California Rolls Garnish Yield: 2 rolls
2 sheets seaweed (Nori) wasabi
1 ½ cups sushi rice pickled ginger
1/3 cucumber, julienne cut soy sauce
1/2 carrot, julienne cut
1/4 bunch Daikon sprouts
1/2 avocado, sliced
4 ounces crab meat (optional)
a/n sesame seeds
1. Place sheet of Nori on bamboo mat.
2. Spread and press the rice evenly over the Nori.
3. Sprinkle a thin layer of sesame seeds over the rice.
4. Arrange the remaining ingredients in an even layer the length of the Nori.
5. Roll the bamboo mat pressing the ingredients inside to shape the roll. Be sure to apply even
pressure on the roll to ensure that ingredients do not spill out of the sides.
6. Slice roll into six pieces, cleaning the knife with water between each slice.
7. Garnish with wasabi, pickled ginger, and soy sauce.
Tuna Nigiri Garnish ____ Yield: 2 Nigiri
1/2 cup sushi rice wasabi
2 slices tuna sashimi pickled ginger
1. With wet hands shape a portion of the sushi rice into a quenelle, repeat.
2. Place tuna slices on top of rice quenelles.
Miso Soup ______________________________ __ ___ Yield: 1 Quart ____
1 quart water
4 ounces Miso
1-2 fluid ounces soy sauce
1-2 fluid ounces Mirin
2 ounces firm tofu, drained, medium dice
1 tablespoon Wakame seaweed
1 green onion, thinly sliced
1. Heat 1 quart of water in a clean pot, do not boil
2. Add Wakame to reconstitute
3. Add Miso, whisking it into the liquid. It is critical that the soup never reaches a simmer or the
Miso proteins will coagulate and produce and undesirable flavor.
4. Add soy sauce and Mirin to taste and garnish with tofu and green onions
Demo Notes Vocabulary _____
Green Tea Crème Brulee_______________________ __ ___Yield: _ 3 Ramekins __
1 teaspoons loose green tea leaves
1 1/2 cups heavy cream
1/2 cup sugar
1/2 vanilla bean, scraped
4 large egg yolks
1 ounce sugar, for brûlée topping
Preheat oven to 325 degrees F.
In a clean pot, bring the cream, ¼ cup of sugar and vanilla bean and seeds to a simmer over medium heat.
Remove from heat and add green tea leaves. Let mixture steep for 20 minutes to develop flavor.
In a stainless steel bowl, whisk the egg yolks with ¼ cup sugar.
Begin boiling a clean pot of water.
To make the custard, slowly whisk the hot cream mixture into the yolks. Strain the custard through a chinois into a clean bowl. Pour or ladle evenly into ramekins or gratin pans.
Place ramekins in a shallow baking pan. Fill the baking pan with the boiling water until it reaches two-thirds of the way up the sides of the ramekins.
Cover the hotel pan with foil, making sure it is well vented, and bake the custards for 30-35 minutes – just until custard centers jiggle slightly when pan is moved.
Remove from water bath. Refrigerate and chill for at least 3 hours or overnight.
Sprinkle 2 tsp. of sugar on top of the custards. Caramelize the sugar with a crème brûlée torch
Hiyayakko Cold Tofu Appetizer
(pronounced “hee yah yah koe”)
Yield: 4 Servings
1 pkg (16-19oz) Tofu, drained and cut into quarters
3 each green onions (scallions), finely minced
1 Tbsp fresh ginger root, peeled and grated
4 pinches of Katsuobushi
or substitute any of the following: Furikake, Chili Flakes, Roasted Sesame Seeds
Shoyu, served table side
Sesame oil to garnish plate (optional)
Place the tofu in the center of plates or bowls
Arrange green onion and ginger on top of tofu.
Sprinkle a pinch of Katsuobushi on top of tofu,
Drizzle Shoyu to taste.
