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...
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
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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