Step 3 : Prepare marinade sauce. Only 2 ingredients.
Shio-Koji & Soy Sauce.
Step 4 : Marinade Daikon with this shio-koji soy sauce.
Step 5 : Pan grill them!!
Step 3 : Prepare marinade sauce. Only 2 ingredients.
Shio-Koji & Soy Sauce.
Step 4 : Marinade Daikon with this shio-koji soy sauce.
Step 5 : Pan grill them!!
Today’s breakfast, main dish is…simply this!!
It’s Tamago kake Gohan, meaning, rice with poured raw egg.
We often have this for breakfast.
I guess, because it is very quick and yummy.
Good for morning.(Time is limited in the morning!!!)
See? Looks nice.
This soy sauce needed 2 years to be completed.
Following traditional method, carefully made. Amazingly, full of umami.
I visited this soy sauce store house while I am in Japan,
the report of my visit will come shortly.
If you are interested to purchase, it is available. Please contact me.
Well balanced acid taste sour improves your appetite!!
This Shio-Koji special sauce is the tip!!
This is the sauce. Mix all. Adjust each portion according to your favorite taste.
Shio Koji : 1 table spoon
Lemon juice : 1/2 tea spoon
Graded garlic : little bit
Water : 100 ml
Any choices from eggplant, pumpkin, zucchini, Okura etc.
Dish up on the cooked rice.
Great combination with rice.
If you use the bowl to serve, then you can call it “Vegetable Don” !!
When you want one more little plate with your meal, this is the way.
Quick, yummy vitamin colour salad!
First, prepare, Shio-Koji dressing.
Shio-Koji, lemon juice and black pepper. Mix well.
Other citrus like Yuzu is good, too. Vinegar will work, too.
Well, let’s start cooking.
Cook it until the sauce become little bit thicker.
(Just a few minutes)
Now prepare garnish.
It is not only garnish, it is to be eaten.
Super food, Daikon!!
Daikon is great vegetable to eat with fish,
It is because Daikon removes the fish smell.
ALSO!! Enzyme in Daikon will help digest fish protein,
but remember, it has to be raw Daikon.
Therefore, we often use Daikon Oroshi (graded Daikon) when we eat grilled fish.
To make Daikon Oroshi, we use special tool.
There are some different style ( I might introduce some of them later),
but today I use plate type.
Hope you enjoy ♪♪
Home style Japanese cooking.
Nothing fancy, because it is not a restaurant food.
But healthy, nutritionally rich, and more over, it’s easy!
Charmaine, Charlie and Hugh, thank you for attending my class.
You should never waste the soup from “Simmered daikon & salmon“.
The soup has full of Umami. It’s yummy soup. Should use it again.
By using this soup, you can make another yummy dish easily.
Just add one leaf veggie then you have another dish already.
The tip is, add some Shio-Koji.
Cook it for 10 min or so.
Until your veggie become cooked like this.
Daikon is one of the great veggies to cook so many different ways.
It goes well with other veggie, also fish and meat.
This is one of the recipe from “with fish” version.
I normally use marinaded salmon with Shio-Koji,
but you can use simple salmon, of course.
Salmon fillet is pricy, but you can buy the other part than fillet.
Sometimes near the bone, near the head and near the fin.
It is cheaper and yummier.
Add seasoning. Soy sauce and Mirin. Cook for 10-15 min.
(until Daikon become soft)
(Try adding Shoyu-koji if you have. It gives more umami)
If the salmon is unsalted salmon, add salt, too.
(You can use Shio-koji in stead of salt)
Leave it until cool down.
While it is cooling down, the taste goes into daikon.
Daikon will contain all umami and yummy taste from the soup.
Rice Koji. In another word, malted rice.
This is the very important ingredients of Japanese fermented seasonings,
such as Miso, Mirin, Sake, Vinegar, Shio-Koji, Shoyu-Koji, Ama-koji.
What kind of quality of Koji you use…that is very important.
At his shop, they are making Rice koji in traditional way. All by hands.
Why handmade rice koji become good quality? Why it’s good?
Because…they can feel more information about Rice Koji’s condition than machine.
Temperature, moisture, then colour, smell, ..all conditions, which cannot really express in numerical form.
Hands are such a sensitive organ. You can see, you can smell, your hands can feel.
