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Dashi Nattou Umeboshi Toufu Konnyaku Nori email
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Japanese Traditional Favorite Food
Talking about Japanese traditional favorite food, "Dashi", "nattou", "umeboshi",
"toufu", "konnyaku","nori" never fail to come to Japanese people's mind.
We use "dashi" quite often when making food. "Nattou","umeboshi", "toufu",
"konnyaku","nori" are low calorie and good for health. Many products made of
these stuffs such as toufu pudding and konnyaku noodle, which even the Japanese
might not know, can be purchased at shops.










Dashi
Dashi is a basic stock and takes an important role in
making basic taste of Japanese cuisine.
How to make dashi
1) Wipe "konbu" kelp lightly with cloth.
2) Place water and konbu in a pot and heat it with
medium heat. Remove konbu just before water gets boiled.
3) Add 1 and 2/3 oz water and add "katsuo-bushi", bonito flakes.
When the water boils, remove the pot from heat.
4) Skim the surface to remove foam.
5) When bonito flakes sink into the bottom of the pot,
strain it with a dish towel.
If you think it difficult to make"dashi" by yourself,
just purchase "dashi" at Japanese supermarkets.
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Nattou
Nattou is fermented soy beans. Fungus living in nattou kills
vice coliform bacteria and it prevents us from getting food
poisoning. Everyone knows nattou is good for health but
because of its unique smell and viscosity, even Japanese people,
some of them hate eating it. On the other hands, some of them
like its smell and viscosity and eat it quite often especially
for breakfast.
Nattou is usually served on top of hot rice like this but some of
the Nattou lover eat Nattou-ramen (ramen topped with nattou),
Nattou-carrey (curry mixed with nattou) etc.
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Umeboshi
Umeboshi is unripe Japanese plums preserved in salt.
Only one piece of umeboshi in onigiri (rice ball)
prevent it from getting rotten. It give good effect to
stomach and is recommended for those suffering from
slight stomach ache.
It's originally sour and it has various kinds of
umeboshi such as "shiso zuke" (plums preserved with
shiso, perilla leaf, in salt), "usujio shio zuke"
(same like shiso zuke except it is less salty),
"konbu ume" (plums preserved with konbu, kelp, in salt),
honey umeboshi (plums preserved in honey. it is
sweet)
and more.
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Toufu
Toufu is soy milk curdled by bittern. Hiyayakko (cold tofu) and
Yudoufu (tofu simmered in a hot water) are the well known way
to eat. It is quite easy to make such tofu dishes.

The other food made of tofu or by-product of making tofu are
Aburaage (fried slices of tofu), Atusage (fried tofu),
Agedashi-doufe (fried tofu served in a warm soy-based broth,
topped with sliced leek), Yuba (soy milk skin, the skin that
collects at the top of a vat of soy milk).
Aburaage, Atuage and Yuba are usually used for simmered
food or pot dishes. Aburaage can also be eaten by just
grilling it, dip slightly into soy sauce and eat.
Agedashi-doufe is one of the Japanese favorite. Add some
soy sauce and eat.

These days, many kinds of tofu are sold such as
Kouya-doufu (Freeze-dried bean curd)
Cheese-doufu (Toufu mixed with cheese)
Kaisou-doufu (Toufu mixed with seaweed)
Kanimiso-doufu (Toufu mixed with crab guts)
Maccha-doufu (Toufu mixed with powdered green tea)
Goma-doufu (Toufu mixed with sesame)
Tamago-doufu (Toufu mixed with egg)
Toufu-soumen (Noodle made of toufu)
Toufu-purin (Pudding made of tofu).

Toufu is very popular among those who want to go on a diet
because it has very low calorie and good for the health.
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Konnyaku
Devil's tongue jelly made from powdered konnyaku add with
water and calcium-hydroxide.
It is one of the indispensable ingredients when making
sukiyaki, oden and more. It has no calorie and is popular
especially among ladies. There are various ways to eat
konnyaku like Konnyaku no sashimi (raw konnyaku sliced thinly),
konnyaku ramen (noodle using noodles made of konnyaku),
tama konnyaku (ball-shaped konnyaku simmered in a soy-based
broth, it is one of the special products of Yamagata prefecture),
konnyaku jelly, and konnyaku stake.
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Nori
Seaweed is widely used as the thin, black, toasted sheets
of "nori". Nori is usually used to wrap rice to make onigiri
(rice ball) and to make "maki-zushi". Cheese wrapped by
nori
is very tasty and nori itself can be eaten just by
dipping slightly into soy sauce and place on rice.
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