My Japanese Pantry

I've wanted to create a japanese dish, but staying away from sushi, which I rely on a restaurant to procure the best product for me. Then I saw Alton Brown break it down in his usual 'it's so damn simple!' manner, and I was hooked. I'm making Miso. But he also went over some staples that I want to capture here. Having these items in your pantry (save the tofu - to the fridge with you!) can be a lifesaver.

Kombu:
A dried seaweed with a dried starchy dust that is white and chalky against the dark seaweed. You need to soak it to use, or if in a soup, you need to simmer to get the flavour out. High on the 'umami' scale. Typically the firm seaweed found in miso soup. Oftenm marked as 'dried kelp' in the plastic packaging.








Bonito:
Flakes shaved off the smoked and dried SkipJack Tuna. Used (usually) in making broths.







Soba Noodles:
You can purchase dried and prepackaged, but nothing beats the freshly made noodles.

Miso White:
Subtle sweetness, used in desserts.

Miso Dark:
Used in braising meats (pork, beef).

Awase Miso:
Versatile, a balanced blend of the white and dark. Used in cooking with vegetables.

Mirin:
A sweetish cooking vinegar.


Dashi: the ubiquitous Japanese base stock.
To make a Dashi:
Cut the kombu into thirds
Soak 1 sheet of Kombu for 30 minutes in a pot of water and then simmer (med/med-hi) for 30 minutes. Remove Kombu.
Add 2 cups of bonito flakes. Bring to a simmer for 30 minutes ( 150 degrees).
Strain liquid.

MISO SOUP:
In a mixing bowl, add
6 tbsp Red Miso
2 tbsp white
Add 1 ladel full of Dashi and mix until miso is completely dissolved
Return Miso mixture to Dashi pot
(do not boil!) but heat on low-med
Add silken tofu (pressed of excess liquid)
Add 4 chopped green onions

Fish Glaze:
2 tbsp White Tofu
2 tbsp Honey
475, 15-20 mins

Tsuyu Sauce: (for Soba noodles)
1 cup dashi
1/4 cup mirin
1/4 cup soy sauce