Month: February 2019

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The Most Expensive Mushroom In Japan, Matsutake

The Most Expensive Mushroom In Japan, Matsutake

Matsutake is a plant species that is still one species in the Kingdom Fungi category, this mushroom grows in a place that has a relatively low temperature, usually Matsutake grows in countries with cool climates such as in Japan, China, Korea and cool places in the hemisphere other earth.

Usually this fungus will grow when the fall arrives until the fall ends (September – November), because it has a relatively short growing period so that the price of Matsutake mushrooms is so extraordinarily expensive, 1 pound can be valued at US $ 100 (1 pound = 1 / 2 Kg).

Because the Matsutake mushroom comes from Japanese which means Matsu = Pine and Take = Mushroom, so it can be called Pine mushroom, why can it be called like that? because the habitat where this fungus grows is in the pine forests which generally are mostly in Japan. This fungus is parasitic because it grows attached to the roots of the pine tree, because it is still in the family Fungi mushrooms can not make their own food so he must stick to other plants and absorb food from plants that he is riding.

Japanese society generally presents this Matsutake in the form of various food variations depending on the taste of each of them as well, such as slicing it into 2 or 3 parts then baking it on charcoal and served with soy sauce (Shoyu),

or sliced ​​into small pieces and cooked together with rice and will become mushroom rice [Matsutake gohan (松茸 ご 飯)] so that it will smell so distinctively delicious,

and sometimes someone throws it into pochi soup [Dobin mushi (土 瓶 蒸 し)] to enjoy the delicious and delicious broth from Matsutake when you eat it warmly.

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The Right Way To Cook Shabu Shabu In Japan

When visiting shabu shabu restaurants, customers will usually be free to cook a variety of main ingredients such as meat and vegetables with the desired level of maturity. But unlike the presentation of shabu shabu in Indonesia, in Japan itself, there are some unwritten rules that are usually done when going to cook and make shabu shabu.

The first is to understand the order of vegetables to be cooked. When the dashi or broth from the kombu stew starts to boil, put the vegetables that are hard-textured and not easy to soften first such as radishes, carrots, onions, and shittake mushrooms. In addition to making vegetables not easily destroyed, the taste of dashi will be even more savory because of the additional juice or juice from vegetable stew.

After that, you can add thin slices of beef into the boiling dashi. But, do not boil the meat too long because it will damage the texture so it is more tough and tasteless when eaten.
In Japan, meat slices are usually not boiled, but only dipped in dashi three to four times until the color of the meat turns paler.

This is in accordance with the name shabu shabu or swish swish which refers to the process of cooking meat by swinging it into hot water.
This cooking method makes the meat texture softer with some parts of the flesh that are still pink. Even though it is cooked in a short time and looks perfectly immature, it tastes even more juicy with fat that is still melting when eaten.

So that the flavor is more evocative, dip the meat into a tasty and creamy sesame sauce or ponzu sauce with a sour-salty flavor before eating. But don’t add too much sauce because it will make the natural flavor of meat and vegetables covered with a strong sauce flavor.

Especially for easily cooked vegetables such as lettuce, mustard greens, and enoki mushrooms, you can boil it for two to three minutes before eating it immediately. This also applies to complementing shabu shabu such as tofu or fish meatballs so that the texture remains soft and does not break down because it is boiled too long.

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Takoyaki – Delicious Snacks From Kansai Japan

Takoyaki is one of the delicious snacks from Kansai, Japan. This one food is round, small like a ping pong ball. In its origin area, takoyaki is made from flour mixture with octopus slices. To make delicious takoyaki recipes is very easy, you can even cook yourself at home.

In Indonesia, takoyaki can now be easily found in Japanese restaurants. Takoyaki snacks have grown in Indonesia not long ago so many people are still wondering about this one snack.

Its unique name and delicious taste makes takoyaki much popular and is a trend among young people today. Amazingly, takoyaki can be made with various variants/fillings such as sausages, cheese, chicken, squid, and cheese. takoyaki filling can be adjusted according to individual taste.

Takoyaki is made using special molds shaped like half-ball basins. In one pan, it generally consists of 16 holes or even more than that. In Japan, takoyaki is made by using octopus stuffing and that is the characteristic of the takoyaki of Sakura Nation.

