Cooking Survival Guide Japanese Edition

COOKING SURVIVAL GUIDE JAPANESE EDITION

T CHAPTERS A Appetizers 3 C

Soups 4 B O Entrees 6 L N Rice and 18 E Noodles T Desserts 22 E Sushi Basics 25 O N Dictionary 26 F T Shopping 31 Guide S Bibliography 32

SUNOMONO A Ingredients Directions P  1 medium cucumber First, slice cucumbers about 1/8' thick. Slice or 2-3 Japanese daikon to same thickness and size. Place both cucumbers, sliced ingredients in a bowl and sprinkle with salt. P  1/4 Daikon radish, Set aside for 20 minutes. sliced With a paper towel, squeeze and pat the E  2 tsp. salt cucumber and daikon and soak up as much  1/2 lb shrimp, moisture as you can. Toss together with T precooked** cucumber, daikon, and shrimp.

 1/4 cup rice vinegar In a small bowl, combine the rice vinegar, I  2 tbsp sugar sugar and soy sauce. Pour vinegar mixture over the cucumber, radish, and shrimp bowl.  1/2 tsp soy sauce Toss together and serve. Z ** Use 6oz canned crab instead of shrimp. Or Serves 4 make vegetarian salad. E

DASHI BROTH Ingredients Directions R

 2 squares 5"x5" pieces kombu (dried kelp) Wipe kombu with a damp cloth or paper S  4 cups water towel. Fill stock pot with the water and  1 1/2 cup dried bonito kombu. Warm over medium heat. Before flakes it reaches a boil, remove from heat. Steep for 5 minutes. Remove kombu. Add bonito flakes to the stock. Return to Variations-- -add 2 slices 3" long of medium heat. Once broth approaches boil unpeeled ginger root with again, remove from heat. Let steep until the kombu. Leae it in with bonito flakes settle in the pot. the bonito and remove from broth with bonito. Strain broth through fine mesh strainer to -Soak 4 dried shitake remove bonito. Use immediately, mushrooms in the 4 cups of refrigerate for up to 1 week or freeze for water. Leave mushrooms up to 1 month. Freeze in ice cube trays for in water with kombu and convenient thawing. the bonito. Remove from Makes 4 cups broth with bonito.

CLEAR SOUP

Ingredients Directions S

In a small saucepan, bring the dashi to a simmer. Add soy sauce and mirin. Add salt  2 cups daishi to taste. Continue to simmer soup for 2-3 O  2 tbsp soy sauce min. Ladle soup into serving bowls. Garnish  2tbsp mirin salt with nori and watercress. U  1/8 sheet nori, cut into

1/4" wide strips Variations  4 sprigs watercress -Peel and devein 4 shrimp. Boil shrimp for 2 (optional) min. Put in bottom of serving bowls. Ladle P soup over shrimp. Serves 2. -Thinly slice 3 mushrooms. Chop 2 green onions. Thinly slice 1/4 cup of carrots. Add S to soup to simmer along with the soy sauce and mirin.

MISO SOUP Ingredients Directions

Take wakame and soak in a bowl of water for 15 minutes. In a saucepan, bring dashi  1 tbsp wakame to a simmer. Fill a ladle with some dashi.  4 cups dashi Inside the ladle, mix 1 tablespoon of miso  4tbsp white miso at a time until blended smoothly. Mix this (shiro miso) thin paste with the dashi in pan. Repeat  12 oz silken tofu, cut until all miso is added to broth. into 1/2" cubes  3/4 cup mushrooms, Add tofu and mushrooms, let cook for 1 slice minute. Remove from heat. Add green  4 stalks green onion, onion. Pour into serving bowls, add chopped wakame** to top soup, serve immediately. Serves 4 ** If you do not have wakame, use 1/4 sheet of nori, cut into strips.

