Tag: Japanese cooking

While brown rice is lauded in many Western countries for its nutritional benefits, historically and culturally, Japanese cuisine has favored polished white rice. This preference is not due to a lack of understanding of brown rice, but is deeply rooted in culinary tradition, taste, and a long-standing association with social status.

Japanese rice vinegar, a staple in many kitchens, is generally considered low in FODMAPs. However, it's essential to understand the different types to ensure they fit a low-FODMAP diet.

Over 90% of gelatin produced globally is sourced from animal by-products, while kanten offers a plant-based alternative. Understanding how is kanten different from gelatin is crucial for adapting recipes for dietary restrictions or achieving specific textures in desserts and savory dishes.

With a history spanning over 1,300 years, miso is a cornerstone of Japanese cuisine, but its fundamental nature as a fermented product is what gives it its distinct character. This savory paste, made from soybeans and koji, undergoes a natural microbial transformation that is key to its complex flavor profile and nutritional properties. Understanding this process answers the question: Is miso considered a fermented food?

Japan consistently ranks among the countries with the highest life expectancy, a fact often attributed to its dietary habits. The average Japanese person eats a diet rich in seasonal, unprocessed foods like fish, rice, vegetables, and soy products, served in small, balanced portions.

Raw, unprocessed butterbur (especially European species) contains harmful pyrrolizidine alkaloids that can cause liver damage. Therefore, understanding the proper preparation method is critical for culinary safety, particularly when cooking the edible Japanese variety, fuki.

Originally a flavorful byproduct of miso production dating back to at least the 13th century, tamari's unique characteristics have made it an indispensable condiment. Today, many chefs and home cooks agree that understanding why tamari is so important can unlock a new level of depth and flavor in their dishes.

According to manufacturers, tonkatsu sauce is made by stewing vegetables and fruits before adding seasonings, including sugar. This complex flavor profile often comes with a significant sugar content, making many people wonder, "Does tonkatsu sauce have sugar?" This article explores the ingredients that contribute to its sweetness and provides options for those monitoring their sugar intake.

According to the Environmental Working Group, some commercial mirin products can contain added high fructose corn syrup. Whether or not mirin is high in fructose depends entirely on the type you purchase, with traditional 'hon mirin' containing naturally occurring sugars and other variants including added sweeteners.

A single tablespoon of traditional mirin can contain as many as 9 grams of carbohydrates, making it unsuitable for a strict ketogenic diet. This guide addresses the question, is mirin ok for keto, by exploring its carb content and providing delicious, low-carb alternatives for your culinary needs.