Edamame
Ingredients:
1 lb fresh edamame in pods, or frozen edamame in pods
2 Tbsp salt plus additional salt to adjust the flavor. The desirable amount of salt varies depending on the amount of water to boil edamame.
Directions:
- Cut off the stem end of each pod. Wash edamame well and put in a bowl.
- Sprinkle a pinch of salt over edamame. Rub edamame with salt.
- Boil lots of water in a large pot. Add the rest of the salt (from 2 Tbsp) in the boiling water.
- Put edamame in the boiling water and boil for 3 to 4 minutes, or softened.
- Drain edamame in a colander.
- Try eating one edamame and if it’s not salty enough, sprinkle more salt over the edamame.
- Spread the boiled edamame on a flat tray to cool. Cool the edamame.
http://japanesefood.about.com/od/bean/r/edamame.htm
Udon Noodles – Serves ??
Ingredients:
Coming Soon
Directions:
Coming Soon
Sticky White Rice
Ingredients:
16 cups Japanese rice (japonica rice or Vialone rice)
Directions:
This link shows how to make sticky rice without a rice cooker, but, if you have access to one, it might make the process considerably easier.
http://www.justhungry.com/2003/11/japanese_basics_1.html
Miso Soup – Serves 12
Ingredients:
2 tablespoons dashi granules
12 cups water
1/2 cup and 1 tablespoon miso paste
3 (8 ounce) packages silken tofu, diced
6 green onions, sliced diagonally into 1/2 inch pieces
Directions:
- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil.
- Reduce heat to medium, and whisk in the miso paste.
- Stir in tofu.
- Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
http://allrecipes.com//Recipe/miso-soup/Detail.aspx
Green Tea Ice Cream – Yields One Gallon
Ingredients:
8 cups heavy cream
4 cup whole milk
1 teaspoon salt
24 large eggs
1 1/3 cup sugar
8 tablespoons matcha (powdered Japanese green tea)
Directions:
- Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
- Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously.
- Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
- Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally.
- Chill, covered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
http://www.epicurious.com/recipes/food/views/Green-Tea-Ice-Cream-106762
Green Tea, Sake, Japanese Beer, Plum Wine