LEEK SOUP

Ingredients Directions S

In a stock pot, heat both oils over  2 tsp canola or other cooking oil medium-high heat. Slice leeks to 1/8" thick and add chopped onions. Sauté for  1 tsp sesame oil O 1-2 minutes. Add mirin and potatoes,  2 leeks, discard leaves

and root, sliced sliced to 1/8" thickness. Let cook 1-2 minutes. Add broth and bring to simmer  3/4 cup white onion, U chopped for 10-15 minutes. Add salt and pepper to taste. Pour into bowls and serve hot.  1/4 cup mirin

 3 potatoes, peeled and P sliced Variation- Add 12 shrimp, peeled and deveined, to  4 cups dashi or chicken broth the broth during the final 3 minutes of Salt and pepper as needed cooking. S Serves 4

TOFU AND MUSHROOM SOUP

Ingredients Directions

 3 cups dashi stock  1/4 cup sliced In a medium saucepan, bring stock to a boil; reduce heat to shiitake mushrooms simmer, add mushrooms, and  1tbsp miso paste cook for 3 minutes. In a small

 1tbsp soy sauce bowl, mix miso paste and soy  1/8 cup cubed soft sauce together; stir into stock along with tofu. Simmer 5 tofu  1 green onion minutes, and serve topped with with green onion. chopped

Serves 2

ODEN

Ingredients Directions E

Soak kombu in warm water for 10-15 N minutes. Roll each piece and secure with toothpick. In a large stock pot, T heat the daishi, water, soy sauce, and  6 squares 1"x3" piece mirin. Let it almost boil, then turn kombu (dried kelp) down to simmer. Meanwhile, cut the R  5 cups dashi chikuwa and the peeled sweet potato  2 cups water and daikon radish into bite size pieces. E  1/2 cup soy sauce Add kombu rolls, chikuwa, sweet  1/2 cup mirin potato, and daikon radish to the broth. E  1 chikuwa cut Simmer for 1 hour.  1 sweet potato, peeled Slice the abura-age into 4 pieces each. and cut S Add ganmodoki and abura-age to the  1/4 daikon radish, soup. Cut the konnyaku and hanpen peeled and cut into bite size triangles. Poke the  4 hard boiled eggs, konnyaku and hanpen with a peeled and cut toothpick before adding to stew, it will  2 pieces abura-age, help them absorb the flavors better. sliced Add to the soup. Continue simmering  12 pieces ganmodoki for 15-20 minutes. Turn to low heat.  1 package konnyaku, cut Peel the hard-boiled eggs and cut in  1 package hanpen, cut half. Add a half to each serving bowl. Ladle soup on top. Serve with hot Condiment-hot mustard mustard as a condiment.

Serves 8-10 **Don't worry if you can't find a specific vegetable or meat ingredient. Almost anything can go into oden, a stew, and it is fine to add more or less of an item at your preference. There are several variations of this recipe.

OZONI

Ingredients Directions E N  4 cups dashi or Put broth in a saucepan and heat chicken broth to a simmer. Add soy sauce and T  1 tbsp soy sauce 1/8 teaspoon salt. Slice chicken  1/4 tsp salt, into 1/2" thick and 2" long pieces. R divided Slice kamaboko into 1/8" slices.  3/4 lb chicken Add both to broth and cook for E breast, sliced 10-12 minutes or until chicken is cooked. Add shrimp for last 2-3  1 package minutes. E kamaboko(naruto),

sliced While the broth is simmering, put S  4 shrimp, peeled 6 cups of water and 1/8 teaspoon and deveined of salt in a large pot and bring to a (optional) boil. Slice the daikon to 1/8"  6 cups water thickness and about 2" diameter.  1/4 daikon radish, Slice carrot into 1/8" thick circles. sliced Boil daikon and carrot for 3  1 carrot, sliced minutes. Add spinach for final 30-  15 fresh spinach 45 seconds. Remove from heat, leaves drain and rinse in cold water.

 4 mochi cakes, dried or frozen Toast mochi until lightly brown.  4 strips lemon peel Place mochi and vegetables (optional) equally in 4 serving bowls. Ladle soup, making sure each bowl Serves 4 contains all ingredients. Garnish with lemon peel, if desired. Serve immediately.

PUMPKIN CROQUETTE

Ingredients Directions E

In a saucepan, bring water to a boil. N Remove seeds and dice the pumpkin into 1-2" chunks. If using acorn squash, T peel. Place chucks into the boiling water. Boil for 15-20 minutes until soft. R Remove from heat and drain.  6 cups water  1/2 Japanese While the pumpkin is boiling, finely E chop the onions and mince the ginger. pumpkin, or 1 acorn squash, seeded and In a small skillet, heat the butter until it E diced is foaming. Add the onion and ginger and cook until soft, about 2-3 minutes.  1/2 onion, chopped Remove from heat. Add to a mixing  4 tsp fresh ginger, S bowl with the drained pumpkin or minced squash. Mash with a fork or potato  1 tbsp butter masher until even in consistency,  2 tsp salt similar to mashed potatoes. Add salt  1 tsp pepper and pepper.  3/4 cup flour  1 egg, beaten With your hands, form the pumpkin  1 1/2 cups panko mixture into a ball the size of a golf ball.  cooking oil Shape into an oval, Dredge the oval in flour, then dip in the beaten egg. Condiment-tonkatsu Finally, roll in the panko until covered. sauce Fill a large frying pan with 2-3" of Serves 4 cooking oil, and heat over medium- high. When a piece of panko is dropped into the oils and it drops and comes back bubbling to the surface, the oil is ready. Place in croquettes in oil. Cook for 3-5 minutes or until golden brown. Remove from oil and drain. Serve with tonkatsu sauce.

