The Japanese Kitchen

Warning: Mixing wasabi and karashi paste may cause an explosion. Only a joke of course, but I’ve gotten a few laughs out of that.

Karashi is a mixture of ground mustard seeds and horseradish – like wasabi- a little goes a long way.  So unlike European mustard, it’s not an emulsion based with vinegar.  It’s normally sold in a dried powder form (just add water), or as a paste in a tube.

Karashi paste is served as a condiment with dishes such as tonkatsu, steak and oden. It is also used in sauces based with miso, mayonaise and sometimes  in sunomono (things with vinegar) dressing.

Shiso is part of the mint family and is called “beefsteak plant” or perilla in English. I don’t know where the name beafsteak comes from, but I think shiso sounds much better. There are two varieties, red shiso and green shiso. Green shiso is often used as a garnish, but it is also used in sushi, onigiri and other dishes. Shiso has a distinct and pungent, but very refreshing flavor.

Perhaps the best thing about shiso – it’s really easy to grow.  As with most greens, the early spring shiso is the best.

Most diners in the United States would be surprised to discover they’ve probably never tasted wasabi. That is the real stuff. Most of the wasabi served in sushi joints is made from reconstituted horseradish – with some green coloring. It turns out that it’s difficult to cultivate wasabi. It normally grows in pure, fresh flowing mountain streams.

I was recently in Japan and not only had the chance taste the real thing, but to also see it grow. This photo was taken in Yamanashi Prefecture at the base of a mountain spring. A beautiful site.

Freshly grated wasabi is more complex than powdered wasabi and is not as harsh. It is also very expensive.

Ginger is a tropical plant that has been cultivated since prehistoric times. Ginger is often found dried in the spice section of your local super market. However, in most Asian and in Japanese cooking ginger is always used fresh.

Ginger can used in everything from desserts to pickles to meat and fish. The flavor of ginger is bright, floral, citrusy and spicy. Cooking ginger will soften its taste and pungency.

Ginger keeps well in the refrigerator, so it’s an easy ingredient to have available fresh at home. Choose ginger that are firm. Peel the skin off before using with a small paring knife.