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Channel: Get beneath the surface - The IJT Blog » Recipes & Ingredients
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Japanese Cuisine

This marks the start of new series of posts focusing on Japanese recipes and food. The recipes will be carefully put together to show that it is possible to produce authentic Japanese food with...

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Japanese Rice

Japanese Rice Japanese rice is different to the Indian varieties you might be used to in the UK. It is short grained and sticky when cooked which allows it to be picked-up by chopsticks. You will be...

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Nori (seaweed sheets)

Nori These are very thin sheets of laver which have been toasted. Look for a Japanese brand which will be strong enough to cope with being rolled (some Korean brands can be rather holey and brittle)....

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Rice Vinegar & Sushi Rice Seasoning

Sushi rice (or simply; sushi) is not the same as the plain boiled rice which accompany most meals in Japan: it is made with slightly less water and is seasoned with vinegar, sugar and salt. The...

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Soy Sauce

Kikkoman Soy Sauce Japanese soy sauce is very different to the Chinese variety you may use in your stir-fries. A good Japanese soy sauce should only be made from soy beans, wheat, salt and water and...

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Wasabi

Wasabi Wasabi comes from the same family as horseradish and has a similar flavour (and a similar effect on the nose). It comes either as a paste in a tube (shown right) or as a powder which needs to be...

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Rolled Sushi

Traditional nigiri sushi – a block of rice with raw fish on top – is great if you have easy access to a variety of very fresh fish, as it emphasises the fish’s subtle and delicate flavour....

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Mad cows in Kobe

I am putting this blog post together just before lunch time and its not easy as it is making me incredibly hungry. One of our fantastic Japan staff, Ayako Kiyono recently took it upon herself to visit...

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