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![Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]](https://m.media-amazon.com/images/I/61KEL+Jcz0L._SL500_.jpg)
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The most popular reviews in /r/JapaneseFood:
Looks like it's a ra-yu (chili oil) made with Okinawan vegetables. The text says まるごと沖縄 旨辛食べる島ラー油.
Here's an Amazon link: https://www.amazon.co.jp/%E3%82%B8%E3%82%A7%E3%82%A4%E3%82%B7%E3%83%BC%E3%82%B7%E3%83%BC-%E6%97%A8%E8%BE%9B%E9%A3%9F%E3%81%B9%E3%82%8B%E5%B3%B6%E3%83%A9%E3%83%BC%E6%B2%B9/dp/B008BRKBFI
The pan and accessories came together, and then the onigiri and musubi press came together. https://www.amazon.com/dp/B087FC8RLK/ref=cm_sw_r_cp_api_glc_fabc_rU6cGbT6GNXVE?_encoding=UTF8&psc=1 (pan) https://www.amazon.com/dp/B089YD62MY/ref=cm_sw_r_cp_api_glc_fabc_ZU6cGbYEYQNBC?_encoding=UTF8&psc=1 (molds)
One Cookbook
Morimoto's Japanese Home Cooking
Fair warning that Japanese home kitchens bear no resemblance to kitchens in America, if you're american. They often have just one burner, and a broiler/small oven, and not much more.
There's a 3rd party importer that sells it on amazon, but unless that's some mindblowingly good curry, $14 sounds a bit pricey IMO for a single serving.
FYI, House is the brand (top right of the box), and their curry roux's (along with the S&B brand) are fairly common in asian markets in the US - not that particular flavor though. I like their Kokumaro flavor, but it's all personal preference (as a point of reference, I find H&B's Golden Curry somewhat lacking in depth of flavor, being rather one note). Additionally, if you find one that you kind of like and/or is close to that one, you can of course play around with it to tweak it to your tastes.
>something like this
No, you've got them right. Looks like the package highlights 4 popular/famous ramen shops in Hokkaido. There's photos of two of the four shops on the Amazon listing for this product.
Here is a product listed as ume konbu matcha, but it's 'matcha' in the sense that the kelp and plum is finely ground.
Well, whoever made that list has very little idea what they're talking about. #1 is not a python, but Mamushi - an Okinawan species of a viper. It has viper listed as ingredient, but whether it's a drop of venom or a ground-up bits of snake is anyone's guess. #24 is just garlic ice-cream, died black. #15 is squid, not octopus.
Apart from the meat-based ones, I'd try any of these ice-cream. #4 looks particularly delicious. I've had fried prawn (ebi) ice before, and it was awesome. Sweet potato is as standard as green tea, not bizarre at all. Cactus is also fairly normal taste, not just in Japan.
You should not use cake pop makers to make Takoyaki. They don't produce the same texture. Cake pop makers are designed for batter that rises so it's okay to fill up only the bottom half as the cake will rise to fill the rest of the mold. Takoyaki batter has no leavening agent so they wont fill out the mold so you basically can only make half a Takoyaki at a time. Takoyaki makers are a different story.
Ebelskiver pans are also a poor choice. The lips/sides aren't high enough for making Takoyaki and folks will make a mess. Takoyaki-ki pans have higher lips because they are meant to be over filled as you use the the picks to mash up the cooked batter to move them to the molds to create the sphere. Anyone who has seen or made Takoyaki before knows what I'm talking about.
I'm not sure why you are recommending Ebelskiver pans when you can easily find Takoyaki pans on Amazon for as little as 13 dollars. This is a pretty good one for 20 dollars and has guides in the iron for easy pick guidance: https://www.amazon.com/IWATANI-TAKOYAKI-Grill-cooking-CB-P-TAF/dp/B0098HKKL0
You really want dry seaweed salad mix ala Emerald Cove Mix
Unfortunately I don't see any of the good brands we get in Japan. You probably would need to go to H-Mart or something like an Asian grocery store.
Edit: I buy the exact version on right in this photo by 波 @ JustOneCookbook.
From “Mastering the Art of Japanese Home Cooking” by Morimoto. Amazon carries it.