TEMPURA

Ingredients Directions E

In a large skillet, add oil to a depth N of 3". Heat over medium-high. The oil is ready when you put a T wooden spoon or chopstick in it  1 cup flour and the oil bubbles around it. R  1 cup ice cold water  1/2 small sweet In a medium bowl, mix flour and E potato, sliced water with fork. Mix until just  1/2 small Japanese blended, batter will be lumpy. Slice E eggplant, halved the sweet potato, eggplant, acorn and sliced squash, and onion to 1/4" S  1/4 acorn squash, thickness. Dip into the batter, and

peeled and sliced then put into the oil. Do not crowd  1/2 onion, sliced the pan. When they are a light  6 baby carrots golden color, remove and drain on  6 Jumbo shrimp or paper towels. Dip the additional king prawns, de- vegetables and shrimp into the shelled and batter, add more oil if needed, until deveined all items are fried.  1/2 cup daishi  2 tbsp soy sauce Stir daishi and soy sauce in a  cooking oil microwave dish. Warm in microwave on high for 20-30 Serves 4 seconds. Serve with tempura.

Variation-- Try other vegetables and items you have on hand. I.e. green beans, asparagus, broccoli, ect.

YAKITORI

Ingredients Directions E

Soak the bamboo skewers in N warm water for 20 minutes. T Meanwhile, cut the chicken  1 lb chicken thighs, onion, and green pepper thighs, cut R into bite sized chunks. Thread  1 small onion or 3 the cut pieces into the soaked green onions, cut E skewers. On a heated grill or a  2 green peppers, medium-high frying pan with a cut E little cooking oil, place your  bamboo skewers kebobs. Turn often. Brush S marinade or teriyaki sauce. Once Condiments-teriyaki meat is cooked through, serve. sauce

Variation-- Serves 2-4 Many different foods can be cooked using this method. I.e. shiitake mushrooms, chicken liver, gizzards, ect.

TAMAGOYAKI E Ingredients Directions N In a small bowl, combine eggs, dashi, sugar, soy sauce and salt with a fork T and chopsticks. In a 10-12" skillet, heat 1 teaspoon of oil over medium- R high heat. Pour 1/3 of your egg mixture into the skillet. As the bottom cooks, test with a spatula or E chopsticks and fold 1/3 of it over the center of the pan. Fold it over again, E so it is a roll on the side of the pan.  4 eggs S  3 Tbsp dashi Add 1 teaspoon of oil, and heat.  3 Tbsp sugar Then add 1/2 of remaining egg mixture. Let cook and once it is firm  2 tsp soy sauce enough, fold the egg over again, so it  dash of salt is on top of the previously folded  1 Tbsp vegetable oil egg. Add the last of the oil, heat, then add remaining egg mixture to pan Serves 4 and repeat.

Remove from pan, pat off excess oil. Let cool and slice into 1-2" rolls, serve.

Variations-- Can be treated as an omelet, so feel free to add other ingredients such as spinach, mushrooms, or cheese to taste.

KINPIRA E Ingredients Directions N Peel the burdock root and cut  1 cup burdock into matchstick size. Soak in a T root, cut bowl of cold water for 15  1 cup carrots, cut minutes. Remove and drain. R  1 Tbsp dark Meanwhile, peel and cut carrot sesame oil into a similar matchstick size. E  1 Tbsp soy sauce Heat a frying pan with sesame  1 tsp sugar E oil. Add the burdock root and  2 Tbsp mirin stir-fry for a few minutes. Add in S  1 Tbsp sake the carrot and continue to fry  1 tsp sesame seed until crisp-tender, about 4-5 minutes. Add soy sauce, sugar, Serves 2-3 mirin, and sake and continue to toss for 1-2 minutes. Add sesame seeds at the end. Remove from heat and serve.

