japan - Bonito flakes: Refers to skipjack tuna, which is...

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Bonito flakes: Refers to skipjack tuna, which is known as katsuo in Japan. This fish is smoked and dried to make katsoubushi, an important ingredient in making dashi. Its flakes are used for garnish or for any preparation like dashi. Dashi: Japanese fish stock, dashi forms the base for miso soups, clear broth soups, Ja- panese noodle broths, and many Japanese simmering liquids. The most common form of dashi is made by boiling Kombu- edible,dried kelp and shavings of bonito-kat- soubushi, and then straining the remaning liquid. Sushi: Vinagerd rice, usually topped with other components including fish cooked or un- cooked and vegetables. It is sometimes mistaken as the raw fish by itself and it is not, it is the rice component. Nigri: lit. hand-formed sushi). The most typical form of sushi in restaurants. It consists of an oblong mound of sushi rice that is pressed between the palms of the hands, with a speck of wasabi and a slice of topping called neta draped over it. This is possibly bound with a thin band of nori, and is often served in pairs. Inari: A kind of sushi made from tofu skin, Pouches used for sushi. They are broth style noodles. Surimi: lit. "ground meat") is a Japanese loan word which refers to a food product typic- ally made from white-fleshed fish (such as pollock or hake ) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to similar food products made from lean meat in a similar process. Kombu: Dried kelp, are edible kelp from the genus Laminaria widely eaten in East Asia . Miso: Fermented soy bean pastes that are sometimes combined with rice and barley for different types of miso. Mame miso- soybeans only, Kome miso- Soy beans and rice, Mugi miso- soybeans and barley. Nori: The seaweed wrappers used in maki and temaki are called nori . Nori is an algae , traditionally cultivated into the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into sheets, and dried in the sun, in a process similar to making paper. Nori is toasted before being used in food. Maki: it. rolled sushi). A cylindrical piece, formed with the help of a bamboo mat, called a makisu ). Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette , sesame seeds, cucumber, or parsley. [1] Makizushi is usually cut into six or eight pieces, which constitutes an order. Tobiko: is the Japanese word for the flying fish roe used to create certain types of sushi . Tobiko is sometimes used as an ingredient in California rolls . The eggs are small, ran- ging from 0.5mm - 0.8mm. For comparison, tobiko is larger than masago ( smelt roe ), but smaller than ikura ( salmon roe ). Plain tobiko has a red-orange color and a mild smoky/salty taste. Sometimes, tobiko has complementary flavors added such as wasabi (green-colored), ginger (orange-colored) or squid ink (black-colored). It is similar to fish roe. Sisho leaf:
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This note was uploaded on 03/04/2011 for the course A 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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japan - Bonito flakes: Refers to skipjack tuna, which is...

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