I’ve made a few things from this book so far, and all of them are wonderful.
I could, but I honestly feel like there are people here better to do that. Only thing is if you want to see something not as mentioned look up Yasaka Shrine. It's really close to dotonbori so you can walk there. http://www.tripadvisor.com/Attraction_Review-g298566-d1788794-Reviews-Namba_Yasaka_Shrine-Osaka_Osaka_Prefecture_Kinki.html
I don't own them yet, but I have been eyeing the Japanese Culinary Academy's books. Here is one of them: https://www.amazon.com/dp/4908325049/?coliid=I2W4N5YXDD1UWG&colid=1E2THFQQYLXV5&psc=1&ref_=lv_ov_lig_dp_it
I do have a few of Nancy Singleton Hachisu's books and they are pretty in depth.
Where can we find this?
Edit: found it
Japanese Sakura Sake Cup, Cold and Hot Temperature Color Change Tea Cup, Magic Cherry blossoms Flower Display Ceramic Teacup Gift (HOT&COLD Changing Cherry Blossom) https://www.amazon.com/dp/B08LR1HS69/ref=cm_sw_r_cp_api_glc_fabc_eX7.FbZJPQGM4?_encoding=UTF8&psc=1
I've bought the Wel-Pac fueru wakame from Amazon before (and also from local Asian groceries) and personally found it to be great for either putting in miso soup (or ramen) as well as using it for a salad. I don't chop it up, though. Just rehydrate it. I find the size of the seaweed as is works great for a salad. I do like to get more variety as a salad, though, so my preference is always to pick up several different types of dried seaweeds and have a nice mixture. But in a pinch, I think only having a single type available still works.
The transformer I am getting
日章工業 トランスフォーマNDFシリーズ(電圧ダウン)120V→100V1500W NDF-1500U https://www.amazon.co.jp/dp/B0017H8ILS/ref=cm_sw_r_cp_apa_jZ8MBbSM1ESJ1
About $50 cheaper than ordering from a us reseller, even with shipping from Japan.
If you're going from Saitama to Tokyo you'll pass through Ikebukuro station, and should check out Mutekiya if you can. There's usually a line, but it's worth the wait. Best tonkotsu ramen I've ever had, and the chashu is fabulous too.
?
So it is green? Is it uniform like a cucumber, or more bulbous at one end?
Goya can sometimes look cucumberish and can be eaten fried.
I wouldn't describe it as asparagus tasting though. More bitter.
i bought it retail from a japanese grocer named mitsuwa. this is the closet thing i could find
Kitchen Helper TD-065 Spam Musubi Sushi Rice Press, 8.25"(L) x 2"(W) x 2.25"(H)
https://www.amazon.com/dp/B000G8MJL4/ref=cm_sw_r_cp_api_glt_fabc_AT4780FX3PJ5SC0PGSW2
Could it be fukujinzuke? https://www.amazon.com/dp/B00SSUP3T2/ref=cm_sw_r_cp_apa_fabc_C9B59ZW6H8RTRY0Z86RA
It is typically red but there is also a brown version (shown above). Did they say what kind of pickled veggie it was? That would help narrow it down.
https://www.amazon.ca/Otafuku-Osaka-Style-Okonomiyaki-Flour/dp/B00MFNL5SG
See if you can find this cheaper. I make them at home sometimes.
The recipe is on the bag, but the tl;dr is basically water + batter, throw in half a large cabbage and some green onions, all chopped. Mix it, make a tight circle pancake on the hot griddle, put some bacon on the top, and flip after a few mins.
You don't need to do seafood! The sauce is pretty mandatory, and I like a big heap of green onions and japanese mayo too!
I bought one like this from Amazon and it works great.
I usually make them with shrimp instead of octopus because that's easier/cheaper to buy.
Hime Brand Dry Ramen noodles are really quite good. You can usually find them in most Asian supermarkets but you can also get them via Amazon :)
https://www.amazon.com/Hime-Japanese-Ramen-Noodles-25-4/dp/B013H9TX58
You can buy heart-shape molds on amazon.
https://www.amazon.com/Fruit-Shaper-FS02-Heart-Watermelon/dp/B00S8UYNXO
Along with the square:
https://www.amazon.com/Square-Watermelon-Pumpkin-Shaping-Forming/dp/B01N5QM2H4
Heart- and star-shaped cucumbers, even a Frankenstein pumpkin mold. Countless ways to fuck with your food.
