Tag: japanese

Im-Pressed with Oshizushi

50 years ago, sushi was an obscure, exotic oddity in the US. The mere concept of eating any sort of raw food, let alone uncooked proteins, had Americans running for the hills. Now, nigiri, sashimi, and maki are as commonplace as spaghetti and meatballs, and easily just as popular. Despite that infatuation, there’s a wide world of sushi that doesn’t get as much fanfare abroad.

Oshizushi, looking for all the world like an oversized sushi cake, offers a slice of Japanese heritage that’s poised to be the next big culinary craze that’s more than a passing trend.

What Is Oshizushi?

Literally translated as “pressed sushi,” oshizushi is a rectangular block of seasoned short grain rice layered with flavorful fillings, meticulously crafted in a wooden mold called oshibako. Unlike delicate, hand-formed nigiri, oshizushi comes together quickly thanks to this assembly line process. It boasts a slightly denser, satisfying texture – a testament to the pressing process that binds all the elements together.

Pressing Issues

Beautiful, even, and cohesive strata of tender grains, vegetables, and (traditionally) fish are the hallmark that immediately indicates a master’s work. This isn’t just about aesthetics, though. The act of pressing creates a unique interplay between rice and fillings. The flavors meld together, as the lightly vinegared rice mingles with the subtle sweetness of the protein, which is often gently cured or marinated. The pressure intensifies the umami throughout each bite, making oshizushi an experience that lingers on the palate long after the last bite.

Essential Additions

While there’s no wrong way to stack up your oshizushi, certain fillings get the nod for historical accuracy, harmony, and quite simply deliciousness. Customarily, oshizushi was prepared very simply, often with shiso and mackerel, trout, or salmon, served with soy sauce, wasabi, hot mustard, miso sauce, or pickled ginger. Contemporary approaches are more like modern futomaki, in the sense that anything goes. Tempura vegetables, shiitake mushrooms, watermelon ahi tuna, dairy-free cream cheese, sriracha; if you like it in sushi, you’ll like it here! Personally, my favorites always include thinly sliced cucumbers for that refreshing, crisp bite, and creamy avocados a touch of richness.

In this case, I was inspired by the rare appearance of plant-based seaweed-wrapped soy fillets, flavored and styled like imitation fish. As if that wasn’t opulent enough, a garnish of vegan fish roe elevated this humble food to all new heights. Naturally, you can use any protein you prefer, such as thinly sliced, marinated tofu or tempeh.

Sush-Easy

Consider oshizushi the quick fix for sushi cravings. Instead of painstakingly rolling each morsel, you can cut straight to the good stuff in no time at all. Sprinkle on furikake to get that essential nori flavoring without fussing with those delicate sheets, and dinner will be ready in no time.

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Hannah (BitterSweet)4 Comments

Uncommon Ramen

Traditionalists may claim that true ramen can only be made with fish, pork, or chicken, but JINYA Ramen Bar is out there proving them all wrong. For an omnivore restaurant that otherwise sticks pretty close to the classics, they have a stunning array of fully vegan options, each one every bit as thoughtfully curated, cooked, and composed. Shattering the notion that plant-based will only be second best, these full-on flavor bombs are honestly the best bowls of ramen I’ve had in years.

First up, the Flying Vegan Harvest. Starting with thick, chewy noodles at the heart of this bowl, my dining partner in crime questioned suspiciously, “Are you sure these aren’t egg noodles?” If not for having “VEGAN” right in the title, I might be more concerned, too. They swim languidly in a savory miso broth crowned by umami Impossible meat and silky tofu cubes. Charred broccolini, bean sprouts, and corn complete the meal with veggies even haters will crave, all tied together with crispy garlic and touch of chili oil. If you, like me, want a little bit of everything, this is the one to get.

In the mood for something both comforting and invigorating? The Spicy Creamy Vegan Ramen is your new bowlmate. A hearty vegetable broth mixed with soymilk creates a velvety soup to support tofu, green onions, spinach, crispy onions, and garlic chips. Spiked with chili oil for a gentle a touch of heat, it’s easy to slurp right to the bottom of the bowl.

Here’s the thing though: My favorite part of this dinner wasn’t even the ramen. If you start with the Impossible Gyoza, good luck finding anything else that can compare. Stuffed with juicy, well-seasoned Impossible meat, it mimics the texture and flavor of traditional pork gyoza like nothing I’ve had before. One bite brought me right back to Japan, ducking into a tiny street stall to snag a few dumplings before catching the train. This dish is the best way to use Impossible meat right.

