Provided by
健康寿命を和食で達成
Achieve a healthy lifespan by eating Japanese cuisine
Moshi Moshi Japan De Aru
Vegetarian source
Homemade hot pepper paste
Butter roll
Garlic oil
Bagna cauda
Shiokoji
Soy sauce koji
Negishio source
All-purpose tomato source
Garlic soy sauce
French prime
Meat miso source
Kaeshi
Kelp ponzu
Ginger salt
Dry ginger powder
Italian chili oil
Hand made seasoning
Directing the depth of cooking
Vegetarian source
Oysters also not be used seafood
Delicious vegetables can be more delicious dishes
It is a 100% vegetable oyster sauce of.
Enoki mushrooms, mushrooms, broccoli over the mixer
Just rest, simmer in soy sauce and beet sugar.
The taste is a wonder and a little seafood flavor
Chili and exquisite marriage of soy sauce and beet sugar.
If there is this seasoning, since the width of the dishes are very spread
It placed to make when some of 30 minutes only for your time
In a sealed container it is very useful when placed in storage in the refrigerator.
Also later, we will be happy to introduce your dishes using here.
【recipe】
Enoki mushrooms ··· 200g
Broccoli ··· 200g
Shimeji ··· 100g
Water ··· 400cc
★ soy sauce ... tablespoon 8
★ beet sugar (heaven Saito) ... 4 tablespoons
[How to make]
① put enoki mushrooms with your water, broccoli, the mushrooms to the mixer.
② the pot ★ and put ①, completed boiled until the amount of about half (about 30 minutes).
Homemade hot pepper paste
Homemade hot pepper paste
Delicious hot pepper paste is easy to make. In mellow after catching spicy, you should be a seasoning that are indispensable in the summer!
material
Miso 250g
Millet sugar 150g
Chili powder 50g
Water 200cc
Salt 1 tablespoon
Vinegar, sake each 1/2 tablespoon
1, applied to the medium heat put water and salt in a pot.
2, added to miso, sugar Once boiled, and mix well put the chili powder Once melted.
3, the low heat so as not to scorch, cook further 5-6 minutes If you have Putsuputsu (with mixing)
4, finished Once cooled to human skin, mix well adding a vinegar-sake
5. Please store in the refrigerator stuffed into the bottle. More than six months will have in the room.
6 Attached to the raw vegetables, such as tomatoes and cucumbers, along with the usual dishes, such as stir-fried cold noodle, grilled meat and vegetables enjoy the taste strange
Butter roll
In easily make seasoning, it is the magic of seasoning to make delicious variety of cuisine.
Material
Butter 100g
Potato starch 100g
Fresh cream 100g
Two egg yolks
How to make
Soft butter, which were placed in a room temperature, knead with a spatula until smooth.
Once you become a creamy, adapt lightly by the addition of potato starch.
Egg yolk added, well knead.
Cream was added, and mix well until the soggy.
※ was sealed for two weeks refrigerated Allowed
Garlic oil
Garlic flavor is mild, the all-purpose oil!
material
Extra virgin olive oil cup 1/2
Garlic 50g
1. Put the extra virgin olive oil cup 1/2 to small pot, put the garlic 50g, which was sliced over the medium heat, fry until golden brown slowly.
2. put in, such as garlic each bottle from the cool, and store at room temperature. Ready-to-use Once finished. Since about six months has, convenient to standing to make the generous.
Bagna cauda
[1] Peel the garlic and cook until soft in the lapping of the olive oil
[2] In addition to the amount of prefer anchovy, a paste in a food processor
The fact is that for a long shelf life because this source, do not use, such as milk and fresh cream.
When eat, enjoy the change of taste by the addition of fresh cream and mayonnaise, etc. to your liking. Raw vegetables, of course, is excellent compatibility is also accompanied by the addition of a source and a little soy sauce for pasta as meat and fish sources.
Shiokoji
Made with malt and salt and water "Shiokoji" is a big success as a seasoning.
Immediately, let's handmade. Summer is about a week, we wait for the aged at the room temperature for about two weeks and is the winter. Voila, it looks like the sweet aroma and taste plenty of porridge. Just soak, such as vegetables and meat, you can enjoy a taste of delicious and depth the work of koji enzymes.
