Sous Vide Miso – Butter Japanese Turnips


The Japanese turnip looks like an ordinary turnip, but tastes way better. It also goes by the name hakurei turnip, and is mild and sweet. It is best enjoyed raw. You just have to scrub it clean and you can then bite on it to enjoy the crunchy taste. If cooked, it has a buttery flavor. If roasted, it becomes sweeter. When you use these Japanese turnips with miso, you need both the greens and the roots (the white bulbs). It is rich in vitamin C and fiber, and can help prevent cancer.

Miso Japanese Turnip SoupMeanwhile, miso is a Japanese seasoning from soybeans and salt. The Japanese turnip is best cooked sous vide with the miso and butter to thoroughly infuse the flavor. For an effective sous vide, you need a vacuum sealer. You put the miso, butter and Japanese turnip inside the bag and vacuum seal it, then this bag is given the water bath or the sous vide. You can have any model or brand of vacuum sealer to do the job. The most common is the countertop model which can easily fit your kitchen counterspace. The fully automatic will detect your bag and slide it in, and with just one button, it starts operation and stops when it is done. See for details.

When you vacuum seal your bag, not only do the flavors of the spices thoroughly infuse into your turnips, but it also ensures that no water will seep through inside during the water bath. Otherwise, water in the bag will adversely affect the flavors of your turnips. Another benefit when you vacuum seal it is it lasts longer so you can store the vacuum sealed bag in your refrigerator for a long time and when you need it, you just go ahead do the sous vide. While in the bag, the infusion of the flavors already happens. And your turnips will remain to be crispy and flavorful.

Read More

Chankonabe – Stew commonly eaten by sumo wrestlers as part of a weight-gain diet

If you think you are in a career rot and want some challenge, sumo-wrestling can be a good career choice. One of the things that define sumo wrestlers in Japan is the discipline. This discipline is in their way of life including their purification process, exercise routine and even in their diet. All these are regulated by strict Japanese tradition.

If you don’t think a sumo career is for you, you can still enjoy the Chankonabe stew that we are going to learn. It is the stew eaten by sumo wrestlers for the purpose of gaining weight. We are talking about big muscles and thick bodies, not a puny weight gain of fats.

The Sumo Way of Life

The sumo wrestlers begin the day in empty stomach. They go without breakfast when they start their training as early as 5am...

Read More

Butajiru – Soup made with pork and vegetables, flavored with miso

Butajiru also goes by the name of Tonjiru. Both words have a literal meaning of pig or pork soup. Understandably, this famous Japanese soup is made of pork and vegetables, flavored by another Japanese favorite, miso.

What makes this soup a favorite is its hearty filling as it is more substantial than ordinary miso soup. There are bigger and more chunks of pork and vegetables.

Tips in preparing Butajiru

  • There are no specific vegetables you have to add, whatever available is good;
  • For full flavor, add miso twice. Once before it boils as a basic flavoring, and another before removing from pot to make adjustments on the taste before serving;
  • Don’t boil miso soup; just simmer, but not bring to a full boil;
  • Since miso is a paste and can be thick when refrigerated, dissolve it in dashi, a cook...
Read More

Freezer Tips for Salmon


Salmon is a common fish, and a popular food. It is an oily fish, considered healthy because it is high in protein, fatty acids and vitamin D. However because of its oily nature, it is also rich in cholesterol, and too much can be bad for health. Nonetheless, the benefits outweigh the negative so salmon remains a favorite. You can buy bigger quantity of fresh salmon off a commercial vessel or from your fishmonger. Buying in bulk can lower the price, and with a handy FoodSaver 4840 2-in-1, you can preserve and freeze your salmon for longer time. The FoodSaver 4840 2-in-1 is a preferred vacuum sealer because it has the dual function of both an automatic vacuum sealer and a handheld sealer (Get manual review at

Read More

Get to Know Basashi Sashimi

Japanese food culture has always been widely known for its unique dishes. The dishes are so typical and unique that their names usually cannot be translated into other languages. One of the most famous Japanese dishes is the sashimi. When the word “sashimi” is mentioned, people mostly will think of some dishes made of raw fish. There is no doubt that the most popular and well-known sashimi dishes are ones from different kinds of fish. However, it may be surprising for some to know that there are other types of flesh that can be served as sashimi, too. So you may think of beef? Sure people can make sashimi from beef and even though it is not extremely popular, you can still encounter it in restaurants specialized in sashimi. Yet eating raw beef is not a big deal; it is quite easy to get used to the idea. How about horse meat? Have you ever thought of eating raw horse meat? Well, whether you have thought of that idea or not, it is clearly that the Japanese already thought about that and turned their thought into reality. They do eat raw horse meat in a type of sashimi which is called basashi sashimi. In this article, we will briefly introduce this special and unique Japanese dish.

