Rice

Uruchimai / regular (Japanese) rice

Medium grain rice is used for most Japanese and Chinese dishes at our house. For the majority of Japanese, short grain rice is the preferred choice for sushi and other Japanese dishes. To my palate, short grain rice tends to be too moist and sticky, especially when served with non-Japanese Asian dishes. Medium grain rice, in this regard, is more versatile and works fine even with sushi. 


Mochigome / sweet or sticky rice

Opaque white rice for mochi [rice cakes], okowa and takikomi gohan [steamed rice with other ingredients]; okowa uses 100% sweet rice, and takikomi gohan uses 20-30% sweet rice.
Adding a small amount of mochigome improves the taste of regular rice.
Has a higher calorie content than regular rice.



Kuro mochigome / black sweet or sticky rice

For black-purple color and and richer taste, add 1-2 tsp per cup of regular rice immediately before cooking.







Murasakimai / purple sweet or sticky rice
 
Purple surface comes from anthocyanin pigments, which are beneficial for eye functions. Use in the same way as black sweet rice.







Arborio rice

For risotto.








Basmati rice

For Indian dishes.

(Last updated: October 8, 2017)

Shoyu / soy sauce

Koikuchi shoyu

When people say "soy sauce," it usually means koikuchi shoyu.
Darker color (between tamari and usukuchi) and very aromatic.

(Marudaizu Shoyu by Yamasa; 940 mg sodium/tablespoon)

Usukuchi shoyu

Paler color and used for dishes where a less brown tone is desired.
Has a higher sodium content than koikuchi, and add a sharp bite. Do not overuse.

(Usukuchi Light Color Soy Sauce by Kikkoman; 1150 mg sodium/tablespoon)

Genen shoyu reduced-sodium koikuchi soy sauce

This is the 50%* reduced-sodium soy sauce I use. By simply replacing the regular koikuchi soy sauce shown above, this soy sauce (Tokusen Marudaizu Genen Milder Soy Sauce by Kikkoman; 470 mg sodium/tablespoon) can reduce overall sodium content of your dishes. And by incorporating other techniques, you can further lower sodium in final dishes.
*As of February 2018, the same product's label (in white & light green) indicates "48%" instead of 50%.

Tamari (tamarijoyu)
Thick, rich and sweet.
Similar to thick Chinese soy sauce.
Contains no wheat.

(Last updated: May 13, 2018)

Miso

(The type of miso used for everyday dishes varies by region and family, and information regarding season and daily use may not apply in all cases.)

Shiro miso

Mild taste and aroma.
For most miso soup and to flavor other dishes.

Aka miso

Sharp taste and aroma.
For strong tasting miso soup, which goes well with tempura and okowa [sweet rice dishes]. Also tastes good on hot days in summer.

It has a higher sodium content than shiro miso: when creating a menu, combine aka miso soup with less salty dishes.

Saikyo miso

Sweeter than regular shiro miso. Preferred choice for misozuke marinade.

Katsuo dashi, katsuo-kobu dashi / bonito stock, bonito-kelp stock

These are quick versions that are especially good when only a small amount of dashi is needed.


Katsuo dashi / bonito stock

<Ingredients>
Katsuobushi bonito flakes
Boiling water


<Directions>
1.

In a measuring cup or heatproof container, put katsuobushi (without compressing it) to half or 2/3 of the cup height.

2.

Pour briskly boiling water to the top of the cup.

3. When katsuobushi sinks somewhat, strain.

<Notes>

• Use large flakes of katsuobushi  (called "hana katsuo"). Small flakes do not give good dashi flavor or aroma.
• If dashi tastes strong, dilute with water when using. 

Katuo-kobu dashi / bonito-kelp stock

<Ingredients>

Katsuobushi bonito flakes
Kombu kelp
Boiling water


<Directions>

Follow the directions for katsuo dashi above. 
The only difference is that kombu is added, broken into smaller pieces.







<Notes>

• Thicker (usually wider) kombu gives better aroma and flavor, and is much more desirable when kombu is the major or only ingredient in dashi. 

Niban dashi / second dashi stock

  
The katsuobushi and kombu used to make dashi in the above processes still have flavor and aroma. 


By simmering, they make a second dashi stock, which is not as aromatic as the first dashi and has a murky appearance as in the photo, but is good enough for use in miso soup, stew or prep cooking.  


<Directions>

In a pot, put katsuobushi (and kombu) used to make the first dashi, and add water (2/3 of the amount used for the first dashi), and bring to boil. Simmer for 10 minutes, and strain.