If you ever come across this one, snatch it up fast because it's an amazing curry udon. I can't always find it, but when I do I usually come home with six!
https://www.amazon.com/JFC-Curry-Noodles-Udon-Ounce/dp/B0085LTIUY
That amazon price is bullshit though. Should only cost about 3 bucks.
You will probably need to use a forwarding service. Such as White Rabbit Express or Tenso.
You will select the item you want to purchase from what store. For ease, let's say Amazon.co.jp because you can buy food on there. Here's one usukuchi shoyu company product. The forwarding service buys the product on your behalf and has it shipped to them. They then package the product and ship it internationally to you in Chile (sometimes they consolidate with other people also buying from Chile so you share the shipping cost, as there can be a local Chile worker who gets the package and then splits apart all the people's items and ships it through your local Chilean mail--it just depends on the logistics the company uses since that is their business). Along the way there are different fees but the companies are very open as to what they are and what percentage as well as providing you verification of all the steps in the products' life-cycle.
Since you are looking to buy food items, be sure to read the website FAQ to know if they will ship them. Some companies do not ship liquids. Some companies do not ship refrigerated goods. Some companies do not ship perishable items at all. etc.
Tenso for example says it can ship perishable goods as long as it can withstand room temperature. Which shoyu can as you can buy it on a regular grocery store shelf next to canned goods and seasoning powder. Tenso also says there is no service fee for being off Amazon (as they probably have an Amazon Prime account and receive free shipping to themselves).
No problem! Also, here's an Amazon link. Unfortunately, it's not currently available. But it may help you find it Stateside
OP, you can get salted plums through Amazon. I just got three containers, because I am kookoo for ume boshi.
https://www.amazon.com/gp/product/B00886OQ1W/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1
This one has shiso leaves in it. (Shiso is also called beefsteak plant. Also called perilla.)
Your onigiri look great!
I got it from this cookbook! It's got tonnsss of good looking recipes 🤤
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] https://www.amazon.com/dp/1607743523/ref=cm_sw_r_cp_apa_i_8whHFb39JN366
It's garlic powder, salt and a little soy sauce. And the snack is made from rice, not potatoes or corn.
I've seen sites that reproduce that recipe before, but I can't find it now.
The recipe was that slice the Cut mochi (rice cake) as thinly as possible, let it dry for a week, then deep fried in oil and seasoned with garlic powder, salt, and a little soy sauce.
I think that you can substitute mochi made from mochiko and rolled out thinly.
take your pick as there are many varieties out there. I quite enjoy either a wasabi or noritamago furikake
(Edit: prices are crazy in Amazon compared to where I tend to purchase them)
Yes! I bought mine on Amazon (Italy, but there is in the US as well). I had to search a bit for one that is like a sandwich maker because I have an induction stove and the ones widely available like this one don't work.
ZOJIRUSHI hot plate roast perforated + TAKOYAKI + plane + plane half plate EA-GV35-TD https://www.amazon.com/dp/B0118SXUL8/ref=cm_sw_r_cp_apa_oV8MBbAYQ0J0W
If you try and order from Amazon Japan directly it's much more expensive because of them using DHL 3-6 day intl priority for shipping.
I use something like this because I don't have a smoker. It's only water and wood for ingredients so I think it's relatively safe. Used this with chashu. Tastes good but turns it into something that doesn't taste like chashu anymore. linky
Mochi can be very time-consuming and not always appreciated as much as they should be. A good compromise is a baked mochi, like Pumpkin Mochi. It is easy to bake in oblong pans, keeps well, and is always a hit at our work gatherings.
Up the spices for more Fall Harvest flavour. Can be presented plain, or decorated: Slice in small rectangles, place each on a cupcake liner, decorate with a little white frosting star and some colored sprinkles. It is addicting and there are basically two recipe variations: one with sweetened condensed milk and pumpkin puree, the other with pumpkin pie filling. I prefer the one with the pumpkin puree.