Japanese Foods and Recipe Web Resources
Japanese Food Recipes http://japanesefoodrecipes.net/
recipes & videos
The Black Moon http://www.theblackmoon.com/Jfood/food1.html
Recipes & Links for Art, Anime,and Japanese Culture
Japanese Cuisine, Recipes, Food Galleries, and current cultural information on popular Japanese Cities
Guide and recipes for popular Japanese foods
Free Online Japanese Food Recipes http://www.youlinchng.com/
Home Cooking http://www.justhungry.com/
Japanese Home Cooking recipes, blog, and photos
Sushi Girl http://www.thesushigirl.com
Sushi Girl Blog, How to Make Sushi DVD available
Jaden Hair http://steamykitchen.com
Recipe developer, food columnist, and photographer, specializing in asian foods
Incredible Sushi Art
Glossary of sushi-related Terms http://sushiref.com/glossary/
* Note: You can also find “how to” sushi videos on YouTube, Videojug, About.com, and Howcast.
The Manga Cookbook
The Manga University Culinary Institute (Author), Chihiro Hattori (Author)
A Dictionary of Japanese Food: Ingredients & Culture
by Richard Hosking
Izakaya: The Japanese Pub Cookbook
by Mark Robinson, Masashi Kuma
Washoku: Recipes from the Japanese Home Kitchen
by Elizabeth Andoh
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches
by Maki Ogawa & Crystal Watanabe
Face Food:The Visual Creativity of Japanese Bento Boxes
by Christopher D. Salyers
Face Food Recipes
by Christopher D. Salyers
The Book of Garnishes
by June Budgen
Food Presentation Secrets: Styling Techniques of Professionals
by Cara Hobday & Jo Denbury
The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions
Hiroshi Nagashima & Kenji Miura (Photographer)
Japanese Kitchen Knives: Essential Techniques and Recipes
Hiromitsu Nozaki, Yasuo Konishi, & Kate Klippensteen (Contributor)
Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
Norman Weinstein & Mark Thomas (Photographer)
*Note: All of these books can be found on Amazon.com
Sushi Rice Notes
Use Short Grain Rice (Cal Rose is best) and a rice cooker to cook the rice.
Wash rice until water goes from milky white to slightly cloudy. Drain and dry in a colander for 30 minutes before cooking.
Ratio of uncooked rice to water for cooking is 1:1 (5 cups rice : 5 cups water yields 10 cups cooked rice)
Ratio of cooked rice to sushi vinegar (sushi-zu) is 10:1 (10 cups cooked rice : 1 cup vinegar)
Mix the vinegar into hot rice, making sure to coat all rice grains, breaking up clumps, but keeping grains whole.
Keep working with rice until it cools and the steam dissipates, but it is still warm.
Transfer rice into an insulated container to keep warm. Rice should be kept about body temperature for use. Sushi is eaten slightly warm or at room temperature, never cold.
A cooler lined with a clean garbage bad will keep the rice warm for up to 24 hours.
Unused sushi rice can be frozen, thawed, and warmed in microwave for use at a later date.
Sushi- cooked rice mixed with vinegar
Nigiri (nigiri-zushi) - hand formed sushi rice with a single piece ingredient on top
Maki (norimaki)- hand rolls with multiple ingredients and sushi rice
Hangiri - wood sushi rice bowl used for mixing and cooling sushi
Makisu - bamboo sushi mat
Temaki -hand rolls, usually cone shaped
Sashimi - sliced or prepared raw fish
Hashi - chopsticks
Takuwan - Pickled daikon.
Tsukemono - Pickles.
Umeboshi - Small, bitter, pickled Japanese plum.
Wakame - Lobe-leaf seaweed, possibly dried, in strands.
Nori - Purple laver seaweed pressed into thin sheets
Aka miso - Red soy bean paste.
Miso - Soy bean paste.
Shiro miso - White soy bean paste.
Wasabi - Green, very hot Japanese horseradish.
Kappa - Cucumber, when used in a roll.
Onigiri - Balls made with plain steamed rice with various stuffings.
Oshizushi - Sushi rice and other ingredients pressed into a box or mold.
Recipes, Notes, & Resources
Chef Shoshana Frederick