Japanese cooking: Sushi and Soy sauce - Updated on September 7th,2010
*** Updated area in red. Pictures also were added.
One of the first culture shock when coming over to the states to live was "Soy sauce". The package is labeled as "Soy sauce",but it did not taste it right. It had funky taste to it. I had to try a couple of brands and even kikkoman USA products were not something I felt it right.
After some search on true "Soy sauce",I finally found one,and I use only the particular Soy sauce,and nothing else.
The soy sauce I use is called " Extra fancy whole bean soy sauce" from Kikkoman Japan:it is imported from Japan and is sold at Asian stores. It is big plastic bottle. You can see the soy sauce I use in the picture bellow.
Extra fancy whole bean soy sauce..
The Asian store we go to is about 2hrs drive away,so when we go there,we buy a couple of bottles at a time and stock it up.
I was wondering why soy sauce made here is so different in taste for a while. But now I have the answer.
I found out that the ingredients are different. The one I get from Asian store has 4 ingredients in the label:water,soybean,wheat,and salt. Other soy sauce even kikkoman USA product has more than 4 ingredients..Chinese brand's soy sauce has caramel coloring. Here is good site to talk about how soy sauce can be made differently.
Another thing that made me surprised is "Sushi" here in US is so expensive, and most of the time, packaged sushi has dried out sushi rice, and fish does not taste as good as it is back in Japan. And so-called "Japanese restaurant" is not really offering real authentic Japanese food. If you like to eat authentic Japanese food,I recommend to eat at restaurant where Japanese staff is making dishes. Or you can make on your own for fun. It really not that difficult to make one.Plus much cheaper than ordering at sushi bar or buying pre-packaged sushi.
When you look for Japanese restaurant here in the states, often times, you would find the term "Hibachi style" but did you know that in Japan, "Hibachi" is heating device in Japan. Not cooking tool. The word "Hi" means "Fire" in Japanese. "Bachi"means "bowl" so, it is fire bowl if you translate it to English. It usually made with ceramic and it contains charcoal to keep the room warm.
According to wikipedia, Hibachi cookware sold in the states are inspired by Shichirin in Japan ; small charcoal cooking device, and it was marketed as "Hibachi grill".
You can read how to make Teppan yaki/Yakitori just like so called Hibachi style Japanese restaurant here in the states, you can see recipe in the previous entry titled "Japanese restaurant in Japan;Teppan yaki and Yakitori "
When I was a kid,my mother used to make "Sushi Cake". She used the cake-pan that bottom lid can come off and put sushi rice over the bottom lid,sprinkle whatever topping items were,then,top it off with sushi rice and put the left-over topping on top and made like cake and she served family just like serving cake. This is her version of sushi dish,but you can make rolled sushi like you see at stores.
If you were not into rolling,cutting and those kind of things,then,you can put sushi rice on plate,pour the topping on top and now you made "Chi ra shi zu shi :meaning sprinkle sushi".
Zetsy wasabi soy Chirashi zushi
** This is how I normally make. Wasabi soy sushi rice and sliced cucumber,scrambled eggs, sliced ham, and salmon on top..
** For Fluffy scrambled egg, beat the egg lightly in measuring cup, and add dash of heavy cream and mix well and add Molton's Natures season. I found that using the heavy cream makes most fluffy scrambled eggs. If you had no heavy cream, use milk.
If you have party,you can make topping,and put each topping in different plate and sushi rice in bowl and party visitor can hold "Nori";seaweed on hand and scoop up the rice on Nori,and then scoop up topping on top,and they can roll up like cannoli and you just served "Te ma ki zu shi": rolled sushi by hand.
When you go to store,you find pre-packaged sushi,usually rectangular sushi rice with something on top.That is what we call "Ni gi ri zushi";sushi made by hand. The vinegary rice is formed to about 3" long log, and top it off with your choice of topping. It can be egg,can be grilled teriyaki eel,can be sashimi(raw fish). So,sushi is not just rolled up one with Nori (seaweed).
That being said, why not make your own version of Sushi for special occasion without spending a lot for less to eat?? It can be family fun too.
So, how do you make "Sushi"? Here is how.
First, rice I use is my favorite brand "Kokuho Rose Rice". You can find them at International ail at local grocery store.
Kokuho Rose Rice..
1.Cook about 3 cup worth rice.
** When rice is cooking, make " Sushi zu":Sushi sauce if you will:
2. To the small bowl, if you make basic sushi zu (sushi sauce), add 4 tbs of Mitsukan Rice vinegar,2.5 tbs of table sugar,1 tsp of table salt.
