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Also known as Japanese basil, shiso has been used for years to flavour Asian cuisine. The infinite variety of flavours and nuances offered by its leaves will allow you to give another life to your dishes, whether as a garnish, ingredient or seasoning. Furthermore, shiso is not only popular in the kitchen, but also in the field of traditional medicine, where it is highly revered for its great antihistamine properties.

What is shiso

As already mentioned, shiso (perilla frutescens) is an aromatic plant. In the West, it is often called Japanese basil or Chinese basil. There are different types of shiso, but the most common are red and green. Red, known as akajiso, is mostly used as a food colouring, especially to give umeboshi its characteristic dark, bright red colour. It is not usually eaten raw, but its sprouts are used to accompany sushi and give it a spicy and tangy flavour.

Green shiso is more commonly used in cooking than red shiso, either whole leaves or sprouts. Its flavour, which is quite intense, is a mixture of mint and aniseed. As well as being used for sushi or sashimi, it can also be found as a complement to other dishes such as salads, meat, pasta or fish stews, or to prepare infusions. Its seeds are often cooked with chillies to make a spicy preparation that serves as a condiment.

In traditional medicine, the plant is considered sacred by Asians for its anti-allergic, antimicrobial, antioxidant and anti-inflammatory properties, making it a widely used resource on the continent. Infusions are usually made from the dried leaves of the plant and a little honey or lemon is added to soften the flavour. It is also possible to prepare an oil rich in omega 3,6 and 9 from its seeds, which is used to treat dermatological problems, such as irritated skin.

Popular recipes with shiso

In Japanese cuisine, green shiso leaves are often incorporated into sushi dishes, especially sashimi, as a garnish and complement. In addition, it can also be used as a substitute for nori seaweed in other sushi varieties, such as onigiri.

Another common way of consuming nori leaves is in batter and tempura frying. However, they are most commonly used as a seasoning for soups, stews, stir-fries… For example, shiso can be chopped and added as a final seasoning to dishes as we would do with other aromatic plants such as parsley. However, always add it at the end of cooking, as the heat spoils its colour and texture.

Thanks to its refreshing power, it is perfect for contrasting strong flavours such as vinegar, which is why it is used in pickles and fermented foods such as kimchi or sauerkraut. Similarly, it balances the fat in oily fish or red meat, and its umami touch makes it the perfect partner for mushrooms, cheeses or nuts. It can also be incorporated into dishes that are not too complex to enhance their flavour, such as tuna tartare or grilled salmon,

Use in Japanese and other Asian cuisines

As you have seen in the previous paragraph, shiso has a wide variety of uses in cooking, but one feature that distinguishes it from other aromatic herbs such as basil is that all parts of the plant can be used: leaves, stem, seeds and shoots. Each of these has its own role and knowing how to use them can be a way to prepare creative recipes. Another possible use of shiso is to use it in Western dishes to achieve a very interesting fusion effect. In this case, the crux of the matter is to experiment and try, especially with those traditional dishes that can lead to a totally unexpected result.

A healthy lifestyle and a balanced diet is already a trend. Food is one of the sectors that does not escape from fashions and, for this reason, some foods are becoming the claim of the diets of the moment. Avocado, quinoa, chia or turmeric are some of the ingredients that have become the kings of healthy eating, but they are not the only ones. But they are not the only ones. Do you want to know what the latest addition is? Azuki beans, a delicious, versatile and healthy food of Japanese origin.

About 10 years ago, azuki beans were a complete unknown, they could hardly be found in grocery shops or conventional supermarket chains. Today, however, azuki has become a revolution among legumes. Their multiple health benefits and nutritional properties have come to be regarded as a source of superpowers for the body.

What are azuki beans?

Azuki beans are small beans similar to red beans, although it is possible to find them in other colours as well. They are often used in paste form for the preparation of various recipes and even desserts. Thus, it is a very versatile ingredient in the kitchen, as it can be used in both sweet and savoury dishes. Its texture is very soft, so it is easily adaptable to thousands of recipes.

In Asia, azuki is extremely popular and widely cultivated, especially in eastern Asia and the Himalayan region. However, it is nowadays possible to find them in health food shops, herbalists or supermarkets, as they have become very popular in recent years.