Then look for and make the best condition for Rice Koji.
Since his shop is in Niigata where is rice-producing region, especially Koshihikari rice,
he wants to use Koshihikari rice when he make Rice koji.
Niigata’s Koshihikari is probably the most expensive rice in Japan.
It was sweetness and nice stickiness.
This is how to make Rice Koji at his place.
It is very hard work, requires your five senses, but very interesting world.
I was so drawn into this world.
Then take some steamed rice out from this big steamer.
As soon he place the steamed rice on the working table,
they start to trying to make rice into pieces.
I hope you get my meaning,
normally (especially Kohsihikari rice), when rice is cooked,
cooked rice is clustered, right?
They have to make rice unclustered so that Koji fungus can reach each rice pieces.
In this shop, their work is all by hands as mentioned before.
Some shops use chemical at this stage, but they are strictly working by hands.
Just to make good Rice Koji.
This work has to be done as quickly as possible, otherwise rice stick together soon.
They continue this work until the rice cool down to 31℃.
(According to them, they know what is 31℃ like by touching, they don’t need to use thermometer to check temperature. Amazing!)
This is called Komo, which is made of rice straw.
This is like a blanket for Rice Koji.
This Komo is really good to adjust and control temperature and humidity,
which is very important elements making good quality Rice Koji.
During sleeping in Koji-muro (for 45 hours),
they always look after Rice koji.
They have to check colour, smell/scent, feeling when they touch.
Use all of senses.
This is the difficult part, because every time, Koji grow different way.
This is the interesting part of dealing with “alive” thing.
So after 45 hours, Rice and Koji become lightly sweet Rice Koji! Finally!!
In this shop, Whitish Rice Koji will be used for Amazake, Shio-koji.
Yellowish Koji will be making Miso.
They makes Shio-Koji (salted koji), too.
Of course, used the high quality Rice koji, which I have just reported.
If you are interested in Shio-Koji and want to purchase,
it is available now.
Please contact me.
Sorry, it might be too easy.
Just boil snap garden peas (snow pea will be good, too) and mix them with Shio-Koji.
No more instruction, but very yummy-.
It is good for starter.
Crispy and naturally sweet.
It’s the taste of the quality ingredients and shio-koji that make these dishes work.
How simple it is!!
Try with other veggies, too!
“Koji” as a drink become popular in Japan.
Some healthy food cafe or organic cafe serve Koji drinks,
but now you can find a Koji speciality cafe.
Cafe where you can drink Koji related drinks!!!
Here is one of the Koji Speciality cafe you can find in Japan.
This is “KOUJI CAFE” and located in Echigo-yuzawa station in Niigata.
This station is famous for ski resorts area.
All flavors are available for cold and hot,
and quite reasonable price.
Take away OK.
Amazake is the basic/standard one if you want to try.
No sugar added, but very sweet.
This is same as Ama koji, which I introduced in this blog before.
(Please check Ama-koji if you have interest)
It is natural sweetness from rice, but because of Koji effect,
rice become very sweet. What a great change!
I tried Koji-late. Amazake + milk.
It was quite nice, more milky mild.
Lots of different flavors are available.
Green tea, Apple, ginger, caramel, black sesame, soybean flour….
Can you imagine Koji drink with these flavors?
You must try!!
Wow, such a Onsen country. (Nice!)
When I moved to Australia, I shared a kitchen with other Aussies,
then realised how few eating utensils are used in the house.
Plates – big and small.
A bowl for soup or serials.
A cup for tea of coffee.
Mmmm, what a simple tableware!
Easy for washing (especially auto plates washing machine)
but not quite satisfactory when trying to dish up Japanese food.
In Japanese cooking, even it is home style,
lots of different tableware is used.
It is normally NOT A ” one plate dish ”
Plates and bowls are one of the point to enjoy Japanese food.
So anyway, I decided to visit famous place for pottery and porcelain to find beautiful plates while I am traveling Japan.
Tajimi city & Toki city in Gifu are famous for Mino-yaki (Mino pottery), which didn’t have many influences from other countries. Gifu is so inside of Japan geographically, far from seaside.
He was very nice to us and explained a lot about pottery.
Temperature, methods, grazing, also kilning. It was very interesting.
