Saba with a Western Flavor / サバの西洋風

A Japanese Fusion Dish
For Mackerel — Saba or Samma

Panko, Japanese style break crumbs

Panko

This Japanese Fusion dish for Mackerel is based on a version originally received from Joan Itoh in the seventies.  It would Continue reading

Memmi Sauce 麪 味

How to use Japanese Memmi Soup Base

Memmi

Memmi sauce is a concentrated Japanese soup base used to intensify the flavor of hot and cold noodle dishes.

Memmi also has other uses and is used by Japanese cooks to enhance the flavor of a variety of cooked dishes, such as soups and stews.

The name Memmi comes from the Japanese characters for “noodle” and “flavor,” so the meaning is something like “noodle flavoring” or “noodle flavor enhancer.” Continue reading

Bean Sprout Relish

Good for Burgers
Memmi is the Secret

Japanese Kakiemon Ewer, Edo periodBean Sprouts are an important vegetable in Japanese as well as a number of other Pacific Rim cuisines.

Here’s a recipe for a crunchy Bean Sprout Relish using Memmi that works well with Burgers.  Next time you grill burgers outdoors on charcoal, you might like to gry it. The recipe was suggested by Japanese cooking maven Joan Itoh Burk, now a resident of Ontario, Canada.

Working with bean sprouts in the Asian kitchen

Bean Sprouts

The Burgers don’t need to be Meat either. Ms. Burk says, :”The burgers don’t have to be meat. Fish on the grill really take to the spicy Soy Bean Wasabi dressing.” Or it could be served with the  recent Continue reading

Wheat Gluten/Fu 麩

“It is a little lower in calories and a little higher in protein content than wheat germ, inexpensive and rather good tasting.” — Joan Itoh

 

cooking with wheat gluten

Kao Fu, Chinese Canned Wheat Gluten

Wheat Gluten, called Fu 麩   in Japanese and Mian Jin     in Chinese, is a protein made from wheat germ that is used a lot in several Asian cuisines. It often appears in vegetarian dishes. [1]

Fu is eaten commonly in Japan, often as a garnish in soups. Sometimes it looks like a white flower, floating on the top of the soup. When you bite into it, it has a rather bland taste and a chewy texture Continue reading

Lotus Root

A Crunchy Vegetable
Nourishes the Blood and Clears the Lungs

How to use Lotus Root in cooking Asian dishes

Lotus Root

Symbol of Purity: The lotus flower has an exalted status in many of the Buddhist societies of Asia, because of its symbolism of purity.  The lotus has also given its name to one of the most important scriptures of Buddhism.

So it is not surprising Continue reading

Burdock/Gobo 蒡

These Roots are Not Parsnips!
A Cocktail Ingredient

Using burdock roots in Japanese cuisine

Burdock Root – Gobo

In the market, bundles of Burdock or Gobo  look like a stack of brown sticks.  About three and a half feet long, and maybe as thick as a forefinger. Sometimes they are tied with a string, so they look exactly like Continue reading