Variation-- If you cannot find burdock root, just use carrots alone. As they have natural sweetness, you can decrease the mirin to 1 tablespoon and omit the sugar.

YAKIMESHI E Ingredients Directions N Mix eggs together in a small T  2 eggs bowl. In a small skillet, heat  2 Tbsp oil, 1 teaspoon of oil. Scramble R divided the eggs and cook them  1 clove garlic, thoroughly, remove from E minced heat. Add 1 tablespoon of oil E  1 lb pork, sliced to pan and add garlic. Cook into 1/8" strips for 1-2 minutes while stirring. Add pork and cook S  1/2 cup carrot, thoroughly, for about 3-5 sliced minutes while continuously  1/2 medium stirring. Remove pork from onion, chopped pan.  4 Tbsp soy

sauce Add the remaining oil and  4 cups leftover heat. Then add carrots, rice, cold onions and cook for an  salt and pepper additional 5-7 minutes while to taste stirring. Next, add eggs and preference pork back to pan. Pour in soy sauce and stir, heating Serves 4 for about a minute. Mix in rice and stir until heated.

OKONOMIYAKI

Ingredients Directions E

 1 cup flour N In large bowl, mix flour dashi,  3/4 dashi or water and salt. Add eggs, one at a  1/4 tsp salt T time, and stir until combined.  2 eggs Add cabbage, green onion,  R 1 cup chinese shrimp and rice krispies**. cabbage, finely E chopped In large skillet, heat a  2 green onions, vegetable oil over medium- chopped high heat. Reduce heat to E  6-8 boiled shrimp, medium before adding the shelled, deveined batter. Add batter to about 6" S and chopped ** diameter pancake and cook for  1/4 cup rice Krispies 4-5 minutes or until bottom is (optional) firm. Flip the pancake and  2 tbsp vegetable oil, cook for another 4-5 minutes divided or until golden brown.  1/2 cup bonito Remove from heat. Add a little flakes bit more oil to pan and repeat process for next pancakes, Condiments: until all batter is used. okonomiyaki sauce or teriyaki sauce or Top with bonito flakes and mayonnaise sauce and mayonnaise.

Makes 4-6 pancakes. Variations-- Can be served with other types of meat or seafood and other vegetables. Shrimp is optional**

SUKIYAKI E

Ingredients Directions N

Slice beef as thinly as possible. T Combine dashi, soy sauce, sake,  1 lb beef, thinly sliced mirin and sugar, set aside. Cook R  1 cup dashi udon noodles in boiling water until  1/2 cup soy sauce al dente. E  1/2 cup sake  3 tbsp mirin In a skillet or pot, heat vegetable oil over medium heat. Cut green onions E  3tsp sugar into 1-2" lenghts and cook for about a  1tbsp vegetable oil minute. Next, add beef and cook in  4 green onions, cut S center of pan for 2-3 minutes, to  1 block firm tofu, desired taste. Cut tofu and fu into 1" cubed cubes. Place tofu onto paper towels,  1 block fu layering them on top of the other,  8 shiitake mushrooms leaving paper towels on top. Place a  1 bunch udon noodles, weight on top, like a book or canned cooked and drained object. Let sit for about 15 minutes.  16-20 fresh spinach One at a time, add tofu, fu and leaves shiitake to the skillet, moving others  4 eggs ** to the side.

Serves 3-4 Add dashi mixture and bring to simmer. Place udon noodles and Variations-- spinach on top of dish. Try other vegetables like carrots, enoki **Japanese style sukiyaki is usually mushrooms, and served with a raw egg as a dipping Chinese cabbage. sauce, but if desired, cook eggs over easy and then serve. One egg per serving.

TONKATSU

Ingredients Directions E N In a large skillet, add oil to a depth of 1-2". Heat over T medium-high heat. While oil is heating, fill a bowl with flour. R Break the egg into another dish  cooking oil and beat until blended. Fill E another bowl with 3/4 cup of  1/2 cup flour panko. Take pork fillets and  1 egg make small scores about 1" apart E  1 cup panko, into one side. Dust pork with divided flour and then dip into egg, S  4 pork fillets, coating both sides. Then coat tenderloin or loin, with panko, pressing it into the 1/2" thick fillets. Set the pork on a plate  2 cups chinese covered with a 1/4 cup of panko cabbage, shredded while waiting to fry. The panko  tonkatsu sauce on the plate prevents sticking.