Thank you very much, Mr. Kani!!
You need to look after the temperature (inside of kiln) all the time,
therefore once you start baking, you can’t sleep even taking turns.
What a hard work.
“Kiriboshi” means, “cut” and “sundry” in Japanese.
When you harvest lots of Daikon in winter,
people cut and dry Daikon. This will be “Kiriboshi Daikon”
It’s a great preserved food!!
Every year, my dad make Kiriboshi daikon by his daikon from his farm.
It is such a peaceful moment to see cut Daikon in the garden.
But of course, you can buy it from Asian grocery store.
Now, how to cook Simmered Kiriboshi Daikon.
Cut other ingredients.
Stir a few minutes, then pour soaked water as Dashi.
If soaked water was not enough, use Katsuo dashi or Kombu dashi.
It is a good meal for birthday party or when you have many people.
To me, it’s always fun memory food. Memory with fun conversation, laugh and smile.
Prepare ingredients, sushi rice, and then Itadakimasu!
Each one will make their favorite one.
Well then. I will show you from preparation.
Buy your favorites ingredients.
Popular ingredients are :
Sashimi, avocado, Natto, canned tuna, egg, cucumber, sliced cheese, shiso leaves …..
(Basically, whatever you like)
This is optional, but I always put Shio-Koji around Sashimi (Tuna and Salmon) and leave them for a while.
(It’s a tip for having yummy sashimi)
Prepare Negitoro. Negi means Spring onion or leek.
Toro menas fatty tuna.
Cut the Negi and chop with fatty tuna.
Well everyone! Itadakimasu♪♪
As you can see, there is no rules in Temaki-zushi.
Just enjoy with family and friends!!!
Easy side dish series.
This is grilled “Abura-age”. It is a deep fried tofu, but thin one.
Today’s side dish is…just grill this “Abura-age”.
Nice and crispy.
Then Soy sauce !!!
That’s it. Sorry too easy.
What a simple dish.
Simple taste is the best, but that’s why you need to use good quality soy sauce !!
Good quality seasonings are the basic for Japanese food !
There are many daikon salad recipes, but here is an easy but rich flavor with tahini.
Daikon so useful vegetable for many different dishes.
Pickles, in miso soup, simmered Daikon, graded for fish….etc
Salad is one of it.
For this Daikon salad,
Tahini and soy sauce.
Cut Daikon and mix with the dressing.
Maybe you need only 10 min to prepare this salad.
If you have scallops, how do you cook them?
So yummy!! So easy !! So healthy!!
In Japan, quite often seen in BBQ, but you can cook it at home, too.
Another option is, put soy sauce on scallops, and keep cooking them on the pan.
If you like, you can add a little bit of butter. (Butter and soy sauce works well)
Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe )
When I eat this marinated in koji chicken karaage (Tatsuta age) first time,
I was so surprised how soft and yummy it was.
What you need to do is just marinate chicken in Shio-koji over night.
This one step makes so much difference of your Karaage or Tatsuta age!!
Then marinate in Shio-Koji for over night or for 1 day. Preparation – done!
Start cooking ! Pour soy sauce.
Deep fry them in oil until it becomes golden colour.
(Oil temp : 170 – 180°C)
Omusubi (rice balls), miso soup, rolled egg and pickles.
While cooking rice, make rolled egg.
Then back to soup.
Cook some vegetable ( I used Daikon for this day) in dashi soup, and add fried tofu.
(For miso soup, you can put anything you like, that is good thing about miso soup. No rules)
Take some miso paste in the ladle. Then let it dissolve in the soup.
Of course, enjoy with Japanese tea.
This is my favorite sannen bancha from Happy Mukojima farm. Click here for my report.
Have some pickles from your fridge, too!
Click here how to make this pickles.
Then it become proper Japanese breakie or lunch.
1 min side dish.
Fish actually goes well with miso.
Especially, a little bit of sweet miso.
Simmered mackerel in miso is one of the famous Japanese home dishes. Taste of mum!
The other day, I’ve got Spanish mackerel, so I tried to simmer it in miso,
it goes well, too!! Do you want to try it too?
Cut the spanish mackerel into bite size pieces.
In the pot, place water (1/2 cup), sugar ( 1.5 table spoon), Sake (2 table spoon) and bring it to boil.
