japanese Archives - BitterSweet

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.

September 25, 2023September 25, 2023

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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August 14, 2023August 14, 2023

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!

April 24, 2023April 25, 2023

Hannah (BitterSweet)1 Comment

Sushi For Sakura Season

Spring in Texas means vast fields of bluebonnets, rippling in the wind like waves in the ocean. In Japan, all eyes are on a different sort of flower, turning the air itself into a sea of petals. Sakura are reaching peak season right now across central Honshu, the main island which includes the hot spots of Tokyo and Kyoto. It’s the most popular time to visit either metropolis, heralding in a crush of tourists from around the world.

Why Are Sakura, AKA Cherry Blossoms, So Important?

Their aesthetic attraction needs no explanation, but there’s a deeper meaning that strikes at the core of Japanese culture. Their fleeting beauty illustrates that nothing in this world is permanent; blink and you’ll miss it. This philosophy is called “mono no aware.” Translated as “an empathy toward things”, or “a sensitivity to ephemera”, it’s also a vivid reminder to live life in the moment, or else it will pass you by.

Don’t let another sakura season pass you by. This spring, even if there are no blossoms to be found near you, host your own personal hanami and watch as sakura sushi blossoms on your plate.

Ingredients You Need To Know

I’m going to assume everyone understands the basics of sushi by now. Aside from the usual suspects, these pretty pink rolls call for a few specialty items:

Sakura powder: Many so-called sakura snacks cheat and use cherry flavoring with red dye. Real sakura blossoms taste nothing like their namesake fruit. Instead, the petals have a delicate floral taste, subtly sweet and lightly sour. Dried sakura blossom powder can be found online or in Japanese markets. If you want to replicate the experience with more accessible ingredients, you can swap 1 cup of the water for beet juice and add 1 teaspoon rosewater instead.
Umeboshi: Most people simply define these shriveled fruits as pickled plums, but there’s so much more to them than that. Unripe green plums are first fermented, introducing beneficial cultures and probiotics, then gently sun-dried, and sometimes infused with red shiso leaf. They’re powerfully sour, salty, and slightly bitter. It may be an acquired taste for some; I hated them in my early years but can’t get enough now. The best umeboshi will be sold refrigerated, as shelf-stable options will undoubtedly have added preservatives.
Shiso: Also called perilla, ooba, Japanese basil, or beefsteak, there’s no substitution for this unique green herb. The broad, jagged leaves are a member of the mint family, although if you ask me, they have a flavor reminiscent of toasted cumin and sharp citrus.

How Do You Make Sakura Sushi?

The unconventional shape may throw you at first. Don’t overthink it! Rather than taking a complicated mosaic approach to building a whole new art form, these sushi rolls take shape exactly the same way as your classic hosomaki.

Use a thin layer of rice to cover only the bottom 1/4 of the nori. Layer three leaves of shiso and three pitted umeboshi on top.
Roll it up as tightly as possible, taking care not to rip the nori. Seal the end with a light dab of water across the edge.
Use a very sharp knife to cut the roll into pieces. Six is ideal; you only need five to make each flower, so consider the messiest one a mid-prep snack!
Take each individual piece of sushi and use your hands to model it into a rough heart shape; pinch one end into a point, and press a divot into the opposite side, forming two bumps.
Repeat with all the pieces.
Arrange your sushi on a plate with the points facing inward in a circle. Garnish with an extra leaf of shiso and pickled ginger if desired.

Naturally, the best way to enjoy sakura sushi is outside on a picnic blanket while gazing skyward towards the pink petals, falling like snow. I’m happy to report that they taste every bit as good eaten inside on a cold, gloomy day, too. No matter what spring looks like for you, it’s worth taking a moment to celebrate, revive your spirit, and begin the season with a full stomach.

Continue reading “Sushi For Sakura Season” →

March 20, 2023March 21, 2023

Hannah (BitterSweet)1 Comment

Sustainable Sushi Grows In Austin

Someday, I hope the nebulous “vegetable roll” can be eradicated from sushi menus everywhere. It’s not that I have anything against such a humble staple, usually filled with pedestrian raw crudites, but I want to imagine a world when the concept is simply redundant.

Of course, we have vegetable rolls, the server would laugh gently, They’re ALL vegetable rolls. There’s nothing that would give it away from the menu, or the taste, but every last utterance of “tuna” and “salmon” will actually be plant-based.

Places like Nori give me hope that such a vision of the future may one day come to fruition. That’s already the reality inside this sleek new establishment. New to the scene in Austin, they’ve brought truly sustainable sushi to Texas right when we need it most. Fulfilling an unmet need for elegant, high-end yet affordable dining, with vegetable-forward dishes that don’t lean on processed substitutes as a crutch, it’s the place for special occasions and everyday affairs alike. Healthy enough to feel good about while still satisfying the need for indulgence, everything on the menu is equally well balanced.

