

jc1-1-nimonovar-ikajaga.jpg

Not all nimono dishes need to be made with dashi. If one of the ingredients has plenty of umami on its own, you can make a dashi or broth from it without having to add any more. One such ingredient is squid (ika) or calamari. If you live in an area with a sizeable Italian, Greek or other Mediterranean immigrant population, as well as us Asians, chances are you can get a hold of good quality squid. If you can, get a nice one and try this quick and simple nimono.

Type:  recipe Filed under:  japanese fish washoku japanesecooking101 squid nimono

Japanese Cooking 101, Lesson 3: Nimono (simmered dish) basics

jc101-nimono2-sm.jpg

This is Lesson 3 of Japanese Cooking 101: The Fundamentals of Washoku. This lesson is about making nimono (煮物) or stewed dishes, while we make a simple stewed or simmered winter vegetable dish.

Type:  recipe Filed under:  basics japanese vegetables washoku japanesecooking101

Japanese Cooking 101: List of fresh ingredients for Lessons 3 and 4

Here are the shopping lists for Lessons 3 and 4 of Japanese Cooking 101.

Type:  feature Filed under:  ingredients japanesecooking101

Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice

How properly cooked Japanese rice should look

jc101-ricebowl1.jpg

A perfectly steamed bowl of plain rice is the unquestioned star of a Japanese meal. And here's how to cook it, in copious detail - in Lesson 2 of Japanese Cooking 101: The Fundamentals of Washoku.

Type:  recipe Filed under:  basics rice washoku japanesecooking101

Japanese Cooking 101: Ingredients and equipment list for Lesson 2

Here's the list of ingredients and equipment you'll be needing for Lesson 2 of Japanese Cooking 101. We'll be tackling the heart of Japanese cooking, rice.

Type:  feature Filed under:  japanesecooking101

Japanese Cooking 101, Lesson 1-Addendum: Making Miso Soup and Clear Soup with Dashi

jc101-misoshiru5.jpg

Now that you know how to make a proper dashi, you're 90% on your way to making delicious miso soup and clear soup. If you have ever wondered why your miso soup doesn't taste quite right, and you were omitting the dashi part...you're in for a treat!

Type:  recipe Filed under:  soup miso washoku japanesecooking101

Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking

jc101-kombu2.jpg

Welcome to the first lesson of Japanese Cooking 101! Throughout this course I hope to teach you about the foundations of traditional Japanese cooking or washoku, as well as how to cook some Japanese dishes. We'll start with that most critical of Japanese cooking components, properly made dashi.

Type:  recipe Filed under:  basics japanese washoku japanesecooking101

Japanese Cooking 101: Fresh ingredient shopping list for Week 1

Here is your fresh ingredient shopping list for the first week of Japanese Cooking 101.

Type:  handbook Filed under:  japanesecooking101

Sake and other beverages

Answering Questions is a very sporadic series where I attempt to answer some of the backlog of questions I receive via email, via Facebook, or in comments to unrelated posts, the answers for which may be of interest to a broader audience. I’ve taken out any personal details and so on in the questions. Today I am answering some questions about Japanese ingredients, especially as they relate to the upcoming Japanese Cooking 101 course.

Filed under:  japanese ingredients washoku answering questions cooking courses japanesecooking101

Pages