Material of salt koji (made easy content)
Koji dry koji 200g
Salt 60g
Water mineral water 300ml
A storage container or storage bin
How to make and procedures of salt koji
1: koji is to flip
Koji will leave the state of Para Para rubbed by hand. Salt will use the natural salt. Water is also Let's use the mineral water.
2: mix well the malt and salt
Put the yeast and salt became Parapara in a bowl, and mixed well.
3: Water was added, to better mix
Water was added, with chopsticks and a spoon so that salt does not accumulate on the bottom, and to further mix well.
4: put in a storage container, ripen
Put in a storage container, stir about once a day. Summer winter about one week is aged for about two weeks. Completion eliminates the core of koji, you've been with Toro - as porridge. Opening the lid will have a sweet fragrance. Saved in the refrigerator, it used up in about half a year.
Timesaver
Storage containers, since the gas (carbon dioxide) comes out when the aging. Until the lid let the bigger you can afford.
Soy sauce koji
Soy sauce koji, nutritional value is increased by fermentation, is so us is to maximize the taste of food. Seasoning good for beauty even in health. Or use as the same as seasoning with ordinary soy sauce, it can also be used as it is as a source or a dip.
material
Malted rice (raw) ... 200g
Koikuchi soy sauce ... 200cc (thing with dark soy sauce fit best)
<How to make>
1) loosen by hand put the rice koji in a bowl. Hold tightly by hand loosen until firm to the mountain type.
2) stir in the soy sauce. Soy sauce and mix by hand until the feeling was thickens cloudy.
3) transferred to a closed container for two weeks at room temperature, summer be ready in a week.
That stir the whole at least once spoon a day.
If you use a dry koji, that of a good by increasing the amount of soy sauce to 300cc.
Negishio source
If there is even this, the blink of an eye in Korean style. Flavor of the savory fried leek in sesame oil is the all-purpose seasoning appetizing.
material
(Make easy quantity *)
- Green onions (white part. Chopped) 1 duty
- 1 teaspoon salt + 1/2
And white sesame seeds 1 tablespoon
- Sesame oil cup 1/2
(About cup 3/4.)
1. narrowing fir the salt to green onions, dissolve the salt.
2.1 to the frying pan, white sesame seeds, put the sesame oil over low heat, fry for about 1 minute.
Lower from the fire take the crude heat.
[Storage] put in storage jar that can be sealed about 1 week in the refrigerator.
All-purpose tomato source
Such as such as the source and cold pasta of chicken saute, it takes effect arrange!
<Material> easy to make amount
Two tomatoes ...
(seasoning)
Light soy sauce ... 1/2 tablespoon
Lemon juice 1 tablespoon ...
Lemon rind ... 2 tsp
Salt 1/4 teaspoon ...
<How to make>
1. And the lemon zest to the chopped.
2. Grated each peel the tomatoes.
Taste of the difference can enjoy the addition of fruit tomatoes and mini tomatoes with different sweetness by preference
※3.2 to seasoning of light soy sauce, lemon juice, and mix to put skin, the salt.
Ready to serve chilled in the refrigerator [universal Tomatodare]
※ be used up as soon as possible. Refrigeration can also be put to the ice tray and storage bags
Garlic soy sauce
After this the tossed with grated apple to base rarity "sauce of roast."
Tamari is the aroma When you put directly on top of the frying pan not at the time of fried rice
Hmm. Others, such as rice Tsukaimichi slinging is full.
[Material fee]
Dark soy soy sauce 500cc, much garlic 5 balls, two red pepper, liquor 20cc
White sesame seeds 2 tablespoons, about kelp 10cm
[How to make]
1) garlic takes a piece at a time skin give away, leave cut off the root. Smaller
It is good in one piece at a time, but the large and, wash well and roughly 1.5cm angle size (across half).
2) pepper is cut into round slices, white sesame leave smoked to coarse.
3) Align the soy sauce and sake, garlic, red pepper, by one Nitachi put the kelp down from the fire,
It takes the crude heat.
4) Put the lid with the container (such as glass bottles and Tupperware), and store it in the refrigerator.
From around three days later it is eaten.
French prime
Kitchen knife also just mix the material without also used fire. If they have this, you can enjoy a full-fledged professional taste at home.