Pumpkin mochi holds well for a few hours at room temperature, but should be refrigerated after that due to the dairy and egg content. As with all mochis, slice or cut using a plastic knife or spatula for less sticking!
I do this also. There is a tool called a miso strainer but I just use my small strainer that I've had forever. https://smile.amazon.com/Japanese-misokoshi-strainer-DIssolving-Stainless/dp/B0885T2PB4/ref=mp_s_a_1_7?crid=XKIHBHK2ARY&keywords=miso+strainer+and+muddler&qid=1669441883&sprefix=miso+straine%2Caps%2C110&sr=8-7
Here is a type I really like! Also, putting thinly sliced green onions on your zaru soba is heavenly.
My grandma gave me this cookbook like 20 years ago and it's been my go-to reference for Japanese recipes ever since:
https://www.amazon.com/Japanese-Kitchen-Recipes-Traditional-Spirit/dp/1558321772
What I love about it is that it covers a lot of home-cooked Japanese style food, not just the stuff you see in restaurants. And thirding the recommendation for Just One Cookbook, too!
The mandolin probably won't be strong enough or slice it thin enough. My mom got a chunk of katsuo the last time she was in Japan, and tried to use her Benriner mandolin, and almost broke the damn thing.
Thankfully there are a lot of Japanese stores in Hawaii, so she was able to find a katsubushi slicing box thingee.
This is probably marked up like crazy, but you want something like this.
NW, you’ve got a great piece of kitchenware there! get a gas burner and your future self will thank you. Something like this
Gotchya, thanks for the tips. One last question, is there a brand you would recommend. I was going to go with these or these(preferably these since they're cheaper, plus they're shredded and I'm lazy)
thank you! if i'm understanding the recipes correctly, would this be acceptable?
i appreciate you helping me solve this mystery, and excited to finally make this dish!
Maybe these? I just know these are very popular and everyone who goes to the Asian market has had them.
At the moment, it's only being sold in Japan, but Amazon Japan ships internationally to Mexico! Not sure on the shipping costs though.
There is a potential of them being in the Kinokuniya stores and not just online, but they aren’t really clear about it, haha. If you spot it, snap a picture!
The closest book I know is only in Japanese, is much shorter, and is only illustrated. But you may still enjoy it! Here it is!
There is a potential of them being in the Kinokuniya stores and not just online, but they aren’t really clear about it, haha. If you spot it, snap a picture!
The closest book I know is only in Japanese, is much shorter, and is only illustrated. But you may still enjoy it! Here it is!
Amazon Japanshops to most countries! The shipping rates might be a bit expensive depending on where you live though.
Unfortunately, the publisher decides where it will be published, and at the moment, internationally is only available on Amazon Japan or Kinokuniya!
Thank you so much! It really is a dream come true. It is being published in Japan (on sale June 20th but taking preorders), but both Amazon Japan and Kinokuniya US ship to the US/internationally!
It really was a labor of love, so if you purchase it, I hope you enjoy it!
Thank you so much! It really is a dream come true. It is being published in Japan (on sale June 20th but taking preorders), but both Amazon Japan and Kinokuniya US ship to the US/internationally!
It really was a labor of love, so if you purchase it, I hope you enjoy it!
Thank you so much! I think I’m allowed to post links if I’m asked. It’s primarily sold in Japan, but it can be purchase on either Kinokuniya US or Amazon Japan!
Yeah, I live in Japan.
If you speak of those donburis, gold colored ones with lids are an equivalent to a sliver plate with a dome lid. Usually the ones people have at home are in black or red (ish), sometimes black outside and red inside. Also in most cases, they don't have lids since lids are for keeping the food warm until its served.
Something like below is pretty typical.
https://www.amazon.com/gp/product/B08F9PQJR8/ref=ox\_sc\_act\_title\_1?smid=A1YK08FPLOLN40&psc=1
Btw, there are Wasabi in tubes that uses real wasabi.
Just an example.
The key is not to buy the cheapest one around. Look for something that either says 生わさび or 本わさび in the label and/or ingredients.
西洋わさび - is horseradish.
I saw this on the us Amazon site and this one looks kinda like what I was saying.
