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BASIC STOCK “DASHI” Dashi Or Basic Stock Plays a Fundamental Role in Simmered Dishes, Soups and Other Japanese Cuisine, Ultimately Determining Their Flavors
BASIC STOCK “DASHI” Dashi or basic stock plays a fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately determining their flavors. This tasty stock will greatly enhance the overall taste of food and by learning how to prepare it, cooking Japanese food will become more fun. PREPARATION: 2000ml water Warm up the water, just before boiling add: 40g kombu algae (previously soaked in cold water for 2-4hrs) When the water boils, add: 60g dried Shiitake mushrooms/Bonito flakes MISO SOUP WITH EGGPLANT “MISO SHIRU” Miso soup is an integral part of Japanese cuisine. Properly prepared dashi is the crucial element in miso soup. 1. Cut eggplant and leek into bite-sized pieces (soak eggplant in cold water first for few minutes to eliminate the bitterness). 2. Prepare dashi. 3. Cook dashi in middle-high temperature. Add eggplant and lower the temperature just before boiling. Gradually add miso paste and stir lightly. Add leek. Serve in small bowls. Instead of eggplant, other types of vegetables can be used in miso soup such as spinach, onion, cale, wakame algae or classic Japanese tofu. Taste of miso paste differs from brand to brand – some miso pastes are more salty and assertive in taste so it is necessary to taste the miso paste before preparation. INGREDIENTS -2 eggplants -1200ml dashi -90 g miso paste -leek “TEMPURA” Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 1. Prepare sauce – Cook soy sauce, mirin and sake (medium heat) for several minutes. Remove the heads of the shrimps, shell and devein but leave the tails attached. -
Dashi-Rich Wagyu Nikujaga Rump
Dashi-Rich Wagyu Nikujaga Rump 25 Nikujaga is a popular dish in the Japanese home 853kcal hrs （per serving） 2.5 kitchen, here gently stewed to bring out the sweetness of the vegetables and Wagyu deliciousness. A dish that will appeal to everyone. Makes 2 servings 1. Make the dashi. In a pot, add water and kombu. Heat Wagyu rump 200 g over medium heat and turn off just before boiling. Carrot 1/3 medium (70g) Remove kombu and add katsuobushi. After 2 or 3 Potatoes minutes, strain katsuobushi and reserve dashi. 3 and 1/2 medium (400 g) 2. Peel carrot and potatoes. Dice into large bite-size Onion 1/2 large (150 g) pieces along with onion. Sake 1 tablespoon 3. In a pot, heat sesame oil over high heat. When oil is Beer 60 ml hot, add Wagyu rump (cut into bite-sized) and brown Sugar 20 g over medium-low heat. Add sake and beer. 4. Add a quarter of the dashi to the pot and simmer. Soy sauce 1 and 1/2 tablespoons Skim off any scum and add sugar, soy sauce, and Mirin 1 and 1/2 teaspoons mirin. Simmer over low heat for about 50 minutes, Sesame oil 1 teaspoon skimming as needed. Dashi 5. Add carrots and just enough of the remaining dashi Water 2 to 2.5 L to cover the carrots. Simmer over low heat for about Kombu 25 g 40 minutes. Add more dashi if needed. Katsuobushi 40 g 6. Add diced onions and simmer for about 5 minutes, then add potatoes. -
Tofu Poke, Wakame, Corn Fit Potato Nori Soup
TOFU POKE, WAKAME, CORN FIT Portion Size: ¾ cup Yield: 4 servings Tofu, extra firm 8 oz Corn, fresh, removed from cob 8 oz Canola Oil 1 tsp All Purpose Flour ¼ cup Corn Starch ¼ cup Salt ¾ tsp Black Pepper ½ tsp Sesame Oil 1 TBSP Wakame, Seaweed Salad ½ cup Ginger, fresh, minced 1 TBSP Soy Sauce, Low Sodium 1 TBSP Scallions, chopped 2 TBSP Jalapeno Peppers, minced 2 TBSP Sambal, Chili Paste 1 TBSP 1. Drain tofu and press it in a colander for 2 hours to rid of excess water. Cut tofu into 1/2" pieces. Nutrition Info (per serving): Cal: 240, 2. Toss corn with oil, roast at 350°F for 10-12 minutes or until tender. 3. In a bowl, whisk together flour, cornstarch, salt, and pepper. Toss cubed tofu Total Fat: 16g, Sat Fat: 2g, with dry ingredients and shake off excess. Sodium: 475 mg, Carbs: 14g, 4. Fry tofu in oil that is 350°F until golden brown. 5. Toast sesame oil in a pan until fragrant. Protein: 12g, Sugar: 3g, Fiber: 2g 6. In a large bowl, toss together roasted corn, fried tofu, toasted sesame oil, seaweed salad, ginger, soy sauce, scallion, jalapeno, and sambal. Chill. POTATO NORI SOUP FIT Portion Size: 1 cup Yield: 10 servings Water 10 cups Nori, finely chopped ¼ cup Yukon Gold Potatoes, diced 1 ½ cup Yellow Onion, chopped ½ cup Ginger, minced 2 tsp Garlic, minced 2 tsp Low Sodium Soy Sauce 1 TBSP Scallions, chopped 2 TBSP Sesame Oil 1 ½ tsp 1. Place water in large pot, add the nori and bring to a boil. -