Material
(Make easy content)
White wine vinegar cup 1/4
Honey 1 tablespoon
Olive oil a little
Tomato paste 50g
Mustard 150g
1. mustard in a bowl, tomato paste, mix well and put the honey.
2. mix until the trolley by the addition of white wine vinegar little by little.
3. put in a container that can be sealed, drop the olive oil, to evenly spread on the surface (olive oil prevents drying of the surface, it added in order to improve the state of preservation).
Put in a container that can be sealed, about three months can be stored in the refrigerator
Meat miso source
Once you have standing, what also it will be like a ride, not cut corners in the way of cutting corners, can you finish a stunning dish cuisine.
material
Broth 2 cup
Birds ground 100g
Ginger little
A little green onion
Sugar 2 spoon
Liquor 4 spoon
Mirin 2 spoon
Soy sauce 2 spoon
Hatcho miso 5 spoon
1. threshold oil in a small size of the pot, put the ginger and green onion minced over low heat, until the aroma comes out
From fry, put the ground bird, well fry.
1. threshold oil in a small size of the pot, put the ginger and green onion minced over low heat, until the aroma comes out
From fry, put the ground bird, well fry.
Kaeshi
The "barbs" which was abbreviated of "boiled barb", seasonings that are used in buckwheat juice (Sobatsuyu). Buckwheat juice is made by dividing the barb in the soup stock.
[What you need]
Soy sauce ..... 1 liter
Mirin ···· 220g
Three brown sugar ··· 240g
Boil mirin in a pan.
Such as wearing a fire with a lighter to mirin, skip the alcohol.
Dissolve the well added three brown sugar to stop the fire.
And heating again added to the soy sauce.
Use a thermometer to stop the fire at 85 ℃.
Well cool, for one week for a minimum transferred to a turtle, you aged one month to a maximum at the longest.
You can be applied to such as cooked food in addition to the buckwheat, it is useful to make the generous because it also long shelf life at room temperature.
Please use as barb of Osojo. The addition of sugar and mirin in the finished barbs and eel sauce, yakitori sauce, it can be applied also like to Warishita of sukiyaki.
Kelp ponzu
Kelp come in handy to use and variety ponzu
On the table to taste a lot of hand-made seasoning
1, wipe the surface of the kelp in damp kitchen paper moistened with water.
2, soaking the kelp mixed with all the seasoning.
You can use After the nephew one day in the refrigerator.
生姜塩
Or sprinkled on tofu this instead of soy sauce, is delicious best and or use the time to make a rice ball. Because it is simple, please try by all means!
Material of ginger salt
Salt 1 tablespoon
Ginger thumb large Hitokake
Sake 1 tablespoon (those that are not cooking wine)
1, grated ginger, or placed in a tea strainer, squeezing tightly to whether wrapped in gauze, put the juice in a pan.
2,1 frying pan to add salt and sake.
3, multiplied by the frying pan to medium heat, skip the water while mixing with a wooden spoon.
4, the low heat When the water has decreased, further skip moisture.
5, water jump, complete Kitara colored slightly brown.
1: curry salt
Material: salt 1 teaspoon curry powder 1/2 teaspoon garam masala 1/4 teaspoon black pepper 1/4 teaspoon fried garlic 1/2 tsp
Combined salt and other spices to make frying pan, and roasted over low heat. To stop the fire and mix with fried garlic.
2: buckwheat tea salt
Ingredients: 1 teaspoon salt buckwheat tea 1 teaspoon green laver 1/4 tsp
How to construct a frying pan to put the salt, salt over low heat is roasted on the state of the smooth. Turn off the heat, and mix adding buckwheat tea. Add the green laver Once cool.
3: Shichimi salt
Ingredients: 1 teaspoon salt 1/4 teaspoon Shichimi
Put the salt in how to construct a frying pan, and roasted to become smooth. And mix adding Shichimi stop the fire.
4: Yuzu salt
Ingredients: 1 teaspoon grated rind of 1 teaspoon salt citron
Roasted so that the salt to smooth in how to construct a frying pan, you stop the fire. And mix grated peel of citron. Aroma is rich and recommended servants grated blue citron and lemon rind.
5: green tea salt
Material salt 1 tsp green tea 1 tsp white sesame seeds 1/2 tsp
How to construct green tea will be fine when in the mortar. Stop the fire roasted salt to Caracalla in a frying pan. Align the green tea and white sesame seeds.