Evolution and history of azuki beans in Asian cuisine

Azuki beans are not a new product. In Asia, they have been cultivated since 1000 BC. In the early days, many elders believed that azuki beans were a good luck charm because of their red colour, which is why they were often used in many events and ceremonies in Japan, China and Korea. They were also used as medicine, as the Japanese already valued their nutritional and medicinal properties at that time.

Health benefits of azuki beans

Keep in mind that no food is a miracle food, nor will it make you change physically or physiologically by consuming it. A healthy and varied diet, which includes this food, is what will contribute to an improved state of health and help prevent many illnesses. These are some of the benefits of this legume:

Improves intestinal health. Azuki is rich in soluble fibre and resistant starch, which improves transit and digestion.

They reduce the risk of type 2 diabetes. The high fibre content of these beans helps to improve insulin sensitivity and reduce blood sugar spikes after eating.

They help regulate weight. This legume has the ability to increase the expression of genes that reduce hunger and increase the feeling of satiety. Azuki are rich in protein and fibre, which also helps to reduce appetite.

Good for cardiovascular health. Consumption of pulses in general is associated with lower cholesterol levels and a reduced risk of heart disease.

Popular recipes

As mentioned above, azuki can be eaten in both sweet and savoury dishes. That’s why we leave you with a choice of each so you know how to cook them in each case. Here they go:

Anko

200 grams of azuki
75 grams of white sugar
50 grams of brown sugar
A pinch of salt

Preparation
Soak the beans in water for at least ten hours. After soaking, drain the azuki beans and put them in a pot with water, three times the content of the azuki beans, cover and place on the heat. Once it comes to the boil, reduce the heat to the minimum and cook, uncovered, for 45-60 minutes, until tender.

Once cooked, drain the red beans well and return them to the pan over a medium-low heat, add the sugar and allow it to melt, stirring occasionally. Continue cooking without bubbling too much to evaporate the water. Add the pinch of salt. The dough should be more or less dry so that you can use it to fill cakes and pastries, such as dorayakis, for example.

Azuki stew

500 grams of azuki
200 g brown rice
300 grams of pumpkin
1 onion
1 tomato
4 garlic
½ teaspoon dried thyme
1 teaspoon of paprika de la Vera
½ teaspoon turmeric powder
1 pinch of pepper
Salt to taste
4 tablespoons tamari sauce (or soy sauce)
olive oil
A few leaves of fresh coriander (optional)

Preparation
Before preparing this recipe, the azuki must be soaked for at least 8 hours. A good option is to soak them the night before.

Place the azuki, onion, garlic and tomato in a large pot. Cover everything with water (about a litre and a half) and put it on the heat. Add all the spices except salt. Bring to the boil. Once it starts to boil, lower the heat, put the lid on and leave it to cook for 1 hour. Meanwhile, cook the brown rice for 40 minutes in plenty of salted water. Set aside.

Once the azukis have been cooking for an hour, remove the onion, garlic and tomato and mash well with a little of the cooking water. Add what you have just mashed to the pot. Add the diced pumpkin, salt and tamari (do not overdo it with the salt because tamari is salty). Cook for a further 15 minutes and turn off the heat.
Serve in a deep dish with a couple of spoonfuls of boiled brown rice and some fresh coriander.

Manga, anime and Japanese culture are becoming more and more popular, which has led to their cuisine becoming better known internationally. This is not only true for savoury dishes, but also for sweet dishes. Surely names like mochi or dorayaki ring a bell, right? Today, however, we are going to tell you about another pastry that you will know if you have been a loyal follower of the Naruto series. Yes, it’s dango, a japanese desert in the shape of a skewer that will captivate you in texture, taste and appearance.

What is Japanese dango?

Dango is a traditional Japanese dumpling made of glutinous rice, sugar and water. The peculiarity of this dessert is its shape, as it is kneaded into small balls that are cooked until they are cooked.  They are then cooled in water and stuck on a wooden skewer, like a kebab. Some of the varieties can also be served with a sauce.

The colours of these balls are usually white, yellow, pink or green, depending on the ingredients that are added: strawberries, green tea, egg, etc. However, there are many varieties of dango, as the combinations are endless. In addition, it is usually served with green tea, like most wagashi.

Origin and history of dango

The origins of dango can be traced back to a tea house in Kyoto. The name of this teahouse was Kamo Mitarashi and it was located very close to the Shimongan Shrine. It is said that the name of the sweet, “mitarashi dango” was chosen because of the similarity of the balls to the bubbles in the water of the Matarashi River, located at the entrance of the shrine.