10620150100042Co*
CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS MINISTERIO DE CIENCIA, TECNOLOGIA E INNOVACION PRODUCTIVA Memoria 2014 CONVOCATORIA: Memoria 2014 SIGLA: CENPAT CENTRO NAC.PATAGONICO (I) DIRECTOR: GONZÁLEZ-JOSÉ, ROLANDO *10620150100042CO* 10620150100042CO 2014 MINISTERIO DE CIENCIA, TECNOLOGÍA E INNOVACIÓN PRODUCTIVA CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS MEMORIA UNIDADES EJECUTORAS 1. IDENTIFICACION DE LA UNIDAD EJECUTORA - VERIFICAR: Estos serán los datos donde se envien las comunicaciones formales 1.1 Datos Básicos (Instituto, Centro Cientro Científico Tecnológico o Programa o Laboratorio) Sigla Centro Nacional Patagónico CENPAT Domicilio Registrado / Rectificado Calle Bv. Almirante Brown 2915 Cód.Postal: U9120ACD Localidad: Puerto Madryn Provincia: Chubut Teléfonos: 54 02804 4883184 Fax: 54 0280 4883543 Correo Electrónico: [email protected] Web: www.cenpat-conicet.gob.ar Domicilio Rectificado Calle Cód.Postal: Localidad: Provincia: Teléfonos: Fax: Correo Electrónico: Web: DIRECTOR: Apellido/s Nombre/s Gonzalez-José Rolando Documento Inscripción AFIP DNI Nº 23.600.840 CUIL 20-23600840-2 Correo Electrónico: [email protected] Dans, Silvana Laura VICE-DIRECTOR (Apellido y Nombre): ç Gran Area de Conocimiento Código Otras Areas SI Cs. Agrarias, de la Ingeniería y de Materiales KA SI Cs. Biológicas y de la Salud KB SI Servicios SI Cs. Exactas y Naturales KE NO Centros Cientíco Tecnológico SI Cs. Sociales y Humanidades KS SI Tecnología KT 1.2 Dependencia Institucional Tipo de relación -
Vinegared Crab and Wakame Seaweed by Takuji Takahashi
Vinegared Crab and Wakame Seaweed By Takuji Takahashi Ingredients 80g charcoal dried wakame from Naruto ‘Happo’ Vinegar (seasoned cooking vinegar) 4 rape blossoms 50g wakame from Iwate Sanriku 50ml rice vinegar 100ml umadashi broth 6 boiled crab legs 25g sugar Thin sliced pickled Shogo-in turnips 10g kombu seaweed 150ml dark soy sauce (copper pot specific) 1 large turnip (about 20 slices can be made per turnip) 300ml water 4 sprigs of red shiso flowers salt (2% of turnip weight) 25ml light soy sauce ginger to taste 200ml water 2 dried sardines broth for cooking the wakame 30g kombu seaweed 500ml dashi x 2 150ml rice vinegar Yoshino kuzu (arrowroot) powder, to taste 80ml mirin ‘All purpose’ dashi (to make in bulk) 60ml sake 1.2L dashi 80g sugar 80ml light soy sauce 2 red chili peppers (capsicum annuum) 80ml sake 80ml mirin Serves 4 1. Add 150ml of water and dark soy sauce to a copper pot and heat for 4-5 hours, releasing the mineral qualities of the copper. 2. Add the dashi ingredients in a stock pot. 3. Remove the thick skin of the turnip, and slice thinly with a mandolin slicer. Sprinkle salt on the sliced turnips. Once the salt has been absorbed, rinse with water and drain. 4. In a saucepan, bring the dashi broth base for the senmai zuke to a light simmer, then cool in ice water. 5. Divide the turnip slices from step 3 into one third lightly pickled slices and two thirds deeply pickled ones. The lighter pickles take about half a day, or a minimum of 20 to 30 minutes. -
Happy Hour Umami Lingo
umami lingo happy hour BOTTARGA Salted, dried fish roe Monday all day Tuesday-Saturday 3-6:30 p.m. Dine-in only BONITO Dried fish used to make stock DASHI Stock made from fish & seaweed drinks DRAFT BEER & BOMBS $1 OFF Typically a Chinese spice blend of cinnamon, FIVE SPICE cloves, fennel, star anise & Szechwan LONESTAR DRAFT 3 peppercorns SELECT WINE BY THE GLASS 4 Dry seasoning mixture of ingredients including SAUZA SILVER MARGARITA 5 FURIKAKE nori & sesame seeds FROZEN BLOOD ORANGE MARGARITA 6 Spicy paste used in Korean cooking, made FROZEN BANANA DAIQUIRI 6 GOCHUJANG from red chili peppers, fermented soy beans, rice & salt COCKTAILS 7 Island Mule, EXSW Margarita, Cooking technique that