6: ginger salt
Material: the sun 1 teaspoon of salt 1 teaspoon ginger
How to construct ginger is dried one day to the sun in the chopped. It has become Caracalla. Align and salt roasted in a frying pan.
7: aroma salt to barbecued chicken and fried chicken
The barbecued chicken and fried chicken, curry salt and yuzu salt, is recommended, such as Shichimi salt.
Guide one point advice
This time, from roasted to about salt 2 tablespoons, was variously arranged. Salt is roasted over low heat. The Chinese style is recommended HanaHajikami, also combine with the salt spices, such as five-spice powder.
Dry ginger powder
This ginger is known to be efficacious live even blood circulation, but when dried increases the efficacy warmed from the inside of the body is that of being called medicated food for a long time. Was in powder form to create a dry ginger in the room today. This If sweets and you can use with ease in cooking. In addition, since it is portable, it is also possible Nante eat sprinkled on a cold day lunch of soba and udon.
1, peel each slice Wash the ginger
The ginger to clean and scrub with scrub brush, scraped a portion that is dirty with a kitchen knife. Cut into 1 mm thick each skin.
2, put in front of the warm air heater side by side in the basin colander
Side-by-side so as not to overlap with each other one by one in Bon colander, put in front of the warm air heater, drying about half a day.
3, and then allowed to stand overnight room
If you put overnight turn off the hot air heater, finished dry ginger. Okay to use it as it is cooking.
Completion of the drying if to about break Pokipoki in finger
4, grind in a mill
To powdery grind in the mill. If there is no mill in (somewhat but texture becomes coarse) mixer, it may be ground in a mortar.
5, complete
Completion of dry ginger powder.
6, ginger hot water is also easy to make!
If you pour the boiling water into honey 1 tsp in a ginger powder put ear two to three cups of warm ginger hot water finished.
Depending on the climate, but it takes about one to two days if the sun. (Without the heater) can also be dried in a room, but because it takes several days until the Caracalla, please be careful not moldy. There tend to ginger that had dried in the refrigerator also Let's use without discarded. However, dry powder is once you eat surprisingly many. Will reverse effect will be strongly stimulated a lot to eat and gastrointestinal mucosa at a time. Please be careful to take too much.
Italian chili oil
Birthplace of chili oil has heard that it is Italy. If Come said, indeed, the first step to make the peperoncino is, similar to how to make the chili oil. So, today I tried to make the Italian of chili oil. Great success! If even this chili oil, peperoncino also Italian salad also Bagna cauda also oyster! !
material
1 onion (200g)
Garlic 4 pieces (20g)
Bacon 60g
Peanut beans 20 grains (substitute pets in other nuts)
White sesame seeds 2 tablespoons
Red pepper one or two
seasoning
Olive oil 1/2 cup + 2 tablespoons
Salad oil 1/2 cup
Sugar 1 teaspoon / 3 to 1/2
1 teaspoon salt
One Laurier
I used olive oil and salad oil by half and half. Delicious can make even only one or the other. If olive oil is weak Please use such as salad oil and rapeseed oil.
1, chop the ingredients
Onions in chopped, garlic is finely chopped. Bacon is shredded, peanuts chop coarsely.
2, oil in a pan, onions, garlic, over low heat put Laurier fry
Olive oil 1/2 cup in a pot, salad oil 1/2 cup, put the onion, garlic, to low heat and put a bay leaf, and cook 5-6 minutes.
3, add the bacon and peanut
Add the bacon and peanut.
4, eat while mixing slowly
Moisture of the vegetables become Chile Chile lost, peanut until browned thin, fry thoroughly remains low heat (about 10 minutes).
While mixing, fry something like frying ingredients in oil. Note that the peanut is bitter comes to burn
5, put the white sesame seeds and red pepper to stop the fire
Ingredients is to stop the fire when you are stir-fried moderately, add white sesame seeds and red pepper. Then stir in the salt and sugar. Finally finished by the addition of olive oil tablespoon 1-2.
6, complete
Put in a glass bottle, etc. that can be closed to save. I want endless eat in about a week.
In this amount, you can 5-6 servings if peperoncino spaghetti
7, cooking example (Italian salad of Chinese cabbage)
