Ingredients – Norecipes - Elevating Everyday Meals https://norecipes.com/articles/ingredient/ Thu, 19 Oct 2023 03:16:23 +0000 en-US hourly 1 https://wordpress.org/?v=6.3.2 https://norecipes.com/wp-content/uploads/2018/05/favicon-32x32.png Ingredients – Norecipes - Elevating Everyday Meals https://norecipes.com/articles/ingredient/ 32 32 How to Make Panko Bread Crumbs https://norecipes.com/panko-bread-crumbs/ https://norecipes.com/panko-bread-crumbs/#comments Sun, 27 Aug 2023 13:56:43 +0000 https://norecipes.com/?p=119399 If you've ever wondered what makes foods like tonkatsu extraordinarily light and crisp, the answer is "panko." Panko (パン粉) literally means "bread crumbs" in Japanese, but they aren't just your run-of-the-mill bread crumbs. They're set apart by their light, feathery texture and coarse crumbs, which create a thick shatteringly crisp coating for fried foods. All...

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]]> https://norecipes.com/panko-bread-crumbs/feed/ 7 Best Sake for Cooking https://norecipes.com/what-is-sake/ https://norecipes.com/what-is-sake/#comments Sun, 06 Aug 2023 05:59:30 +0000 https://norecipes.com/?p=119028 Sake isn't just a beverage to consume with a meal; it's also a magical elixir that can elevate your cooking to a whole new level. Here's everything you need to know about sake. What is Sake? In Japan, sake means "liquor," but to the rest of the world, it's become synonymous with an alcoholic beverage...

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]]> https://norecipes.com/what-is-sake/feed/ 2 Kinako (Roasted Soybean Powder) https://norecipes.com/kinako-roasted-soybean-powder/ https://norecipes.com/kinako-roasted-soybean-powder/#comments Sun, 23 Jul 2023 07:21:04 +0000 https://norecipes.com/?p=118878 Kinako, also known as roasted soybean powder, is a classic condiment used in wagashi for coating traditional Japanese sweets. As the soybeans slowly roast, their natural sugars caramelize, unlocking a delicate, nutty flavor reminiscent of toasted hazelnuts. Once ground into a delicate powder, this one-ingredient wonder becomes a versatile addition to your culinary repertoire, ready...

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]]> https://norecipes.com/kinako-roasted-soybean-powder/feed/ 4 What is Miso? https://norecipes.com/what-is-miso-paste/ https://norecipes.com/what-is-miso-paste/#comments Tue, 20 Jun 2023 18:09:47 +0000 https://norecipes.com/?p=118306 What is Miso Paste Miso paste is a fermented soybean paste that's a pantry staple of Japanese cuisine. It's typically made from soybeans, koji, and salt. Koji or Aspergillus Oryzae is a filamentous fungus propagated on grains such as rice or barley and is the microorganism that breaks down protein in the soybeans into amino...

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]]> https://norecipes.com/what-is-miso-paste/feed/ 2 How to Cook Japanese Short-Grain Rice https://norecipes.com/cook-japanese-short-grain-rice/ https://norecipes.com/cook-japanese-short-grain-rice/#comments Sun, 17 Apr 2022 12:00:00 +0000 https://norecipes.com/?p=111569 Short Grain Rice for Japanese Food Here in Japan, rice is a staple of the Japanese diet, and it's one of the first things that kids learn how to cook. Most people use a rice cooker for cooking rice these days, but in this tutorial, I want to show you a foolproof traditional method for...

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]]> https://norecipes.com/cook-japanese-short-grain-rice/feed/ 15 How to Make Japanese Curry Powder https://norecipes.com/how-to-make-japanese-curry-powder/ https://norecipes.com/how-to-make-japanese-curry-powder/#comments Sun, 30 May 2021 15:14:29 +0000 https://norecipes.com/?p=105920 Japanese Curry Powder (カレー粉) If you've been following along on the blog for very long, you may know that perfecting a Japanese curry from scratch that rivals the instant roux blocks sold in Japan has been a personal obsession for a good part of my life. I think I got there with version 4 of...

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]]> https://norecipes.com/how-to-make-japanese-curry-powder/feed/ 20 Tripe https://norecipes.com/tripe/ https://norecipes.com/tripe/#comments Wed, 25 Mar 2009 12:55:53 +0000 https://norecipes.com/tripe/ Other Names stomach, tripas, tripoux, trippa Description Tripe is a generic term referring to the stomach of various animals including cows, pigs and sheep. It’s most commonly used to refer to honeycomb tripe (pictured above) which is the second stomach of a cow, however the first and third stomachs can also be called tripe. Confused …

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]]> https://norecipes.com/tripe/feed/ 16 Masa Harina https://norecipes.com/masa-harina/ https://norecipes.com/masa-harina/#comments Mon, 23 Feb 2009 18:38:58 +0000 https://norecipes.com/masa-harina/ Other Names Masa de Harina Description Masa Harina literally means dough flour in Spanish and in Mexican cuisine, it refers to flour made from maize that has been soaked in lime water (calcium hydroxide). It is not the same thing as cornmeal and cannot be used interchangeably. The process of soaking the maize in lime …

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]]> https://norecipes.com/masa-harina/feed/ 24 Kombu https://norecipes.com/kombu/ https://norecipes.com/kombu/#comments Sat, 14 Feb 2009 14:09:23 +0000 https://norecipes.com/kombu/ Other Names dashima, dasima, haidai, kelp Description Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan. Although it may sound like a plant, seaweed is technically classified as a type of algae. Kombu comes in many forms making it a versatile ingredient with uses ranging from soup stocks to …

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]]> https://norecipes.com/kombu/feed/ 6 Niboshi https://norecipes.com/niboshi/ https://norecipes.com/niboshi/#comments Thu, 12 Feb 2009 13:34:49 +0000 https://norecipes.com/niboshi/ Other Names iriko, myulchi, dried baby sardines, dried baby anchovies Description Niboshi are baby sardines (anchovies by some translations) that have been boiled once then dried. They vary in size from about 1.5″ (pictured below right) to over 3″(pictured below left) long with the smaller ones having a milder flavour. They’re used in both Korean …

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