I have all of those cookbooks and quite like them. Of that list I think Washoku is probably my favorite.
Japan, The Cookbook by Nancy Singleton Hachisu is probably more inline with what you are looking for I think though.
But really, as someone who cooks Japanese food a lot, I think you won't go wrong with any of those.
Buy This.
You won't regret it. The link neglects to include that bourbon is also an ingredient.
It’s called “ Kyo-rayu- furikake”.
Maybe a local Kyoto specialty? Rayu is chili oil and furikake is a type of Japanese seasoning usually put on top of rice and such. Not sure where one would get it in Europe but here it is on Amazon japan. Probably will pay an arm and a leg for shipping though
I'm not sure if you can get it in the UK, but I got my Zojirushi 3 Cup Japanese rice cooker from Amazon and it's one of the BEST $50 I ever spent:
Zojirushi NHS-06 3-Cup (Uncooked) Rice Cooker https://www.amazon.com/dp/B00004S575/ref=cm_sw_r_apan_glt_i_V1EA0ARXZZWD78587QVV?_encoding=UTF8&psc=1
Here.. 1 cup of rice + 1 cup of water, 3 minutes on high and 10 minutes of just sitting there before you hit the pressure release valve. Use the air fryer to make the katsu.
Our Zojirushi cost $179 in 2013, and it's still going strong in regular use today.
That being said, yeah, the $400-$450 ones are probably overkill. As someone said elsethread, any Zojirushi from the MICOM line should be more than sufficient.
https://www.amazon.com/dp/B0057XGM5W/ref=cm_sw_r_apan_glt_i_F64P4P3AWHGF69H445BE
Seriously this makes more than enough for two people and has never failed me. It also has a mini steamer. That's just ridiculously overpriced.
For great justice. I want to know how to make the sauce. I think its made with red miso paste, but not sure. I know its miso, sugar and sake. Balance ingredients for preferred taste and consistency.
Make the chicken just like normal chicken katsu. http://allrecipes.com/recipe/chicken-katsu/
i own this one, and i've never had anything stick to it like those damn cheap made in china and sold in retail stores (looking at your black &decker)
https://www.amazon.com/Zojirushi-NHS-06-3-Cup-Uncooked-Cooker/dp/B00004S577
This miso has dashi already
Dried tofu, seaweed, green onion https://www.amazon.com/Ingredients-Nagatanien-business-wakame-seaweed/dp/B00T40ZB5G/ref=mp_s_a_1_3?crid=13HW3MPDFFDS9&keywords=miso+tofu&qid=1639860002&sprefix=miso+tofu%2Caps%2C60&sr=8-3
You could try looking at Japan Crate and see if you can find those items?
There are common Japanese snacks that I can find at the Asian market. Things such as Umai sticks, Pocky, HiChew, etc. I also really liked the Japanese caramels in the yellow box as a kid. It's really going to depend on what you can find around you.
I've had this box before. The snacks were basic but good:
Samurai Dagashi Set, Japanese Snack Assortment 36pc with Samurai Kid Sticker https://www.amazon.com/dp/B07CXX4YCX/ref=cm_sw_r_apan_glt_fabc_2V7V0S1PF1J4FP8C85JM
I line a custard cuo with an oversized piece of plastic wrap. Pack in the rice, dimple it and add fillings, top with more rice, pull the edges of the plastic wrap together and form/squeeze out air until I get the shape and size I want. Unwrap it, sit it on a piece of nori and game on!
glad you found it! my mama uses this curry powder. we buy from the local asian grocer, but i wanted to show you the tin.
S&B Curry Powder, Oriental, 3 oz (85 g) (Pack of 2) https://smile.amazon.com/dp/B0096BRED0/ref=cm_sw_r_awdo_navT_g_K8D7CRBNNPVDWR5SYAW9
the company was founded in 1923 https://www.sbfoods-worldwide.com/discover/
The steel square rods you describe are galvanized steel, which isn't food safe. However, you can also find steel square rods that aren't galvanized. For example, the Yak Grill rods are 304 stainless steel, which is part of why they are pricey, but such steel is also quite food safe. Bincho Grill also sells stainless steel grill rods.
