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    Washoku: Japanese Recipes
    Washoku: Japanese Recipes
    Washoku: Japanese Recipes
    Ebook139 pages30 minutes

    Washoku: Japanese Recipes

    By Darvin Babiuk

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    About this ebook

    A collection of traditional Japanese recipes, from vegetable to seafood to pork, beef and chicken.

    Traditional Japanese food is collectively known as washoku. Washoku is written in Japanese characters as 和食. The first character, 和 (wa), means both "Japan" and "harmony", and the second character 食 (shoku) means food. In 2013, in recognition of customs passed down in Japan for thousands of years, washoku was designated a UNESCO Intangible Cultural Heritage. As the name implies, washoku blends ingredients in a harmonious fashion.

    Washoku has several main characteristics.

    SEASONALITY: Japan has four distinct seasons, and the dishes served in washoku reflect that, using ingredients and produce suitable to the season.

    INGREDIENTS: At the heart of a washoku meal is rice, the country's most important staple, accompanied by fish, seafood, and seaweed. Japan is an island nation and seafood is central to the traditional Japanese diet.

    BALANCE: Traditional Japanese cuisine focuses on balance, with preparation techniques that aim to draw out the natural flavors of ingredients rather than masking them in heavy sauces.

    AESTHETICS: Washoku is not only about the food's ingredients and taste, it's also about the visual beauty of the meal, the colours and arrangement of the ingredients, and the tableware and serving style.

    LanguageEnglish
    PublisherDarvin Babiuk
    Release dateOct 10, 2018
    ISBN9781386729839
    Washoku: Japanese Recipes
    Author

    Darvin Babiuk

    Author of his own misfortunes, Darvin Babiuk writes history, novels, short stories, translations, articles, shopping lists, and has more than once been considered a write-off. He hopes to be around to write his own obituary. Friends and relatives say he has never been the same after the tragic incident at the Moose Factory 47th annual Dmitro Petrycyshyn Pickerel and Perogies Cribbage tournament. His turn-ons include women with mustaches, Men Without Hats (The musical group, silly!), honey Dijon mustard and leopard frogs. If he were a vegetable, he'd be a beet, pithy but misunderstood. He wishes he could write like Scarlett Johansson's voice sounds. He has lived and worked in a number of overseas locations in Asia, Africa and the Middle East.

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      Book preview

      Washoku - Darvin Babiuk

      Washoku:

      Japanese Recipes

      By Darvin Babiuk

      和食 Washoku

      Traditional Japanese food is collectively known as washoku. Washoku is written in Japanese characters as 和食. The first character, 和 (wa), means both Japan and harmony, and the second character 食 (shoku) means food. In 2013, in recognition of customs passed down in Japan for thousands of years, washoku was designated a UNESCO Intangible Cultural Heritage. As the name implies, washoku blends ingredients in a harmonious fashion.

      Washoku has several main characteristics.

      SEASONALITY: Japan has four distinct seasons, and the dishes served in washoku reflect that, using ingredients and produce suitable to the season.

      INGREDIENTS: At the heart of a washoku meal is rice, the country’s most important staple, accompanied by fish, seafood, and seaweed. As Japan is an island nation and seafood is central to the traditional Japanese diet.

      BALANCE: Traditional Japanese cuisine focuses on balance, with preparation techniques that aim to draw out the natural flavors of ingredients rather than masking them in heavy sauces.

      AESTHETICS: Washoku is not only about the food’s ingredients and taste, it’s also about the visual beauty of the meal, the colours and arrangement of the ingredients, and the tableware and serving style.

      COMMON JAPANESE COOKING INGREDIENTS:

      There are a number of common Japanese food ingredients that repeat in recipes throughout this book. Their names and English translations are listed below:

      daikon (Japanese radish)

      dashi (Japanese soup stock)

      sake (Japanese rice wine)

      mirin (a type of sweet rice wine)

      miso (fermented soybean paste)

      nori (dried sheets of seaweed)

      shiso (perilla leaves)

      wakame (seaweed/algae)

      tofu (bean curd)

      kinome (Japanese herb. from the Japanese Prickly Ash  tree)

      panko (bread crumbs)

      renkon (lotus root)

      mitsuba (trefoil leaves)

      konbu (kelp)

      gobo (burdock root)

      bonito (fish flavouring)

      konbu (kelp)

      konyakku (devil’s root)

      ponzu (citrusy soy sauce)

      mitsuba (wild parsley)

      yuzu (a kind of citrus fruit)

      taro (tropical root plant)

      TABLE OF CONTENTS

      SOUPS

      VEGETABLE AND SALAD DISHES

      SEAFOOD DISHES

      SHRIMP DISHES

      FISH DISHES

      CHICKEN DISHES

      PORK DISHES

      BEEF DISHES

      UMESHU

      (Green Plum Liqueur)

      ––––––––

      1 kg green plums (ume)

      1 kg rock sugar (korizato)

      1.8 litre bottle shochu (white liquor)

      1 large screw top glass container

      ––––––––

      Rinse plums in cold water, discarding any stems or leaves; soak in cold water for one hour or overnight (this extracts the harshness). Drain and dry thoroughly. Prick surface of plums with a small wooden pick or fork. Place plums in the glass container, add the sugar, pour  in the shochu and screw lid on.

      Store in a cold, dark place for three to five months and wait. The plums may remain in the liquor and can either be served separately or in a glass of umeshu or not at all.

      TEMAKI SUSHI

      (Hand-rolled sushi)

      ––––––––

      ––––––––

      1/2 cup short-grain rice

      1 cup water

      3 tbsp rice wine vinegar

      filling

      nori (dried sheets of seaweed)

      bamboo roller

      FILLING:

      The Japanese usually use raw or cooked fish, cucumbers, or dried gourd strips for fillings. Fast food places are getting creative however, adding things like boiled corn, canned tuna, and the like. So can you. Let your imagination run wild. How about avocado, green onions, black olives,

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