The original dango was inspired by the shape of a person: five pieces were placed across a wooden skewer, each representing a part of the human body. The first of the balls was the head, the second and third were the arms, and the fourth and fifth were the legs. These balls were white in colour and were served with a sticky but delicious soy sauce glaze!

Types of dango

As mentioned above, the types of dango can vary depending on the ingredients used to make them. The combinations give rise to all varieties, but to show you all of them would require a very, very long list. So, in a more concise way, here are the most popular ones:

Mitarashi Dango: As mentioned above, this is the best known type of dango as it is the traditional one. It is usually available in shops and supermarkets. It consists of white balls covered with a sweet and sour syrup made from soy sauce, sugar and starch.
Anko Dango: This type of dango is characterised by the balls covered with azuki bean paste known as anko. It is a very popular variety, enjoyed by people of all ages throughout the country.
Tsukini Dango. This variety is prepared on the Jugoya festival, where the Japanese commemorate the harvest by gazing at the moon. The name of this dango means “moon-viewing dumplings”. The dumplings are white, referring to the colour of the moon, and are placed on a plate in the shape of a pyramid. Enjoying the moon together with these delicious morsels sounds good, doesn’t it?
Bocchan Dango: This variety consists of three different colours and flavours: red (from the azuki beans), yellow (from the egg) and green (from the green tea).
Hanami Dango: This type of dango was traditionally made during the sakura flower sighting season. It is available in three colours: pink, green and white, simulating cherry blossoms. The balls of this dango are usually strung on a bamboo stick. Of course, these pastel colours make it the ‘cutest’ variety.
Salted dango. There are also salted dango, which are usually found coated with teriyaki sauce or wrapped in nori seaweed.

How to serve dango

Dango is a year-round sweet. However, there are some varieties that are eaten on certain holidays or during certain seasons. As you have seen, for example, tsukini dango is mainly eaten during the Jugoya festival. But the truth is that dango transcends the seasons and can be found at street food stalls no matter what time of the year it is.

Mochi is one of the few lucky Japanese sweets that is known in the West. Although we love sushi, ramen and yakisoba, the truth is that Japanese pastries are still largely unknown in the western part of the world. However, mochi has managed to arouse great curiosity among Japanese food lovers. Today we present daifuku, a Japanese sweet descendant of the popular mochi that has delighted the palate of the sweet-toothed in the land of the rising sun for hundreds of years.

What is daifuku

Daifuku is a type of wagashi, i.e. a traditional Japanese dessert. This sweet consists of a round mochi that is filled with an ingredient. There are many types of daifuku, as they can be filled with anything, but the original daifuku was filled with anko, the sweet azuki bean paste. Like other wagashi, daifuku was and is often served as an accompaniment to tea.

Originally, daifuku was called “harabuto mochi”. However, the pronunciation “fuku” in Japanese can mean both “belly” and “luck”. Therefore, to avoid confusion, the name of this pastry was changed to “daifukumochi”, which means “good luck mochi”.

Daifuku as we know it became popular during the Edo period (1603-1868). Although the preparation of daifuku looks quite simple, it actually requires a lot of effort. The glutinous rice paste was prepared by hand by pounding the rice with water in a mortar and pestle to form a sticky dough, which was then placed in a mould to form the mochi shape. This process is known as mochitsuki.

And when is this snack usually eaten? Originally, daifuku was only eaten on special occasions, such as New Year’s Day. Nowadays, however, they can be eaten every day of the year as they are easily found in Japanese restaurants, bars and supermarkets. Moreover, Japan is not the only country where you can find daifuku, in Korea you can also find a sweet similar to daifuku called chapssaltteok.

Differences between daifuku, dango and mochi

Although daifuku, dango and mochi are three sweets with a similar base, it is important not to confuse them, as there are some significant differences between them.

Mochi is a japanese cake made from glutinous rice that is pounded into a sticky ball. However, this sweet is not filled with any ingredients or additives that add sweetness.

Dango is also a Japanese ball-shaped cake, however, it is made from rice flour. In addition, the balls are usually smaller than mochi and are usually presented 3 or 4 together on a wooden stick. They are usually served with a sauce on top.