On that note, there are also Impossible Buns; pillow-y steamed buns wrapped around sweet Impossible meat patties, drizzled with vegan mayo and flanked by cucumbers and avocado. While mine was a bit cold, I can see it being wholly satisfying when served hot.

Finally, big shout-out to their Tempura Brussels Sprouts, since conventional tempura is typically off the menu for anyone avoiding eggs. Light and crispy tempura batter encases perfectly cooked Brussels sprouts, seasoned with a touch of truffle oil and salt. It’s simple and simply perfect, ideal for a happy hour pairing or quick snack.

With over 60 locations and still growing, JINYA Ramen is out there holding vegan options to the same high standard as their conventional counterparts, and succeeding with flying colors.

Hannah (BitterSweet)8 Comments

Grapes of the Sea: Umibudou

Forget about outer space; the ocean is the true final frontier, home to untold treasures, and not the sort that come from shipwrecks or pirates’ plunder. Umibudou, directly translated to the more poetic name of “sea grapes” are one such prize. These oceanic jewels, a rare treat found in the coastal regions of Japan and Southeast Asia, are creating waves across the gastronomic world.

Gem of the Sea: What are Umibudou?

Imagine tiny, translucent strings of delicate green pearls, clustered together like a mini underwater vineyard. Sometimes Romanized as “umibudo” or “umi budo” from the Japanese 海ぶどう, these seaweed spheres, resembling miniature bunches of grapes, earn their name for obvious reasons. Scientifically known as Caulerpa lentillifera, these succulent morsels are not fruits, of course, but a type of green algae belonging to the family Caulerpaceae.

Flavorful Splash: Umibudou’s Unique Taste

Popping a handful of umibudou into your mouth is like tasting the essence of the ocean itself. With a distinctive combination of salty and briny flavors, these sea grapes evoke the sensation of standing at the water’s edge, where the breeze carries a gentle spray of salt water. With hints of umami and a subtly nutty undertone, they’re truly the closest equivalent to plant-based caviar found in nature, or made by humans, for that matter.

Texture to Remember: The Umibudou Experience

While flavor is paramount, the textural experience of umibudou is the most memorable aspect. The first bite surprises with a gentle yet satisfying “pop,” crisp and satisfying, just like tobiko or masago. The outer skin bursts effortlessly, quickly dissolving, leaving behind only the memory of its salty kiss. Think of popping boba, but savory instead of sweet.

Health Benefits from the Deep

Beyond its remarkable taste and culinary appeal, sea grapes offer a plethora of health benefits, making it a nutritional treasure trove from the ocean.

  • Rich in Vitamins and Minerals: They’re notably rich in vitamin A, vitamin C, calcium, magnesium, iron, and iodine, supporting many aspects of overall wellness.
  • Omega-3 Fatty Acids: Notably, umibudou contains a significant amount of omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), for better brain health.
  • Antioxidant Properties: Umibudou houses an array of antioxidants that neutralize harmful free radicals in the body. These antioxidants help protect the body’s cells from oxidative stress, which can contribute to various chronic diseases and premature aging.
  • Boosting Gut Health: As with all seaweed, umibudou is a natural source of prebiotic fiber, which serves as food for beneficial gut bacteria.

Umibudou are seen as such a vital source of nutrition, they’re also sold powdered for easily blending into smoothies and shakes. The real advantage here is that the powder can be used for topical applications, like face masks and scrubs, because I can’t imagine sacrificing the experience of eating vegan caviar otherwise.

Culinary Voyage: Umibudou in At Home

In Japan especially, umibudou has long been cherished as a rare delicacy. Recently, chefs and foodies worldwide have begun to embrace umibudou as well, incorporating it into fusion dishes and experimental culinary creations.

What To Make With Umibodou

To best experience all that umibodou has to offer, keep things simple and fresh. Your best bets include:

  • Salads: The simplest and most traditional way to enjoy umibudou is to eat it fresh and raw. Rinse the sea grapes thoroughly in cold water to remove any sand or debris. Once cleaned, they are ready to be served as a refreshing and briny salad ingredient like olives or capers.
  • Sushi: Umibudou adds a touch of elegance to sushi rolls and nigiri like natural plant-based fish roe. Simply place a small cluster of the sea grapes in the center of the rice before rolling your sushi, or on top of gunkan after shaping it. The translucent green beads will create a visually appealing contrast against the sushi rice and other fillings while imparting a burst of flavor with each bite.
  • Pickles: Pickling umibudou is another excellent way to preserve its unique taste. Create a brine using water, rice vinegar, sugar, and salt. Add the cleaned sea grapes to the brine and let them soak for a day or two in the refrigerator. The pickled umibudou can then be used as a zesty condiment or enjoyed as a tangy side dish.

