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.

Vegetables

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.

Mushrooms

Beech mushroom, enokitake yellow oyster mushrooms, hohshimeji, nameko, oyster mushroom, wig mushroom, shiitake, tropical purse fungi.

Fruit

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

Meat: Kobe, Wagyū, pork. Poultry: duck, chicken.

Fish & shellfish

Fish: 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. Shellfish: 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. Others: blue shark, herring roe, caviar, octopus, squid, salmon roe, sea urchin.

Fats & Oils

Fats: butter. Oils: coconut oil, vegetable oil.

Nuts, seeds and grains

Nuts: ginkgo nuts, chestnut, peanuts, walnuts. Seeds: white and black sesame. Grains: buckwheat, rice: akitakomachi, koshikari, nishiki, sushi rice, shinode, shiragiku, sweet glutinous rice (mochigme), wheat.

Drinks

Green tea, mugischa (roasted barley tea), matcha. Alcoholic beverages: sake, shochu, shiro sake: sake with sweet rice malt, mirin.

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