AUTHENTIC JAPANESE  COOKING  CLASS  AT  HOME
IN  KAMAKURA
 Class in English with Mariko

The source of “umami” is amino acid, and the reason that people find the umami of amino acid delicious is said to be that it pleases the body. The umami element of kelp is glutamic acid. Varieties of mushrooms contain a lot of glutamic acid, and it is especially plentiful in kelp, which explains why kelp is used in soup stock.

At the start of the Kamakura period in Japan (around 1200AD), Japanese dried Shiitake mushrooms were exported to China and used for extracting soup stock. A distinguishing feature of Shiitake is that upon drying, not only can the mushrooms be preserved for longer, but the nutrition they contain is concentrated and hence their nutritional value increases. Eritadenene, a nutritional component found only in Shiitake.

Wakame seaweed is often used as an ingredient in soups such as miso soup. It is also used in a large variety of other dishes such as sunomono (vinegared dishes), salads, and in some regions even in tempura and shabushabu. Low in calories and rich in umami, wakame is excellent for dieting. Wakame contains various nutritients such as dietary fibres, alginic acid, and fucoidan that reduce blood cholesterol and help prevent artery hardening and heart disease.

Miso is produced in an extremely wide range of varieties. Depending on the region and the variety, miso is categorized into three broad types: red miso, white miso, or awase (combined) miso. The degree of fermentation is determined by the activity of microorganisms. The activity of these microorganisms varies according to various conditions, including the climate and natural features of the region of origin, the environment, water quality, and the like.

The type of fiber found in okara is called insoluble dietary fiber and it does not dissolve in water. About 100 grams of okara have “about 6 times” the amount of fiber found in the same 100 grams of cabbage or lettuce. It also has twice the amount of protein and five times the amount of calcium found in soy milk. Okara absorbs water, expands inside the intestines and coats the intestinal wall, which makes it effective for dieting and for preventing obesity, making you feel very full for a long.

Soy is also foremost amongst foodstuffs for its concentration of isoflavones. Isoflavones exert similar effects to those of the female hormone estrogen, leading to them becoming known as ‘plant estrogen’. On top of this, soy products appear to have defensive properties against breast and prostate cancer with Japan’s higher consumption of soy products being cited as a reason for the lower instances of these cancers in Japan compared to the West.

Kinako is roasted and ground soybeans, and the distinct odor of soybean dissipates when it is cooked. And you can’t think of soybean, the raw material of kinako, without thinking of “isoflavone”. Soybean is rich in isoflavone, and alleviates menopause, prevents osteoporosis and breast cancer. Also, its high-fiber and oligosaccharide conditions the enteral environment. On top of that, soy protein has the effect of lowering high blood sugar and high blood pressure.

Sake kasu (sake lees) contains substances that suppress the absorption of sugar. Through the functions of more than 100 kinds of enzymes produced by microorganisms, sake kasu will cause extra fat and residual oil in the intestine to be adsorbed, the body's internal environment to be treated, and the intestine's functions to be assisted; it is therefore expected that skin quality will be improved.

"Nuka" is for make the Nukazuke, made by pickling the foodstuffs in a bed of rice bran fermented in lactic acid, is one of the typically Japanese forms of pickling food. It is part of Japan’s food culture and has its origins in the Edo period. As white rice became more widespread, there was a lot of rice bran as a by-product, and so it was frequently made in regular homes. Most commonly pickled were vegetables high in water content, such as cucumbers, eggplants, and daikon radishes.

In Japan, it is a representative part of potherbs and tempura. If I was to describe its taste, I would say that it is “Japanese mint.” It has a very refreshing and crisp aftertaste and a fresh smell. Green Perilla is treasured as a condiment too, but it can be adapted to many different dishes depending on your ideas, such as using it as a salad ingredient, or slicing or chopping it finely to mix it with pasta in place of basil.

This is commonly used for cakes and cookies in Europe and the United States. In Asian countries it is often used fresh, and mainly as a condiment. Ginger is an essential seasoning to Japanese cooking. Ginger is often used grated, or is combined with soy sauce to make ginger soy sauce, or cut into fine strips. Sweet thinly sliced pickled ginger served with sushi is also called “gari”. Ginger contains many components, including components that activate metabolism, and normalize autonomic nerves.

As you all know, this is the one spice that is unique to Japan. It is a very sensitive plant that requires a constant supply of fresh spring water to grow. Containing protein, calcium, phosphorus, vitamin B1, vitamin B2, vitamin C and more, it is good for the body, but the way in which the spiciness of it hurts the nose is very characteristic, and it is popular for the way it helps to increase the appetite.