Japanese Recipes

Japanese cuisines

Japanese cuisines has also been ranked in the same class as the French and the Chinese, or close to it.  The most important factor is that Japanese food practices provides the best diet for abundant health and long life as the Japanese recipes are low in calories, low in saturated fats, high in calcium, phosphorus, vitamin A and loaded with trace elements. 

The Japanese cuisines are also famous for its soup stocks or cooking stocks made of dried kelp which are actually large seaweeds and dried bonito, a fish known as skipjack tuna or known as katsuo in Japan.  The bonito is smoked and dried to make katsuobushi which is an important ingredient in making dashi, a Japanese fish stock, which are used extensively in Japanese cuisine.  These stocks are loaded with trace elements that are vital to good nutrition.  Equally famous are their dipping marinades and sauces that adds new zest to timeworn clichés.  The most well known of course is miso, a paste made from soybeans that may be sweet or salty or red or white.  The miso paste can be used as a dressing for green vegetables, a marinade for meats or as the filling body of a soup, all tasting equally as delicious.

Cooking secrets

One of the crucial fact to take note is the Japanese use of small, young, tender vegetables.  All growing things were picked much earlier than we do and they grow varieties that are miniature even when fully matured.  Leafy greens such as spinach and mustard greens, which are bitter in taste, are actually rinsed in cold water after being cooked so no bitter taste will linger.  They are also cooked uncovered to preserve the color.  Foods such as shrimp, that can develop a scum, are cooked in water two times.  The first batch of water is thrown away after which the cooking is completed in the second fresh batch of water. 

The other secret worth learning is the way they cooked their fish.  Using the same amount of salt that you would if seasoning after cooking, salt the fish on both sides half an hour before cooking.  Let it marinate until dinner-time, then place on lightly oiled aluminum foil with the skin side up (if the fish is split).  Let it broil for about two-thirds of the necessary time.  Then turn the fish over using a spatula and finish broiling with the flesh side up.  During the last stage, watch carefully to avoid burning.  Lines of white, milky foam will form along the flaky segments if the heat is right.  However, if the fish is whole, equally broil both sides.  In this case, the foam will not appear but you can still tell when the broiling has been right by the way the flesh breaks into flakes.  The exact timing depends on the size of the fish and the kind of heat.  There is no further seasoning needed except for a few drops of soy sauce sprinkled on the broiled fish.  Using this method of cooking makes the fish so flavorsome as it brings out all the delectable flavor.

Learn also the secret of deep-frying method known as tempura in Japan which is capable of producing a remarkably non-soggy and non-oily result leading to a very low intake of calories and fats.  The real secret lies in the technique.  Firstly, the batter is very light and thin and must be ice-cold.  Foodstuffs are then dipped in the cold batter and transferred immediately to very hot oil.  The extreme temperature change causes the batter to puff up enormously resulting the food inside it to be really cooked by its own self-generated steam.  Foods are also cut into small bite-sized pieces which will take only a minute or two of cooking time, hence leaving no chance for the food to become saturated with oil.

Another secret of the tempura technique is to constantly skim to remove any loose bits of batter falling into the oil to prevent them from developing a burned taste that taints the oil.  It is also crucial to keep the oil evenly hot at an ideal temperature of 380°F.  Not too much food should be added at one time as this may cause the temperature to drop, increase the cooking time and thus increasing the chance of greasiness.  Only about half the top surface of the oil should be filled with frying foods.

Japanese Recipes

So now after learning the Japanese cooking secrets, are you intrigue and amaze?  Knowing that you can still enjoy deep-fried food safely without fear of consuming too much calories and fats, are you still adventurous to want to try out the Japanese recipes?  Knowing that Japanese recipes are easy healthy recipes full of valuable nutrition yet low in calories and saturated fat, hesitate no more.  Plunge in straightaway and browse through our collection of Japanese healthy recipes and start cooking.


Japanese Recipes

  1. Basic Dashi Stock
  1. Dashi with Shrimp Soup
  1. Egg Drop Soup
  1. Miso Soup with Wakame
  1. Salmon Teriyaki
  1. Seasoned Dashi Soup
  1. Seasoned Fried Chicken
  1. Spinach Omelet
  1. Steamed Savoury Custards
  1. Sweet-cooked Mushrooms
  1. Takara Mushi or Stuffed Pumpkins
  1. Udon Noodles
  1. Vegetable Kebabs

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