Shopping for My "Woman in the Dunes" Osaka-Style Japanese Menu

This Month's Film: Woman in the Dunes
Cuisine: Japanese

Since I make so much Asian food, I often shop at Asian markets in the SF Bay Area to keep my fridge and pantry stocked with the basics for all the major Asian cuisines. So when it came time to shop for my Osaka-style Japanese menu, there wasn't much missing from my ingredient list, most of which were fresh ingredients, and they were all available locally. The only missing item is the Japanese mayonnaise known as Kewpie, which is loaded with MSG, which I'm allergic to. So I'm going to improvise my own approximation of it for my okonomiyaki pancakes.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:54 AM PST Permalink |

Sources for Osaka-Style Japanese Ingredients

This Month's Film: Woman in the Dunes
Cuisine: Japanese

Here in California, we enjoy not only a wide ethnic diversity, but also an array of specialty markets that feature the ingredients of many international cuisines. Even our everyday food markets carry an ever-growing variety of international ingredients. Specialty brands such as Kikkoman and Lee Kum Kee have expanded their lines of sauces, and many new food distributors are now represented on the shelves of the Asian food section.

Here in the relatively small city of Napa, although we have no Asian market, we have Trader Joe's, Cost Plus, and Whole Foods, all of which carry an impressive assortment of Asian foods. And whenever I need Asian ingredients that I can't find locally, there are dozens of Asian markets within easy driving distance. And if an out-of-town shopping trip is not convenient, I can always shop online at AsianFoodGrocer.com, and have my Asian ingredients delivered to my front door.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:00 PM PST Permalink |

Stocking an Osaka-Style Pantry

This Month's Film: Woman in the Dunes
Cuisine: Japanese

To prepare any Japanese menu, especially Osaka-style, there are many essential ingredients. In addition to fresh meat, seafood, tofu, and vegetables, you will also need:

Rice (short and medium grain)
Noodles (udon, soba, ramen) Soy sauce (both light and dark)
Rice Vinegar
Mirin (sweet rice wine)
Sesame Oil
Kombu (dried sea kelp for making dashi stock)
Kazuo (dried bonito fish flakes for making dashi stock)
Miso (fermented soybean paste, both light and dark)
Wasabi (powder or paste)
Nori (dried seaweed paper)
Gari Shoga (pickled ginger) Beni Shoga (pickled red ginger)
Wakame (dried seaweed)
Ponzu sauce
Teriyaki sauce
Takoyaki sauce
Okonomiyaki sauce
Kewpie (Japanese mayonnaise)
Sansho (Szechuan pepper)
Togarashi (seven-spice chili pepper blend)

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

03:56 PM PST Permalink |

Japanese Serving Dishes

This Month's Film: Woman in the Dunes
Cuisine: Japanese

Because Japanese cuisine features a variety of individual dishes served separately, or in courses, it typically requires a variety of special serving dishes. Appetizers are usually served on small plates or in tiny bowls. Soups and rice are served in small lacquer or ceramic bowls. Noodles in broth are served in larger, deeper bowls. Sushi may be presented in several ways, including wooden planks or boats. Main dishes are served on a variety of plate designs. And condiments are served on the side in their own little dishes as well. Fortunately, since I make Japanese food so often, I have a nice array of Japanese-style dishes for serving my Osaka dinner.

Asian food markets are some of the best places to find Japanese-style serving dishes. And if your city has a Japantown, there are sure to be shops that specialize in Japanese housewares. Otherwise, they may be ordered from any number of online merchants, such as House Of Rice, and Asian Food Grocer.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

05:42 PM PST Permalink |

Special Osaka-Style Cooking Utensils

This Month's Film: Woman in the Dunes
Cuisine: Japanese

The preparation of Japanese food usually requires a few special utensils. And since I've never prepared some of these dishes, I've had to buy a couple new items for my kitchen as well. I ordered a takoyaki pan to make these round, octopus-filled dumplings, and a oshizushi press to make Osaka-style battera sushi. For the yakiniku, I will use my cast-iron grill pan in the broiler, however I would like to someday buy one of those little Japanese charcoal braziers. And for the okonomiyaki pancakes, I will use my electric griddle. And of course, I will need my electric rice cooker, my wok, and my everyday cookware for the basics.

