Pasta is always a popular choice, whether you’re dining out or dining in. The same goes for Japan, but their pasta dishes have often been adapted to suit native tastes by including Japanese ingredients. And the secret to making things taste Japanese is a little splash of soy sauce, Japan’s ultimate condiment. It’s full of umami, just like the tomato, so you’ll still get that mouthwatering taste. Soy sauce can also be used in Bolognese sauces for a subtle flavour and umami boost. This recipe is a simple linguine dish that makes the most of soy sauce.
You might think that Japanese people often make nigiri (finger) or maki (rolled) sushi at home, but these types of sushi are more often eaten at restaurants or as takeout. The sushi commonly made in the home is chirashi sushi, or scattered sushi. It’s very simple and needs no complicated knife or shaping skills. You simply choose your toppings and lay them over a bed of rice mixed with sushisu vinegar. This vinegar is the key ingredient, as it’s what transforms normal steamed rice into distinctive sushi rice. It’s simple, sensational, and makes all the difference.
Donburi is a quintessential Japanese dish that’s a big household favourite. To make a donburi, take a big bowl of rice – the don – and top with whatever you’re hungry for: juicy pork cutlet for katsu-don, sliced cooked beef for gyu-don, or heaps of just-fried tempura for ten-don. Here, we’ve combined the distinct flavour of sushi rice with avocado and fresh tuna for a simple but special don. The combination of raw tuna with creamy avocado is sensational, while the piquant wasabi sauce simultaneously complements the creaminess of the sauce while cutting through the avocado. This is really worth a try.
When making nigirizushi, it is imperative to have all the necessary ingredients to hand before you begin. If you are right handed, the sushi rice should be in a bowl on your right. Besides the toppings, you should also have wasabi to hand, and a bowl of tezu, or vinegared water for dipping hands.
Tezu is essential, because without it, the rice will stick to your hands. Ordinary water will not do either, because this will wash the sushi vinegar off the rice, and affect taste and consistency.