** If you like to try my zetsy sushi zu (wasabi soy sushi sauce) I used in the sushi picture above, mix 4 tbs of Mitsukan Rice vinegar,2.5 tbs of table sugar, 4 tbs of soy sauce, pinch of wasabi powder and adjust seasoning to your taste.
** If you use wasabi paste, you would need to be careful how much you would mix in because it is much more spicy than same amount of wasabi powder. Add little by little and adjust the heat level. If you made too hot, add sugar and adjust vinegar and soy sauce amount if needed.
When rice is done,while still rice is hot, pour vinegar mix,stir rice with wooden spoon.
*** Do not mix like you whip cream,rather,gently scoop up one outer side,fold over to inside,gently,and slice motion;scoop,fold in,slice and repeat it.You do not want to mash the rice.
*** If your kids or other family member can help you, you can ask them to fan over the rice when you are mixing.This helps rice to cool down faster and helps to make the rice shinier.
3. Now, you made sushi base so,you can make any topping you like and sprinkle over the rice and you have got your own "Chi ra shi zushi".
I usually make toppings like scrambled eggs, thinly sliced cucumber,sliced deli ham, and protein such as smoked salmon bits or shrimp cooked in sweet soy based sauce etc. as you see in the dish picture above.
In Japan, sushi bar we used to go to had topping like corn kernel mixed with mayo,crab mixed with mayo, or tempura shrimp,grilled teriyaki eel, sashimi etc. You can always be creative and make your own version of sushi.
My special topping,which my mother liked a lot is shrimp bits I cooked in sweet soy sauce base.
Making is easy. You prepare raw shrimp;taking shell off,taking off veins(using toothpicks is easy and not dangerous). Then,cut to maybe like 1 inch bits. Then,in sauce pan,you pour 100cc water,100cc Sake(I like gekkeikan sake),100cc sugar,3 tbs of Soy sauce,a little bit of salt and cook until sugar is melted and pour in the shrimp bits and cook through. Now you have my shrimp topping at your kitchen.
Now you know that sushi is not always with raw fish and you can be creative on it,and there are more than rolled up sushi.
Making sushi is easy,and kids can enjoy making their own version of sushi. Maybe next time for special occasion,why not having a sushi night AT HOME??
One of the first culture shock when coming over to the states to live was "Soy sauce". The package is labeled as "Soy sauce",but it did not taste it right. It had funky taste to it. I had to try a couple of brands and even kikkoman USA products were not something I felt it right.
After some search on true "Soy sauce",I finally found one,and I use only the particular Soy sauce,and nothing else.
The soy sauce I use is called " Extra fancy whole bean soy sauce" from Kikkoman Japan:it is imported from Japan and is sold at Asian stores. It is big plastic bottle. You can see the soy sauce I use in the picture bellow.
Extra fancy whole bean soy sauce..
The Asian store we go to is about 2hrs drive away,so when we go there,we buy a couple of bottles at a time and stock it up.
I was wondering why soy sauce made here is so different in taste for a while. But now I have the answer.
I found out that the ingredients are different. The one I get from Asian store has 4 ingredients in the label:water,soybean,wheat,and salt. Other soy sauce even kikkoman USA product has more than 4 ingredients..Chinese brand's soy sauce has caramel coloring. Here is good site to talk about how soy sauce can be made differently.
Another thing that made me surprised is "Sushi" here in US is so expensive, and most of the time, packaged sushi has dried out sushi rice, and fish does not taste as good as it is back in Japan. And so-called "Japanese restaurant" is not really offering real authentic Japanese food. If you like to eat authentic Japanese food,I recommend to eat at restaurant where Japanese staff is making dishes. Or you can make on your own for fun. It really not that difficult to make one.Plus much cheaper than ordering at sushi bar or buying pre-packaged sushi.
When you look for Japanese restaurant here in the states, often times, you would find the term "Hibachi style" but did you know that in Japan, "Hibachi" is heating device in Japan. Not cooking tool. The word "Hi" means "Fire" in Japanese. "Bachi"means "bowl" so, it is fire bowl if you translate it to English. It usually made with ceramic and it contains charcoal to keep the room warm.
According to wikipedia, Hibachi cookware sold in the states are inspired by Shichirin in Japan ; small charcoal cooking device, and it was marketed as "Hibachi grill".
