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Contents
Introduction
1
Chapter 1 Sushi 2
1.1 What Is Sushi ? 2
1.2 How to Cook Rice 3
1.3 Vinegared Rice Preparation
4
1.4 Nigiri-Zushi 6
1.5 Hako-Zushi 9
1.6 Chirashi-Zushi 11
1.7 Maki-Zushi (Osaka Style)
12
1.8 Maze-Zushi 16
1.9 Temaki-Zushi 17
1.10 Inari-Zushi 18
1.11 Thick Omelet for Sushi
20
1.12 Marinating Salmon for Sushi
22
1.13 How to Cook Kanpyo and Shiitake
23
Chapter 2 Rice Dishes 25
2.1 Curry Rice 25
2.2 Unagi Donburi 26
2.3 Omurice (Omelet Rice)
28
2.4 Takikomi Rice 30
2.5 Oyako Donburi 30
2.6 Gyu-don 31
Chapter 3 Noodles 32
3.1 Udon (Tempura Udon, Kitsune Udon)
32
3.2 Sukiyaki Udon 34
3.3 Hiya Somen 36
3.4 Hiya Soba 37
3.5 Nishin Soba 38
3.6 Ramen, Noodle Soup Originally from China
39
3.7 Cold Ramen 41
Chapter 4 Pastas 43
4.1 Clam Pasta 43
4.2 Shrimp Pasta 44
4.3 Tex Mex Style Pasta 45
4.4 Spaghetti Napolitan 46
Chapter 5 Other Savory Dishes 48
5.1 Tempura 48
5.2 Sukiyaki 51
5.3 Shabushabu 52
5.4 Raw Oyster 55
5.5 Takoyaki 56
5.6 Gyoza 58
5.7 Butaman (Steamed Pork Ban)
60
Chapter 6 Tofu Dishes
62
6.1 Mabo Dofu
62
6.2 Cold Tofu with Ginger
64
Chapter 7 Vegetable Dishes
64
7.1 Potato Salad
64
7.2 Sesame/Peanut Butter Green Beans
66
7.3 Eggplant Ground Beef 67
7.4 Ginger Eggplant 67
7.5 Burdoc 68
7.6 Senmai Zuke 68
7.7 Pickled Daikon and Carrot
69
Chapter 8 Condiments, Tare, Sauce
70
8.1 How to Make French Salad Dressing
70
8.2 Miso Lemon Dressing 71
8.3 Shabushabu Tare 1 (sesame Tare) 72
8.4 Shabushabu Tare 2 (citrus Tare) 72
Chapter 9 Snack and Sweet 73
9.1 Almond Cookie 73
9.2 Biscotti 74
9.3 Dorayaki (Red Beans Sandwich Cake)
75
9.4 Kastella (Traditional Japanese Sponge Cake)
77
9.5 Yubeshi (Sweet Rice Cake)
79
9.6 Kalinto 82
9.7 Walnut Manju 83
9.8 Classic Manju 85
9.9 Sakura Mochi 86
9.10 Kabuki Age 87
Appendix 1 Glossary of Japanese Foods
89
Appendix 2 Volume and Weight 97
Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More:
Foundation of Japanese Foods
Revision 1, June 2018
Paperback
$13.50 Purchase
Kindle $9.99 Purchase
This book covers the subjects
essential to home-brewing sake and shochu. The core
of the subjects is how to home-brew sake step by step. It explains not only
recipes of sake making but also effects of changing various ingredients and
brewing conditions. For example, while other books suggest to
use short grain rice to make sake, this book explains that sake can be
made using long grain rice as well. This book also explains what will be the taste of sake, if the recipe is altered. The
book describes how to successfully make koji, which
many home sake brewers have avoided because the methods explained have been
rather mysterious and intimidating, but this book describes it scientifically
so any one can succeed. By home-making koji,
brewing sake becomes much more economical.
Another interesting subject of this book is how to distill sake to
make shochu. Health benefits of sake is another
important subject of this book. Final
subjects are worldwide moon shining activities and knowledge of methanol
which alcohol drinkers should be aware.
Contents
Preface. - 5 -
Chapter 1
How to Make Koji - 7 -
1.1 What
is koji?. - 7 -
1.2
Varieties of Koji-Kin. - 8 -
1.3
Recipe of Making Koji - 10 -
1.4 What
to do during Incubation. - 13 -
1.5
Other Considerations. - 13 -
1.6
Photographs of Koji - 14 -
1.7 How
to Keep Koji - 15 -
Chapter 2
Home-Brewing of Sake. - 16 -
2.1 What
is Unique in Sake Brewing. - 16 -
2.2
Single-Step Methods. - 18 -
2.3 More
Details of Sake Brewing. - 22 -
2.4
Various Sources of Yeast. - 26 -
2.5
Comparison of Sakes Using Different Yeasts. - 27 -
2.6
Taste of the Sake Produced
in One-step Method. - 28 -
2.7
Sweetness of Home Brewed Sake. - 29 -
2.8
Three-Step Addition Method. - 29 -
2.9
Making Sake from Other
Materials. - 31 -
Chapter 3
Sakekasu. - 33 -
Chapter 4
Health Benefits of Sake and Sakekasu. - 37 -
Chapter 5
How to Make Mirin, Amazake, and Shio Koji - 43 -
5.1 Mirin. - 43 -
5.2 Amazake. - 43 -
5.3 Shio Koji - 47 -
Chapter 6
How to Distil Sake to Make Shochu. - 47 -
6.1
Principle of Sake and Wine
Distillation. - 48 -
6.2
Physics of Distillation. - 50 -
6.3
Distilling for Whisky and Brandy. - 52 -
Chapter 7
Legality of Brewing Alcoholic Drinks and Distillation in the World. - 54 -
Chapter 8
Homemade Miso. - 60 -
8.1
Making Homemade Miso. - 60 -
8.2
White Miso. - 63 -
8.3
Barley Miso. - 64 -
8.4
Recipes Using Miso. - 64 -
8.5
Health Benefits of Miso. - 67 -
Chapter 9
Homemade Natto. - 69 -
9.1 How
to Make Natto. - 70 -
9.2 How
to Eat Natto. - 71 -
Chapter 10
Green Tea. - 72 -
10.1
Health and Medicinal Benefits of Green Tea. - 72 -
10.2
Varieties of Tea. - 75 -
10.3 How
to Serve Sencha and Gyokuro. - 76 -
10.4
When and Where to Serve. - 78 -
Appendix 1
Temperature Conversion Table and Graph. - 79 -
Appendix 2
Statistics of Average Life Span. - 82 -
Appendix 3
Amounts of Materials and Capacity of Fermenting Vessel - 83 -
Appendix 4
Weights and Volumes. - 85 -
Appendix 5
Home-made Incubator for Making Koji
and Natto in Cold Seasons. - 86 -
Appendix 6
How Much Methanol is Lethal - 88 -
Appendix 7
Glossary. - 90 -
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