Serves 4 Place 1 or 2 fillets into oil. Do not crowd the pan. Cook for 3-4 minutes or until golden brown. Slice fillet into thin strips. Place on a plate of cabbage on 4 plates and set pork on top. Serve with tonkatsu sauce.

YAKINIKU E Ingredients Directions N In a bowl, combine all ingredients, except for pork and T  1/4 cup soy sauce canola oil, stir until blended.  1/4 cup apple Pour into a gallon resealable R juice storage bag. Cut pork into 1/8"  2 tbsp sugar thick slices. Add to storage bag E  2 tsp sesame oil with sauce and let meat marinate  2 tbsp garlic for 20 min. -4 hours or overnight. E powder  2 tsp onion Heat canola oil in a large skillet S powder over medium-high heat. Add  1 tsp pepper marinated pork and fry for 4-6  1tbsp sesame minutes or until thoroughly seeds cooked.  1 lb pork, sliced  1 tbsp canola oil Variations--Use chicken or beef Serves 4 instead of pork. Or add 1 cup of thinly sliced vegetables such as onions or green peppers with the meat to marinate.

TSUKIMI UDON Ingredients Directions R

 6 cups water Bring water to a boil and add udon I  4 bunches dried udon noodles, cook til al dente or until cooked

noodles through, usually 3-5 minutes. While C  4 cups dashi noodles cook, in another pot or saucepan,  2 tbsp soy sauce bring dashi to a simmer. Add soy sauce  1 tbsp mirin and mirin. Simmer for 2 minutes. E N  4 eggs *If desired, break up egg yolk and stir to Drain noodles and divide equally per cook egg before eating serving. Pour broth over noodles. Crack O it. an egg* and drop into each bowl. Top  1/2 cup green onion, with naruto (optional) and sprinkle with & O finely chopped green onion.  12 naruto fish paste (optional) Serves 4 D L KITSUNE RAMEN Ingredients Directions E

 3 cups water Bring water to a boil in pan and boil the S  2 packages instant egg egg noodles until al dente, usually 3-5 noodles minutes. Remove from heat and drain.  2 cups dashi Place noodles in serving bowls. In second  1 tsp sesame oil pan, warm dashi and add sesame oil, soy  3 tbsp mirin sauce and mirin. Add abura-age. Bring to  2 abura-age pieces, simmer for 2-3 minutes. Remove from 3"x4" heat and pour broth over noodles.  1/4 cup green onion, finely chopped Top with mushrooms, green onions, and  4 shiitake mushrooms, naruto, as desired. stems removed, sliced  4 slices naruto fish Serves 2 paste (optional)

CURRY RICE R

Ingredients Directions I Bring water to a boil in pan and boil 2 tbsp butter the egg noodles til al dente, usually 3- 1 large onion, sliced C 5 minutes. Remove from heat and 3/4 lb ground beef drain. Place noodles in serving bowls. 2 potatoes, cut N In second pan, warm dashi and add E 3 cups water sesame oil, soy sauce and mirin. Add 2 cups baby carrots abura-age. Bring to simmer for 2-3 O 1 apple, peeled and minutes. Remove from heat and pour chopped broth over noodles. O 1/2 box curry mix &

3 cups cooked rice Top with mushrooms, green onions, D and naruto, as desired. L GYUDON Ingredients Directions E S  1/2 lb sliced beef Place hon-dashi, sliced onion, and 1 (sukiyaki style if you cup of hot water in a medium can find it) saucepan. Boil, then simmer for 6  1 medium onion, sliced minutes over medium heat. Add  2 bowls steamed rice mixed spices (soy sauce, sake, sugar, ginger) and beef. Boil, then simmer on Spices: medium heat (covered) for 10 minutes  1 tsp hon-dashi (soup stock powder) Serve gyudon atop a bowl of steamed  3 tbsp sake rice, along with some liquid from the saucepan (adjust to your preference,  2 tbsp sugar but it shouldn’t be soupy)  1 tsp grated ginger

COLD SOBA NOODLES

Ingredients Directions R

I Sauce: In a small saucepan, heat the  1/2 cup dashi dashi, soy sauce and mirin over C  2 tbsp soy sauce medium-low. Remove from heat  1 tbsp mirin and chill sauce. E N  4 cups dashi or water Bring 4 cups of dashi broth or O  1 bundle soba or water to a boil. Add noodles and somen noodles stir contents to keep water from O (100g) over boiling. Boil until al dente, &  5 cups ice cold usually 4-5 minutes. Drain D water noodles in a colander and submerge in ice water. Once they L Condiments: have cooled, gently swish and  1/2 cup daikon, rub noodles under running water E grated until water runs clear. Drain ice  1/4 cup green water and place noodles on a S onion, finely chilled plate or bowl. Cool chopped further in refrigerator.  1/4 cup nori, cut into 1/8"x2" strips Pour chilled sauce into a dipping bowl for each person and top Serves 1-2 with desired condiments.

