Wa-Shoku ~Seasonal food material and sense of the season~

Eating the food material with enhancing its advantage instead of adding too much arrangement was a wisdom to enjoy the material with its best condition in the land of Japan where quality food material were easily become available since ancient times.

Therefore, “sense of the season” has been an important component in the Japanese cooking. Each season is opportunity to eat its seasonal ingredients that is full of vitality, because seasonal ingredient tends to be good in taste, low in price (more availability in the market), and high in the nutrition.

It has been considered as the best treat and hospitality to prepare each dish with the very minimum cooking just enough to enhance the flavor of seasonal ingredients and have sense of the season in the cooking.

The following is all purpose liquid type seasoning DonDon Series Katsuo Tsuyu which is concentrated soup stock “Dashi”
Product Name: DonDon Series Katsuo Tsuyu 1L
Ingredients  : Soy sauce, Dried bonito, Dried mackerel, Dried bonito extract,
Dried sardine extract, Sugar, Hakkochomiryo(rice, malted rice, salt), Salt,
Sake, Amino acid, Caramel color, Citric acid

Expiration   : 1year from manufacturing date
Produced by   FUTABA Co., Ltd.

See you later.

Tai fish recipe (Red sea bream)

In Japan, Pagrus major is known as madai and is prized both for its flavor and for its traditional use as an auspicious food often served at New Year’s and festive occasions such as weddings.

Tai is watery, clean, delicate sweet aroma.

It has pretty traslucent and light color meat. The meat has sweet and fibery texture.

It might has a note such as lime, herbs on meat.
It means “celebration fish”, “king of white fish”, or “congratulations”.

One of the luxury fish in Japan.

Literally translated, “mede-tai” in Japanese means “wanting of admiration” or “auspicious” and
“celebratory” – and is often served (usually salt-grilled) at celebratory feasts from New Year to weddings, and even the birth of a child.

Tai were also once presented to the Shoguns and later the Emperor as gifts of respect.

Tai season begins in the winter time, but doesn’t reach its peak until the first week of April. The fish is then called sakura-dai (cherry blossom sea bream) and fetches high prices at market.

You can easily cook “Tai fish”

素材調味だし 鯛
Sozai chomi dashi Tai

Click here for details!

http://www.nexty.co.jp/

Thank you.

Wa-Shoku

 

Japanese cuisine is called “Wa-Shoku” in Japanese.

“Wa” means peaceful and round, and “Shoku” means eating. So that Japanese cuisine makes a peaceful and family-like atmosphere.

“Wa” has another meaning “Unison”, Japanese cuisine concentrates to the unification of all ingredients. This balance of the ingredients creates the unison of the delicate taste and healthy diet.

It is one of the reasons that Japan became the first longevity in the world.

Over more Japanese cuisine is called the healthiest food in the world these days.

Japanese Soup Stock “Dashi”

Japanese soup stock “Dashi” is the most important ingredients for “Wa-Shoku”.

It is made by Dried Fish, Kelp, Seafood, Shitake Mushroom, and the other ingredients.

Especially Dried Bonito and Kelp are basic stock. It is used for almost all Japanese dishes.

 

The following is a liquid seasoning Kappo Dashi which is concentrated soup stock “Dashi”.
Product Name: DonDon Series Kappo Dashi 1L

Ingredients :
Light-colored soy sauce,Dried bonito, Salt,Sugar,
Mirin,Sake,Dried sardine, Hydrolyzed fish-
protein,Dried bonito extract, Hakkochomiryo,
White soy sauce, Kombu (Dried seaweed),
Driedmackerel, Shiitake mushroom,Amino-
acid (sodium Glutamate),Shusei(ethyl alcohol),
Acidulant

Expiration  : 1year from manufacturing date

Produced by   FUTABA Co., Ltd.

 

See you later.

Tofu recipe

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.

It is a component in East Asian and Southeast Asian cuisines.

 

It originated in China, and the process is quite similar to how cheese is made.

 

Rumor has it that a Chinese cook discovered tofu more than 2,000 years ago by accidentally mixing a batch of fresh soy milk with nigari.

 

Nigari is what remains when salt is extracted from seawater. It is a mineral-rich coagulant used to help tofu solidify and keep its form.

 

Tofu has a low calorie count and relatively large amounts of protein.

 

Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

 

 

Delicious dish using tofu

 

Yudofu

 

 

You can easily cook using this product.

 

Dondon series

katsuo tsuyu    Kiridashi Konbu

Click here for details!

http://www.nexty.co.jp/
Ingredients__4 servings

 

Kiridashi Konbu           1 piece

 

Water        1000cc

 

Tofu (Soy Bean curd)  2 cakes

 

 

 

【Dipping Sauce】

 

DonDon series Katsuo Tsuyu 40cc

 

Hot Water                                  120cc

 

 

<How to Cook>

  1. Put 1000ml water and Kiridashi Konbu in an earthen pot.

 

  1. After Konbu is soaked and become large, add tofu cut into sixth.

 

  1. Heat up the pot.

 

  1. When tofu is heated and start moving slightly, serve tofu in individual small bowl with dipping sauce.

 

 

 

Healthy and tasty!

Hina-Matsuri(Doll’s Festival)

Hina-Matsuri is an event to pray for the healthy growth of girls on March 3 every year.Families with girls display dolls for Hina Matsuri called Hina-Ningyo.

Hina-Ningyo

 

It was believed that dolls would protect people from sickness or ill-fortune.

Today, at the Hina Matsuri, we eat traditional dishes such as scattered sushi (chirashi-sushi),cherrystone clam soup, sweet white sake(shirozake) and rise cake cubes (hina-arare) .

 

The following is a recipe of cherrystone clam soup using a liquid seasoning Kappo Dashi.

 

 

 

 

 

 

 

 

Product Name: DonDon Series Kappo Dashi 1L
Ingredients : Light-colored soy sauce, Dried bonito,

Salt, Sugar, Mirin, Sake, Dried-

sardine, Hydrolyzed fish protein,
Dried bonito extract, Hakkochomiryo,
White soy sauce, Kombu

(Dried seaweed),Dried mackerel,

Shiitake mushroom,
Amino acid (sodium Glutamate),
Shusei(ethyl alcohol), Acidulant
Expiration  : 1year from manufacturing date
Produced by   FUTABA Co., Ltd.

 

 

<Ingredients__4 servingss>
water・・・・・・・・・・ 800ml
Kappo Dashi・・・・・・・40ml
Cherrystone clam・・・・ 8 pieces
Fragrant grass ・・・・・  As you like

 

○ Let the clams spit the sand out for about 20 minutes.
○ Mix the water and the Kappo Dashi, and cook till its boiled. Then, add the clams.
○ When the clams are opened, turn off the heat.
○ Place the clams and fragrant grass in a serving bowl, and pour the soup carefully.

 

 

See you later.