Japanese cuisine is a bright taste sensation with hints of pungency and astringency. Despite this, Japanese cuisine is extremely popular all over the world. Her dishes are spicy food with a delicious aroma and unforgettable taste... The main difference is that the products undergo minimal processing. Food Japanese food are a kind of attraction that tourists from all over the world enjoy. Sauces are popular among all Japanese dishes. They have spread all over the world and have become an integral part and an excellent addition to many recipes. Japanese sauces add zest to the food, helping to diversify the flavor. There are a huge number of recipes, but there are those whose names and method of preparation are passed down from generation to generation and remain unchanged. These recipes have been proven over the centuries and are trustworthy.

Teriyaki - a special Japanese sauce

• We need:
• Sugar -1 tbsp. l.
• Soy sauce - 4 tablespoons l.
• Mirin - 2 tbsp. l.

Preparation:

Combine all the ingredients in a deep saucepan. We place the container on the fire and let it boil. Then we make the fire minimal and simmer for another 1 minute.

Teriyaki is a traditional Japanese food addition. It is dark in color with a sour-salty taste. Ideal with meat or fish, often used as a marinade. Very often, various types of sushi and rolls are decorated with Teriyaki.

We will need:

• Lemon juice - 1 tbsp l.
• Rice vinegar - 2 tbsp l.
• Soy sauce - 5 tbsp l.
• Kambu algae - 5 cm
• Fish broth - 5 tbsp. l.
• Lemon slices - 2 pcs.

Preparation:

Mix all the ingredients of the recipe, except for the lemon slices, and let stand for 10 minutes. Remove algae from the container and add lemon wedges... Ideally, after mixing all the ingredients, the liquid should be kept for 24 hours and then filtered through cheesecloth, after which the resulting product should be sent to “ripen” in a dark, cool place for 3 months. Ponzu is served with Japanese dishes prepared in the na-be-mono style and with various salads. Ponzu has a sour-salty taste with a delicate citrus aroma.

Ingredients:

• Sugar - 4 tbsp. l.
• Mirin - 120 ml
• Soy sauce - 120 ml

Preparation:

We mix all the products in a saucepan, put on the stove and boil until the liquid evaporates by 2/3 of the total volume. Yakitori is good for pickling chicken dishes... The meat is marinated in it and then fried over charcoal or grill.

There are many of the most different recipes Japanese sauces. Each of them is good in its own way, each has an individual taste and unusual aroma and is suitable for certain dishes. Each type reveals the taste of food, complements it with new colors and makes each dish exquisite and unique. There are a lot of gravy types, they all have different tastes: sweet, sour, salty, spicy and pungent. Sauces in Japanese cuisine are quite complex according to recipes, and it should be noted that they do not complement the taste of food, but are one with the food. Many traditional foods and products cannot be imagined without a certain sauce.

Tonkatsu sauce is one of the most popular in Japan, sweet and sour sauce with vegetables and fruits, which always accompanies the Japanese dish of the same name \ "Tonkatsu \" (breaded pork fillet chop). The sauce is also great with any kind fried meat and other dishes. Sauce mo ...

Mitarashi sauce

The traditional Japanese sweet and sour sauce, mitarashi, is mainly served as a dressing or addition to Japanese wagashi sweets, as well as with Japanese rice balls on sticks - Dango on sticks. Mitarashi sauce is very easy to make at home ....

Ponzu sauce

Japanese Ponzu sauce is a great addition to meat dishes... The base of the sauce, of course, is soy sauce with mirin and lemon juice. And then you can add any ingredients to your taste. For example, chili peppers, grated ginger, green onions, various greens, lime or orange juice, sesame seeds ...

Vanilla sauce

Vanilla sauce is perfect for a variety of desserts and is a great addition to sweet rolls. This wonderful sauce is very easy to make at home ....