Once it is boiled, put the fish in. Then add a little bit of soy sauce (1/2 table spoon)
It can be nice main dish for your tomorrow’s dinner ♪♪
Have you eaten Osekihan?
Osekihan, meaning, red rice. In Japan, osekihan is served for celebration .
Birthday, school graduation, wedding….
You can also get it from most of convenience stores in Japan. They are about 100 yen.
Osekihan is actually filling ♪ I love it.
Only 2 ingredients.
Red beans. 40g
You can get organic red beans from Terra Madre. (Northcote, Melbourne)
Osekihan become hard if you put it into fridge.
It’s better to leave it at room temperature.
Typical Japanese breakfast set !! Rice, Miso soup and grilled salmon.
This salmon is amazing! It is not just a grilled salmon.
It have to be marinated with Koji !!! (Ama-Koji or Shio-Koji)
The flavor will changed dramatically.
I cannot go back to normal salmon any more.
Koji is amazingly full of enzymes. It is often said “Koji is a mine of enzymes”.
One of the main enzyme in Koji is called “PROTEASE“.
This enzyme works for protein in food, such as salmon.
It makes food soft (one process of digestion).
The protein which was broke into small pieces converts to amino acid, which is Umami.
To shorten, Koji makes protein softer and yummier.
But! The Koji has to be raw, not the one with heat sterilisation,
because heat sterilisation will kill protease function of breaking down protein into small pieces.
Most of the Ama-Koji and Shio-Koji from shop in package are sold after heat treatment.
Therefore, you need to make your own one at home so that you can get all benefit from Koji.
(Here is how to make your Ama-Koji and Shio-Koji)
So if you have salmon at home, maybe try to marinate your salmon with row active Koji once.
Preparation is nothing compare to how yummy the salmon will be.
At first, put the salt on the salmon and leave for a while.
Get rid of water/liquid from salmon. Wipe well.
Then place your salmon on the kitchen paper. Covered your salmon with it.
Put your Ama-Koji or Shio-Koji onto it.
Leave for over night at least in the fridge. Even 1 or 2 days.
You can even keep in freezer if you prepared a lot.
Just 20 min for mum’s taste.
Japanese typical home dish, simmered pumpkin. It’s soft and sweet.
Try my easy (lazy?) way 😛
Remove the pumpkin seeds and cut the pumpkin into bite-size.
(If you like, you can bevel the edges of the pumpkin, it helps to remain the shape while simmering.
it looks nicer, but! I prefer to cook in shorter time –> so I don’t.)
Seasonings are just these.
2 table spoons of soy sauce.
2 table spoons of Mirin
2 table spoons of honey (or sugar)
Once it boiled, cover with a drop-lid and simmer over a low heat.
If you don’t have drop-lid, you can use aluminium foil in stead.
You can eat now, but try to leave this for 30 to hour.
Taste become better !!
Do you like Gyoza (Dumpling)? What about making Gyoza at home for tonight?
This is one of my best vegetarian gyoza among many trials.
This Shoyu-Koji sauce matches your gyoza very well.
Cut the vegetables.
Add some Shio-Koji on top. Then steam it slowly.
This step makes vegetable very sweet.
If you like, you can add ginger and garlic into this.
I normally put ginger.
Now making gyoza process.
I use this skin. You can get it from any asian grocery shop.
This is Japanese one. I like the thickness.
It is thinner than Chinese one. You can use whichever you like.
I sometime make this skin from scratch, but today make it easy.
There are many saying about Miso soup in Japan.
“A cup of miso soup in the morning is a great detox”
“Spend money to the Miso shops, not to the doctors”
“Miso soup is the elixir of life” etc.
All means Miso soup is good for you!
Miso soup is NOT a special soup.
It is everyday’s basic easy essential soup.
Why don’t you make Miso soup more casually?
There are many different ways to make Miso soup,
There are many different ingredients to use as well.
There are many different variations, that’s why it is fun to make, depend of your feeling, you can create your own Miso soup.
I use many things for making Dashi. It makes deep flavor. So yummy.
All of them (Konbu, Bonito flakes and mushrooms) become ingredients of Miso soup, so that’s OK.
This is your preference. You can only use one of them or two of them.
If you like, you can add more different one ♪ Enjoy Dashi world!!