In Indonesia itself, takoyaki can be found easily. There is so many restaurants who sell this food, we can also found street food seller who sells takoyaki. So if you want to try takoyaki, you don’t need to go to Japan.

 

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How To Make Authentic Japanese Curry

Curry is one of the most popular foods in Japan. Unlike curry in India, curry in Japan has different recipes since centuries ago.

As popular as sushi and ramen, curry is one of the favorite foods in Japan. Usually served with warm katsu and rice. Apparently the curry in Japan or curry rice was not as popular as now, curry was only known about 150 years ago.

Initially curry entered Japan through sailors from England who had made Indian curries as their staple food during fishing. In 1872 Japanese-language cookbooks, namely Japanese Cooking Michimasa Second Volume were published containing 110 recipes of exotic foods brought by foreigners to Japan.

One of them is cow or goat curry recipe and chicken curry recipe. Following is a brief description of Japan’s oldest curry recipe.

Japanese Curry Recipe :

beef, mutton or thinly sliced ​​chicken
2 chives, sliced ​​roughly
4.5 tbsp butter
1 tablespoon curry powder
1 tablespoon of flour
salt, according to taste
water or broth water.

How to make:

▪ Thinly slice the chives, then saute with butter until they change color and wither.
▪ Mix one tablespoon of curry powder, with a mixture of one spoonful of flour and salt into sauteed onions.
▪ Put thin slices of meat.
▪ Then cook over low heat for 10 minutes.
▪ Add a little water or broth, simmer for half an hour. Then lift and serve.
This is the Oldest Japanese Curry Recipe from Meiji Period Photo: Special / Japantoday
Because the recipe uses a dose of shitoruto spoon that is gone. You can replace it with an ordinary tablespoon as a measure.

The taste of this authentic curry is more salty than modern Japanese curry. Although the texture and taste are not much different from other Japanese curries today.

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Japanese Traditional Dish, Gyoza

Gyoza is a dumpling with chopped cabbage, garlic, spring onions, and meat. One small gyoza contains five main nutrients, namely protein, fat, carbohydrates, vitamins and minerals, so that qualifying as a perfect dish, we can add according to taste.

Gyoza is so popular that many shops sell not only in the form of frozen or cold gyoza but gyoza is also fully cooked to take home.

Gyoza is from China. In northeastern China (formerly called Manchuria), although boiled gyoza is popular, people there also eat gyoza called “pot-stickers” similar to Japanese stick gyoza or gyoza made in iron skillets. It also says that South China originates from steamed gyoza, which is popular in the form of dim sum.

The origin of baked-famous gyoza in Japan is now apparently inspired by roasting the rest of the boiled gyoza.

The history of gyoza in Japan is quite long. In the first Japanese period, the food served was called Mitsukuni Tokugawa, also known as Komon from Mito. He was curious about everything and said the first Japanese to eat ramen and cheese too.

Gyoza spread throughout Japan simultaneously after World War II. It was said that people familiar with the Northeast of China introduced gyoza in Japan. Today, gyoza has been developed in its own way, penetrating in the food culture in Japan as well as ramen and curry and rice.

“Local Gyoza” refers to gyoza which is cooked with unique local ingredients and its own cooking method, and is eaten with a special sauce of our own taste.

Utsunomiya City and Hamamatsu City compete with each other during the biggest consumption gyoza in Japan, and the competition makes headlines and fills up TV news programs. We can enjoy local gyoza not only the cities above, but also in Kamata, Ota-ward, Tokyo, Kobe-city, Tsu-city, Fukushima-city, as well as many other places throughout Japan.

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4 Japanese Cuisine That Must Be Tried

It must be admitted that the popularity of Japanese culinary has been worldwide. Everybody knows, who is not familiar with sushi? Or takoyaki? Most people already know him. It is undeniable that it is the delicacy and uniqueness of the Japanese culinary taste that catapulted its popularity.

In addition to the popular cuisines above, you also have to try other unique culinary delights that are no less delicious. Not only because of the taste, but the unique ingredients make it a must-try when you travel to Japan. Here are four unique culinary inspirations for you.

