Saturday, 12 September 2015
World flavours: Japan
An overview of the most commonly used ingredients per category. These products can serve as inspiration for your components and compositions.
Potatoes, woundwort, asparagus, eggplant, azuki beans, bamboo shoots, scallions, daikon (radish), ginger, gobo (Japanese salsify), kabocha squash, burdock, cucumber, cabbage, lotus root, snow peas, leek, turnip, radishes, salsify, soy beans (edamame), spinach, sugar snap peas, carrots, yams, sweet potatoes.
Beech mushroom, enokitake yellow oyster mushrooms, hohshimeji, nameko, oyster mushroom, wig mushroom, shiitake, tropical purse fungi.
Apples, lemon, fude (oval yellow khaki), Harry Stone pick plums, honey melon, hosui (Asian pear), Japanese wine berries, cherry, kumquat, pear (nashi), plums, santa rosa plums, satsumas, quince, sudachi, yuzu, watermelon, white mulberry.
Meat, game and poultry
: Kobe, Wagyū, pork.
: duck, chicken.
Fish & shellfish
: alfoncino, bonito, fugu-fish (puffer), gar, brill, herring, halibut, mackerel, eel, red snapper, rock char, sardines, plaice, turbot, lemon sole, tuna, salmon (keta), sea bass, silk snapper, swordfish.
: mantis shrimp, shrimp, king crab, crab, lobster, prawns, surimi (crab sticks), tiger shrimp, abalone, akagai, scallop, hamaguri, clams, mussels, oyster, quahog, strandgraper, carpet shell clams.
: blue shark, herring roe, caviar, octopus, squid, salmon roe, sea urchin.
Fats & Oils
: coconut oil, vegetable oil.
Nuts, seeds and grains
: ginkgo nuts, chestnut, peanuts, walnuts.
: white and black sesame.
: buckwheat, rice: akitakomachi, koshikari, nishiki, sushi rice, shinode, shiragiku, sweet glutinous rice (mochigme), wheat.
Green tea, mugischa (roasted barley tea), matcha.
: sake, shochu,
sake with sweet rice malt, mirin.
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