Cooking Japanese

[Columbine]

Originally Posted by Nyororin

When it comes to miso, there are countless different types. Far more than just white, red, and mixed. Depending on what the miso is made from there are huge differences even within the same "color". (Not to mention hatcho, which is quite different to begin with).

*laughs* yup, except where I live and then you get four sorts; red, white, powdered and eye-wateringly expensive organic stuff. I miss the variety I could get in Japan; certainly the brand of white miso available to me here is incredibly sweet, whereas I used to buy a different one in Oxford and another again in Osaka that were much more salty.

[yuujirou]

Originally Posted by Columbine

*laughs* yup, except where I live and then you get four sorts; red, white, powdered and eye-wateringly expensive organic stuff. I miss the variety I could get in Japan; certainly the brand of white miso available to me here is incredibly sweet, whereas I used to buy a different one in Oxford and another again in Osaka that were much more salty.

Sigh.. sounds like I need a culinary trip to Japan =\
lol

@dogs... just.. lol

So just to be on topic:

Tis' the season to be Jolly, for the Matsutake are in bounty~
Has anyone here to share any recipes or techniques to preparing them?

I personally have very limited experience with the mushrooms, only having seen it prepared and tasted once. It was in a very clear broth, possibly with sake and mirin?

[Columbine]

Originally Posted by yuujirou

Tis' the season to be Jolly, for the Matsutake are in bounty~
Has anyone here to share any recipes or techniques to preparing them?

I personally have very limited experience with the mushrooms, only having seen it prepared and tasted once. It was in a very clear broth, possibly with sake and mirin?

I've never had the fortune to try one, but I do love grilled Eringi with a miso glaze.

[chiuchimu]

Originally Posted by yuujirou

Sigh.. sounds like I need a culinary trip to Japan =\
Tis' the season to be Jolly, for the Matsutake are in bounty~
Has anyone here to share any recipes or techniques to preparing them?

I personally have very limited experience with the mushrooms, only having seen it prepared and tasted once. It was in a very clear broth, possibly with sake and mirin?

Matsutake is expensive. I lightly grill it. slice it thin and eat it dipped in soy sauce. My Mom did the Matsutake Gohan, but I never did make it myself. I would imagine it like any other takikomi gohan: rice, dashi, 1/3 cup sake, little soysauce and matsutake slices.

Currently. I make a mean Yaki Tonsoku. First I boil the pigs feet for about 2 hours until they almost come off the bone. I place several large slivers of ginger in the boilinh water to kill the pig smell. Take out the feet to cool and keep the broth for Tonkotsu Ramen later. next I marinated in: soy sauce, sake, sugar, miso and kochijon(Korean chilly paste). Like Barbecue, the amounts of each ingredient should reflect personal taste. You can always taste and adjust the marinade as you go along because the pig is already cooked. The next day, I broil them until they brown and have just a little burnt crust. The broiling removes some of the water so they are firmer but still melting-ly juicy and flavor full. Goes great with beer.

[yuujirou]

Originally Posted by chiuchimu

Matsutake is expensive. I lightly grill it. slice it thin and eat it dipped in soy sauce. My Mom did the Matsutake Gohan, but I never did make it myself. I would imagine it like any other takikomi gohan: rice, dashi, 1/3 cup sake, little soysauce and matsutake slices.

Currently. I make a mean Yaki Tonsoku. First I boil the pigs feet for about 2 hours until they almost come off the bone. I place several large slivers of ginger in the boilinh water to kill the pig smell. Take out the feet to cool and keep the broth for Tonkotsu Ramen later. next I marinated in: soy sauce, sake, sugar, miso and kochijon(Korean chilly paste). Like Barbecue, the amounts of each ingredient should reflect personal taste. You can always taste and adjust the marinade as you go along because the pig is already cooked. The next day, I broil them until they brown and have just a little burnt crust. The broiling removes some of the water so they are firmer but still melting-ly juicy and flavor full. Goes great with beer.

wow! thanks for that recipe o.o'
honestly think i'm going to try that someday (the pigs feet, since i'm a little too poor to afford matsutake atm =.='' )
on a side note... how do you go about making the broth for tonkotsu?
i know you're supposed to boil pork bones (never thought of using pig's feet) to extract the collagen... but that's about all i know =\

[Columbine]

Originally Posted by yuujirou

on a side note... how do you go about making the broth for tonkotsu?
i know you're supposed to boil pork bones (never thought of using pig's feet) to extract the collagen... but that's about all i know =\

trotters/ears/tail would be even better than just the bone as they're almost all collagen, rather than well... bone! It's how you get a meat jelly or brawn in English cooking.

[yuujirou]

Originally Posted by Columbine

trotters/ears/tail would be even better than just the bone as they're almost all collagen, rather than well... bone! It's how you get a meat jelly or brawn in English cooking.

This is true xD
though I'm honestly more concerned with... basically every other aspect of the tonkotsu broth, lol

[Nyororin]

Originally Posted by Columbine

trotters/ears/tail would be even better than just the bone as they're almost all collagen, rather than well... bone! It's how you get a meat jelly or brawn in English cooking.

Actually, no, as the flavor comes largely from the marrow in the larger bones. The bones are broken before boiling to make the process quicker - smaller bones would never give nearly as much flavor due to low amounts of marrow and the difficulty in breaking them.

[masaegu]

Originally Posted by greekmark1234

Japanese Mikan

Mikan, also known as satsuma or mandarine orange, is popularly cultivated and consumed in Japan. Mikan comes into season in early winter. When I find boxes of mikan piled at grocery stores, I realize that winter has come. As mikan is easy to peel by hand, it's a convenient fruit to take out as a snack or dessert.

Stop copying and pasting!!!!!!!!!!!!!!

Japanese food and Japanese recipes