1. Kobe meat, meat that melts in the mouth

Do you believe there is meat that can melt just by going into the mouth? You have to make a great experience like Bondan Winarno said with this culinary while traveling in Japan.

Maybe you have to spend more money to taste Kobe meat. However, this is comparable to its taste. With its soft texture, you can feel the sensation of melting in the mouth that is hard to forget. To enjoy this Japanese cuisine, you can visit one of the steak restaurants in the Kobe area.

2. The deliciousness behind the Fugu Fish challenge

Like challenges? Or want an unforgettable experience? You have to try this one Japanese culinary.

Yes, trying fish known as the number two most toxic vertebrates in the world is indeed an activity that must be perched on your bucket list while traveling to Japan. No need to worry about the toxic stamp attached to this Fugu fish, because it has been processed by experienced chefs with special certification to maintain safety when consumed.

To try it, you can visit one of the restaurants in the city of Shimonoseki, the biggest selling place for fugu fish in Japan. With a price of around two million rupiah, you can get a delicious portion of fugu fish in sashimi form and make your culinary experience unforgettable.

3. Depachika, a food paradise for culinary enthusiasts

Are you a culinary fan? If so, of course, you must come to Depachika while traveling to Japan.

Mentioned as one of the best places to buy food in the world, you can find a selection of Japanese cuisine that is abundant there, ranging from bento to desserts. There are so many depachika that you can find in Japan. Its location is none other than in the basement of the famously busy high-rise areas, Tokyo one of them. Don’t bother, you can explore this food paradise at a reasonable price.

4. Oyakodon, melt like lava on your table

Imagine a bowl of warm white rice covered in a layer of omelette with half-cooked egg yolks flowing in the middle of a small puff of smoke.

Oyakodon, Japanese cuisine is indeed made from rice and eggs. But you should not doubt the taste, this dish will make your tiring day so comfortable again with the healing sensation. There is an Oyakodon restaurant that is very well known for its good reputation in Ningyocho. There, you can taste the delicacy of one portion of Oyakodon for about one thousand five hundred yen.

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Amezaiku – The Art Of Making Candy In Japan

There are unique and beautiful candies in Japan, namely amezaiku. This candy is in the form of various characters. When getting amezaiku candy, you will choose to keep it than to eat it.

Amezaiku is not actually the name of a candy bar. Ameizaku is the traditional art of making candy in various forms. There is so many form, like animal, flowers, and many more.

This amezaiku art has been around for hundreds of years. Unfortunately, the art of making and forming traditional sweets has become scarce. Even in Japan itself, Amezaiku is only practiced by a handful of people.

Candy or some call it cotton candy like other sweets, which are made from sugar syrup. The difference is, in this amezaiku there is also the addition of sticky rice starch and organic coloring, so that the resulting candy color becomes more beautiful.

With some special equipment, such as small scissors, tweezers, and the tip of chopsticks, my amaze experts form sugar syrup and glutinous and processed starch extract. The processed product will be transparent and flexible. With that flexibility, the amezaiku maker can form it easily. For example by pulling, pinching, and bending.

Because cotton candy or ingredients used quickly harden, it takes a speed and takes about 3-5 minutes to produce the desired amezaiku candy form.

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The Most Delicious Sushi Restaurant in Jakarta!

Fans of sushi and sashimi, don’t miss the info below, Japanese restaurants that have the best sushi and sashimi menus in Jakarta.

1. Sushi Masa

Raditya Dika recently uploaded a photo on his Instagram account. The self-portrait photo shows him eating at a sushi restaurant with a caption, “Let’s try what he says is the most delicious sushi in Jakarta.” Its location, at Sushi Masa. If you are curious, come immediately to Sushi Masa to prove yourself. Being inside the fish market area, this restaurant is built very comfortably. Plus fast, friendly, and well-understood services with product knowledge so you are free to ask anything about their menus. For the menu, the salmon at Sushi Masa is really fresh so the menu with the salmon frills feels like you should order here.

Address: Gray Building Lt. 3, Jl. Tuna Raya No. 5, Penjaringan, North Jakarta

Tel. 021-29263561

2. Genki Sushi

This sushi restaurant branches directly from Japan. Not surprisingly, the concept is unique and sophisticated, such as food delivered by “shinkansen” directly to your table. Food messages are also online through gadgets at each table. If you order a Hot Ocha drink, there is also a hot tap at each table. Funny. To be sure, the salmon menu here all shakes the tongue because of the freshness and cutting technique.

