Cooking In Japan

This is a basic guide to help you get into the swing of Japanese cooking. Rice, miso soup and dashi(basic stock) are essential components to almost every meal. By learning how to prepare these essentials, you will be well on your way to creating authentic Japanese dishes.

Rice

Rice is the staple food of Japan and is eaten at almost every meal.

How to prepare boiled rice

Ingredients:
-1 cup rice
-1 cup water

Method:

1. Measure the amount of rice to be prepared.

2. Wash the rice in cold water until the water becomes clear. When washing, use the heel of the palm to rub the grains against each other.

3. Drain the rice in a sieve. Create a shallow cavity in the center of the rice so that it drains well.

4. Let the rice rest (summer 30mins/ winter about 60 mins)

5. After draining, transfer rice to the rice cooker. Add water to cover the rice. Turn on the cooker.

6. When the rice cooker has stopped, gently turn the rice using a flat wooden spoon or a wet rice paddle. This allows the steam to escape and the grains to become plump.

Note: Store uncooked rice in a tightly covered container in a cool dark place.

Dashi

Dashi or basic stock is used when preparing miso soup, simmered dishes and many others. Dried bonita flakes, konbu and dried shitake mushrooms are some of the ingredients that are commonly used when making the basic stock. Konbu dashi is one of the easiest stocks to prepare. It is suitable for one pot meals, simmered dishes like niku-jaga (meat and potatoes) or takikomi-gohan(rice cooked with mushrooms, carrots etc.).

How to prepare konbu dashi

Ingredients*
-Konbu (about 8 inches long)
-4 cups water

Method:

1. Clean konbu by wiping with a cloth. Do not wash.

2. Add the 4 cups of water to a large bowl.

3. Add the konbu and let stand for a few hours (summer 2hrs/ winter 4hrs).

4. Remove the konbu. The stock is now ready to be used.

Note: Your basic stock can be stored in the refrigerator for a few days. Always store in a tightly covered container.

Miso

Miso or soybean paste is an important Japanese seasoning that is used to flavor soups, stews and many other dishes. Miso comes in a variety of blends (soybean, rice and barley), colors (red, white or tan) and taste (very sweet to salty). By combining different varieties of miso you can create your own unique flavor.

How to prepare miso soup (Simple)

Ingredients:-2 cups water or dashi
-1 oz wakame seaweed, reconstituted
-1 medium sized potato peeled and chopped into bite size pieces
-2 tbsp miso
-1 inch spring onion chopped

Method:

1. Pour the dashi or water into a pot and bring to a boil over medium heat.

2. Add the potatoes and cook thoroughly.

3. Lower the heat and add the wakame seaweed.

4. Using a ladle, gradually dissolve the miso into the soup. Remove from heat.

5. Add the chopped spring onions.

6. Ladle into bowls.

Note: Store miso in a tightly covered container or plastic wrap in the refrigerator. Use a dry spoon or ladle when scooping miso.

About School Lunch

Lunch is provided at all JHS for a fee. It is usually a mix of traditional and western style dishes. Below is an example of a typical school lunch.