YAKISOBA Ingredients Directions R

 1/4 cup soy sauce Mix soy sauce, mirin, tonkatsu I  2 tbsp mirin sauce, and sugar together, then set  2 tbsp tonkatsu sauce aside. C  2 tsp sugar  9 oz dried yakisoba Cook yakisoba noodles in 6 cups N noodles or egg of boiling water, until al dente or E noodles for about 5-8 minutes. Drain and O  1tbsp sesame oil set aside. Heat a bit of sesame oil  1tbsp garlic, minced in large skillet over medium-high. O  1 lb pork loin, sliced Add garlic and sauté for 1-2 &  1/2 onion, sliced minutes. Slice pork 1/8" thick and D  1 cup carrots, sliced add to skillet, cook thoroughly,  1/2 cup mushrooms, about 5 minutes and remove from L sliced pan.

 2 cups chinese Add little more sesame oil to pan, E cabbage, shredded heat, and then add onion and

carrots. Cook about 5 minutes and S Condiments: beni then add mushrooms and cabbage shoga or pickled sushi for another 3-5 minutes to cook. ginger Return pork and noodles to pan.

Add soy sauce mixture and stir Serves 3-4 constantly until all ingredients are stirred and coated. Remove from heat and serve. Top with

condiments if desired.

MOCHI

Ingredients Directions D

In a bowl, stir together mochiko,  1 box mochiko sugar, water and vanilla until  1 1/2 cups sugar E blended. Add a couple drops of red  1 1/4 cups water or green food colorings.** S  1 tbsp vanilla extract Spray a ceramic or glass 9x9" pan **Optional** with non-stick spray. Pour rice flour S Red and green food mixture into pan. Cover tightly with coloring plastic wrap. Microwave for 5 E Potato or corn starch minutes on 50% power and then an additional 5 minutes at 100% power. Variations-- Remove from microwave and cool R Add 3 tablespoons for until safely handled. Slide out of pan cocoa powder and 1/2 onto surface dusted with potato or T cup sugar to mixture. corn starch**. Cut into about 1" inch Dust with cocoa and/or squares, lightly dusted with starch. S powdered sugar instead of starch. ICE CREAM MOCHI Ingredients Directions **See directions above to cook mochi.**

 1 box mochiko After you make the mochi, slightly softly your desired icecream flavor  1 1/2 cups sugar and then scoop out and form 10 balls.  1 1/4 cups water Return to freezer to reharden. Cut the  1 tbsp vanilla extract mochi into 10 pieces and flatten each one into your palm. Work the mochi out until you can wrap around ball of ice cream. Place back into freezer until ready to serve.

ANKO (RED BEAN PASTE)

Ingredients Directions D

Use a medium/large saucepan because beans with double after cooking and E pour water until about 1-2" above the beans. Cook over high heat. When S boiling, turn off heat and cover with lid for 5 minutes. Drain and then put back into pot. S

Add enough water to cover the beans E and boil over high heat. Once boiling, turn to medium low hit to simmer. Once 200gram bag of Azuki in a while push the azuki beans under R beans the water with slotted spoon. Water will 1 cup sugar evaporate so you need to keep adding T water to cover just above the beans. If

you put too much water, the beans will Prep: move and break. If you need to leave the S Soak azuchi beans kitchen, make sure to turn off the heat. overnight in water and You will be cooking for 1+ hour. To rinse before use. check for the right consistency, take a bean and squeeze. If its easily smashed, then your done.

Add sugar in 3 separate times and mix well. Turn up the heat to high and stir constantly. Even after boiling, keep the heat on high. When the consistency is similar to the picture on the right below, turn off heat. When anko cool down, it will be a little harder (more solid). Add salt right before you finish mixing. Pour into a container to cool down. Do not leave it in the pot. Can be frozen for up to a month.