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06:37 AM PST Permalink |

Beverages to Go With an Osaka-Style Meal

This Month's Film: Woman in the Dunes
Cuisine: Japanese

Although you may enjoy any beverage you wish with a Japanese meal, the best beverage choices for the purist are green tea, beer and sake.

Cha or O-cha is the Japanese word for green tea, which is served with nearly every Japanese meal, and should always be drunk plain, without adding cream or sugar. Green tea is derived from the same tea plant as the more commonly known black tea. However, the leaves used to make black tea are fermented before drying, but Japanese green tea is steamed to prevent fermentation, which causes the leaves to retain their green color. The steamed tea leaves are then rolled and dried.

There are also other types of tea that may be enjoyed with a Japanese meal, including kocha, which is enjoyed European style with milk and sugar or with lemon, called miruku tei (milk tea) or remon tei (lemon tea). Oolongcha is Chinese oolong tea from Taiwan and China. Mugicha is brewed from barley and enjoyed cold during the hot and humid summer season. And kombucha, which is made from dried sea kelp.

When it comes to Japanese beer, the most prominent brands are Sapporo, Kirin, Asahi, and Suntory. Each different brand of Japanese beer has its own unique flavor and quality. Sapporo is a medium bodied beer, while Kirin is fuller bodied, and Asahi and Suntory tend to be crisp and dry. Japanese beer is available in both individual 12-ounce bottles, and in large, double-sized bottles perfect for sharing.

Sake, Japanese rice wine, also called o-sake or nihon-shu, is served in one of three ways: warmed, room temperature, and chilled. The most common presentation, called atsukan sake, is heated and served in a little ceramic carafe called tokkuri, accompanied by a tiny cup for sipping called a choko or sakazuki. In the summer months, a cold-filtered variety called namazake may also be served chilled. Also known as draft sake, nama means ‘fresh’, and this variation is purified with microfilters instead of heat pasteurization, which preserves its essential flavors. Namazake is bottled immediately without aging, which produces a light, clean sake that should always be served chilled. There is also an unfiltered variety of sake called nigorizake, which is milky white, slightly sweeter than the clear sake, and typically served during the summer months.

Other Japanese Beverages include:

Ume-shu, a strong, sweet Japanese plum wine, served either warm or chilled. Light, fruity, and pale pink, ume-shu is sometimes poured over fruit for a fresh dessert. Ume-shu is favored for its tonic and digestive benefits, and many people make their own plum wine at home during the summer season by soaking sour plums and sugar in a clear alcoholic spirit called shochu.

Budo-shu, the Japanese word for wine made from grapes. Japan has its own wine region in Yamanshi Prefecture in the foothills of Mt. Fuji, where they grow grapes in the traditional French style, including classic varietals such as cabernet sauvignon, sauvignon blanc and Johannesburg Riesling.

Sho-chu, a clear, colorless Japanese distilled spirit made with malted rice for fermentation, derived from the lees of sake production. There are two types of shochu. The standard type, Otsu, is made with raw sugar and is distilled in pot stills, while the Ko type is made with molasses. The alcohol content of shochu varies from 40 to 90 proof (20 to 45 percent), and averages 50 proof. Shochu may be drunk plain, or may be mixed with other ingredients for cocktails.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

10:15 AM PST Permalink |

Deciding on My 'Woman in the Dunes' Osaka-Style Menu

This Month's Film: Woman in the Dunes
Cuisine: Japanese

For my 'Woman in the Dunes' Japanese menu, I have decided upon an array of the best dishes Osaka has to offer:

Oshizushi - Osaka-style Pressed Sushi
Takoyaki - Octopus-filled dumplings
Panko Crab Cakes - Panko-crusted crab croquettes
Kitsune Udon - Thick noodles in savory broth, topped with deep-fried tofu
Okonomiyaki - Griddle-fried cabbage pancakes with various meat, seafood and vegetable fillings
Yakiniku - Grilled, skewered beef with a savory marinade

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:27 AM PST Permalink |

Researching Osaka-Style Recipes

This Month's Film: Woman in the Dunes
Cuisine: Japanese

In the past week, I've been through all the Asian cookbooks on my shelf, browsed Amazon.com, and scoured the Internet for Osaka's best culinary offerings, and for recipes to prepare them. And at this point, it seems as though I'm almost ready to finalize my 'Woman in the Dunes' Osaka-style Japanese menu. All I have to do is choose five or six dishes from among the many tempting choices I've discovered, which is always the most difficult part.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:18 AM PST Permalink |

Osaka-Style Cookbooks

This Month's Film: Woman in the Dunes
Cuisine: Japanese

Believe it or not, an Amazon.com keyword search for "Osaka Recipes", "Osaka Cookbooks", and "Osaka Food" yielded ZERO results. So apparently a cookbook has yet to be written on the regional cuisine of Kansai and Osaka. Hmmm...

