Umami うまみ
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Maitake 舞茸
Maitake (Japanese: 舞茸 "means dancing mushroom"), also known as Grifola frondosa is a polypore mushroom that grows at the base of trees, particularly oaks. Also called hen-of-the-woods, ram's head or sheep's head. It is typically found in late summer to early autumn. It is native to China, Europe, and North America. Maitake contains a unique D-FRACTION type Beta-Glucan , which was investigated for effectiveness on tumors and of metastasis of tumor cells by Dr. Hrioaki Nanba Ph. D. Also, contains Ergosterol , which converts to Vitamin D2 in human body under exposure of ultraviolet. Related Pages External Links Pages Effect of Maitake (Grifola frondosa) D-Fraction on the activation of NK cells in cancer patients Effects of D-Fraction, a polysaccharide from Grifola frondosa on tumor growth involve activation of NK cells Soluble β-glucan from Grifola frondosa induces tumor regression in synergy with TLR9 agonist via dendriti...
Shiitake 椎茸
Shiitake contains Ergothioneine , anti-hydroxyl antioxidants. Also contains Lenithinan Type Beta-Glucan . Related Pages External Links Pages go back
katakuriko 片栗粉
Katakuriko (Japanese: 片栗粉) is Potato starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Related Pages External Links Pages go back
ryourishu 料理酒
Ryourishu (Japanese: 料理酒) is rice wine or Sake for cooking. Sake has been used for cooking in order to reduce fishy smell or odor from fishes or meats. It also adds umami or some taste and flavor to dishes. The diffefence between Ryourishu and drinking Sake is that some salt being added fo Ryourishu. Related Pages External Links Pages go back
miso 味噌
Akamiso, which may have longer fermented period, usually has darker color and more salty than Shiromiso. Awase-miso is mixed Akamiso and Shiromiso. Some miso pastes are sold with dashi. Related Pages External Links Pages go back
tarako たらこ
tarako (Japanese: たらこ), Pollock roe, also pollack roe, (also known as myeongnan in Korea) is the roe of Alaska pollock (Gadus chalcogrammus) which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. go back Tarako (salted pollock roe) $19.99 (as of 2021/4/06) 145g. Package Salted 3 egg sacs per package Product of Japan Karashi Mentaiko (spicy pollock roe) $19.99 (as of 2021/4/06) 3 or 4 egg sacs per package Spicy 145g Packages Product of Japan
green tea 緑茶
Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. Green tea originated in China, but its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. Regular green tea contains phytochemicals, such as polyphenols and caffeine. Related Pages Herbal tea ハーブティー External Links go back
soba 蕎麦
Related Pages Wasabi 山葵 Soy sauce 醤油 Green tea 緑茶 Japanese Sake 日本酒 Japanese Foods 日本の食文化 External Links
Recipe - Lightly salted Salmon
Recipes for Lightly Salted Salmon For those who can like Salmon, easy recipe for Lightly Salted Salmon. Ingredients for 3 serve Salmon 300g water 200cc( soft water ) sea salt 2 tablespoon brown sugar 1 tablespoon Cooking Descaling from salmon, if scales there Put the descaled salmon face down in a food storage container. Put water, salt and sugar. Seal the container with the lid and put it in the refrigerator for 24 hours remove the salmon from the food storage container and wipe off the water with kitchen paper. Cut them to a suitable size, the lightly salted salmon is ready to grill/steam/microwave, or wrap with plastic food wrap to freeze to store.
dashi だし
dashi (Japanese 出汁, だし, ダシ), broth, also known as bouillon [French pronunciation: [bu.jɔ̃]], is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Konbu, Niboshi, Shiitake and Katsuobushi are used for making dashi in Japan, other than chicken, pork or beef.
Pork shogayaki 豚の生姜焼き
Thickness of the meats for Pork shogayaki is about 3mm to 4mm, which can be found in Japanese grocery stores. Or you may need to slice by yourself . Related Pages Japanese Foods 日本の食文化 External Links
Sukiyaki すき焼き
Thickness of the meats for Sukiyaki is about 1.8mm to 2.5mm, which can be found in Japanese grocery stores. Or you may need to slice by yourself . Related Pages Japanese Foods 日本の食文化 External Links
shabu-shabu しゃぶしゃぶ
Thickness of the meats for Shabu-shabu is about 1.5mm to 2.0mm, which can be found in Japanese grocery stores. Or you may need to slice by yourself . Related Pages Japanese Foods 日本の食文化 External Links