Rice vinegar
Rice vinegar, Su in Japanese, is clear, sweet, and fruity. A must in the Japanese cooking. For sushi rice, it’s recommended to cook with this vinegar to enjoy a better taste and a better rice. This vinegar is also used to cook fish marinade, vinegared dishes or pickles (Sunomono), and of course salad dressing.
Katsuobushi
Katsuobushi are pink flakes of dried bonito fish (tuna), which are used in Japanese cooking as a garnish and in some cooked preparations, principally Dashi (Japanese soup stock). The tuna is boied, smoked, then sun-dried. a special tool is used to flake the extremely hard chunks. Depending on how fresh it is when purchased, it...
Lunch at Palace Sushi Zen
Lunch at Palace Sushi Zen, a set on Flickr. Lunch in Lausanne at Palace Sushi Zen. moshimoshi had mix-Chirashi and sushi set (Sakula). As expected, expensive and no “waou” effect, despite Japanese sushi chef, nice deco and tableware. Total = 80CHF including 1 bottle of water (8CHF!), Chirashi (36CHF), Starter and Sakula sushi set (36CHF)....
Lunch at Wasabi III
Lunch at Wasabi III, a set on Flickr. Today, I had lunch at new Wasabi restaurant, rue du Vieux Collège. Maki sushi, Gyoza, Spring maki (shrimp and salmon) and inside-out sushi rolls with Tobiko eggs wasabised!. I’m a big fan of Spring maki with spring roll skin instead of nori weed. Positive: Wide range of...
Shichimi togarashi… what?
This 7-spices mixture is a blend of: - Red peppers - Sansho pepper - Roasted orange peel - Yellow and black poppy seeds - Nori flakes - Ginger A sprinkle or two brings out the very clean flavors of Japanese food, without masking or overpowering them. It is also a popular foil for fatty and...
Basic ingredients from Uchitomi
This morning, I went to Uchitomi, Geneva to buy basic ingredients: - Soja sauce “Gen-en Shoyu” (Reduced Salt) - Ozeki sake (for cooking) - Sesame oil “Nissin Seiyu” And Gyoza pasta “Gyoza no Kawa Ohban”. Total = 45.40 Uchitomi 13-15 rue Ferrier 1202 Geneva 022 731 26 01
Yesterday lunch: Wasabi sushi Geneva
Yesterday, I had a good lunch at Wasabi sushi take-away in Geneva: - Gyoza - Spring rolls Tuna Avocat - Chirashi Tuna - Sushi roll shrimp tempura - Green Tea = 45CHF Wasabi 5 rue du Marché Passage Malbuisson 022 810 10 10
Recipe Kabocha and carrot soup
This is miso soup, but does not look or taste like a traditional miso soup. The texture is creamy and the flavor is pleasantly mellow sweet. The carrots add a bright, cheerful orange color and sweetness and the ginger provides a distinctive and pleasant tang. Ingredients (4 servings): 300 gr peeled and seeded kabocha squash,...
Recipe Onigiri おにぎり (rice ball)
Japanese often take onigiri, especially rather large oval or triangle-shaped ones, for lunch when they go flower-viewing in the spring or to sporting events in the autumn. onigiri tastes good even after it has cooled. Ingredients (8 balls): 4 cups japanese rice 1 tablespoon white sesame seeds 2 sheets nori 1 slice of salmon salt...
Recipe Asparagus with mustard dressing
This salad is very easy to cook. Use green asparagus (gurin asuparagasu) to enjoy this fresh dish in a small bowl. Ingredients (4 servings): 20 spears of green asparagus – trimmed 1/2 tea spoon salt 2 tea spoons Karashi (yellow Japanese mustard) 2 tea spoons water 1 egg 1 tea spoon soy sauce Directions: -...
Kikkoman less Salt Soy Sauce
Did you know? For a healthy dietary balance, Kikkoman launched a less Salt version of its famed soy sauce. The special recipe uses a unique fermentation process which keeps all the unique flavour and aroma of original soy sauce but has 43% less salt. Like the original, there are no artificial colorings or flavorings.
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