Nitsume: Sweet Japanese Sauce

Nitsume sauce is a tricionic Japanese sauce made from classic ingredients in Japan - soy sauce, mirin and dashi broth. Very easy to prepare and great for fish and sushi ....

Sauce (pasta) \ "Kimchi \"

Kimchi sauce, or as it (depending on the thickness) is also called kimchi paste - in Japan it is one of the main ingredients of more than a hundred national dishes. Traditional composition kimchi sauce, these are: apples, ginger, tangerines, red peppers and garlic ...

JAPANESE SAUCE

Japanese sauces are an integral part of the dishes of the Land of the Rising Sun. According to the indigenous people, they emphasize the taste of food and determine its aftertaste. Therefore, on the table in a Japanese restaurant, you will always see a lot of gravy boats. These products are served not only with traditional rolls and sushi, but also with meat, fish, and are also used for making soups.

Japanese sauces: a subtle combination of flavors. Sauce bases are quite varied:

· Fruit components for sweet and sour Tonkatsu;

· Roasted cashews and peanuts for Gomodari;

· Fermented soy and spices for Yakiniku;

· Honey for Teriyaki.

Recipes often include Mirin rice wine and rice vinegar, both of which add flavor to the dressings. Sweet and salty, transparent and thick, fruit, vegetable and fish - every admirer of Japanese cuisine should definitely get acquainted with its wonderful sauces.

Asian classic

Perhaps, Japanese teriyaki sauce is the most popular seasoning from the Land of the Rising Sun, not counting soy sauce. However, the teriyaki could not do without him. To prepare it, mix in a saucepan 100 ml of soy sauce, mirin sweet rice wine and sake, 1 tbsp. l. brown sugar. Stirring continuously, bring the mixture to a boil to dissolve the sugar. We continue to simmer the sauce until its volume is halved, and it itself looks like a thick syrup. Serve ready-made teriyaki with shrimp or mussels for a Japanese-style dinner. Although with fish, pork and chicken, it will also look organic.

Green flame

Japanese wasabi seasoning of delicate pistachio color with a nuclear-sharp taste is also very popular. In Japan, it is prepared from fresh wasabi root - an analogue of our horseradish. We have to settle for dry powder wasabi. Mix in 2 tsp. powder and water into a creamy paste - the Japanese hot sauce is ready. To soften the pungency and enrich the taste, add 125 g of yogurt, 1 tbsp. l. soy sauce, 1 tsp. ginger root and ¼ lemon juice. If your family has fans of Japanese food, make homemade rolls or sushi stuffed with wasabi for them. You can also serve this seasoning with tempura - fish, seafood or vegetables in batter.

Nut fantasy

You can taste peanut sauce in almost every country. Japanese cuisine is no exception. Brown 50 g of soybeans and 10 g of sesame seeds in a dry frying pan, then grind them into crumbs with a blender. Add 3 tsp in turn. rice vinegar, 4 tbsp. l. soy sauce, 1 tsp. sesame oil, sugar, corn and wheat flour... Beat the mixture until smooth. If it is too thick, add a couple of tablespoons of water. Add a clove of garlic for spiciness. This sauce was invented especially for the Chuka seaweed salad. Pork, chicken and seafood will also sparkle with new notes.

Sour sweetness

Favorite addition to many gourmets different dishes- sweet and sour Japanese sauce. There are a lot of options, we suggest cooking one of the most popular. Finely chop the onion, 2-3 cloves of garlic and grate 5 cm of ginger root. Fry the mixture in oil, gradually adding 2 tbsp. l. soy sauce, ketchup, brown sugar and 1 tbsp. l. vinegar. Stirring constantly, pour in 125 ml pineapple juice and 1 tbsp. l. starch diluted in water. Cook the sauce over medium heat until thickened. Add this sweet and sour sauce to fatty meats, and no one in the household will have digestive problems. By the way, to the dietary white meat it fits perfectly too.

