❤️Thân Chào! Khám phá hương vị đặc trưng của ẩm thực đường phố Nhật Bản với món Canh Miso.
🌸Tên tôi là Anh Thư Nguyễn (AnnThuniel) và đây là vlog / podcast. Nói về ẩm thực và đời sống hằng ngày của tôi tại Na Uy.
Súp Miso với Đậu phụ và Rong biển Wakame.
Thời gian chuẩn bị: 5 phút.
Thời gian nấu: 10 phút.
Khẩu phần: 4.
Khẩu phần: 1 cốc.
Nguyên liệu:
– 4 cốc nước.
– 1/4 cốc rong biển wakame khô.
– 1/2 cốc đậu phụ cứng, cắt khối vuông nhỏ.
– 3 thìa canh tương miso (trắng hoặc vàng).
– 2 cây hành lá, thái mỏng.
– 1 thìa canh cá ngừ bào (tùy chọn).
– 1 thìa cà phê nước tương (tùy chọn).
Hướng dẫn:
1. Đun sôi nhẹ nước trong một nồi cỡ vừa.
2. Cho rong biển wakame khô vào và ngâm khoảng 5 phút cho đến khi mềm và nở ra.
3. Cho đậu phụ đã cắt khối vuông vào nồi và đun nóng trong 2 đến 3 phút.
4. Giảm lửa nhỏ. Trong một bát nhỏ, trộn tương miso với một muôi nước dùng nóng cho đến khi mịn, sau đó đổ lại vào nồi. Tránh đun sôi nước dùng sau khi cho miso vào để giữ nguyên hương vị và chất dinh dưỡng.
5. Nếu muốn thêm vị umami, hãy cho cá ngừ bào vào và khuấy nhẹ.
6. Thêm nước tương nếu bạn thích vị đậm đà hơn một chút, nhưng điều này là tùy chọn.
7. Nhấc khỏi bếp và rắc hành lá thái nhỏ lên trên.
8. Dùng nóng và thưởng thức.
Thông tin dinh dưỡng (mỗi khẩu phần):
Calo: 70.
Protein: 5g.
Carbohydrate: 4g.
Chất béo: 2g.
Chất xơ: 1g.
Đường: 1g.
Natri: 700mg.
Kali: 150mg.
Cholesterol: 0mg
Nếu bạn có gợi ý về công thức nấu ăn hay phản hồi về công thức nấu ăn cụ thể, bạn có thể sử dụng ô bình luận bên dưới công thức. Bằng cách đó, nhiều người có thể được hưởng lợi từ những gì bạn viết.
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This podcast is for anyone who finds comfort and joy in simple, beautiful cooking at home. For busy parents who want to share a warm meal with their families after a long day. For friends from the countryside who gather around the table to enjoy delicious food and conversation, and for anyone curious about the flavors and traditions that make Japanese cuisine special at home. My sincerest thanks go to my family and friends who have inspired me with their stories and recipes, passing on their love of food and the warmth it brings. I hope these dishes bring you as much happiness and connection in the kitchen as they have brought me over the years. Foreword: Cooking Japanese food at home can feel like stepping into another world, but it doesn’t have to be complicated or intimidating. This podcast focuses on bringing the flavors of Japan to your kitchen. Use simple ingredients and easy-to-understand methods that anyone can follow. You don’t have to search for exotic dishes or follow confusing recipes. Instead , the goal is to create dishes that are authentic and satisfying by focusing on fresh, balanced ingredients and home-style cooking . Japanese cuisine is often considered elaborate or only for restaurants. But the truth is that many of the dishes people enjoy are actually everyday meals in Japanese homes. Japanese cuisine focuses on comfort , seasonal flavors and variety, with many family traditions embedded in each recipe. By mastering these basics, you’ll begin to see how meals come together naturally and you’ll be able to put together dishes that suit your mood and what you have in the cupboard . This podcast is born from a love of sharing good food and a belief that Japanese home cooking doesn’t have to be mysterious. Whether you’ve never tried miso soup or want to perfect your tempura batter, every recipe here is thoughtful and clear. It helps to know a little about the key ingredients and techniques. But the most important thing is to enjoy the process of cooking and creating meals that you can share with your loved ones. So don’t worry about getting everything perfect on the first try. Cooking is about experimenting, tasting, and creating dishes that suit your tastes. With a little practice, you’ll find this style of cooking is both nutritious and enjoyable. Enjoy your meals. All made with your own hands. Chapter 1. An Introduction to Japanese Home Cooking Japanese home cooking is all about simplicity, seasonality, and balance. It’s not just about elaborate dishes, but also about everyday meals that are comforting and nourishing. The focus is often on fresh ingredients, subtle flavors, and techniques that bring out the natural flavors of the dish. You’ll see many meals centered around rice, vegetables, and fish. Soy products like tofu and miso are incorporated in ways that are light yet nutritious. One of the great things about Japanese home cooking is its versatility. You don’t need a lot of exotic ingredients to get started. Many recipes rely on kitchen staples like soy sauce, mirin, or daai, which you can find in most grocery stores today or even make yourself without much effort. Plus, Japanese home cooking is often quick and has fewer steps, making it ideal for busy days when you still want to eat a healthy and delicious meal. It ’s also important to note that Japanese meals are often about harmony . This means considering color, texture, and flavor. You can have a little salty, a little sweet, a little sour, and a little crunchy on the same plate. Meals are not piled high but thoughtfully arranged, making eating more conscious. This idea of balance goes beyond eating, to portion control