Usucha is a thin, weak tea made from the powdery tea called Matcha in Japanese. The Matcha used is made from leaves from tea bushes that are under 30 years old. The powder is traditionally stored in a container made of lacquerware called a “natsume.” There is a ceremony around how you drink it. It…
Japanese
Usukuchi Soy Sauce: Japanese wheat and bean soy sauce
Usukuchi Soy Sauce (“Usukuchi shoyu”) is a Japanese soy sauce. It is lighter in colour than other soy sauce, but not lighter in taste — it’s actually saltier than regular soy sauce (which is referred to as “koikuchi shoyu.”) It is made from equal amounts of soybeans and wheat. The wheat isn’t roasted as deeply…
Wakame
Wakame © Denzil Green Wakame is a type of seaweed used in Japanese cooking. It has a sweet taste and a chewy texture. In Japan, where it is farmed, it is the second most used type of seaweed after nori. It grows in water that is 20 to 30 feet (6 to 9 metres) deep…
Warabi
Warabi is a fern that grows wild in Japan and elsewhere in the world, such as Hawaii. The plant can grow up to 27 ½ inches (70 cm) tall and 15 ¾ inches (40 cm) wide. Its young, unopened leaves are harvested in the early spring. They are then soaked overnight, then blanched before using…
Warabi Starch
Warabi Starch is a very light-coloured powder made from the roots of Warabi ferns. The ferns need to be at least 1 or 2 years old before they are harvested. The roots are ground to a powder, which is then put into a water solution, and filtered. The powder is then dried for 1 ½…
Wasabi
Wasabi is a small perennial green plant that grows in the wild along streams. It is a member of the watercress family. It will grow about 18 inches (45 cm) tall. It is harvested for its root, which is green inside, after at least two years of growth. It is also cultivated, usually in water….
Wasabi Powder
Wasabi Powder is, in theory, a hot-tasting powder made from the dried, ground roots of Wasabi plants. In practice, however, the pure powders made from actual Wasabi roots are quite expensive, so almost all brands are “fake” Wasabi Powder, actually containing powdered horseradish rather than real wasabi roots, with pale green colouring to imitate the…
White Miso
White Miso is a fermented paste made from soybeans, salt and either rice or barley. It also comes with other seasonings added such as pepper, ginger, etc. It is not actually white; it is more yellow or beige, and smooth and creamy. It has a mild, savoury taste. It is perhaps the easiest miso for…
Yakinori
Yakinori is a Japanese term for sheets of Nori that are toasted. The dark purple sheets have an almost sweet flavour, which has been brought out by the toasting. Yakinori can be used as is out of the pack whole for rolled sushi, or shredded for use as an ingredient in other dishes. Some people…
Yakitori Sauce
Yakitori Sauce is a Japanese sauce for barbequing. Items are brushed with it before grilling, then brushed with it a few times more while cooking. The sauce is also served at the table as a dipping sauce. There are many different versions: some will add fish stock, others chicken stock. Yakitori Sauce can be bought…
Yamaimo
Yamaimo is a variety of yam cultivated in Japan. It has rough skin, but is white inside. Above ground, it is like a climbing vine. It can propagate via its tubers, or by seed. Plants are either male or female. Yamaimo is used as a binder in dishes because when you peel and grate it,…
Yatai
Yatai are roofed street stalls in Japan that sell food. They have chairs in front of them; you sit, place your order, and your food is ready to eat within a few minutes. They sell ramen noodles, yakitori, oden (hot pot), etc. Beer and sake are also sold. Generally, they are open for business from…
Yokohama Squash
Yokohama Squash is flattened, with moderate ribbing. It is close to a small pumpkin in size. The rind is lumpy, and can be either very dark green or tan. Inside, it has dry, finely-textured, sweet-tasting flesh. History Notes Yokohama Squash was introduced into America by a James Hogg, of Yorkville, New York around 1860. He…
Yuuki
Yuuki means “traditional farming methods” in Japanese. Japan still has a very large number of small farmers. These can’t afford to carry the costs of a large, official organic certification scheme, as can be done in Europe where there are large farms. And with their being small farms, they are easily influenced “environmentally” by all…
Yuzu Juice
Yuzu Juice is a yellowish-grey coloured juice from a Japanese fruit called Yuzu. The juice, sold in bottles, is quite expensive outside Japan: it’s more expensive than even truffle oil. It’s not cheap in Japan either, however, because Yuzu fruits don’t yield much juice. One average-sized Yuzu, about the size of a golfball, will only…
Yuzu Kosho
Yuzu Kosho is a spicy, hot Japanese condiment. It is a rough paste, a bit like a finely chopped chutney with a citrus flavour. A specialty of the Kyushu region of Japan, the paste is made from yuzu zest, chile and salt. There are two kinds: Green Yuzu Kosho: made from green yuzus and green…
Yuzu Vinegar
Yuzu Vinegar is a dark, gold-coloured vinegar with a citrus taste to it. It’s made from Yuzu juice, which is more acidic than other citrus fruits, with some rice wine vinegar added to it. The proportion is a few drops of vinegar per teaspoon of Yuzu juice. Cooking Tips Used to dress salads with, to…