The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (20 page)

The Asian Pantry: Japan

Azuki Beans:
A very popular legume in Japan, azuki beans (also known as adzuki beans) are used for both sweet and savory dishes throughout East Asia. The most common variety is red, though there are other colors as well.

Edamame:
Unripe baby soybeans, still in the pod, edamame are commonly served as an appetizer at Japanese restaurants. As the beans age they become available for use in tofu, miso, oil, and other soy products.

Gomasio:
Made from hulled sesame seeds and salt, gomasio is a popular dry condiment in Japanese cuisine. Please see page 174 for our Gomasio recipe.

Green Tea:
Japan is well known for its antioxidant-rich green teas. The popular twig tea,
kukicha
, is actually made from the twigs, stems, and stalks of the tea plant. Used widely in macrobiotics (see Box on page 152), it has the lowest caffeine level of any tea, with a nutty, slightly sweet flavor.
Genmaicha
is green tea combined with roasted brown rice.
Bancha
is the most prevalent form of common Japanese green tea.
Matcha
is a powder made from finely ground green tea and forms the basis of the Japanese tea ceremony.

Mirin:
A sweet rice wine that is a distinctive ingredient in many traditional Japanese dishes, such as teriyaki sauce, mirin has a strong flavor; a little bit goes a long way. If you do not have any mirin on hand, you can substitute a sweetener such as agave, organic sugar, or even apple juice to compensate for the sweetness mirin provides. You only need to use half the amount: 1 tablespoon mirin = 1½ teaspoons sweetener.

Miso:
High in protein, vitamins, and minerals, miso is a cultured soy product with an ancient history of use in Japan. It comes in many varieties including red, white, barley, and even chickpea. Each variety has its own unique flavor, ranging from mild to strong, sweet to salty, and many flavors in between. Become a master of miso by experimenting with as many types as you can. Generally the lighter varieties are recommended in the warmer months, and darker varieties in the colder months. Look for the unpasteurized brands.

Mochi:
Mochi is gelatinous or sticky rice pounded into a paste, formed into shapes, and served as a snack. Traditionally eaten during the Japanese New Year, mochi treats are popular year round in Japan, as well as in Hawaii and Taiwan. Mochi flour is available at Asian markets or in the Asian food section in the supermarket. You can also try the pre-made mochi blocks that are sold in natural food stores and come in a variety of flavors. See page 171 for our Mochi Treats recipe.

Mushrooms:
To many, Japan is the capital of the fungi kingdom. Some of the most revered mushrooms in the culinary world originate in Japan. Many of them have a long history of medicinal use as well. Be adventurous and try them all to find your favorites. Each has its own unique taste and fascinating shape. Be sure to sample shiitake, maitake, shimeji, matsutake, enoki, and hirataki (oyster mushrooms).

Noodles:
Udon and soba noodles are two of the more popular Japanese noodles. Udon are thick, made from wheat flour, and usually served hot with a broth. Soba is a thinner noodle made from buckwheat flour and is used in both hot and cold dishes.

Nori Sheets:
Nori sheets are made from a red algae and are paper thin. They are used as a wrapper for Nori Rolls (page 157) or Nori Rice Balls (page 145).

Pickled Ginger:
With a strong pungent flavor, pickled ginger is young fresh ginger that has been pickled with brine. See our recipe on page 173 for an amazing homemade version.

Rice Vinegar:
Relatively mild and sweet as far as vinegars go, rice vinegar is made from cultured rice. There are different varieties on the market. We recommend using brown rice vinegar. Please note that rice vinegar is not the same as rice wine (mirin).

Sea Vegetables:
With many varieties to choose from, sea vegetables, or vegetables of the sea (seaweeds), are a rich source of minerals and impart a salty flavor of the sea to dishes. Varieties to explore include wakame, kombu, nori, kelp, dulse, alaria, laver, Irish moss, sea lettuce, and hijiki. See the glossary for more in-depth descriptions of the popular varieties.

Sushi Rice:
A short-grain white rice, sushi rice has a sticky texture when cooked and is widely used in nori rolls. Please see page 157 for instructions on preparing sushi rice.