and variety, so you feel full but not too full. Learning to cook Japanese at home opens the door come across a wide range of dishes, from miso soup and grilled fish to rice balls and simple pickles . These dishes may seem simple, but they are the backbone of many Japanese homes. Once you get used to these dishes, it becomes easier to explore more seasonal or regional specialties. There is a real sense of pride in preparing a meal where every bite is delicious, authentic, reflecting the care and tradition behind it. Whether you are cooking for yourself, family or friends, this style encourages you to slow down a bit and pay attention to the preparation and presentation of your food. It is not only about nourishing your body, but also about nourishing your spirit with something genuine and profound. Best of all, these meals bring people together, creating a warm, intimate atmosphere around the table. That is what makes Japanese home cooking so special and why it is loved all over the world. Chapter 2. Essential Japanese Ingredients and Tools When you start cooking Japanese food at home, there are a few ingredients that will make a big difference because they bring out the authentic flavours. One of the main ingredients you’ll find is soy sauce, which is salty, slightly sweet and pairs well with other ingredients . Mirin is a sweet rice wine that adds a subtle sweetness and a delicious glaze to dishes. Da. A simple stock made from combu seaweed and abalone. It’s the heart of many Japanese soups and sauces. Having these basics on hand means you can make many classic recipes without having to look for other ingredients. Rice is more than just a side dish in Japanese cuisine. Short-grain rice is the go-to choice because it becomes sticky when cooked, perfect for sushi or just a warm bowl of rice to accompany your meal. Miso, made from fermented soybeans, is another essential ingredient that adds rich flavor to soups and sauces. There are many different types, from light and bland to rich and robust, so it’s great to experiment to find your favorite. For seasoning and adding subtle layers of flavor, things like sesame oil, rice vinegar, and sake are great. Sesame oil has a nutty flavor, while rice vinegar adds a light sourness that adds interest to dishes. Sake, a Japanese rice wine used for drinking, is also used in cooking to tenderize meat and balance flavors. Don’t forget Nuri seaweed, a dried seaweed often used in sushi or as a garnish and to add chewiness. Having the right tools in the kitchen can really make a difference to the smoothness of cooking. A thick-bottomed pot or Donab, a traditional Japanese clay pot, can make soups and stews with ryu so delicious because it distributes heat evenly. A sharp knife, especially a Japanese-style knife like a Santoku or Diba, not only makes prep easier, but also helps you get clean , beautiful cuts on the plate. A sushi rolling mat may seem specialized, but they come in handy for shaping rolls and even rice balls. A rice cooker is almost a must-have for Japanese home cooks because it takes the guesswork out of cooking rice properly. And if you ’re cooking noodles, a simple wire strainer or strainer designed to handle the delicate noodles can keep them from falling apart. Trust me, having the right culinary tools makes cooking more fun and your food more authentic. Once you’ve mastered these ingredients and tools , you’ll find it easier to experiment with different recipes. From simple sub miso to more complex dishes like tempura or homemade ramen. These basic ingredients form the foundation of Japanese home cooking. Therefore , investing in them will pay off every time you want to make delicious and authentic Japanese dishes . Chapter 3. Cooking techniques and methods in Japanese cuisine. When you learn about Japanese cuisine, you will quickly realize that each technique is not simply about arranging the dish on a plate, but also about respecting the ingredients and highlighting their natural flavors. One of the most common methods you will encounter is Ninh Nhu. Method This is often done gently and slowly to bring out the rich, savoury flavours in broths and dishes like Nimono. Think of it as letting the essence come out without rushing. Simmering is perfect for dishes with vegetables, tofu or fish as it allows the flavours to mingle without overwhelming the natural texture. Grilling is another technique that is deeply ingrained in Japanese cuisine , but it’s more than just cooking over an open fire, whether it’s yakitori or fish cooked with a little salt, the aim is to enhance the inherent flavours of the dish by lightly charring or caramelising, adding a smoky flavour without losing the original flavour. You’ll find charcoal grilling is particularly popular for this subtlety. Steaming is also used a lot. It’s a gentle method that keeps food moist and tender, perfect for delicate fish or vegetables, while also retaining nutrients. Steaming in Japanese cooking preserves the freshness of ingredients without adding fat or seasoning. Deep-frying in Japan is often called tempura. This style of frying uses a very light batter and oil heated to the right temperature to create a crispy, spongy texture that is not greasy at all. The secret lies in the temperature of the batter