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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Jyouhakutou, Zarame, Zaratou... Japanese sugar

Tuesday, November 30th, 2010
It's in the sugar! Or maybe it's not, but interestingly the type of sugar that is commonly used in Japan is not granulated sugar. Most Japanese households cook with jyohakutou (caster sugar) or more commonly known as super fine sugar in the United States. Granulated sugar is usually reserved for baking. I'm not sure why there is a strong preference for caster sugar over granulated sugar, except that caster sugar melts faster and is said to have a more refined flavor...hmmm

Most households carry multiple types of sugar. Japanese people often claim to not have as big of a sweet tooth as most Western countries but they are quite particular about their sugar. I wanted to start out by introducing zarame/zaratou. The word zarame comes from the kanji 粗目 which means coarse. The "tou" part of zaratou is the kanji for sugar or satou (砂糖)and therefore means coarse sugar. There are two types of zaratou: Shiro zaratou (white zaratou) and Chu zaratou (medium zaratou). The chu zaratou pictured here has a medium amber color and is a more pure or raw form of sugar.

Zaratou is often used for candied foods such as daigaku imo (candied Japanese sweet potatoes) and senbei (Japanese rice crackers).

I have never looked into the sugar industry in Japan but I have only seen one major brand for sugar, Mitsui Seitou. Smells of zaibatsu although who knows. Anyway they product the bagged sugar that has the logo with the large spoon on it. I spent an arm and a leg on this zaratou so that I could make daigaku imo. It's one of my favorite snack foods which I will post next.

Chu zaratou. This grocery store didn't carry shiro zaratou but if I find it I will post it.

tags: Sugar 
I have some pictures of zaratou(see, I thought the right name is "zarame") I can send you a pic if you need(you can use it, it would be a different one I use ;-)).I just don't have a picture with the sugars bag.
— Amato/Wagashi Maniac, December 6th, 2010
Cool! I haven't really searched high and low for all the different types of sugar but I felt like I needed this one to make daigaku imo. It's amazing what a difference it makes. The name zarame and zaratou are used interchangeably so I think both are fine. What photos do you have?
— Umamitopia, December 16th, 2010
Similar to the pics on my blog, I can send you 2-3 pics to your email, if you like, which size do you need?(they are huge, I make them smaller if you need) (I could use a pic from the sugars bag, so we can change ;-))
— Amatō/Wagashi maniac, January 2nd, 2011
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Rice [19]
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Egg [14]
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Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
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Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
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Green Onion [5]
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