involves deep frying Tahitian Sangria, Piña Old Fashioned, KARAAGE meat coated with seasoned wheat flower or Magnum, P.I., Blue Hawaiian No. 4, potato starch mix Caribbean Cowboy, Eastern Sour KIZAMI NORI Shredded seaweed veggies+Cool CHARRED EDAMAME V Thick paste seasoning made from fermenting MISO salted 4 spicy 4.5 soy beans CHIPS & GUAC V 6 Tart, citrus-based sauce with a thin consistency EDAMAME HUMMUS V 6 PONZU & dark brown color THAI HIPPIE TOFU V 6 P&E SHRIMP GF 11 National alcoholic drink of Japan made from SAKE water & rice that has been polished to remove EGGS2 6 the husk YUMMY FRIES 10 Spicy, salty paste made from fermented fava TOBAN DJAN beans, soybeans, salt, rice & various spices warm Flavored chili pepper, which typically blends red BRISKET RANGOONS 7 TOGARASHI chili pepper, orange peel, black & white sesame seeds, ginger & nori SHISHITO PEPPER QUESO 5 An edible brown seaweed used typically in JFC POPCORN CHICKEN 10 WAKAME Kung Pao or Honey Sriracha the dried form sweets WHITE SHOYU A type of Japanese soy sauce HONG KONG WAFFLE 7 Salty & tart citrus fruit with a bumpy rind. -
Analysis of Iodine Content in Seaweed by GC-ECD and Estimation of Iodine Intake
journal of food and drug analysis 22 (2014) 189e196 Available online at www.sciencedirect.com ScienceDirect journal homepage: www.jfda-online.com Original Article Analysis of iodine content in seaweed by GC-ECD and estimation of iodine intake Tai Sheng Yeh*, Nu Hui Hung, Tzu Chun Lin Department of Food Science and Nutrition, Meiho University, Pingtung 91202, Taiwan, ROC article info abstract Article history: Edible seaweed products have been consumed in many Asian countries. Edible seaweeds Received 17 February 2013 accumulate iodine from seawater, and are therefore a good dietary source of iodine. An Received in revised form adequate consumption of seaweed can eliminate iodine deficiency disorders, but excessive 6 March 2013 iodine intake is not good for health. The recommended dietary reference intake of 0.15 mg/ Accepted 17 September 2013 d and 0.14 mg/d for iodine has been established in the United States and Taiwan, Available online 17 February 2014 respectively. In this study, 30 samples of seaweed were surveyed for iodine content. The samples included 10 nori (Porphyra), 10 wakame (Undaria), and 10 kombu (Laminaria) Keywords: products. The iodine in seaweed was derivatized with 3-pentanone and detected by gas GC-ECD chromatography-electron capture detector (GC-ECD). The method detection limit was Iodine 0.5 mg/kg. The iodine content surveyed for nori was 29.3e45.8 mg/kg, for wakame 93.9 Kombu e185.1 mg/kg, and for kombu 241e4921 mg/kg. Kombu has the highest average iodine Nori content 2523.5 mg/kg, followed by wakame (139.7 mg/kg) and nori (36.9 mg/kg). -
Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups. -
Talking Dirty, Tongue First Research at the Mouth of the Thames Estuary
Talking Dirty, Tongue First Research at the Mouth of the Thames Estuary \ Fran Gallardo and Arts Catayst 1 2 „ + =Leigh-on-Sea Sailing Club Boat Yard Leigh Marsh Two Tree Island Hadleigh Ray î 3 200 meters Talking Dirty: Tongue First! Recipes & Research at the Mouth of the Thames for John, a friend, lovely smuggler, queer sailor and activist By Fran Gallardo & Arts Catalyst 5 6 Preface Talking Dirty: Tongue First! Recipes & Research at the Mouth of the Thames, is a commission by Arts Catalyst led by artist Fran Gallardo. Talking Dirty: Tongue First! was a series of public events involving local foods, their source, preparation and consumption, leading to this recipe book produced in collaboration with the situated knowledge of South Essex people, scientific research and global socio-environmental ‘trends’. This book contains instructions for cooking with estuary ingredients: Grey Mullet and Hair Soy sauce to inhaling Fogs and Airs of the Thames Estuary. Through introducing local people to ingredients from the Thames in public cooking and tasting workshops in Leigh-on-Sea, they explored environmental and industrial changes including social impacts of these changes. Alongside these tastings, Andy Freeman led citizen science workshops which investigated the traces of waste disposal on the ‘unnatural’ nature reserve of Two Tree Island in Leigh-on-Sea with Dr Mark Scrimshaw, Reader in Environmental Chemistry at Brunel University. Citizen science workshops involved the use of digital technologies to investigate the legacy of generations of industrial use and misuse in the estuary landscape to reflect on wildlife habitats, global effects of climate change, industrialisation, farming, risk and health. -