and oil to achieve the perfect melt-in-your-mouth crispiness while still retaining the softness of the vegetable or seafood inside. Slicing is an art unto itself. The way you cut a vegetable or fish affects not only the appearance but also the eating experience. Thin slices can melt in your mouth, thicker slices can be satisfying. The key is balance and rhythm in texture and presentation. That is why precise knife skills are so highly valued. Browning sea urchins are traditional ways to add flavor and richness. Especially when you want to keep the ingredients for a longer time. These methods use ingredients like soy sauce, vinegar, and miso to create complex, rich flavors that enhance side dishes and pair well with main courses. Finally , don’t forget the importance of presentation and timing. In Japanese cuisine, how and when a dish is presented is important because it ‘s not just food on the plate, it’s part of the experience. A dish like sashimi should be served fresh and chilled. Whereas a stew should be enjoyed warm, often accompanied by a bowl of rice and a simple soup to complete the meal. In general, cooking Japanese food at home means paying attention to detail. Not just how you prepare it, but why. Each method brings different qualities to the dish. And learning these techniques will help your meals not only taste good, but also be true to the spirit of Japanese home cooking. Chapter 4. Understanding the Structure and Presentation of Japanese Meals. In Japanese cuisine, a meal is not just about taste, but also about how everything comes together on the table. A traditional Japanese meal is often a balance of flavors, colors, and textures. All are carefully arranged to create a sense of harmony. You will often see a bowl of rice in the middle as this is the main dish, accompanied by a variety of side dishes. This may include grilled fish, pickled vegetables, and a bowl of miso soup. Each dish is served in its own small bowl or plate, which helps the meal feel light and allows each flavor to shine . The idea is to enjoy each bit without overwhelming the taste buds. Presentation is really important here, with dishes often arranged to appeal to the eye. This may mean placing ingredients in a way that highlights their natural colors or shapes , or using seasonal accents like leaves or flowers as garnishes. This attention to detail shows respect for the ingredients and the people enjoying the meal. You’ll find that meals are often seasonal, using fresh, local produce. This helps keep flavors alive and connects you to nature all year round. Portions are often bite-sized, encouraging concentration while eating rather than rushing through them. This also means you can enjoy a variety of foods without feeling full. Learning how to structure your meals this way can make Japanese home cooking something special. and more balanced. When setting the table, chopsticks are placed horizontally in front of the plate with the tips pointing to the left, which feels natural for right-handed people. When eating, the bowl is held with one hand, so the plate is usually small enough to hold. This style of eating reflects a relaxed, thoughtful pace, making the dining experience more enjoyable and engaging. Getting used to this meal structure helps you appreciate Japanese cuisine as more than just a recipe, it is about creating a small ritual around eating. Treat each meal as an opportunity to nourish both your body and your senses. Once you start adopting this mindset, cooking and serving Japanese food at home will become more meaningful and authentic. Chapter 5. The Role of Umami in Japanese Cuisine Umami is a special taste in Japanese cuisine, adding a rich, savory flavor to dishes. It is often described as the fifth taste alongside sweet, salty, sour, and bitter. But it is actually the full, rounded flavor that makes food delicious and complete. When you taste a bowl of miso soup or a piece of grilled fish, the feeling of fullness in your mouth is Umami at work. In Japanese home kitchens , Umami is everywhere. But it is not just a single ingredient, it comes from a combination of several natural foods that are high in glutamate, inocosenate and wanilet. All of these compounds make up the umami taste. Think of ingredients like combu, a type of kelp, dried bonito flakes, soy sauce, miso paste and shiitake mushrooms. They are not just kitchen staples , they are the foundation of the rich, comforting flavors you find in many Japanese recipes. The great thing about Umami is that it accentuates other flavors without overwhelming them. Instead of masking flavors, it elevates them and balances everything out. For example, when you simmer Daai stock with combu and bonito flakes, it creates a subtle yet flavorful base. This umami oil base becomes the backbone of countless dishes, from soups to sauces , giving them a distinctly Japanese flavor that is both light and complex. Even simple ingredients like soy sauce carry umami and because it is fermented, it has a subtle depth. Miso is another powerful condiment , providing a savory flavor with a hint of sweet and salty. When you add miso to a soup or marinade, it gives the dish a rich, warming depth. Shiitake mushrooms work in a similar way. Drying them enhances their umami content. So