Now, pour water into the pot. Leave the pot few hours if you can.
(If you don’t have time, that’s OK. Just go to next step)
When dried mushroom become soft, you can cut it like this.
What I am trying to do is,,,,eat everything, even stone of mushroom.
If you can cut it into small pieces like this, then it now become ingredients. It is not rubbish anymore.
Heat up the pot in low heat.
Main ingredients for today’s Miso soup are….
Onion and potatos~~!
Once it cooked, turn off the heat and add Miso Paste.
(If you have an interested in making your own Miso, click here)
Because we are all busy, it is better if it’s “Easy” to cook.
But,,,you are what you eat!!
What you eat everyday is very important.
So, it is better if it’s “Nutritious” and “healthy” as well as “Yummy”.
That is my theme in cooking.
I hope you are also enjoying “Easy”, “Yummy”, “Nutritious” and “Healthy” cooking with this blog!!
For your healthy snack, why don’t you try one of Japanese soul food.
It’s Yaki-Onigiri, means grilled rice balls.
You can make this when you have leftover rice from last night.
Good, isn’t it?
(Both white rice and brown rice works well)
Enjoy while it is still hot.
Smalls beautiful from the grilled soy sauce.
Amazing colour. It is natural colour, reaction by vinegar !!
It seems Red Shiso (red perilla) is effective for many things, such as improving eye sight, protecting from allergy, beautifying skin, etc !!
Moreover, this drink is yummy and make you refresh.
You can enjoy both hot and cold.
Right after pouring vinegar, you can see the colour changes, from dark brown to amazing red colour.
Pour this liquid into the bottle to store. Keep in cool place.
If you add lemon juice at the end, it become nicer fresh flavor. ( I prefer with lemon!!)
What you made is liquid concentrate ♪
When you drink, just pour a little bit in your glass, then drink with water or soda water.
In summer, you can put Mint leaves on top with ice cubes.
It is nice refresh drink.
Good for party drink, too.
Then mix all ingredients.
(I used plastic bag to mix and store the pickles…it’s good for picking)
Lemon for flavor
Mix well !!!!
Taste become much nicer and deeper if you wait overnight.
If you can get “Yuzu” which is Japanese citrus, it’s even better!!!
Enjoy easy healthy pickles ♪♪
Getting cold in Melbourne. Good season for stew.
What about nice and hot yummy stew for this weekend?
This step is not difficult, but make obvious taste and texture difference.
Shio Koji (Koji bacteria) makes octopus softer!!
Shio Koji (Koji bacteria) increase Umami in octopus. Means this octopus become yummier!!
Let’s start cooking Miso stew!
I tell you first, it is very easy !! Basically, just cut vegetables and cook in the pot!
Small dried fish
Dried Daikon (White radish)
Then cook over low flame.
While you are making Dashi soup, cut the vegetables. Then add all vegetable into the Dashi pot.
Bettara duke is Japanese famous sweet Daikon pickles.
If you have Ama koji (Sweet koji), you can make it at home easily.
It is nicely naturally sweet !
This is how to make Bettara-duke. (べったら漬け）
When water comes to the top, then you can take Daikon out from container.
Now use Ama-koji (Sweet Koji) as pickling sauce.
Pour prepared Ama-koji into container. (Or you can get Ama-koji from Asian shops)
(This time, I added little bit of Mirin, that is why this pickling sauce looks little bit brown)
Then put the Daikon into the pickling sauce.
In this pickling sauce, you can add chili or Konbu for more deep taste.
One of the most popular Japanese side dish (Okazu) for lunch box!
Everyone loves it.
It adds nice colour into your lunch ♪
I make it with Mirin & Shio-Koji. Sometimes with Dashi, sometimes with sugar.
It is not difficult to make!
Try for your tomorrow’s lunch.
Then add Shio-Koji (option)
I think, this Shio-koji makes Tamago-yaki taste yummy and mild,
but this is not essential!
Then pour some Mirin ! This bring this Tamago-yaki nice and soft sweetness.
Beat them well.
Oh, sometimes I add little bit of green bits.
Today, I had beans, so chopped them and added into egg.
Prepare pan, pour little bit of oil and heat it.
Then pour the egg into the pan.
First, pour half of egg.