DANGO

Ingredients Directions D In a medium bowl, combine mochiko and sugar. In another bowl, add the vanilla to the water. Slowly add the E water into the dry ingredients. 1/2 cup water may vary, because you S want to stop when you make a thick paste consistency. (optional) Can split S into two bowls to add food coloring  2 cups mochiko to one for color.  1 1/2 cup sugar E  2 tsp vanilla extract Bring the 6 cups of water to a boil in a saucepan and roll mochiko paste into  1/2 cup water R balls about the size of a golf ball,  2 drops red food before adding them to the boiling T coloring (optional) water. Boil for 3-5 minutes or until  6 cups water they float. Remove from boiling water

 6 cups ice cold water and put into bowl of ice cold water to S  1/2 cup red bean cool. Once cooled, drain from water. paste**  Potato or corn starch With a knife, cut a slit halfway through the ball and seal ball around

red bean paste, forming an oval. Lightly dust with potato or corn starch. Store in air tight container.

**Red bean paste is optional. You can also just have plain dumplings or put a variety of other ingredients in center.

H B

I A

Here's a how to roll diagram for sushi. There are many variations of sushi, that are all easily accessible online. Here are two to get you started. Enjoy! http://makemysushi.com/

http://www.dummies.com/how-to/content/the-essentials-of- making-sushi-at-home.html

Dictionary Name Kanji/Hiragana Description

Vegetables or meats mixed with a ground Aemono あえ物 / あえもの sesame seed dressing.

Fried foods, divided into the following:

1. suage - fried without a coating of flour/batter. 2. karaage - fried in a coating of flour or arrowroot starch. Agemono 揚げ物 / あげもの 3. tatsuage - food marinated in a mixture of sake, soy sauce and sugar that is fried in a coating of arrowroot starch. 4. tempura - fried in a coating of batter.

Basashi 馬刺し / ばさし Horse sashimi.

Buta ブタ Pork.

Steamed egg custard is used to cook the food used in making Shabu Shabu. Each person is given a plate of beef or pork, which is dipped 茶碗蒸し / ちゃわんむ Chawanmushi into the boiling water are generally added to し the pot is served in a clay dish. A similar dish called unajyu contains the same contents, but is placed in a wooden bowl.

Usukuchi 薄口 / うすくち Light Japanese soy sauce. shoyu

Yakumi 薬味 / やくみ One of several strongly flavored seasonings.

Foods grilled on a mesh wire net, skewered Yakimono 焼き物 / やきもの like "shish kabob" over an open fire or cooked in a skillet. There are different types

of yakimono: shioyaki, which involves sprinkling salt over the food prior to cooking, tsukeyaki, which involves marinating the food in a soy sauce and sake or soy sauce and mirin mixture called awase jōyu prior to cooking, teriyaki, which is a stronger flavored tsukeyaki, misozukeyaki, which involves marinating the food in a miso and sake or miso and mirin mixture.

Yakinori 焼き海苔 / やきのり Toasted seaweed.

Yakitori 焼き鳥 / やきとり Grilled chicken shish kabob.

A fish, seafood and vegetable soup made in a Yosenabe 寄せ鍋 / よせなべ clay pot.

ホウレン草のお浸し / Horensō No Spinach dip. The word for spinach is ほうれんそうのおひた Ohitashi horensō and the verb to dip is hitasu. し

Soy Beans and Seaweed Name Kanji/Hiragana Description

Aburage 油揚げ / あぶらげ Puffy, brown fried tofu.

上げだし豆腐 / あげ Agedashi dōfu Flour encrusted fried tōfu. だしどうふ

Aka miso 赤味噌 / あかみそ Red soy bean paste.

An 按 / あん Sweetened puree of cooked red beans.

Atsuage 厚揚げ / あつあげ Deep fried tofu cutlet.

Azuki 小豆 / あずき Small red beans used to make an.

Ganmodoki がんもどき Tofu patties.

Hijiki ひじき A type of seaweed.

Kinugoshi tōfu 豆腐 / とうふ "Silky" bean curd.

Konbu 昆布 / こんぶ A type of seaweed.

高野豆腐 / こうやど Kōyadōfu Freeze-dried tofu. うふ

Mekabu めかぶ A seaweed.

Soy bean paste. There are several varieties of miso:

1. A yellow brown colored miso made from barley and soy beans originating in the Shinshū region (a mountainous area known as the Japanese Alps. 2. A salty, reddish colored miso made from rice and soy beans originating in the Miso 味噌 / みそ Tohoku region (NorthEast of Tōkyo.) 3. A finely ground white colored miso made from rice and soy beans (the higher concentration of rice lends to the lighter color over the other miso types) originating in Kyotō. 4. A dark chocolate colored miso called Hatchō miso made only from soy beans and salt and fermented for 2 years.