Umeboshi Plum:
Despite the name, umeboshi is a Japanese fruit that more closely resembles an apricot than a plum. This extremely salty and sour pickled condiment is used in macrobiotic cooking and commonly included as a filling in rice balls (see page 145). There is also an umeboshi vinegar, which has a salty, fruity, and sour flavor. Strictly speaking, this vinegar is not actually a vinegar! It’s the brine from the umeboshi plum pickling process.

Wasabi:
This Japanese horseradish is in the cabbage family of vegetables. The root is used as a condiment in Japanese cuisine. It produces a spiciness that is similar to hot mustard, as opposed to the spicy hot of a chile pepper. As anyone who has tasted it knows, it is a fantastic way to clear the nasal passages. Use sparingly—it sneaks up on you!

SERVES 4

 

6 cups water or dashi (see Box below)
6 tablespoons miso paste, or to taste
2 tablespoons soy sauce, or to taste
½ (14-ounce) block extra-firm tofu, cut into ¼-inch cubes (see page 226)
4 green onions, diced
Small handful arame, soaked in 1 cup warm water for 15 minutes and drained,
or 1 nori sheet, cut into small pieces (scissors work best for this)

• Add 1 cup thinly sliced spinach, kale, or bok choy.

• Add 1 chopped tomato.

• Some people like to add chopped avocado, minced fresh cilantro, or parsley.

• Spice it up with 1 teaspoon peeled and grated fresh ginger, 1 pressed or minced clove of garlic, or ½ teaspoon crushed red pepper flakes.

Chefs’ Tips and Tricks

Have you ever wondered why the miso soup you make at home doesn’t taste like it does in restaurants? It’s because of dashi. Dashi, a broth made from seaweed and fish, is used as stock in authentic Japanese soups. For
Vegan Dashi
follow this simple recipe: Place two 10-inch strips of kombu in 2 quarts of water along with six dried shiitake mushrooms and, optionally, 2 tablespoons of soy sauce in a pot over medium heat, cover and bring to a boil. Uncover and simmer for 10 minutes, and strain. For added flavor, allow all of the ingredients to soak for an hour to overnight in the refrigerator before boiling. Use Vegan Dashi in place of water in Japanese soups and dishes.

SERVES 6 TO 8

 

¼ cup dried wakame or arame
2 tablespoons toasted sesame oil
1 small yellow onion, diced (1¼ cups)
1 tablespoon peeled and minced fresh ginger
2 large shiitake mushrooms, sliced (1 cup)
½ cup diced red bell pepper
1 large carrot, thinly sliced (1 cup)
1 cup shelled edamame
4 cups water or dashi (see page 136)
¼ cup soy sauce
1 teaspoon sea salt, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons barley or other miso paste, optional but recommended

• Replace the edamame with a bean of your choosing, such as black beans, azuki beans, or navy beans.

• Add 3 cloves of garlic, pressed or minced.

MAKES 1¾ CUPS

 

1 cup sesame oil
¼ cup peeled and minced fresh ginger (see Box below)
3 tablespoons rice vinegar
2 tablespoons water
2 tablespoons freshly squeezed orange juice
1 clove garlic
1 teaspoon Dijon or stone-ground mustard
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon agave nectar, organic sugar, or sweetener of choice, to taste

• Substitute safflower oil for the sesame oil.

• Add 1 teaspoon toasted sesame oil.

• Add 2 tablespoons minced fresh herbs like cilantro, parsley, or basil.

Chefs’ Tips and Tricks

To mince ginger, we peel it, then cut paper-thin slices. Next, we cut thin julienne strips of the thin slices. Finally, we mince the thin strips. This prevents any long strings of ginger from winding up in your food—something your guests will appreciate!

SERVES 4 TO 6

 

¼ cup wakame or arame
1 cup warm water
2 tablespoons sesame seeds
1 medium cucumber, peeled, seeded,
and sliced thin (approximately 2 cups)
¼ cup diced green onions
2 teaspoons toasted sesame oil
1 tablespoon mirin
¼ teaspoon sea salt, or to taste
1½ teaspoons soy sauce, or to taste
1 tablespoon freshly squeezed lime juice
Pinch crushed red pepper flakes