Read More

How to Store Fresh Fish for Sashimi at Home

making sashimi at home

Sashimi is a common Japanese food mainly consisting of raw fish or meat thinly-sliced. It can be prepared in your own home, but since it is raw, be careful about the fish you use. Ideally, freshly-caught fish is recommended. If there’s too much fresh fish for one meal, you can preserve the freshness and quality of the fish by vacuum sealing it. The FoodSaver V2244 is an affordable option at under $100. It is manually-operated and easy to use. You put the fish fillet inside the freezer bag, and then put the open end onto the vacuum sealing channel. Close the lid, and lock it in so it will be securely in place. Press the vacuum and seal button, and wait for it to finish. It will stop when it has thoroughly removed air from the bag, and has sealed in the freshness of your fish. Click here to see more about foodsaver v2244 vacuum sealer

Read More

Quick Guide to Make Hotate Sashimi

hotate sashimi

Hotate, in Japanese it means Scallops, is one of the most famous and expensive shellfish not only in Japanese cuisine but all over the world. Japanese people can serve scallops in many different ways: they can make Hotate sashimi or sushi or with soup. Making Hotate sashimi, for example, is not time consuming at all but the result is very mouth-watering.

Read More

How to Freeze Seafood Properly

fresh shrimp

Seafood like crabs and prawns are sometimes hard to find, and if they are readily available, they can be a bit expensive, too. However, if you are able to find a great bulk bargain from your fishmonger, don’t be afraid to buy in big quantity. You can preserve the freshness of your seafood using a vacuum sealer. The FoodSaver V3240 machine is a recommended brand and model. It is a usual countertop vacuum sealer that can be operated manually, but remains user-friendly. Its vertical design makes it a nice-looking addition to the kitchen, without having it take too much counter space. It has built-in roll holder and cutter making it convenient to use. Since seafood may vary in size, it is more economical to customize your own bags, than using the pre-cut ones.

Read More

Make Your Own Sushi – Otoro


Sushi has become the symbol of Japanese cuisine and has paved its path to the table of people all over the world. There are many types of sushi (basically you can call anything sushi if sushi rice is an ingredient in it), ranging from the beginner-friendly Maki roll to the Nigiri sushi and maybe further to Sashimi, which is just raw meats without any sushi rice. Today I will talk more about Otoro, the true delicacy of Japanese sushi (and maybe the most ridiculously pricy sushi you can ever try).

Read More

How to Make the Chutoro Sashimi

Chutoro sashimi
In addition to make the sashimi from this tuna dish, the women can cook it to the butter grilled tuna, fish sauce fried tuna. They are also very tasty and appealing. Hope you will process the tuna sashimi really delicious in order to improve the menu of your family’s meal. Below we will share with you the making of Chutoro Sashimi to help you to make the meal for your family and share this tricks with your friends or relatives so that they can have more recipes and become the cooking experts in their families. Because of simple and quickly making, you can make your hand into processing the dish together with us!

Read More

Best Fish Freezing Tips in Our Restaurants

fresh salmon

Eating Japanese food is an exotic experience, but a trip to a Japanese restaurant can be very costly. However, now you can learn the preparations of Japanese food on YouTube. But more than just the actual preparation itself, the most important part is freezing the fish for Japanese food. The best way to preserve fish is by using a vacuum sealer. To have a quality one, you should look to the brand is the most well known like Foodsaver brand. Also noted that before you decide to buy any foodsaver machines, you should research thoroughly on the reviews and comparison between foodsaver machines.

Read More

4 Simple Steps to Make Akami Sashimi

akami sashimi

Sashimi is one of the most common dishes that really represents Japanese cuisines. Preparing for Sashimi is quite simple: food is thinly sliced and served with no heat required. Unlike sushi, sashimi is served with no rice and often made from seafood like tunas, salmons, scallops and beef.

Also one of the most popular sashimi is bluefin tuna sashimi (maguro). There are 3 main types of tuna sashimi which is akami, chutoro and otoro sashimi. They are different because they come from different parts of the fish. Akami fillet is the part with least fat, which is very lean and firm, coming from the red loins of the fish. Akami is the most popular and least expensive among these 3 kinds of tuna sashimi. Akami in Japanese means red (aka) meat (ki).

Read More