‘Shichimi’, literally means ‘seven flavours’, is Japanese Chilli Spice Mix. I often sprinkle it over many dishes for extra spiciness and flavours. Small bottles of Shichimi are available from Asian grocery stores, but I have heard many people can’t find it. Why don’t you make your own blend of Chilli Spice Mix? Ingredients Use some …
Garlic, Chilli, Herbs or Citrus infused Olive Oils are widely available these days. This is an Asian version, but DO NOT use Olive Oil. Flavourless Vegetable Oils, such as Canola Oil, are more suitable. This Oil is brilliant for stir-fries and fried rice, and also just a few drops of it add a fantastic flavour …
‘Bannō’ is a Japanese word that means ‘versatile’ or ‘all-purpose’. This sauce is absolutely ‘versatile’. I often use Soy Sauce, Garlic, Ginger and Toban Djan (Chilli Bean Sauce) for seasoning. I thought I should have a bottle of the sauce that combines all those ingredients. When I use those ingredients, I most likely add Sesame …
There is a condiment called ‘Yuzukosho’ in Japan. It is made with zest of Yuzu, Japanese Green Chilli and Salt. Fresh Yuzu and Japanese Green Chilli are impossible to find where I live. I have been growing a Yuzu tree, but I don’t know when I can harvest any fruit. Here is a substitute for …
‘Kara-age-Ko’ is a Japanese seasoned flour that is used for, most commonly, fried chicken in Japan. ‘Kara-age Chicken’ can be made in many different ways, but my mother used a store-bought ‘Kara-age-Ko’ when she cooked fried chicken. It is the quickest and easiest way. She used it for frying other food as well, such as …