Daifuku can be a little more difficult to differentiate between dango and mochi. Although it also comes in a multitude of colours like the desserts described above, the main difference is that it is filled. The daifuku is literally a stuffed mochi. As mentioned above, the most common filling is anko, but it can be filled with other ingredients, such as fruits or creams.

Varieties of daifuku

The varieties of daifuku result from combinations between the taste of the mochi and the filling they incorporate. Here is a list of the most common examples:

Ichigo Daifuku: this is one of the most popular varieties and is characterised by the incorporation of a whole strawberry inside the mochi. In addition to the strawberry, it is also filled with anko.
Yomogi Daifuku: This type of daifuku is characterised by the incorporation of the Japanese herb mugwort during preparation. Because of the mugwort, the mochi is dyed bright green, a very nice shade to present during spring.
Daifuku Aisu: This is one of the most popular types of daifuku in Western countries, having been invented in Little Tokyo in Los Angeles in 1990. It is a daifuku filled with ice cream, which, although similar to mochi ice cream, is not quite the same thing. While mochi ice cream is eaten very cold, ice cream-filled daifuku is eaten at room temperature.

You may not be familiar with the term teppanyaki. It sounds like some Asian dish with a strange name, doesn’t it? Well, actually, the word means something simpler than it sounds and something you’re probably very familiar with. To put it very simply, teppanyaki is nothing more than cooking food on a griddle, something that is also very common in the Western world. However, the Japanese always know how to add their own touch to dishes to make them a unique and special experience.

What is a teppanyaki griddle

The term teppanyaki does not actually refer to a griddle or a grill, but to the type of cooking and dishes that are prepared on the griddle. The very construction of the word makes its meaning clear: ‘teppan’ means iron griddle and ‘yaki’ means griddled or grilled. Therefore, in Japan, teppanyaki means all dishes cooked on the type of grill described below.

The teppanyaki griddle is a smooth surface made of stainless steel that reaches very high temperatures. Moreover, it is not a kitchen accessory that can only be found in restaurants, but if you are a lover of this type of Japanese cuisine, you can buy this type of grill and install it in your own kitchen.

The best thing about this way of cooking food is that it is very healthy, as it is still grilling. This means that you can cook meat, fish, vegetables and other foods using very little oil. However, don’t think that teppanyaki is an easy way of cooking, it requires technique. If you have ever been to a teppanyaki restaurant, you will have seen the skill of the cooks, who turn the preparation of the dishes into a real spectacle.

Differences from Hibachi

Although the definition of teppanyaki seems to be quite simple and easy to understand, it is not uncommon to confuse it with another type of cuisine called Hibachi. The main difference between the two types of cooking is the instrument used to cook the food. While teppanyaki consists of a griddle or grill, hibachi uses a different type of plate, which is round and open at the top. In addition, it is designed to burn charcoal or wood, which generates the heat that cooks the ingredients: chicken, salmon, kobe, mushrooms, vegetables… the possibilities provided by both options are endless.

How to clean the teppanyaki grill

Like any culinary tool, the teppanyaki requires care and cleaning techniques so that it continues to cook our ingredients in the best possible way for a long time. During the cooking time of the food, the plate reaches very high temperatures which can cause the remains of the ingredients to get burnt and stick to the grill plate, causing it to start sticking and generating unpleasant flavours.

Ideally, every time you use the griddle, you should clean it properly to extend its life. What is the best way to do this? Well, after finishing the meal, scrape the surface of the griddle with an instrument to remove any food remains that may have become encrusted. Then, in the same way as with glass-ceramic hobs, use a special grill cleaning product. Finally, wipe it dry with a dry cloth and it will be ready to use again.

Origin of the teppanyaki griddle

The history of teppanyaki dates back to 1945 in Misono restaurants. There, chef Shigeji Fujioka started to prepare grilled dishes for the American soldiers who came for the war. Therefore, this type of cuisine has a clear Western influence as it was started to be used to fit more closely with the type of dishes the Americans ate. However, despite some beliefs, teppanyaki cooking and this type of griddle originated in Japan.

After 1945, teppanyaki cooking became popular in both Japan and the United States. In Japan because tourists were fascinated by this technique of cooking food, and in the United States because it was very similar to barbecue, a way of cooking food, especially meat, which was very popular throughout the country.