Sample Download
UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well. -
University of Cincinnati
UNIVERSITY OF CINCINNATI Date:August 31, 2006________ I, Allison Nichole Krentz_______________________________________, hereby submit this work as part of the requirements for the degree of: Master of Science in: Chemistry It is entitled: Investigation on the Chemical Association of Important Elements in Seaweed Using SEC-ICP-MS This work and its defense approved by: Chair: _Joeseph Caruso _______________ _Patrick Limbach_______________ _Bruce Ault____________________ _______________________________ _______________________________ Investigation on the Chemical Association of Important Elements in Seaweed Using SEC- ICP-MS A thesis submitted to the Graduate School of the University of Cincinnati In partial fulfillment of the Requirements for the degree of MASTER OF SCIENCE In the Department of Chemistry of the College of Arts and Sciences By ALLISON NICHOLE KRENTZ B.S., Chemical Technology University of Cincinnati, Cincinnati, Ohio, June 2004 Committee Chair: Dr. Joseph Caruso ii Abstract Seaweeds are found in oceans throughout the world and have been consumed by humans for centuries. There are many commercially available varieties of edible seaweed known for their medicinal properties and food values. However, seaweed can concentrate exceptionally high amounts of heavy elements available from sea, some of which are toxic. Seaweeds have also been used as bioindicators to monitor environmental pollution and for decontamination of some toxic elements from wastewaters [1]. In this study, multielemental speciation analysis of essential and toxic elements in commercially available brown seaweeds such as hiziki and wakame is performed using size exclusion chromatography coupled to inductively coupled plasma mass spectrometry in order to examine the association of trace elements and metals with different molecular weight extracts of seaweed. -
WAKAME (Undaria Pinnatifida)
WAKAME (Undaria pinnatifida) About Wakame (undaria pinnatifida) Description Wakame is an annual brown seaweed that grows mainly during the cold autumn and winter season and can grow up to 2m long. Wakame used to grow only in Asian waters, but for years it has been spreading across the world. Lima's Wakame is a source of protein and fiber, but it is also low in unsaturated fatty acids. Wakame has a delicate, sweet, mineral and oyster-like taste. Use Soak the Wakame in lukewarm water for 15 minutes. Drain it and squeeze out the moisture. For an extra fresh green color, pour on boiling water and then immerse immediately in cold water. Perfect in a nutritious seaweed salad! Mix the drained Wakame with a mixture of 2 tbsp sesame oil, 2 tbsp tamari, 2 tbsp rice syrup, 2 tbsp lime juice, a finely chopped shallot, a chili pepper, a clove of garlic and 1 cm grated ginger. So quick and absolutely delicious! You can also use it to make a soup or grind it to use as a seasoning on your tofu or rice. Ingredients seaweed wakame* (Undaria pinnatifida) wild algae from Spain. *organically grown AB Packaging VEGAN 40 g. GLUTENFREE Product organically grown 100% of the agricultural ingredients are from organic farming SOURCE OF PROTEIN SOURCE OF FIBRE NO ADDED SUGARS LOW SATURATED FAT Nutritional analysis Average nutritional value per g/100g portion ?g %RI RI 686 kJ Energy 166 kcal 2000 kcal Fat 2.0 g 70 g of which saturates 0.7 g 20 g of which mono-unsaturates of which polyunsaturates Carbohydrates 3.0 g 260 g of which sugars 0 g 90 g Fibre 34 g Protein 17 g 50 g Salt 12.5 g 6 g RI: Reference intake of an average adult (8400 kJ/2000 kcal) Minerals mg/100g %DRI Sodium 5000.000 200.0% Calcium 795.000 99.4% Magnesium 761.000 202.9% Zinc 5.000 50.0% Iodine 17.000 DRI: % of the daily reference intake.