3. Edogin

Located in Mulia Hotel, Jakarta, Edogin comes with a very complete Japanese cuisine specialization, divided into 5 parts, namely Tepanyaki, Soup / Udon, Grilled, Sushi and Sashimi, and Fried Stuffs and Desserts. Wrapped in a luxurious atmosphere and friendly service, you and your partner will really enjoy eating at Edogin.

Address: Plaza Senayan, Grand Indonesia, and Mall Kelapa Gading 2

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Are you curious about Hokkaido snacks?

The most crucial thing when I have to go to Japan is to buy souvenirs !!! There are so many items and foods that are beautifully packaged, so it feels difficult to choose which one to buy? There is one easy tips for buying souvenirs, just find out what local food you visit.

This time, we will tell you 4 typical Hokkaido snacks! So, for those of you who are on holiday to Hokkaido, you can buy 4 types of local food. Good to be tasted on the spot or for family gifts. This is the most popular Hokkaido snack!

1. Melon Yubari

Super expensive melons that are always used as souvenirs named Melon Yubari. Melon Yubari has a pale green and round shape. Because it is cultivated carefully and prioritizes quality, it’s no wonder the price is very draining. However, in terms of taste it is very satisfying. Melon skin tends to be thin and dominated by fruit flesh. Don’t be asked about the taste, sweet and fast!

2. Milk

Because it is supported by a good and clean climate, cows in Hokkaido produce quality milk. Even milk is processed into various types of foods such as chocolate, yogurt, cheese, tofu, and others. While on vacation to Hokkaido, you can buy various soft and fresh dairy products. This is one of the best Japanese products from Hokkaido. Because Hokkaido still has a sustainable nature and is far from pollution.

3. Potatoes

Ever heard of packaged potato sticks from Jagarico and Jagabee? Usually sold in Japanese konbini and supermarkets. Apparently, the main ingredient of this snack is potatoes from Hokkaido. Yup, Hokkaido potatoes are legendary because of their taste and quality. You can buy processed potatoes like potato chips, baked potatoes, or boiled potatoes!

4. Shiroi Koibito

The last is the favorite snack of a million people in Japan, Shiroi Koibito. Not only in Hokkaido, white chocholate snacks are also popular throughout Japan. The form is Langue de chat cookies that will remind us of winter scenery in Hokkaido. In English, Shiroi Koibito can be translated as White Lover. In fact, in Hokkaido there is also Shiroi Koibito Park that you can visit.

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Nihonshu – Pure Sake From Japan

If you come to Japan, you definitely want to enjoy various kinds of Japanese things, right? One of them is tasting Japanese food products that are registered in non-objects cultural heritage.

For those who love alcohol, feeling liquor while at a place to eat may also be as important as the main menu. However, because you have come all the way to Japan, you might want to try a different kind of liquor than usual.

Sake that is different from usual. Not wine or beer, this is Nihonshu.

You might know the word “SAKE”, but maybe you have never taken real Japanese sake. This time we will introduce Nihonshu (Japanese Sake) which is the result of technology and culture typical of Japan and where you can drink and buy the sake.

Nihonshu is a traditional Japanese liquor that uses rice as its main ingredient. Nihonshu is made from the saccharification of the kouji mushroom (a mushroom in rice to make sake) which is then fermented with yeast. (Reference: Kotobank)

In essence, nihonshu is made from rice. By the way, kouji is a steamed rice or soybean that produces yeast mushrooms named Koujikabi (Koubi Mushroom). Nihonshu has a variety of flavors depending on the combination of water components, rice, mushrooms and yeast used in the making. Based on these combinations, each region and sake factory in Japan has a different nihonshu taste.

If wine comes from grape, then Japanese sake comes from rice. Easy to understand, right!

There are also those who call nihonshu as seishu (pure sake). However, because this is one of the names for Nihonshu, it is not wrong to think that Seishu is the same as Nihonshu.