Bird's joy

Another common favorite is yakitori sauce. First of all, cut into cubes 300 g of apples and 40 g of ginger root. Bring 300 ml of white wine to a boil and evaporate all alcohol. In a saucepan, heat 500 ml of soy sauce, pour in white wine and 300 ml of Mirin rice wine already familiar to us. Pour apples with ginger, 150 g cane sugar, 100 g chopped lemongrass and simmer the sauce for 5 minutes. Then we introduce in a thin stream 30 g of rice starch diluted in water. Cook the sauce until thick, then filter. Cook chicken with yakitori, and your loved ones will wonder for a long time what kind of wonderful bird is in front of them.

Marine exotic

True connoisseurs of Asian cuisine prefer the spicy Japanese unagi sauce with hints of smoked meats. Mix in a saucepan 200 ml each of dry white wine, soy sauce and mirin rice wine. Add 1 tsp. dry fish broth hondashi. You can find it in specialized Japanese food stores. Bring the mixture to a boil on high fire, reduce it and reduce the sauce by half. Remove the pan from the stove as soon as you notice a caramel-colored froth. Immediately add 2 tbsp. l. brown sugar, mix quickly and cool. In Japan, unagi are served with eel.

Gourmet seasoning

We are not so familiar with dry Japanese furikake seasoning, since not all the ingredients for it are easy to find. Fry in a dry frying pan 35 g each light and dark sesame seeds. Dry 3 sheets of nori algae on it. Instead, you can take 2 handfuls of wakame. Grind the algae sheets with scissors. Combine sesame seeds, 30 g of dry tuna shavings, 20 g of dry hondashi fish broth, 35 g of salted cracker, ½ tsp in a blender bowl. salt and sugar. Grind all ingredients into crumbs, add algae and mix. Sprinkle this seasoning over any rice dish for a unique Asian flavor.

Below are a few more popular recipes that will certainly add an unforgettable taste to any rolls.

Ponzu sauce
1 tbsp. a spoonful of lemon juice, 2 tbsp. spoons of rice vinegar, 5 tbsp. spoons of soy sauce, 5 cm of kombu seaweed, 5 tbsp. spoons of Dasi (fish broth), 2 thin slices of lemon.
1. Combine all ingredients except the lemon slices and leave to rest for 10 minutes.
2. Remove the kombu algae and add the lemon wedges.

Ten-tsuyu sauce for rice dishes
For cooking we need:
2/3 cups (160ml) Dasi fish broth, 1 1/2 tbsp. tablespoons of sugar, 3 tbsp. spoons of soy sauce, 3 tbsp. mirin spoons.

2. Bring to a boil and cook for 5 minutes.

Ten-tsuyu sauce
For cooking we need:
1/4 cup (60 ml) mirin, 1/4 cup (60 ml) soy sauce, 1/3 cup bonito flakes, 1 cup (240 ml) water.
1. Heat mirin wine, add water, soy sauce, bonito flakes and bring to a boil.
2. Strain the resulting mixture.

Goma-dare sauce
To prepare it, we need:
1/2 cup (50 g) white sesame seeds, 3 1/3 tablespoons spoons (50 g) miso soy paste, 2 tbsp. Mirin spoons, 2 teaspoons of soy sauce, 2 teaspoons of rice vinegar, 1 tbsp. a spoonful of grated garlic, a pinch of red pepper, 2 teaspoons of vegetable oil, 7 tbsp. spoons of Dasi fish broth.
1. Fry the sesame seeds in a dry skillet over low heat until they begin to give off flavor.
2.Pour the seeds into a clay mortar and crush until they are sticky.
3. Add miso, mirin, soy sauce, vinegar, garlic and red pepper and heat some more.
4. Then gradually add vegetable oil and dashi broth and heat until smooth.

Strawberry sauce
For cooking we need:
3 large strawberries, 1/3 cup salad oil, 2 tbsp. tablespoons of lemon juice, 1/3 teaspoon of salt, a pinch of pepper.
1. Rub the strawberries through a sieve.
2. In a large bowl, beat the salad oil, gradually adding lemon juice, salt, pepper and pureed strawberries.