Important Tips For Success

Don’t be daunted if this is your first time trying this pearl of the sea! They’re very easy to use and enjoy once you know how.

  • Unless you’re fortunate to live near a very well-stocked Asian market, you’ll typically find dried umibudou sold online. Simply add cold water to cover and let soak for about 5 minutes. They’ll plump right up and be ready to eat.
  • Don’t let the rehydrated umibudou sit out for more than 20 – 30 minutes, as they’ll begin to shrivel and deflate out of water.
  • Always remember to thoroughly clean umibudou before using it in any preparation. Remove any debris, sand, or saltwater residue by rinsing it gently in cold water.
  • As umibudou is naturally briny, it’s advisable to go easy on the salt or omit it entirely when seasoning dishes to avoid overwhelming the overall flavor.

Bringing the Ocean’s Bounty to Your Plate

Whether you’re a seasoned foodie looking to expand your horizons or a daring gourmand eager to try something new, umibudou promises an unforgettable experience. If you like seaweed, caviar, or simply a novel taste to shake up the usual sushi routine, dive into the ocean’s jewelry box try this beautiful treasure on for size.

Hannah (BitterSweet)4 Comments

Day Of The Tentacle

Described by some as the Japanese version of Thanksgiving and Halloween combined, Obon is the midsummer celebration of life, remembering those who have passed, and to show gratitude for the everyday gifts often taken for granted. While each region may celebrate Obon in its own distinctive way, one thing remains constant: the integral role of food in fostering a sense of togetherness and community.

At the heart of Obon festivities, takoyaki emerges as a culinary delight that encapsulates the spirit of this joyous occasion. Otherwise known as “octopus balls,” takoyaki is a unique creation that tantalizes taste buds with its savory and crispy exterior, revealing a warm and tender surprise within. The combination of flavors and textures makes it a true gastronomic delight and an essential part of the Obon experience.

Origin Of Takoyaki

It’s hard to imagine a Japanese festival without revelers walking the streets with hands full of takoyaki skewers, but it’s a relatively recent innovation. Takoyaki as we know it dates back to Osaka in the 1930s, where it originated as a twist on akashiyaki, an egg-rich dumpling stuffed with chopped octopus. With time, more mix-ins joined the batter, such as konjac, chopped scallions, red pickled ginger, tempura flakes, all manner of seafood, and in more modern renditions, even chunks of cheese.

Takoyaki owes its distinctive taste and texture to its key ingredient, octopus, which is finely chopped and mixed with a batter made of flour, eggs, and dashi broth. Cooked in specially designed takoyaki pans with half-spherical molds, these bite-sized morsels emerge from the hot iron as perfectly golden spheres, creating an ideal contrast of crispy outside and soft yet chewy interior.

How to Make Vegan Takoyaki

If you’re sitting there thinking, “well, that doesn’t sound very vegan-friendly,” you’re right! It may seem like quite a task to remove all the animal products, but it’s a lot easier than you’d think. Shirataki noodles, made from glucomannan, which is fiber that comes from the konjac plant, has a unique bouncy texture that mimics the mouthfeel of cooked octopus surprisingly well. Black salt adds an eggy flavor to the batter, while miso incorporates a subtle umami taste.

For the sake of simplicity, sweet American BBQ sauce is a close dupe for Japanese takoyaki sauce, and a drizzle of creamy mayo is always invited to the party. Each bite encapsulates a harmonious medley of flavors, showcasing the savory batter and fillings, the sweet tanginess of the sauce, and the rich indulgence of the mayo.

Making Takoyaki at Home

There are special takoyaki pans you can buy, made for cooking over a hot grill or open fire, or more user-friendly electric models made for plug-and-play convenience. What I find striking is that few people make the connection between takoyaki and Danish aebleskiver pans. Designed precisely for making round griddled pancakes, they’re ideal for takoyaki, too.

