Quick & Easy A Taste of Tofu

 

tofu

5.0 out of 5 stars Changed my tofu life!

Although I have always considered myself a tofu fan, my use of it had been limited to fairly typical stir fries or eating it uncooked on its own. I’d never really considered crumbling it up to use in crab cakes, or marinating it and cooking teriyaki style for tofu steaks.

“A Taste of Tofu: Mastering the Art of Tofu Cooking” has opened up a new world of uses for this delicious and nutritious soybean product. The book has recipes for Appetizers, Soups, Just Tofu, Seafood, Poultry, Meats, Vegetables, Salads, Eggs and Cheese, Rice and Noodles and even Desserts. (You know you want to make a tofu cheese cake!) The selection is varied enough that both vegetarians and meat eaters will find value. There is also a good mix of “ethnic” (mainly Japanese) and American-style recipes, some traditional and some original creations.

I was surprised at how authentic the ethnic recipes were, and not “Americanized” The Japanese recipes freely use notorious ingredients like natto and konnyaku and other interesting items. I do wish the author had used the Japanese names for the dishes, as some of the new names she gives them, such as calling Oden “Tofu Casserole” are a bit of a stretch.

There are easy-to-follow instructions on handling and cooking the tofu, which does take some practice. I have had a difficult time draining the tofu properly, but am getting the hang of it more and more with each attempt. There are also some basic instructions on Japanese cooking, such as how to make your own dashi stock and other tips. There is also a glossary of ingredients in the back for some of the more unfamiliar Asian foodstuffs.

So far, I have really enjoyed the “Crabmeat and Tofu Patties,” “Spicy Grilled Tofu,” “Natto-jiro,” “Tofu with Oyster Sauce,” “Homemade Tofu Burgers,” (Yum!) “Sauteed Shrimp with Hoisen Sauce” and oh…everything I have tried. I haven’t hit a bad recipe yet!

Kikkoman – Aji-Mirin (Sweet Cooking Rice Wine)

mirin

5.0 out of 5 stars Necessary

Mirin and Soy Sauce. That is all you really need for authentic Japanese cooking. And you need it everywhere. Those two liquids are the foundation for almost all recipes, and are used in some quantity in every dish. I do a considerable amount of Japanese cooking, and running out of mirin sends me into panic mode and heading out to the store.

Don’t be fooled into thinking that “teriyaki sauce” has anything with Japanese cuisine. Purely an American invention, true teriyaki cooking is a combination of mirin and soy sauce, based on the meat or vegetables which are then slowly cooked, rotating sides until they become a delicious brown sticky mess. It is sooo much better than the fast food restaurants try to pass off as “Japanese teriyaki”.

When it comes to brands, it is hard to go wrong with Kikkoman. For both mirin and soy sauce, they put out a consistently good product that you can count on to enhance your cooking. There are probably more refined and expensive brands out there, but Kikkoman does me just fine, as it does for the millions of Japanese households where it sees daily use.

As a sweetened wine, mirin adds flavor as well as nutrients to a dish, and can even be used as a sugar substitute in some recipes for those trying to escape from refined white sugar. Check out Japanese Foods That Heal for an in-depth discussion on mirin’s health benefits and uses.

Yuzu Kosho

yuzu

5.0 out of 5 stars My favorite spice

I got addicted to this stuff when I was living in Japan, and one of my big regrets about being back in the US is how hard, and how expensive, it is to lay my hands on some yuzu kosho.

Yuzu kosho is made from the citrus fruit yuzu, which has a distinct flavor, different from a lime or lemon. Kosho basically means “pepper”, and this paste has a peppery flavor with a distinct yuzu bite. It is soooooo good, and goes with almost everything. It is especially good on chicken and fish, which is what I mainly use it for. I also use it for a ranch-style dressing that is fantastic.

This brand here is a high-quality version, rather than the ubiquitous cheap tube form you can find anywhere in Japan. You don’t use a lot of it when cooking, and a little goes a long ways, so this little jar will last awhile. I am really glad to have a place to buy it here in the US, because frankly I don’t want to go back to cooking without it!

Japanese Cooking: A Simple Art

simple

5.0 out of 5 stars The Japanese Cooking Bible

What Julia Child’s Mastering The Art of French Cooking was to the cuisine of France, so “Japanese Cooking: A Simple Art” is to Japanese food. This is the single-absolute-must-have book for anyone interested in cooking or even simply appreciating and eating the many delights and delicacies that come from this culinary culture.