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Disgusting Food In Japan

Japan is a country that is very advanced in technology. Technological sophistication is also often applied in the culinary field. Not surprisingly, many Japanese culinary enthusiasts. Besides being delicious, Japanese dishes are also considered unique. So unique, some foods tend to be weird and disgusting. Wow, what’s that?

1. Shirako

Although it looks like a cow intestine, it turns out this food comes from the genitals of male fish and contains male fish sperm. Even though it seems disgusting, this food is quite popular in Pubs and Japanese Sushi Bars.

2. Inago No Tsukudani

Famous in rural Japan, inago no tsukudani is the traditional food of its citizens. This Inago no tsukudani means grasshopper which is boiled with Tsukudani, which is sweet soy sauce with special Japanese spices.

3. Zazamushi

This food is widely spreading in Japan. Zazamushi itself is an insect that lives in water. But actually, zazamushi is a name applied by small larvae in the river. The name “zaza” itself is the sound of the river if it flows.

4. Shiroup No Odorogui

Shirouo is the name of a small, transparent fish. Named like that because these foods are served and eaten alive. When eating it, the fish is like dancing in our mouth or referred to as odorogui.

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Sanma Fish – Japanese Autumn Season Favourite Fish

Autumn has arrived! Autumn may be the favorite season of all Japanese people. Because in addition to the cool air temperature, autumn is a meaningful harvest season, there will be lots of food there. This is the time when Japanese people will spoil themselves with a variety of unique and delicious foods

For Japanese people who love seafood, the sanma fish that can be found in autumn is one of the best dishes. In autumn, sanma fish is very tasty and fat, so it is very good to eat.

Sanma (秋刀魚), or Sauri Pacific, is one of the marine fish that is a favorite of Japanese people. the shape of this sanma fish is long, and they can swim very fast, the speed is like a delicious fish. Of course taste is the main factor why this fish is very popular.

Sanma fish are found in the northern part of Japanese waters. Japanese people usually eat this dish by baking after sprinkling a little salt. However, there is also a restaurant that serves sanma fish as sashimi or sushi.

One area in Tokyo is Meguro, making a sanma fish festival in each fall. Sanma Meguro Fish Festival is one of the largest fish festivals held in the city of Tokyo. This festival is taken from the story of “Meguro no Sanma” (Sanma Meguro) which dates back to the Edo period.

It is said that the story is that there was a samurai who was offered to eat sanma fish while passing through the Meguro area. The samurai was very impressed with his delicacy, and his famous words were “Sanma wa Meguro ni Kagiru” (There is nothing better than the sanma fish in Meguro). Since then, the Meguro Sanma Fish Festival is held every year.

There you can buy sanma fish at very cheap prices then bake them yourself on charcoal. The baked fish you can eat right away !

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Most Popular Sauce In Japanese Culinary

Japanese cuisine has never bored its connoisseurs. Besides being interesting and intriguing, it’s also really good. All because of the right mix of side dishes and sauce used.

When eating at a Japanese restaurant, maybe we can eat it right away. But when trying to cook by yourself, we are confused about what sauce to use. Let it not be mistaken and make it feel weird, let’s look at the type of sauce!

1. Teriyaki sauce

Teriyaki is one of the Japanese cooking techniques, namely grilling or sautéing by dipping beef or fish into the sauce before cooking. The sauce ingredients consist of mirin, soy sauce, sake, and sugar. Served with pieces of pickled ginger and sliced onion leaves.

2. Yakitori sauce

The basic ingredients are almost the same as teriyaki sauce. Yakitori sauce is used for spices made by Japanese chicken satay.

3. Sesame dressing

Like mayonnaise with a strong sesame flavor, this type of sauce is often used for salad dressings, grilled meats, boiled vegetables, and cold noodles. It says it’s really good! Have you tried it?

4. Katsu sauce

In Japan, katsu dishes are served with a special sauce. The sauce ingredients consist of sesame powder, tomato sauce, soy sauce, worcestershire sauce, mirin, sugar, dijon mustard, and garlic. It tastes sweet, makes it addictive!

5. Sauce ponzu

This soy sauce contains a mixture of mirin, tuna flakes, kombu, or seaweed, rice vinegar, yuzu or lemon juice. Usually served as dipping sauce for sashimi and shabu-shabu spices. The taste is sour, fresh, and savory, eliminating fishy smell.