Japanese food cooking lesson
Trip Start Apr 01, 2001
32Trip End Ongoing
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I'm interested in learning the basics of Japanese cuisine so this lesson focused on making banno-joyu (seasoned soy concentrate base), dashi (basic soup stock) and yaki-tamago (grilled omelet). We also made soba-zushi. This looks like rolled sushi but instead of using rice, you use cut soba noodles.
During the banno-joyu making process, paying attention to timing is very important.
I've since made it at home numerous times as a base for dipping sauces for udon, soba and somen noodles. It's a really delicious umami flavour.
I never want to eat supermarket sauce again!
The ingredients are common here in Japan, but may be hard to find overseas.
The main ingredients are: kombu (dried kelp), iriko/niboshi (small, dried sardines), shiitake mushrooms (dried), atsu kezuri (thick bonito fish shavings, or the thinner katsuo-bushi if you can't get the thick shavings), shoyu (soy sauce), sake, mirin, sugar, water.
The teacher was very knowledgeable, however unfortunately, did not leave us much time for asking questions. Having said that, I went home having learned alot.