Takoyaki holds a special place in the hearts of those who partake in Obon celebrations. As families and communities gather to honor their loved ones, the act of sharing takoyaki becomes a bonding experience, fostering a sense of togetherness and continuity. The sizzling of the batter as it hits hot takoyaki pans is part of the background music that brings the scene to life, like something out of a movie, but better. Food allows us to recreate that feeling anywhere in the world, which is what makes takoyaki so special, whether you can celebrate Obon in person or at home.

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Hannah (BitterSweet)5 Comments

Get To Know Natto

Slimy usually isn’t a selling point when you’re talking about food, but if it’s natto we’re talking about, that’s a large part of the appeal. In fact, “slimy” is one of the more appealing descriptors, followed by gluey, stringy, and mucilaginous, and that’s before we even get to the flavor.

What Is Natto?

Either you love it or you hate it; there’s no middle ground for this polarizing food. These fermented soybeans have been a staple of Japanese cuisine for hundreds of years, serving as a method of preservation and added nutrition as early as the Yayoi period (300 BCE – 300 CE.) It became a staple of shojin-ryori, providing meatless protein to Buddhist monks, and even fed samurai while traveling towards battle.

Natto requires only two ingredients: whole, cooked soybeans and Bacillus subtilis cultures. The process shares many similarities with miso and soy sauce, but is much faster, taking 24 hours or less to mature.

Natto Nutrition

Despite being an acquired taste for many, natto endures as a powerful superfood. Some companies have gone so far as to powder and capsulize it for those who can’t stomach the full experience. That said, nothing can compare to the genuine article, packing in more iron, manganese, copper, and fiber than an equal amount of any meat. Let’s not forget about all that cholesterol-free plant protein, and more probiotics than the average yogurt cup. Studies have shown it can help improve bone density, lower blood pressure, and aid in digestion, just for starters.

Natto’s real claim to nutritional fame is Nattokinase, an enzyme unique to the fermented beans, that many studies have found to be beneficial in combating heart disease. It’s also very high in Vitamin K2, which contributes to skin and bone health, metabolism, and brain function, and can be difficult to find from plant-based sources otherwise.

What Does Natto Taste Like?

Natto is not for everyone. Polls have shown that even self-described fans of the stuff are split on their actual enjoyment of it, admitting that it’s a regular part of their diet for the health benefits, not the flavor.

The soybeans themselves are subtly nutty, earthy, and tender. Once fermented, they take on a funky character somewhat like Brie cheese that can vary in intensity. It’s salty, richly umami, and can sometimes have a slightly bitter finish. Some prepared natto is seasoned with dashi, giving it a fishy aroma.

Neba-neba is the Japanese term that describes its unmistakable texture; stretchy, slimy, and sticky. This quality is exaggerated when stirred, which incorporates air and thickens the natto.

Buying Or Making Natto

Typically sold in 3-packs, ready-to-eat natto is found in most Asian specialty stores either in the freezer aisle nearby the vegetables and edamame, or in the refrigerated produce section not far from the miso pastes. It’s important to read labels carefully, because many contain non-vegan ingredients, namely fish in many forms. This could appear on labels as:

  • Bonito
  • Dashi
  • Tuna
  • Tuna extract
  • Dried fish
  • Fish sauce

You can bypass all of those possible pitfalls by making your own natto at home. If you’ve ever made kimchi, sauerkraut, or yogurt, you can make natto! The key is buying the right cultures and then just letting it do its thing.

Natto Serving Suggestions

Managing the texture and finding complementary flavor pairings is the key to enjoying natto. There’s nothing else quite like it, so your best bet is to just try it for yourself!

  • Breakfast is when natto truly shines. The simplest, most traditional approach is to add karashi (hot mustard), soy sauce, and thinly sliced scallions before serving over hot cooked rice. This is, of course, fairly intense and not the best way to win over natto newbies.
  • To that end, I’d recommend starting out with natto maki sushi rolls. Being able to cut it into distinct bites cuts down on the stringy, slimy texture considerably, so you can focus on whether or not the flavor is to your liking.
  • Similarly, it’s a great filling for onigiri, which can then be grilled to give you much needed crunchy contrast on the outside.
  • For a more western take, you can use natto to top buttered toast or avocado toast. Lightly mash it first if you’d like more of a subtle spread.

Have you tried natto before? Don’t let any naysayers scare you off; it really can be a delicious addition to a healthy diet!

Hannah (BitterSweet)1 Comment