木綿豆腐 / もめんと Momen tōfu "Cottony" bean curd. うふ

Moyashi もやし Bean sprout.

Mozuku is a type of seaweed. It's generally packed in small containers enough for 1 or 2 Mozuku もずく servings. Clear soups contain wakame, as a basic ingredient.

Tirinabe ちり鍋 / ちりなべ Refers to a fish stew.

Yudōfu 湯豆腐 / ゆどうふ Refers to a simmered tofu stew.

Soups and Nabemono Name Kanji/Hiragana Description

Ankonabe 餡子鍋 / あんこなべ Monkfish stew.

ちゃんこ鍋 / ちゃんこな Refers to the type of nabe eaten by Chankonabe べ sumo wrestlers.

Donabe 土鍋 / どなべ Refers to earthenware pots.

Fugu-chiri 河豚散 / ふぐちり Blowfish soup.

Ishikari-nabe 石狩鍋 / いしかりなべ Salmon stew with sake.

Misoshiru 味噌汁 / みそしる Soup made with miso paste.

Refers to cast iron pots. This type of 南部鉄鍋 / なんぶてつな Nanbutetsunabe nabe is generally found in the tohoku べ region of Japan.

Nishime Vegetables stewed in soy sauce.

Osuimono 御吸物 / おすいもの Clear soup

Yasai - Vegetables Name Kanji/Hiragana Description

Small capped, long stemmed white Enokidake 榎だけ / えのきだけ mushrooms.

Kabocha 南瓜 / カボチャ Pumpkin.

Kaisō 海藻 / かいそう Sea vegetables.

General term for fungi (i.e. Kinoko 茸きのこ mushrooms).

Maitake まいたけ A mushroom.

A fungi found in the mountains; Matsutake 松茸 / まつたけ considered a delicacy with price tags of $200 and up for one of these rear treats.

Nameko なめこ A button sized mushroom.

Mountain vegetables. These vegetables grown in the mountains of Japan, don't have English equivalents, but here are some of the names: 山菜料理さんさいりょ Sansai Ryōri 1. zenmai うり 2. warabi 3. yama-udo 4. tara-no-me 5. fukinotō

A chunky stem and grey capped Shimeji しめじ mushroom.

A dark brown, thick caps and stalks, mushroom. This mushroom is planted Shiitake 椎茸 / しいたけ in the logs of evergreen oak, called shii, hence the name of this mushroom. Top quality shiitake is called donko

Takenoko 竹の子たけのこ Bamboo shoots.

http://www.4japan.info/Food%20-%20japanese%20food%20glossary.htm

What you will hear from clerks or waitresses. S

Irasshaimase. H

いらっしゃいませ。 Welcome.

May I help you? O

Nanika osagashi desu ka. (Literally means,

何かお探しですか。 "Are you looking for P something?")

Ikaga desu ka. How do you like it? P いかがですか。

Kashikomarimashita. I Certainly. かしこまりました。 G Omatase itashimashita. Sorry to have kept you N お待たせいたしました。 waiting. U G I Here are some useful expressions for shopping.

Kore wa ikura desu ka. D How much is this? これはいくらですか。 E Mite mo ii desu ka.

見てもいいですか。 Can I look at it?

~ wa doko ni arimasu ka. Where is ~? ～はどこにありますか。

~ (ga) arimasu ka. Do you have ~? ～ (が) ありますか。

~ o misete kudasai. Please show me ~. ～を見せてください。

Kore ni shimasu. I'll take it. これにします。

Miteiru dake desu. I'm just looking. 見ているだけです。

BIBLIOGRAPHY W

"4Japan.Info - Japanese Food Glossary." Japanese Food R Glossary. N.p., n.d. Web. 25 Apr. 2013. K "Food Network - Easy Recipes, Healthy Eating Ideas and C Chef Recipe Videos." Food Network - Easy Recipes, Healthy S Eating Ideas and Chef Recipe Videos. N.p., n.d. Web. 13 Apr. I 2013. T "Japanese Home Cooking for the Rest of the World." Japanese Recipes. N.p., n.d. Web. 02 Apr. 2013. E Nami. "Just One Cookbook." Easy Japanese Recipes and Food Blog. N.p., n.d. Web. 20 Mar. 2013. D

Itoh, Makiko. Just Bento. 2 Nov. 2007. 23 March. 2013