Sesame sauce
For cooking, we need to mix the following ingredients using a mixer or a whisk:
4 tbsp. tablespoons of salad oil, 2 tbsp. tablespoons of sesame oil, 1 tbsp. a spoonful of soy sauce.

Marinade for fish

3 tbsp. spoons of soy sauce, 1 tbsp. Mirin spoon, 3 tbsp. spoons of sake.

Marinade for seafood
For cooking, we need to mix the following ingredients:
4 tbsp. spoons of soy sauce, 2 tbsp. spoons of sake, 1 tbsp. spoon of sesame oil, 1/2 teaspoon of grated fresh ginger, 1/2 teaspoon of grated garlic.

Yum Yum Sauce

1 1/4 cups mayonnaise, 1/4 cups water, 1 teaspoon tomato paste, 1 tablespoon butter, 1/2 teaspoon garlic powder, 1 teaspoon sugar, 1/4 teaspoon paprika, a little cayenne pepper.

1. Melt butter in a small saucepan.
2. Add the rest of the ingredients.
3. Stir the ingredients with a whisk until smooth.
4. Leave in the refrigerator overnight.
5. Serve at room temperature.

Miso sauce
For cooking we need:
400 ml mirin, 350 g soy sauce, 100 ml sake and 80 g sugar.

1. Combine all ingredients in a saucepan.
2. Heat until sugar dissolves.
3. Remove from heat and cool.
4. The sauce is ready.

If you suddenly want to diversify your home menu with something exotic, take note of these recipes for Japanese cuisine sauces. They will give familiar dishes interesting and unexpected taste. And if you do not like complicated solutions, see our catalog and order whatever you want to try.

Sauces, different in recipe and their purpose, are in every cuisine of the world, and often it is specificical dressings for certain dishes are becoming a kind of symbols of the country.Japanese cuisine is no exception. And, perhaps, soy sauce can be called its calling card. However, the rich palette of seasonings of the Land of the Rising Sun is far from being limited to this. There are dozens of types of sour, sweet, and savory dressings.It is impossible to list all the diverse and vibrant palette of Japanese spices, but the most beloved by the Japanese themselves can be noted:

Soy sauce.It has a thousand-year history of preparation and use, which practically did not change over the centuries. For the fermentation process of soybeans, a fungus of the genus Aspergillus is used, due to which the sauce acquires a specific aroma and rich Brown color... Traditionally served with sushi and rolls, it is also widely used in cooking various dishes from poultry, meat, fish and vegetables;

Teriyaki... A soy-based sauce with the addition of sake, honey and spices, which is served with meat and fish dishes, and is also used for marinating products;

I drink. Original sauce, which includes mirin, tuna shavings and herring shavings; ideal for marinating chicken, beef and pork, as well as for cooking rice, noodles and many other dishes.

Ori... Soy and sesame based sauce, used as salad dressing;

Okonomiyaki... Another soy-based sauce with added starch, spices and sugar is used for stuffed tortillas, the so-called Japanese pizza;

Sweet and sour sauce... It contains soy sauce, pineapple, tomato paste, plum. Served with pork and seafood dishes;

Shriracha... Soy sauce based on smoked bitter peppers - a very hot seasoning for meat and fish, also used as a marinade;

Tabajan... Another pasta sauce, which contains about 15 different spices;

Kimchi pasta sauce- spicy and spicy, used both for pickles and for soups and seafood dishes;

Unagi. Aromatic sauce, which is used for the preparation of smoked eel, as well as for poultry kebabs;

Tonkatsu... The sauce contains several types of vegetables and fruits, which are perfectly combined in their taste. It is usually added to cabbage salads and meat dishes.

Each of the sauces is good in its own way, it reveals the taste of certain products, allowing them to sparkle with new colors and make each dish unique.

