Ingredients

Rice

You have probably heard the claim that rice is one of the pillars of Japanese culture, or some similarly vague statement. We take this as a given but it is surprisingly difficult to imagine what it actually means and how much Japanese rice is intertwined with history, gastronomy, and culture. Rice is not only used in the production of sake, sushi, and rice vinegar, but also in miso and all products fermented using koji, including soy sauce Incidentally, the noble mold called koji is found nowhere else but in Japan and was essentially bred by accident on rice over dozens and dozens of years long before microorganisms as such were even discovered and described. Japanese short-grain rice itself forms a rich world of different types that can be used in a wide variety of ways, from sushi to donburi or mochi cakes. In general, however, it can be said that compared to the widespread jasmine rice or basmati, Japanese short-grain rice is much more neutral and delicate, yet offers Ninokirancki a truly complex flavor profile and a very fluffy texture.

You don't have to be an expert to know what kind of Japanese rice to buy, but you should definitely avoid what is commonly sold under the label "sushi rice." First of all, in the vast majority of cases, it is not Japanese rice, and secondly, there are many great universal varieties for everyday use that are not necessarily for sushi. I still remember the first time I made a batch of Koshihikari rice in a rice cooker. After tasting it, I looked like I was eating rice for the first time in my life...

In practice, I recommend shopping at e-shops that specialize in importing Japanese food. For versatile side dish rice, look for koshihikari, nijinokirameki, and shikijutaka varieties. And don't worry, we're in luck. The friendly Marek from Brno sells original Japanese rice, which he imports raw and mills himself here in Czechia. You can find everything at a reasonable price on his website japonskaryze.cz.

Soy sauce

Whenever I mention soy sauce in a recipe, I am referring exclusively to Japanese varieties of soy sauce. These are produced slightly differently from Chinese or South Asian varieties and are an integral part of Japanese cuisine. To get your bearings among the different types and brands, it is enough to remember just three basic types at the beginning. The classic shoyu, which is universal, is complemented by usukuchi, which has a lighter color and contains more salt, and tamari is the third type, which is characterized by the fact that wheat is not used in its production. It is therefore naturally gluten-free. If you don't want to spend a lot of time searching and investing too much money, I recommend choosing soy sauces from the Kikkoman or Yamasa brands.

Sake

Japanese rice wine, which is technically much closer to beer than classic wine, is not just for drinking, it is also a common ingredient in cooking. Its enzymes help tenderize meat, it is great for deglazing like classic wine, and it is part of many different seasoning blends. If you don't want to spend a thousand crowns on a bottle, buy much cheaper sake for cooking. I like to use Choyu or Ozeki sake in the kitchen, and the advantage is that you can drink it while cooking...

Mirin

This specific type of sweet sake is another basic ingredient in Japanese cuisine. The sugar it contains is produced naturally during fermentation. Mirin is made from rice varieties with a high starch content, koji rice, and a little distilled alcohol. All the ingredients are then left to ferment together for two months in cedar barrels. Mirin is most often used in combination with soy sauce, but it is also great for seasoning salads or marinades. In our country, the most commonly available brand of mirin is Mizikan.

Miso

Fermented soybean paste is one of the best known and most traditional Japanese ingredients. It is also very versatile, serving as an excellent base for soups, seasoning for vegetables and meat, and great in marinades. There are two types most commonly used: light shiro miso and darker aka miso. The difference between them is in the length of fermentation. The color of miso changes with age from creamy white to yellow and red to dark brown. Young miso is more sweet and almost fruity, longer aged miso becomes sharp and more salty with deep savouriness.

Ssamjang

This spicy paste originates from Korea, but it has a lot in common with Japanese production techniques. It is based on the Korean equivalent of miso combined with spicy gochujang and other vegetables. It is a very versatile ingredient that can be used to season everything from meat and vegetables to tofu, soups, and even eggs. You can typically find the green plastic box of Ssamjang in Asian or Korean stores, as well as in some convenience stores.

Dashi no moto

Dashi is another fundamental pillar of Japanese cuisine and essentially serves a similar role to chicken stock in Western cuisine. Wherever you would use water but want to add more flavor, dashi is the answer. It is prepared at a low temperature by macerating several ingredients and is therefore more reminiscent of tea than broth. The three basic ingredients are kombu seaweed, katsuobushi fermented dried tuna flakes, and dried shiitake mushrooms. Fortunately, we can easily help ourselves by using instant dashi, which is sold as Dashi no moto. Thanks to this, we don't have to worry that obtaining high-quality katsuobushi in our region is practically a miracle, and what's more, instant dashi can be used not only to make a broth, but also directly as a dry seasoning. Just keep in mind when cooking that instant dashi is already salty on its own.

MSG

Once controversial, monosodium glutamate (MSG) is the sodium salt of glutamic acid, which occurs naturally in many foods and also in the human body. It was first identified in 1908 by Professor Kikunae Ikeda of Tokyo University, who was researching kombu seaweed. He was interested in what exactly gave dashi its specific taste. This discovery led to the founding of the Japanese company Ajinomoto and the start of production of the first chemical food flavoring ever. Industrially, pure monosodium glutamate is most often produced from yeast hydrolysate grown on substrates containing starch, from potatoes, sugar beets, on molasses. However, glutamate is naturally found in a number of other foods, such as mushrooms, tomatoes, and Parmesan cheese.

Tsuyu

Tsuyu sauce is most commonly associated with traditional soba noodles, which it helps to flavor. However, it is a very versatile ingredient that can be used in a wide variety of recipes. The base of the sauce, which perfectly balances sweet and salty flavors, consists of soy sauce, mirin, sake, kombu seaweed, and katsuobushi flakes. You can either buy it as is or easily make your own version at home. Just mix one part soy sauce, one part mirin, half a part sake, and half a part water. You can then use MSG and salt to balance the flavor.

Sushisu

If you taste pure rice vinegar, you will find that it is quite strong. Therefore, a diluted three to four percent solution is used to season rice. The solution itself can be further seasoned or sweetened if necessary. I like to use Mizikan brand sushisu, but there are a number of products of varying quality available in our country, which are generally referred to as sushi vinegar. If you need to save money, this may be an option. However, I would recommend Mizikan or Kikkoman. Alternatively, you can easily dilute pure rice vinegar in a 1:3 ratio with water and sweeten it with mirin or brown sugar.

Kewpie

The most popular mayonnaise in Japan went on sale in 1925 and reflected new trends coming from the West. However, as is common in Japanese culture, it was adapted in a unique way that differs significantly from classic American or European mayonnaise. It is made only from egg yolks instead of whole eggs and also contains rice vinegar, MSG, and other spices. It is an absolutely unrivaled condiment for tuna, eggs, rice, or vegetables.

Seaweed

Seaweed is not found in our Central European culinary tradition, which is why its use in cooking is only spreading very sporadically. At most, we wrap sushi in it. However, its uses are much more varied, as are the number of types that are commonly available. Nori seaweed, most often used for wrapping sushi, is available in square sheets, but you can also find it crushed or in thin strips, which are used as a topping on rice. Wakame and hijiki seaweed are also popular, often added to miso soup or soaked before serving, and can be used to make great salads or rice accompaniments. The aforementioned kombu seaweed has relatively thick and wide leaves and, in addition to making dashi, can also be used in broth. The more delicate varieties are used in salads or added to ingredients intended for fermentation.