I've heard about the new Jealous Devil Hex product, which looks to be a kiln-fired extruded charcoal. The main question about that is whether it reaches the 90% or higher carbon content that one really wants for yakitori. Also, I haven't seen any pricing on it. Regardless, I don't think it's going to be hard for them to beat thaan on charcoal quality, but cost could be an issue. Just fyi, with a good high-carbon kiln-fired briquette, it's easy to break it up into smaller pieces, unlike a binder briquette.
The Teruhime TK 414 is an interesting product, but I doubt it is going to compare to the Kaginushi. I think it's more of a competitor to the Yak Grill, but it's made with cheaper materials as I recall (e.g., single sheets of lower grade stainless that can't be easily molded, thus all the spot welds and the sprayed on insulation). It sells on Japanese Amazon for ~$110, maybe less in Kappabashi. Since it's really focused on doing only Yakitori, it might do a pretty good job at it, but given the cost-saving build quality and design I'd be hesitant to buy it at the marked up prices I've seen on some places online.
https://www.amazon.co.jp/照姫-抗火石木炭コンロ-炭焼台-45cm-TK-414/dp/B00GXYDUUY
For that price range I’d recommend something like this: binchotan Japanese HIBACHI Style Yakitori Charcoal Konro Grill (Small) https://www.amazon.com/dp/B01D893AZQ/ref=cm_sw_r_awdo_navT_a_0YECV8KPZKQS2B0RK9Y5?psc=1
Simple and affordable - taken care of it should last a little while!
I haven't listened to it yet but it's probably right up your alley! Bon Appetit's most recent podcast,"the Soba Whisperer"
Tapioca and rice flours don't really have much flavor on their own, they really need some external flavoring. Some kind of dairy or white-colored spices maybe? (sorry for crappy link)
What did you put in the middle?
Awesome. This book has all kinds of info like this. It's among my top 5 books of all time.
https://www.amazon.com/Story-Sushi-Unlikely-Saga-Fish/dp/0060883510
Looks amazing! Beautiful work on those skewers. The flat skewers are from Amazon, https://www.amazon.com/BambooMN-Brand-Premium-Bamboo-Skewers/dp/B002NGKH98/ref=mp_s_a_1_8?crid=3FJRGC0MD6UBS&keywords=bamboo%2Bflat%2Bskewers%2B6%2Binch&qid=1638240521&sprefix=bamboo%2Bflat%2Bskewers%2B6%2Binch%2Caps%2C108&sr=8-8&a...
this is somewhat similar to my son's that he prefers for backpacks because it's narrow and stacks. DHis doesn't have the third compartment for utensils, he just takes chopsticks.
I have this book. I've only made two of the recipes so far but they came out well, there's a lot of things in here I have never tried. https://www.amazon.com/Japanese-Pickled-Vegetables-Homestyle-Traditional/dp/480531530X/ref=sr\_1\_1?dchild=1&keywords=japanese+pickles+book&qid=1634653713&qsid=131-9446122-9458109&sr=8-1&sres=480531530X%2C1449450881%2C154045579...
I recommend the book Effortless Bento. It contains recipes for some 300 mains and sides, plus a few ideas for meals.
It goes through nutrition, divided foods into what can be frozen, what can be refrigerated and what should be made fresh, as well as food safety.
Probably some style of Takoyaki sauce like this
Otafuku Takoyaki Sauce (10.6 Ounces) from Japan - Delicious Original Japanese Flavor for Takoyaki Balls https://www.amazon.com/dp/B00886E7WU/ref=cm_sw_r_apan_glt_fabc_6P7Y30BP0C36P4YVYEQG?_encoding=UTF8&psc=1
It’s not really something that’s sold packaged. But here is some read bean past on Amazon. You can make pancake sandwiches for it, which will be close to dorayaki. I think that’s the best anyone can do.
Learn about different types of Japanese rice first. It's the foundation of our cuisine. Get a Japanese rice cooker. Study healthy water to wash and cook your rice with. Here's a good book: https://www.amazon.com/Japanese-Kitchen-essential-ingredients-authentic/dp/1856269701 -
- and don't eat raw fish.
I just call it a sauce dish.