In our STEAK & LOBSTER store you can order different Japanese sauces for every taste and today you can enjoy this really healthy delicacy!

Japanese sauces, we use them, they entered our life as something necessary, but we know so little about them. O not necessary to highlight all the best taste qualities food and drown out any unwanted odors.

See you(soy sauce) - The method of making shoyu dates back to the 16th century. To this day, there are still enterprises that prepare this sauce according to old recipes with natural fermentation (one to two years). Shoyu prepared in this way is pasteurized before bottling, but without any preservatives or additives. Only soybeans, wheat, salt and water are present. H A dark, reddish brown sauce is most commonly used. Light is also added in cases where the color of the dish in a dark color is undesirable.

Sake- national Japanese alcoholic beverage, it is added to stews and is used to soften fish and shellfish. The flavor of the food will become more subtle if you sprinkle the sake on the food before frying. Moreover, sake improves the taste of the dish and fights off or diminishes unwanted odors.

Mirin- a very sweet rice wine, initially, was popular as an alcoholic drink for women, a sweet analogue of sake. Mirin's fortress, as a rule, is 14 degrees. WITH XIX century began to be used mainly as a seasoning. It is made from alcohol, rice and koji (leaven). As well as soy sauce and dashi is one of the main spices of ancient Japanese cuisine. It is used directly in the preparation of dishes. WITH There are three types of Mirin. "Hon mirin" (true mirin) - classic version mirin, “siomirin” (mirin with salt) - contains less alcohol and “syn mirin” (new mirin) - mirin-seasoning, which contains less than 1 percent alcohol, but retains the taste of classic mirin.

Teriyaki / Teriyaki(The word teriyaki comes from the noun teri, meaning the glitter of sugar in the sauce, and yaki, which is fried) is a traditional Japanese soy sauce with sake or mirin, sugar or honey and spices. T eriyaki is a dark liquid and has a sour-salty taste. AND is used with meat and fish dishes and as a marinade. Also - a method of cooking food marinated in this sauce.

Ponzu- sauce made from lemon juice (or rice vinegar), soy sauce, mirin (or sake) rice wine, kombu seaweed and cereal dried fish"Katsobushi". All ingredients are mixed together, kept for 24 hours and filtered through cheesecloth, after which the resulting product "ripens" for about 3 months in a cool dark place. It is customary to serve ponzu to signature dishes Japanese cuisine prepared in the style of "na-be-mono" *: sashimi **, tirinabe, mizutaki *, shab-sya-bu ***, as well as a variety of salads. O has a sour-salty taste with a citrus aroma. V Japanese cuisine is used as one of the bases in the preparation of sauces, sauces based on it are used for dressing salads and serve as a marinade for fish and meat carpaccios.

Tonkatsu Kagome("Ton" - pork, "katsu" - cutlet) is a specific, fruit and vegetable sauce, the most famous in Japan. It was he who gave the name to the dish of the same name "Tonkatsu". V vegetables and fruits (tomatoes, carrots, apples, etc.) are used in the preparation of this sauce. Served with sauce for meat dishes.

Gamadari (Peanut sauce) - the sauce is made from different nuts with the addition of fried sesame seeds. The most classic sauce is roasted cashews, but more and more peanuts are used to make the sauce. Apples can also be found in some recipes. O cocoa sauce is very pleasant to the taste and goes well with products such as rice, fish, seaweed. In Japanese cuisine, it is considered one of the traditional sauces served with Japanese salads, classic Japanese dishes, sushi and rolls.

Unagi Is a thick sauce with a pleasant aftertaste. This is a classic Japanese dressing for eel. WITH Ousom Unagi in Japanese cuisine is poured over dishes with smoked eel, other fish and seafood are also cooked with it. It gives the dishes an exquisite sweet-salty-smoked flavor.

Spicy- spicy sauce, classic recipe spicy consists of only two ingredients - Tabanjan spicy paste and and japanese mayonnaise"Kyupi".