Then start rolling it !
Then bring the rolled egg into your side.
Start again! Pour rest of egg into the pan.
and spread it all over the pan.
Then start rolling again.
But if you make the rolled egg more nicely rolled shape,
you can use Makisu (rolling mat) !!
If your rolled egg didn’t go well, this rolling mat will fix it!
Try it when egg is still hot.
Wait until it cools down, then open it !
See? Nice and rolled!
Then cut whatever your size.
I normally cut for lunch box size.
In lunch box, it looks like this.
Sometimes we have this Tamago-yaki as breakie.
Here is a very standerd Japanese breakie. Of course, will be served with rice and miso soup !!
If you get nice fresh beans, what will you make?
I often make sesame seeds beans (Goma-ae), but today, I cooked without it. Just beans marinaded with Miso.
(Because….I used sesame seeds for another dishes. ;-p)
It is very simple but yummy. Looks like this ↓↓
I will show you how to make this. Don’t surprise even it is too easy….
First, boil the beans.
Put aside until it cools down naturally.
While waiting for beans cool down, let’s make miso marinade sause. Prepare, Miso and Mirin
(You can use Honey or suger, instead of Mirin)
Mix well. I use traditional “Suri Bachi”. It is an earthenware mortar, often used for grinding sesame seeds.
(Reference for people in Melbourne!! I found “Suri Bachi” at Clifton Hill kitchen-wear shop near the post office :-p )
My favorite Mirin : Mikawa Mirin
Now cut the beans into mouth size.
Put then into the marinated miso bowl.
This is one of my favorite vegetable for pickling.
Colourful turpip ♪♪
Then, pour sweet vinegar, (rice vinegar + sugar = make it your favorite sweetness vinegar)
No need to pour a lot of vinegar, just little bit is fine !!!, which is like…1 cm from bottom probably.
Gradually, water will come out from vegetable and your jar will be filled with liquid.
This is little tip for you!
Then store the jar up side down for first few hours.
When you open the jar, the upper part of vegetable is totally pickled if you put jar up side down ;-p
Later, you can just store the jar normally.
Well. There is a easy solution here.
Shio-Koji makes your tomato miracle-yummy one.
Easy side dish for your dinner! Natural sweetness is melt in your mouth.
Miso, Ama-koji (Sweet koji) and potato. What a easy ingredients!!
Boil or steam potatos.
I used 2 different types of potatos to enjoy different texture.
Mix Miso and Ama-koji.
Mix your Ama-koji miso and just steamed potatos.
Ready to serve~.
Simple, therefore you can enjoy the natural tastes of the ingredients!! Itadakimasu !!
Tip for this dish is again, Shio-Koji (Salt Koji) !!
First, prepare Salmon and Shio-Koji.
Tuna is also good alternative for Salmon.
Mix Salmon and Shio-Koji and leave it over night.
Koji bacteria works a lot again.
This step makes Salmon yummier (change protein to Umami) and give more nutritious,
also get rid of fishy stinky small.
Let’s start making pasta.
Normal step as you always make. Olive oil and chopped garlic.
Then put onion. Wait until onion become golden colour.
Start boiling pasta in another pot at this stage.
Then open tomato tin.
Put Salmon (The one you mixed with Shio-Koji last night) and tomato in to the pan.
Prepare Shio-Koji again, and add it to the sauce.
If you like, balsamic vinegar and black pepper is also good for this sauce.
So quick! It is quick, but full of Umami yummy tomato sauce is ready now.
Serve with pasta. Put basil leaves on top. Enjoy ♫
If you like creamy pasta, you can add fresh cream for this sauce.
Prepare any vegetable you like and chop them up.
Green leaves vegetable looks good.
I often cook with different vegetables,
but introduce ingredients for this photo shoots as example.
Crab meat (option)
Shio- Koji (Salt Koji)
First, lightly stir marinaded scallop with “Shio-Koji” and set asaide.
Then stir rest of vegetables. Pour bit of water.
Spread “Shio-koji (salt koji)” on the vegetables.
Steam them until vegetable will be cooked.
Now you can put previously cooked scallops back.
Add dissolved potato starch to thick the soup.
At the end, add canned crab meat (option).
It also good as a hospitality dish. Everyone will love it.
Serve with rice.