The Japanese Kitchen
There are some very unique tools found in a Japanese kitchen, some of these are very simple but when a desired result or effect is to be achieved, these are the utensils typically used when preparing authentic dishes. The Japanese Kitchen is designed to producing dishes that will reach out to the diner through the respect for ingredients, cooking methods and the final placement of each ingredient on the chosen plate encompassing the way of the Japanese Kitchen.
Why shouldnt you cook your own rice? Yes if you can do it well! Most rice responds well to rice cookers and every Japanese kitchen has had one for years, because they do such a good job and are so versatile, you can make a variety of dishes in the modern rice cooker….does yours only cook rice?! You can make a whole meal for 6 in one rice cooker and some of the models out today perform many cooking functions, like this one, common in many Japanese kitchens..
The Japanese kitchen will have a Porcelain Ginger or Garlic Grater which will also be useful for daikon, and wasabi, these are different to the western graters as we know them and will produce a very fine shred almost a paste of the delicate vegetable, They can be very decorative and are often given as gifts.
A good Mandoline Slicer - is essential in the Japanese kitchen ,necessary to create the fine slices and julienne finishes necessary to complement the textures and flavours . The presentation of food from a Japanese kitchen is about form and relationship to each ingredient in the dish and having all the slices of food at an even thickness will achieve this.
Did you know that not all wasabi you eat is not true wasabi it is usually a mix of horseradish and mustard like other brands this product is 100 wasabi the rare hard to grow hot green rhizome so prized in the east. Ingredients: 100 wasabi (wasabia japonica).:. This is an essential in any Japanese kitchen though most might use the fresh, in todays Japan the best prepared wasabi is often found.