Yakitori- sauce (marinade) for chicken dishes. The same word Yakitori (literal translation - fried chicken) refers to the method of cooking and the dishes themselves. The meat is marinated in yakitori sauce, fried on charcoal or grilled and served with the same sauce. WITH Ous yakitori to do at home is somewhat strange, since it is cooked for two days and the actual cooking must be alternated with infusion.

Yakiniku- sauce - marinade for pork or beef. First, meat is marinated in Yakiniku sauce before cooking, and then the sauce is served in small cups for dipping the meat.

Wasabi(Japanese horseradish) - The use of wasabi in the form of grated root began in 1396 in the Shizuoka area. The inhabitants of Shizuoka brought wasabi as a gift to the future shogun. According to legend, he liked the seasoning, and he began to spread wasabi in other regions of Japan. The dried and crushed root has a very strong odor. Its pungency is more like the pungency of mustard than hot pepper, and stimulates the nasal passages more than the tongue. B Little Japanese dish costs without the wasabi seasoning. Most often, wasabi is mixed with soy sauce, or (in the case of sushi), a thin strip is made on rice. NS about the reason for the high cost of wasabi in the vast majority of restaurants outside Japan use imitation wasabi based on horseradish, spices and food colors... Imitation wasabi comes in powder form or ready-to-eat paste in tubes.

Aji no moto- literally translated "root of taste / essence of taste", monosodium salt of glutamic acid. The purpose of aji no moto is to enhance the inherent taste characteristics, diluted with salt in water, tastes like a mixture of chicken and mushroom broth.V currently known as monosodium glutamate (flavor enhancer) monobasic (E621)

Tabajan- a unique seasoning (sauce - pasta), consisting of more than 15 types of spices. The recipe for this exquisite spice dates back to ancient times. Careful selection of ingredients for spicy pasta Tabajan will add sophistication and harmony of taste to various types of dishes. NS asta Tabajan is used as an independent seasoning, as well as as the main ingredient in the composition hot sauce for spicy sushi.

Miso(light soybean paste) is a fermented (fermented) soybean paste with added salt and water. It is mainly used as a base for soup. Sometimes used as a condiment. WITH Light Miso paste has a light taste. Light miso varieties (white, yellow or beige miso) are not as salty, rather even sweet and not so rich. Light and sweet miso contains a lot of lactic acid, so they replace milk in mashed potatoes, sour cream and are in the greatest demand. White paste Miso, combined with rice vinegar, gives the dishes a tart flavor.

Kimchi(pasta) - Spicy vegetable pasta, which contains garlic, tangerine, apple, ginger and red pepper. O it goes well with meat, vegetables and seafood. Used to prepare hot meals, soups and salads.

Tahini, tahina or tahina(sesame paste, sesame) - a thick paste made from ground sesame seeds, it is added to many dishes, for example, to falafel, to hummus, in addition, it serves as the basis for many sauces. V tahina contains the main ingredients - sesame seed, lemon juice, salt and garlic, and various syrups or other additives are added to the base in different regions. Can be eaten without additives.

Cupi, QP- Japanese mayonnaise, differs from ordinary mayonnaise in its special soft and delicate taste... It is he who is added to the rolls and also used for baking hot rolls and mussels.

*Nabemono ("Pot" + "thing") Is a general term for dishespreparing forin the manner... Eating from a common pot is considered an important nabemono trait; Japanese saying "sit by the pot" (nabe about what) means the warm relationship that eating nabe food will create. Most nabemono are soups and stews served in cold weather. The pot is kept hot on the table using portable ovens

** Sashimi ( sashimi) - a dish of national... Sashimi is made from a variety of fillets, othersand even meat cut into small pieces. Products are used only raw. Served with , thinly slicedand sheets .

***Shabu shabu ( Shabu shabu) — Japanese version ... The dish is very similar to, both of which include thinly sliced ​​meat and vegetables, served with a dipping sauce. Shabu-shabu with more pronounced