Something like this but if you want it for tasting , it's probably the wrong shape. https://smile.amazon.com/dp/B07X24NCCT/ref=cm_sw_r_cp_apa_glt_fabc_5G42VZPANZHB7PS2CV83?_encoding=UTF8&psc=1
As someone living in Japan with Japanese family, this basic recipe book was amazing because it offers so many recipes of common Japanese cooking staples, in both languages at the same time.
It teaches you the recipes, and helps you become accustomed to mentally converting amounts.
Lots of cooking Japanese food basics, as well as seasonal Japanese dishes.
I really can’t recommend this book enough.
https://www.amazon.co.jp/-/en/Japanese-Food-Made-English-Tempura/dp/481633677X
It’s not straight miso. You can translate the list of ingredients on the Amazon listing, but if you’re going for miso, I’d say go for red over white.
The purpose of Ichiya-boshi is to extract the water from the food and intensify the flavor. Removing water from fillets is easier than draining water from whole fish. So, fillets are more suitable. Be careful in a humid place with no wind, as the material will easily rot. If you can get dehydrated sheets like these where you live, you can easily make them in refrigerator.
This is my favorite type of panko, it’s expensive here on Amazon but if you have an Asian grocer near you like Hmart it clocks in at about $3.50.
If you have amazon, they carry hondashi, which is just powdered dashi stock. I've found that handy since homemade dashi ingredients can be difficult to come by.
I have tried other brands and they were fine, but I can't remember the names of them honestly. I always get this brand, Hikari: https://www.amazon.com/dp/B00IBNZAEE/ref=cm_sw_r_cp_apa_glt_fabc_YHV5CSVGBY6MJXNQ4ZAX
That's mostly for reference though, I probably wouldn't buy it from there because that's pretty expensive. But yeah, I always get Hikari white and Hikari red, and the two together work well for pretty much any recipe I need them for, especially soup of course. The white is much milder, I would probably recommend a white miso if you're trying it for the first time. The red is much richer and saltier and has little pieces of barley visible in it, I would get it if you try the white and feel you'd like a stronger flavor from it.
I've found that this brand has a milder smell and it comes in a *ton* of different varieties.
A lot of recent Japanese cooking books are heavily inspired by izakaya style cuisine, which is crazy delicious but also very meaty, sweet and salty as it's meant to be enjoyed with lager.
This book (https://www.amazon.com/Japanese-Cooking-Simple-Shizuo-Tsuji/dp/1568363885/ref=sr_1_1?dchild=1&keywords=japanese+cooking&qid=1615947032&sr=8-1) has a lot of traditional recipes that are super tasty but also feature a lot more vegetables and not as much salt and sugar.
Edit: On weekends with bad weather, I often cook a lot of side dishes from this book and then use them to make all sorts of salads or noodle bowls during the week.
This might be what you want: https://www.amazon.com/Dried-Wakame-Stalk-Mustard-Salad/dp/B07JPDM5Y5/
Can't actually vouch for it as I've never bought it before. If you have an Asian market near you, you can probably buy the actual seaweed salad in a tub in the refrigerated section. Pretty sure the sushi restaurants also buy it pre-made.
I bought this recently and really like how is works for cabbage. I have a normal mandolin, but prefer how wide this one is.
https://www.amazon.com/Welpac-Japanese-Akaume-Zuke-Pickled/dp/B013DI0GD6
I am eating one now- get me be at local Korean grocery but this is the exact brand and bottle. Soo sour!
Edit to be clear they are salty pickled plums, the meat is a bit soft tho.
TBH with those ingredients I would try more of a Korean hwaedupbop/bibimbop style. This is because tuna in oil mixes well and tastes great with something spicy to cut through it. Also you use plain cooked rice without the need for prepping it with rice vinegar/salt/sugar.
To make korean style chirashi:
instead of sushi seasoning, use chojang which is a spicy and sweet sauce
I personally do not recommend cucumber slices in any chirashi, it brings out fishiness of the dish
Lastly, I noticed that you used rice vinegar in your mix, that should be added to your rice right after cooking. For seasoning, the tradiitonal is dashi, mirin, sugar, and soy sauce. Some ponzu can be used as well.