La Japanese Cuisine is famous for its use of savory spices, elaborate basic preparations and, in general, for a major use of seasonings. Indeed, for devotees of this type of culinary art, the search for and enhancement of the fifth taste, the umami, almost becomes a challenge; thebalance thin between acidity, creaminess and textures is achieved through the skillful combination of spices and seasonings.
These are ingredients that sometimes require complicated steps of processing and others, however, are already available at nature and are only unknown to the western part of the globe. The variety of condiments in the Japanese cuisine is very broad indeed, and it is difficult for the non-expert to juggle the many possibilities; therefore, we offer an overview of the products that cannot be missed in the handout of a lover of the Japanese cuisine.
The Japanese Kitchen Pantry: 15 products to discover
1. Kewpie Mayo
Also known as Japanese mayonnaise, the Kewpie Mayo is distinguished from Western mayonnaises by the use of only egg whites and of therice vinegar in the preparation; it is for this reason more delicate and sweet, perfect for garnishing Salads, savory pancakes and fish particularly fatty as the salmon.
2. Shichimi Togarashi
It is a mix of seven spices with a highly secret recipe handed down from generation to generation, but we know that it contains Sesame, orange, chili and nori seaweed. The taste and smell of the Shichimi Togarashi Are strong and immediately recognizable. The mix suits meats, both grilled and fried, to the noodles and, even to the popcorn.
3. Miso
Indispensable in every Japanese cuisine, the Miso is the result product of the soybean fermentation and is the protagonist of the traditional soup. There are many variations of it on the market and it is an excellent match for Fried chicken, eggplant, sashimi, salad, fish, ramen and rice.
4. Wasabi
Erroneously known as horseradish paste, the Wasabi is yes a paste, but from another type of root related to horseradish. It should not be eaten purely, but you dissolve a bit of it inside the small bowl with the soy sauce, and then give that extra touch to different types of savory dishes.
5. Ponzu
It is a citrus dressing made with rice vinegar, soy sauce, fermented fish, kombu seaweed, and yuzu, A citrus fruit similar to the tangerine. The Ponzu is used for the meat and fish marinades, as salad dressing.
6. Moshio Salt
Its origins are as old as the process for extracting it. The Moshio Salt, in fact, comes from seaweed dried and then boiled, from which the crystals are extracted. This type of salt is used for flavour but also as decoration, given its extremely pleasing and scenic appearance.
7. Karashi
A mustard with a more intense taste because it is made without the addition of other ingredients. It is normally found in dust and is to be added to ravioli and soups.
8. Rayu
The Rayu is a oil with a spicy flavor thanks to ingredients such as the ginger and the chili. It is used to flavor Hot dishes such as soups, dumplings and ramen noodles.
9. Mayu
Inevitable in dishes such as the famous pork soups, this condiment is made from a mix of burnt garlic and sesame oil.
10. Shoyu
Lo Shoyu is the version Japanese of soy sauce which, unlike the Chinese one, has as its ingredients soybean and roasted wheat.
11. Komezu
Komenzu is the name of the widespread rice vinegar. Famous for its properties toning (it was also used by samurai before battles), is one of the most versatile ingredients in Japanese cuisine; excellent for marinades, to dress salads and, even, stews.
12. Ryorishu
One of the many types of sake, but unlike the others, this is used only for preparations in the kitchen And it tastes very savory. Flavors sauces and gravies and is useful for the food preservation.
13. Tonkatsu Sauce
For Tonkatsu, at Japan, means both the sliced fried chicken, which a widespread seasoning. This sauce goes well with fried and grilled foods. Making it is very complicated because it is the result of a particular Sweet and sour mix of fruits, vinegar, spices and vegetables.
14. Pepe Sansho
A kind of pepper which is obtained by grinding small dried fruits. It is used to flavor particularly fatty dishes such as theeel, thanks to its citrus flavor.
15. Sesame oil
We have talked a lot about it, and it was impossible not to reserve a space for Sesame Oil. Widespread throughout the Asian cuisine, exists in two versions: one made with raw sesame and the other with toasted sesame.
The IFA Japanese Cooking Course
If you wish to know all the secrets of the Japanese cuisine, the Japanese Cooking Class by IFA is the path of training That's right for you.
Proposed by Italian Food Academy, the course follows a varied program and specific that fully respects theJapanese culinary identity, made of Healthy dishes, ancient traditions and aesthetic research.
The course follows different stages starting with the propaedeutic lectures on text and online platform, which is followed by 20 hours of lectures, also online, for the issuance of the 3rd level HACCP certificate. We next turn to the 48-hour classroom phase at the end of which it is expected a 100-hour internship To be carried out in the region of residence, in the mode part-time or full-time.
Job Opportunities
Italian customers are increasingly showing their appreciation for the Japanese Cuisine and its extreme lightness, so much so that the job market is constantly looking for professionals who specialize in this type of preparation. By now, there are many job opportunities In the industry, for example:
- Starred restaurants
- Sushi bar
- Japanese all you can eat restaurants
- Chef at home
- Reception halls
- Lounge bar
- Catering companies
- Cruise ships
IFA Course Program
Educational Program of IFA Course includes an in-depth study of techniques, basic preparations, and tools.
Specifically you will learn notions of:
- Glossary and tools
- Fish cutting and processing techniques
- Processing and cooking techniques for rice
- Traditional and international sushi
- Marinade
- Raw
- Broth and steam
- Ramen
- Donburi
- Stews
- Tempura
- Lunch box and Bento
- Sake seminar.