The Tatume Squash perfectly exemplifies this approach. Each bite-sized morsel is coated in an immaculately crisp tempura batter that gives way to a creamy interior, not unlike buttery mashed potatoes, punctuated by peppery chili flakes. Lemon-corn aioli cuts through the richness with a zesty citrus kick. It’s a perfect appetizer to set the mood for an innovative culinary experience.

On to the main event, sushi takes center stage as you might expect. The Volcano Roll, a fully deep-fried behemoth stuffed with sweet potato, avocado, and spinach, is the current bestseller for obvious reasons. Spicy mayo and sweet chili sauce bring the heat without drowning out the other flavors, providing a more gentle warmth than the fiery name would suggest. A touch of briny Cavi-art finishes each sizeable round with eye-catching elegance.

If breakfast sandwiches are your jam, the Manhattan Roll was made for you. JUST Egg, avocado, smoked carrot, and vegan cream cheese come together in a harmonious homage to everyone’s favorite morning meal. It’s an incredibly creative take that has no common equivalent. Though it’s a close call, this might have been my favorite maki of the night.

The Hearts of Palm Roll features one of my very favorite vegetables, paired with avocado and crisp bibb lettuce, but it’s the spicy marinated tomato fillets draped on top that steal the show. Emphasizing the natural umami in the tomatoes to approximate tuna sashimi, while still remaining true to the underlying fruit, I’d jump at the chance to have a much larger serving in a poke bowl instead.

This is only the beginning. Hot entrees include katsu curry made from either tofu or eggplant, yaki soba stir-fried with local mushrooms, and two different, distinctive takes on ramen. Saving room for dessert sounds like an impossible task, but I’ve heard downright rapturous reviews for the chocolate lava cake as a suitably grand finale.

Fish are so passé; plants are here to stay. Nori is living proof that a new day is dawning for sustainable sushi that can satisfy any appetite.

Nori
3208 Guadalupe Street St B
Austin, TX, USA

February 17, 2023December 30, 2022

Hannah (BitterSweet)7 Comments

Beaned By Lucky Edamame

Soybeans have long been celebrated as a high-protein superfood, but beyond their nutritional prowess, did you know that they can chase away demons, too? Japanese people have taken advantage of this for centuries with stellar results: Not a single demonic incident since setsubun!

What Is Setsubun?

Celebrated on February 3rd, setsubun means “seasonal division,” marking the end of winter and beginning of spring according to the old Japanese calendar. Since I’d do anything to speed through this dark period every year, I’m all for that! Many people have come to describe it as the “bean-throwing festival” in reference to the most important annual tradition.

Mamemaki, “bean scattering,” is the practice of throwing dried soybeans either out the front door or at a family member wearing a demon mask to drive away bad fortune. I’d always argue that it’s more fun to throw food at loved ones, but your mileage my vary. After cleansing the home of evil spirits, you’re then supposed to eat the leftover soybeans, counting out one for every year of your life, plus one more for good luck in the coming year.

This time around, let’s make soybeans that are so addictively spicy and savory, you’ll only want to throw more of them into your mouth.

Seven is a lucky number in Japanese culture, which is why ehomaki (large, uncut sushi rolls) are filled with exactly seven ingredients on this day, too. Shichimi togarashi, a spice blend made with seven components, is the perfect seasoning to follow suit.

What’s Sichimi Togarashi Made Of?

Also know as simply shichimi, there are no hard and fast rules for what makes the cut, but most blends include the following:

Sansho pepper or Sichuan peppercorns
Chilies
Ginger
Orange, mandarin, or yuzu zest
Sesame seeds
Poppy seeds
Nori

Use it anywhere you would black pepper for a bolder, more intense heat and complex flavor overall.

How to Make Crispy Soybeans

The dried soybeans traditionally used for setsubun are what we might refer to as soy nuts here. Personally, I much prefer the fresh, buttery taste of green edamame instead. The trick to getting them crispy is to cook them low and slow, gently removing moisture without burning the outsides. Believe it or not, your air fryer is just the tool for this job! Most air fryers have dehydrator settings now, offering temperatures as low as 90 degrees. Naturally, you could use a conventional dehyrator if you have one handy.

Demons had better keep their distance when these tiny fireballs are on the table; they really do bring the heat! Smoldering with the spice of powerful chili peppers, every bite has a resounding crunch and zesty finish that will bring you back for more. Pack them up as healthy snacks on the go, enjoy with a glass of sake, or eat them like popcorn while you Netflix and chill.