Tag Archives: Japanese food

My 10 favorite japanese food 4/10, agar agar

1 Jul
powerAgarAgar stripesAgaragar

Also called kanten in Japan, the agar agar is made from red algae.
It has no taste no oder and is full of minerals.
Agar agar contains lots of fibers (good for your intestine and it can be considered as a detox food).
You might know it for its powerful gelling power (8 times more powerful than gelatine from pork, but vegetal).

To use agar agar, you need to boil it with a liquid (it can be water, juice, …), then when it cools down that’s when it solidifies.

Agar agar is sold as a powder or dried strips.

FrameMagicI use the agar agar powder to make solid vinaigrette (shaped in space invaders) or jelly dessert.
I bought lots of funny moulds (I use the soft silicone ice cubes ones with funny shapes).

Now, let’s try to impress you with this super easy agar agar dessert recipe (low calories dessert).
You’ll need
. Agar agar powder
. Cane sugar ( more flavour then the white sugar)
. Kinako powder (roasted soybean powder, tastes like peanuts)

Just follow those easy steps and it will be done in no time.
. Boil the water with the agar agar
. Put the mix in a shaped recipient
. Wait for it to solidify
. Cut in cubes or shape them with a spaghetti maker like on the picture
. Then dust with kinako powder
. And eat in front of the TV 😉

Photo 11-06-13 10 27 40 PM Photo 11-06-13 10 28 09 PM Photo 11-06-13 10 28 34 PM (HDR)

My favourite japanese food 3/10, the black garlic

27 May

Photo 9-05-13 11 44 18 PMAll is good in the garlic! but it’s even more true with the black garlic!
The black garlic is a fermented garlic, a fermentation process (under strictly controlled heat and humidity during 40 days) invented by Mr Taniguchi Itaru.

The transformation from white to black garlic not only brings antibiotic and antioxidant properties to the garlic but lots of other good stuff that will benefit your health, and last but not least it looses its smell!

Photo 9-05-13 11 47 38 PM

Black garlic ID
. Color: black
. Taste: sweet-tangy nectar, sweet and balsamic taste, liquorice taste // often referred as Unami taste (the 5th taste)
. Texture: jelly-like

Black garlic presents the following properties
. Twice as many antioxidants than raw garlic
. Lots of minerals and vitamins, lots of polyphenols
. S-Allycysteine (supposed to be a factor in cancer prevention)
. Helps to improve blood circulation
. And cherry on the cake, no garlic smell after eating it !

How to enjoy black garlic ?
. Eat it as a snack
. Use as spice in recipes
. and be sure to keep the skin of the cloves to make some tea (6 cloves skin in a hot cup of water)

I buy my black garlic cloves in my Japanese grocery shop, but now lots of producers of black garlic will offer you a full range of products from the cloves, peeled cloves, power, paste or extract. The top Chefs are fighting to get it and experience its taste in their fine recipe, so check it out.Photo 9-05-13 11 47 13 PM (HDR)

Also check my other favorite Japanese food: the tororo kombu and the shiso leaf.

My 10 favorite japanese food 2/10, the shiso leaf

7 May

japanese cookingMy 2nd favorite japanese food is a leaf, a shiso leaf.
The shiso leaf is used in the japanese restaurants (in the Chinese ones, you’ll find the little green plastic separation) generally on the sushis/sashimis plate to separate the sushis/sashimis.
It can also be used as topping on sashimis or on tofu.

Shiso leaf on sashimiShiso on my sashimis shisothe leaf Shiso leaf on tofuShiso on my tofu

Shiso is sometimes called the japanese basil or beefsteak plant.
It tastes like anise and if you don’t know what it is you may thing it’s just a decoration. No, it’s not!
You are more than welcomed to eat it because it’s full of dietary fiber, calcium-iron-potassium, vitamin A-C and riboflavin.
It’s also use to preserve food due to its anti-bacterial properties.

Check the tororo kombu

My 10 favorite japanese food 1/10, Tororo Kombu

20 Apr

Photo 17-04-13 2 59 46 PM (HDR)
I must admit that I loooove Japanese food, if you follow me on twitter you should know by now. Loving it and eating it every lunch, I discovered food I’ve never tasted before and I would like to share my favourite japanese food with you. My mission will be to post 10 articles about each of those. I’ll start with the Tororo Kombu.

The Tororo Kombu
Photo 17-04-13 8 27 34 PM (HDR)I discovered the tororo kombu sprinkled on the top of my favourite soba noodles soup. It looks weird at first I must admit kind of thin hair when it’s used dry  or like a sticky substance when used in the soup.
In the soup it doesn’t taste much but dry it tastes a little bit like nuts.

What is it ?
The tororo is made of scrapped kombu. The kombu is a seaweed. Before the scrapping, it’s softened with vinegar.

How to use it ?
In a soup or sprinkled on rice or as a snack.

The tororo kombu will bring you calcium, iron, dietary fibers and minerals for few calories.
You won’t eat much because it has the property to fill up your stomach pretty fast (it can even be used as hunger-killer).

Don’t eat too much because it is very hight in iodine which may affect your thyroid gland.

So like hubby often says, “I eat everything, but in small amounts“.
Recommendation: 3cm/1,18inch daily stripe.

Photo 18-04-13 4 23 04 PM Photo 18-04-13 3 31 29 PM Photo 18-04-13 3 31 59 PM
Photo 17-04-13 9 53 11 PM Photo 17-04-13 9 53 47 PM (HDR)
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