You can read how to make Teppan yaki/Yakitori just like so called Hibachi style Japanese restaurant here in the states, you can see recipe in the previous entry titled "Japanese restaurant in Japan;Teppan yaki and Yakitori "
When I was a kid,my mother used to make "Sushi Cake". She used the cake-pan that bottom lid can come off and put sushi rice over the bottom lid,sprinkle whatever topping items were,then,top it off with sushi rice and put the left-over topping on top and made like cake and she served family just like serving cake. This is her version of sushi dish,but you can make rolled sushi like you see at stores.
If you were not into rolling,cutting and those kind of things,then,you can put sushi rice on plate,pour the topping on top and now you made "Chi ra shi zu shi :meaning sprinkle sushi".
Zetsy wasabi soy Chirashi zushi
** This is how I normally make. Wasabi soy sushi rice and sliced cucumber,scrambled eggs, sliced ham, and salmon on top..
** For Fluffy scrambled egg, beat the egg lightly in measuring cup, and add dash of heavy cream and mix well and add Molton's Natures season. I found that using the heavy cream makes most fluffy scrambled eggs. If you had no heavy cream, use milk.
If you have party,you can make topping,and put each topping in different plate and sushi rice in bowl and party visitor can hold "Nori";seaweed on hand and scoop up the rice on Nori,and then scoop up topping on top,and they can roll up like cannoli and you just served "Te ma ki zu shi": rolled sushi by hand.
When you go to store,you find pre-packaged sushi,usually rectangular sushi rice with something on top.That is what we call "Ni gi ri zushi";sushi made by hand. The vinegary rice is formed to about 3" long log, and top it off with your choice of topping. It can be egg,can be grilled teriyaki eel,can be sashimi(raw fish). So,sushi is not just rolled up one with Nori (seaweed).
That being said, why not make your own version of Sushi for special occasion without spending a lot for less to eat?? It can be family fun too.
So, how do you make "Sushi"? Here is how.
First, rice I use is my favorite brand "Kokuho Rose Rice". You can find them at International ail at local grocery store.
Kokuho Rose Rice..
1.Cook about 3 cup worth rice.
** When rice is cooking, make " Sushi zu":Sushi sauce if you will:
2. To the small bowl, if you make basic sushi zu (sushi sauce), add 4 tbs of Mitsukan Rice vinegar,2.5 tbs of table sugar,1 tsp of table salt.
** If you like to try my zetsy sushi zu (wasabi soy sushi sauce) I used in the sushi picture above, mix 4 tbs of Mitsukan Rice vinegar,2.5 tbs of table sugar, 4 tbs of soy sauce, pinch of wasabi powder and adjust seasoning to your taste.
** If you use wasabi paste, you would need to be careful how much you would mix in because it is much more spicy than same amount of wasabi powder. Add little by little and adjust the heat level. If you made too hot, add sugar and adjust vinegar and soy sauce amount if needed.
When rice is done,while still rice is hot, pour vinegar mix,stir rice with wooden spoon.
*** Do not mix like you whip cream,rather,gently scoop up one outer side,fold over to inside,gently,and slice motion;scoop,fold in,slice and repeat it.You do not want to mash the rice.
*** If your kids or other family member can help you, you can ask them to fan over the rice when you are mixing.This helps rice to cool down faster and helps to make the rice shinier.
3. Now, you made sushi base so,you can make any topping you like and sprinkle over the rice and you have got your own "Chi ra shi zushi".
I usually make toppings like scrambled eggs, thinly sliced cucumber,sliced deli ham, and protein such as smoked salmon bits or shrimp cooked in sweet soy based sauce etc. as you see in the dish picture above.
In Japan, sushi bar we used to go to had topping like corn kernel mixed with mayo,crab mixed with mayo, or tempura shrimp,grilled teriyaki eel, sashimi etc. You can always be creative and make your own version of sushi.
My special topping,which my mother liked a lot is shrimp bits I cooked in sweet soy sauce base.
Making is easy. You prepare raw shrimp;taking shell off,taking off veins(using toothpicks is easy and not dangerous). Then,cut to maybe like 1 inch bits. Then,in sauce pan,you pour 100cc water,100cc Sake(I like gekkeikan sake),100cc sugar,3 tbs of Soy sauce,a little bit of salt and cook until sugar is melted and pour in the shrimp bits and cook through. Now you have my shrimp topping at your kitchen.
Now you know that sushi is not always with raw fish and you can be creative on it,and there are more than rolled up sushi.
Making sushi is easy,and kids can enjoy making their own version of sushi. Maybe next time for special occasion,why not having a sushi night AT HOME??
Posted by yassy at 9/7/2010 9:00 PM 
Categories: Asian cooking 911
Tags: soy sauce sushi japanese cooking food
Categories: Asian cooking 911
Tags: soy sauce sushi japanese cooking food
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