Author Tsuji Shizuo doesn’t simply want to teach you how to cook. He wants you to understand the thought process that goes into Japanese cooking, into the culture of food-lovers that produced one of the world’s most delicious and diverse national cuisines. Starting with the ingredients, he walks your through all of the core items you will need, the flavors found within, how they can be combined and how they should be prepared. Everything that is touted in modern cooking: freshness, seasonal ingredients, food prepared to augment its natural flavor; it all comes from Japan.

Along with theory, this is a serious cooking manual as well. Cutting techniques, preparation styles, in-depth recipes for all major traditional Japanese foods; this is a classroom in a book. Along with the ingredient list there is also an explanation of traditional tools, and what can be substituted from what is commonly found in a Western kitchen. Knives get a lot of focus, as the standard Western knife set is designed for French cooking which has different demands than Japanese.

One thing this book is not is “food porn”. There are no glorious and mouth-watering color photographs of the various recipes, no clever and cute names for dishes or original variations. The illustrations are all instructional in nature, with step-by-step processes to show you how to cut and stir to get the desired result. “Japanese Cooking: A Simple Art” is probably not for the casual fan who just wants something easy and quick. It is much more Anthony Bourdain than Rachael Ray.

But if you really want to master the art of Japanese cooking, then you need this book. It is that simple.

The Ramen King and I: How the Inventor of Instant Noodles Fixed My Love Life

 

 

ramen

 

4.0 out of 5 stars Appreciations, Mr. Noodle

I’m not sure what it is about Japan that encourages people to write self-indulgent sex memoirs. Some, like Donald Richie’s The Inland Sea, are profound classics that will live far beyond the lifespan if their author. Some, like Josh Muggin’s How To Pick Up Japanese Chicks And Doom Your Immortal Soul are slightly amateurish in their style but painfully honest and insightful. Some are just unreadable.

Andy Raskin’s entry into the genre, “The Ramen King and I,” falls somewhere in the middle. It is certainly readable, being the kind of breezy, quick pop writing with short chapters that you can blow through in a few days, if not sooner. Fairly light on content, I can’t say that this is a book that will linger after the last page is closed. But it is a fun one-off read.

The scenario follows Andy through a series of failed relationships (where he cheated and lied), and into the world of craigslist and fast, easy seduction. Eventually coming to terms with himself as a sex addict, he seeks help and gets a mentor, Matt, who encourages Andy to abstain from sex and dating for 90 days and to write letters he will never send to God or someone he respects. Andy chooses Momofuku Ando, the Japanese creator of instant ramen, as the target for his healing.

The first half of “The Ramen King and I” was tough reading for me. Raskin is fairly full of himself (“conceited,” as he later owns up to), and this section reads like someone who is trying to write about their mis-spent youth as if it was a bad thing, but is secretly really proud of it. Raskin performs legendary feats: After six months of studying Japanese, he can read a Japanese newspaper, something that takes normal students years to accomplish. He casually gets his MBA from an ivy league university, then jet sets back and from between Japan and the US for the next several years in various high-paying consultant jobs. He can walk into an exclusive restaurant, show off his food skills, and be thanked by the chef for coming, something that “never happens to first-timers.” He can easily go from saying “hello” to a girl in a café to watching her undress in less than an hour.

Of course, all of this is said with the point of “look at what a shallow, bad guy I was” but you can tell Raskin doesn’t really believe that and the whole smarmy tone of it just makes you want to reach through the pages of the book and slap the guy around a bit.

The second half is when the book really takes off, and I am glad that I made it that far. There is a greater level of honesty and introspection, and when he gets put on the 90-day sex fast by his sponsor Matt, Andy is forced to focus on other things in his life. That means that “The Ramen King and I” gets to be more than a bragging recounting of his sexual exploits and food knowledge. The letters to Momofuku Ando take on a deeper meaning, and the whole tone and voice of the book alter, become more real and thus more interesting. I wish the entire book had been at the same level.

One personal disappointment with “The Ramen King and I” is that there is actually very little to do with Momofuku Ando. I lived in Ikeda, Osaka for several years, where Momofuku Ando’s house and the Instant Ramen Museum are, so I was hoping that Raskin would incorporate more of that into his book. I have been to the museum several times and was there when Momofuku died. (I also got e-mailed the “Appreciations, Mr. Noodle” article by just about everyone I knew.) Sadly, Momofuku remains little more than an otherworldly focus for Raskin, and never becomes more than a name and some clever sayings. For me, there was too much Andy and not enough Ando.