adding dried shiitake mushrooms to a broth or stir-fry will naturally enhance the flavor. Understanding how Umami works will help you create delicious Japanese meals at home. Because it is important to layer those rich flavors skillfully. You don’t need to season too much, just a little seaweed combo or a little soy sauce is enough. This also explains why Japanese cuisine often focuses on fresh, high-quality ingredients, the better the ingredients, the more prominent the natural Umami. So when cooking Japanese food, think about using ingredients that create Umami step by step. This will make your dish more attractive, not just stopping at salty or sweet. It is that delicious and pleasant flavor that makes you want to eat forever and makes people come back to the table again and again. Chapter 6. Seasonality and regional diversity in Japanese cuisine. One of the things that makes Japanese cuisine special is the change according to season and region. The Japanese place great importance on using the freshest, most in-season ingredients. That means the dishes on the table bring a feeling of closeness to nature and each dish has its own meaning. In spring, you’ll find dishes with bamboo shoots and cherry leaves, while in summer, you’ll find light, refreshing dishes like cucumbers and eggplants. Autumn brings hearty ingredients like chestnuts and mushrooms, while winter brings hearty vegetables and hearty soups. Using seasonal ingredients isn’t just a matter of taste, it’s also a celebration of tradition and the natural cycles of the land. If you travel around Japan , you’ll notice that each region has its own unique recipes and flavors. unique. From Hokkaido in the north to Okinawa in the south, local ingredients and climate dictate what ends up on the table. For example, coastal regions may rely more on fresh seafood, while mountainous regions favor vegetables and game. Even main dishes can vary depending on where you live. Take miso soup, for example, the type of miso used, the texture, and other ingredients vary greatly from region to region. These differences add a richness to the experience for anyone cooking or eating Japanese food, as you get a taste of local culture and history with every bite. Seasonality and regional differences extend beyond the ingredients themselves, to how the food is prepared. Some places might grill fish with a special marinade, while others prefer boiling or steaming. The way the rice is cooked or the type of pickles served alongside it can tell you a lot about local preferences. So when cooking at home, using seasonal ingredients and experimenting with recipes from different parts of Japan will make your meals more authentic and closer to home. It’s a way to bring a little of that local spirit into your kitchen. Plus, everyday cooking becomes more fun when you adapt your menu to the seasons and experiment with flavors from far away. It’s like traveling around Japan without leaving the table. Main Dishes. Main dishes are meals that warm you up after a long day. They’re simple, comforting, and work whether you’re cooking for yourself or entertaining guests. These recipes are the kind you’ll come back to again and again because they’re reliable and incredibly delicious. Think of these dishes as the foundation of your kitchen. They’re everyday ingredients that you probably already have on hand and are easy to prepare . From hearty pastas and pilafs to classic roasts and stews . Main dishes make meals easy and complete, no matter what your mood or schedule. Miso soup Miso soup is a traditional Japanese soup made with the main ingredients of miso paste, tofu and wakame seaweed, which gives it a sweet , refreshing taste and provides many nutrients. To make this soup, you need to soak wakame seaweed, cut the tofu into bite-sized pieces, then boil daxi broth , add the ingredients to the pot and stir the dissolved miso paste into the hot broth before turning off the heat. Miso soup with tofu and wakame seaweed. Preparation time 5 minutes, cooking time 10 minutes, servings four, servings one cup. Ingredients: Four cups of water, 1/4 cup dried oakame seaweed, 1/2 cup cubed firm tofu, three tablespoons white or yellow miso paste, two thinly sliced green onions, one tablespoon bonito flakes of your choice, one teaspoon soy sauce of your choice. Directions: One, bring water to a gentle boil in a medium pot. Two, add the dried Oakame seaweed and soak for about 5 minutes until soft and expanded. Three, add the cubed tofu to the pot and heat for 2 to 3 minutes. Four, reduce the heat to low. In a small bowl, mix the miso paste with a ladle of hot broth until smooth, then pour it back into the pot. Avoid boiling the broth after adding the miso to preserve the flavor and nutrients. Five, if you want to add more viumami, add the bonito flakes and stir gently. Six, add soy sauce if you like a slightly stronger flavor . But this is optional. B Remove from heat and sprinkle with chopped green onions . Eight, serve hot and enjoy. Nutritional information per serving 70 calories. Protein 5 g, Carbohydrate 4 g, Fat 2 g, Fiber 1 g, Sugar 1 g, Sodium 700 mg, Potassium 150 mg, Cholesterol 0 mg. Every day I will give a short menu . about Japanese food. Wish you success. Daily life podcast 이 시지 Manak
Dining and Cooking