Empanadillas are one of the star dishes of Spanish gastronomy. A dish that can become a small tapa or side dish, or a simple but tasty main course. However, although the filling for empanadillas can be very varied, we always end up using the same ones: tuna, meat, chicken, perhaps some vegetables… But did you know that empanadillas are not a culinary speciality that is only produced in Spain? The truth is that they are made in many countries, such as Japan, where they are known as ‘gyozas’. If you fancy a break from the routine of the typical empanadas, don’t worry, because today we are going to tell you all about these Japanese pasties.

What are gyozas?

Gyozas are a type of dumpling, a term that refers to any dish consisting of a dough with a filling inside. They consist of a thin dough made from wheat flour and are usually filled with minced meat and vegetables, although the filling can be made from any ingredient. They are crescent-shaped and can be cooked either by boiling them in water or by frying them.

However, if you have ever had the pleasure of trying this little Japanese snack, you will know that gyozas are accompanied by a sauce with a very distinctive flavour. This sauce is made from soy sauce and vinegar. It is a sauce with a very intense flavour that goes perfectly with gyozas and adds a touch of acidity that will awaken the umami in your palate.

Nowadays, gyozas are such an internationalised dish that you can find them not only in Asian restaurants, but also in our shop in Barcelona or in our online shop. So if reading this article makes you itchy, think that you have it very easy to find these Japanese delicacies.

Where to buy gyozas?

You can find many of these products in our online shop or in our shop in Barcelona.

• 
  Gyoza de verdura (AJINOMOTO) 30uds 600g
  8,39 €
  
• 
  Gyoza de gambas (AJINOMOTO) 600g (30un)
  13,55 €
  
• 
  Gyoza de manzana 20pcs (AJINOMOTO) 400g
  6,15 €
  
• 
  Gyoza de pollo curry (AJINOMOTO) POLONIA 600g (30un)
  8,89 €
  
• 
  Gyoza de verdura y pollo (AJINOMOTO). Pack de 30 uds 600g
  8,89 €
  
• 
  Gyoza de marisco 40pcs (SEAFOOD MARKET) 800g
  21,10 €
  
• 
  Gyoza de gambas y verduras (EBI & NIRA). 20 uds 500g
  12,19 €
  

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Origin and history of gyozas

Like all Japanese dishes, gyozas also have a history. The origin of these dumplings is not Japanese, but Chinese, and they were known as “jiaozi”. The Japanese were inspired by the recipe of this Chinese dish and adapted it to create what we now know as gyozas.

During World War II, Japanese soldiers went to China, specifically to Manchuria, where they were introduced to jiaozi. They were very enthusiastic about this dish, so they decided to try to recreate it in order to enjoy this delicious delicacy again. However, the Japanese were able to add their own personal touch to this recipe and make it a delicacy known all over the world.

Jiaozi and gyozas are very similar but have some differences. The main difference is the dough, which is much thinner for gyozas. Elegance and refinement are characteristics of the Japanese that they apply to all areas of their lives, including cooking. It is not surprising, therefore, that their version of these dumplings embodies these characteristics. The filling is also mashed more finely to give it a softer texture.

Types of gyozas

Although gyoza fillings can be very diverse and give rise to many different types of dumplings, the way the dough is prepared and cooked is the main element that establishes the three types of gyoza.

Yaki gyoza (fried and boiled). This is the best known type of gyoza and the one that is usually served in most restaurants in Madrid, Barcelona and the rest of the country. The way to cook them is to fry them in a pan with very hot oil until they are golden brown and slightly crispy on the outside. They are then dipped in a mixture of water and cornflour, which causes the gyoza to steam. The result is a juicy patty due to the steaming, but at the same time, with a crispy coating from the frying.

Sui gyoza (boiled only). These gyozas are cooked by boiling only and are usually served with a broth. This type of gyoza is not as well known as the previous one, and is not found in all restaurants, but rather in those specialising in this type of dumpling.

Age gyoza (fried only). The main distinguishing feature of this variety is that it has a very crunchy texture, as it is the only one of the three that does not include any cooking with water in its preparation. Like sui gyoza, they are usually found in speciality restaurants.

When the Japanese eat them

Japanese people usually eat these dumplings at home as a main dish or as a side dish with other ingredients and rice. However, it is also more common for restaurants to serve them as a tapa or side dish.