For those who know something about Japan and have read a few memoirs of this type, you are probably going to have a hard time believing that “The Ramen King and I” is a strictly honest story. Like Peter Carey’s Wrong About Japan, some of the Japan-based parts of the story seems forced and don’t really ring true. That is forgivable though, as I am sure he needed to condense things for a wider audience.

Washoku: Recipes from the Japanese Home Kitchen

washoku

5.0 out of 5 stars A perfect Japanese cookbook

I have always held Japanese Cooking: A Simple Art to be the finest book available on Japanese cooking, but now I have to hold up “Washoku” as a strong contender. This book, written by American Elizabeth Andoh, who first learned Japanese cooking from her mother-in-law, and then from the Yanagihara school of classical cuisine in Tokyo, is equally comprehensive and even easier to use.

Andoh begins with a comprehensive study of Japanese ingredients and cooking styles. The first section of the book, “The Washoku Pantry,” gives an in-depth description of the spices and seasonings, vegetables, fish and meat, rice and noodles, seeds and nuts, and all other ingredients necessary to achieve authentic flavor. Because this is real Japanese cooking, not all of these ingredients will be readily available at your local grocery store (unless you are very luck, or live in Japan!), however many of them can be ordered over the internet and are available in specialty Asian grocers. Next is “In the Washoku Kitchen,” where various techniques are discussed, such as broiling, grilling and pan searing, removing bitterness, cutting and grating. Having cooked at an izakaya in Japan, I learned most of these techniques first hand, but I found Andoh’s descriptions to be a nice refresher course and easy to follow.

From there, of course, we get to the good stuff. The recipes begin with the basic stocks and condiments that are the foundation of Japanese food. Many of these can be purchased in pre-made form, but they are no match for freshly made stock using quality ingredients. She uses mostly English names for the foods throughout the book, such as “Basic Sea Stock” for dashi, which can be a bit awkward for those used to Japanese food, but she does include the Japanese name underneath the English name. Her stock and sauce recipes are fantastic, with really nice ponzu (smoky citrus-soy sauce) recipe and a few different miso bases.

There are sections on soups, rice dishes, noodles, vegetables, fish, meat and poultry, tofu and eggs and deserts. Most of her recipes are quite subtle in flavor, and comparing them to recipes in other Japanese cookbooks, such as Quick & Easy Japanese Cuisine for Everyone, I found that Andoh eliminates several of the non-authentic ingredients such as sugar. Pictures for the recipes are few, for which I am thankful because I would rather have more recipes than more pictures, but each chapter has a few to entice and delight.

A few recipes I have particularly enjoyed: “Simmered Snapper, Autumn Rain Style” was poetry on a plate, and one that I have made several times for myself as well as guests. “Citrus-and-Soy Glazed Swordfish” is a nice arrangement of a classic pairing. I have made this recipe with salmon before, but was surprised to find how well it went with swordfish. “Green Beans Tossed in Creamy Sesame-Miso Sauce” was also a hit, as was “Dark Miso Soup with Sweet Potato.” A really fun recipe was the “Soy Glazed Beef Burger,” which takes an American classic and blends it with dark miso, panko and soy sauce.

I haven’t had “Washoku” for too long, but already it is a well-worn book with food stains, the way any cookbook should be. This has replaced several lesser books in my cookbook collection, and anyone looking to make fantastic, authentic Japanese food won’t need much more than this.

Yuzu Juice – 5.06 Oz

yuzu

5.0 out of 5 stars Sweet, sweet nectar

Yuzu is a Japanese citrus fruit, eaten during the winter, sometimes translated as “citron.” It has a very unique and luxurious taste. I have one cookbook that attempts to replicate the flavor by combining grapefruit, lemon and lime juice, but it just doesn’t work.

I got addicted to cooking with yuzu when I lived in Japan, as it adds a special touch to many dishes. The juice isn’t used as often as the aromatic peel, but even just splashing some of grilled fish adds a really nice layer.

The fruit is ubiquitous and cheap in Japan, costing no more than lemons and considerably less than limes. There are some growers in California, but the fruit is still too obscure to show up even at specialty grocery stores. Because of that, even this small bottle of juice is going to cost quite a bit of cash. I have seen it sell for somewhat cheaper at local Asian specialty stores, but if this is your only access to the product at least it is available!

You can get the yuzu flavor in the peppery pesto-like Yuzu Kosho, which is a must in my kitchen. The yuzu flavored soy-sauce ponzu is also available for less than the pure juice. (Although check the label. Sometimes ponzu is flavored with another Japanese fruit, sudachi, rather than yuzu.)

But be careful. Once you go yuzu, you won’t be going back.

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