Was the item you got from the pyramid the eagle talon?
September 7, 2022
I learned how to use chili peppers.
・About freshness
At Seongju supermarkets, it seems that Takanotsume (a type of chili pepper in Japan, but used here as a common name for chili pepper to give it a Japanese feel) is mostly sold fresh.
Not only is it not fresh to begin with, but if it is stored at room temperature, it will grow mold, as is typical of Seongju.
Most restaurants in Seongju serve dishes made with these vegetables, so compared to Japan they can only offer value that is "worth the price" or "less than the price. "
It is impossible to create delicate seasonings that bring out the best in the ingredients, and the food tends to be quite strong (high in salt and sugar).
In short, expectations are betrayed.
On the other hand, don't Japanese restaurants always offer performance that exceeds expectations (price)? It's so bad that you'll become a 3kg pig in 10 days lol.
The key to Japanese food is freshness and water.
That's why Inazo imports and stores brown rice from Japan without breaking the cold chain , polishes it on the morning of the delivery date, and delivers it to you the same day.
That is true Japanese quality, and I would be happy to eat that kind of rice every day.
However, the air conditioning has to be kept on all the time from Akita to shipping to Seongju to maintain an average temperature of 18°C, which is an incredibly expensive process.
The difference between Inazou and supermarket Japanese rice is not just the quality of the rice itself, but please understand that this is just how it is.
Once the product arrives, it is up to you to maintain its freshness.
・Practice
(1) Curry
If you slice some chili peppers and add them to a mild curry, just one or two will make it spicy.
If you want to make a curry for adults instead of a child's curry, just add the amount you like and heat it up to make it spicier. It's as easy as a fingertip to change the taste of your curry.
Next time, if I were to import curry, I might just go for the mild "direct flame grilled" version, since I can easily adjust the spiciness myself.
(2) Spicy Pickles
Let's try pickling cucumbers overnight in our "Kan Koji."
This makes it easy to create additive-free pickles with a perfect harmony of sweetness and saltiness . These pickles can only be made with the fermentation power of this cold koji.
As expected, this is a much-anticipated Akita specialty developed by a long-established brewery that has risked its company's future .
These additive-free pickles are cheap, easy to make, and bring out the deliciousness of rice.
It's a light pickle, so all you have to do is put it in and knead it for 1 minute. Then add a little chili pepper and let it soak overnight.
The addition of a spicy kick adds a sense of tension to the flavor, or to put it in devilish terms, an accent that makes you think, "Jealousy is the spice of love. "
There are two types of cold koji: "normal," which is sweet and made by adding rice to the koji and fermenting it, and "umami miso," which is made by adding a secret recipe of premium miso paste .
For example, normal pickles go well with cucumbers, while umami pickles go well with eggplants.
In this way, try using both depending on the ingredients. For pork or fish, miso pickles seem to taste better.
I learned how to use chili peppers.
・About freshness
At Seongju supermarkets, it seems that Takanotsume (a type of chili pepper in Japan, but used here as a common name for chili pepper to give it a Japanese feel) is mostly sold fresh.
Not only is it not fresh to begin with, but if it is stored at room temperature, it will grow mold, as is typical of Seongju.
Most restaurants in Seongju serve dishes made with these vegetables, so compared to Japan they can only offer value that is "worth the price" or "less than the price. "
It is impossible to create delicate seasonings that bring out the best in the ingredients, and the food tends to be quite strong (high in salt and sugar).
In short, expectations are betrayed.
On the other hand, don't Japanese restaurants always offer performance that exceeds expectations (price)? It's so bad that you'll become a 3kg pig in 10 days lol.
The key to Japanese food is freshness and water.
That's why Inazo imports and stores brown rice from Japan without breaking the cold chain , polishes it on the morning of the delivery date, and delivers it to you the same day.
That is true Japanese quality, and I would be happy to eat that kind of rice every day.
However, the air conditioning has to be kept on all the time from Akita to shipping to Seongju to maintain an average temperature of 18°C, which is an incredibly expensive process.
The difference between Inazou and supermarket Japanese rice is not just the quality of the rice itself, but please understand that this is just how it is.
Once the product arrives, it is up to you to maintain its freshness.
・Practice
(1) Curry
If you slice some chili peppers and add them to a mild curry, just one or two will make it spicy.
If you want to make a curry for adults instead of a child's curry, just add the amount you like and heat it up to make it spicier. It's as easy as a fingertip to change the taste of your curry.
Next time, if I were to import curry, I might just go for the mild "direct flame grilled" version, since I can easily adjust the spiciness myself.
(2) Spicy Pickles
Let's try pickling cucumbers overnight in our "Kan Koji."
This makes it easy to create additive-free pickles with a perfect harmony of sweetness and saltiness . These pickles can only be made with the fermentation power of this cold koji.
As expected, this is a much-anticipated Akita specialty developed by a long-established brewery that has risked its company's future .
These additive-free pickles are cheap, easy to make, and bring out the deliciousness of rice.
It's a light pickle, so all you have to do is put it in and knead it for 1 minute. Then add a little chili pepper and let it soak overnight.
The addition of a spicy kick adds a sense of tension to the flavor, or to put it in devilish terms, an accent that makes you think, "Jealousy is the spice of love. "
There are two types of cold koji: "normal," which is sweet and made by adding rice to the koji and fermenting it, and "umami miso," which is made by adding a secret recipe of premium miso paste .
For example, normal pickles go well with cucumbers, while umami pickles go well with eggplants.
In this way, try using both depending on the ingredients. For pork or fish, miso pickles seem to taste better.