So, until someone writes one, the next best thing for a Kansai cookbook is probably going to be a good general Japanese cookbook that features a few regional recipes. Which means that the best resource for Osaka-style recipes is going to be the Internet.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

03:42 PM PST Permalink |

Osaka-Style Recipes on the Web

This Month's Film: Woman in the Dunes
Cuisine: Japanese

There are lots of Osaka-style recipes on the web, however, they can best be found with keyword searches using the names of specific dishes, such as "okonomiyaki recipe" and "oshizushi recipe". However, there is an excellent website that has recipes with photos for all the Osaka favorites in one place: Tsuji.

The links to the recipes are at the bottom of the page, so you have to scroll down.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

04:09 PM PST Permalink |

My Osaka-Style Cooking Experience

This Month's Film: Woman in the Dunes
Cuisine: Japanese

In the four-plus years that I have been producing Asian menus for Chopstick Cinema, I have made many memorable Japanese meals, but never one that focused on the cuisine of Osaka.

When I taught English in Japan, I lived in Tokyo, and thus became more familiar with Kanto-style cuisine. Moreover, it's the most common regional Japanese cuisine in the U.S. So researching, creating and preparing an Osaka-style menu is going to be a new challenge for me.

But I am confident that my basic experience making Japanese cuisine, and the utensils that I already have (plus a few new additions to my arsenal), I will succeed in creating an appetizing Osaka-style meal.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

03:37 PM PST Permalink |

Popular Osaka Favorites

This Month's Film: Woman in the Dunes
Cuisine: Japanese

The cuisine of Osaka is rich and varied. Here are a few of the most popular Osaka dishes:

Takoyaki - Octopus dumplings served with a savory brown sauce.

Okonomiyaki - a griddle-fried shredded cabbage pancake with various meat, seafood and vegetable filling ingredients, topped with Japanese mayonnaise and a savory brown sauce. Often called Japanese Pizza.

Kani - The Japanese word for 'crab', an abundant shellfish in the Osaka region, prepared in many tempting styles.

Fugu - This potentially deadly blowfish is prepared in many ways and consumed in great quantities in Osaka. The two most popular being Tessa (sliced raw fugu), and Techiri, a fugu and vegetable hotpot stew.

Yakinuku - Grilled, skewered meats basted with a rich brown sauce.

Kitsune Udon - Thick noodles in a savory broth, topped with golden deep-fried tofu.

Oshizushi - Osaka-style sushi, made by pressing layers of rice and fish in a box, which are then cut into bite-sized pieces.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:16 PM PST Permalink |

About Osaka Cuisine

This Month's Film: Woman in the Dunes
Cuisine: Japanese

In the city of Osaka, there's a popular expression: Kuidaore. The two kanji that make up the word mean 'to eat' and 'to fall', so the spirit implied by the term is to "eat 'til you drop". Needless to say, with a motto like that, it's easy to guess that the cuisine of Osaka is especially delicious.

In feudal times, the central plains of the main island of Honshu were divided into two regions, with a barrier checkpoint between them to stop travelers for inspection. Tokyo is the hub of Kanto, which means 'east of the barrier', and Osaka is the hub of Kansai, which means 'west of the barrier'. The cultural characteristics of these regions are notably different, especially when it comes to food. Here are two websites that offer good explanations of the difference between Tokyo and Osaka:

The Hitokuchi Memo

Watashi to Tokyo

And here's a good general guide to Osaka cuisine:

The Osaka Prefectural Government's Osakan Cuisine page

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:05 PM PST Permalink |

Japan on ThingsAsian

This Month's Film: Woman in the Dunes
Cuisine: Japanese

A keyword search for "Japan" on ThingsAsian.com will yield nearly two thousand results, including essays, photos, and travel recommendations. Here are several relevant finds for this month's theme:

Abe Kobo: Writing From Nowhere by Jennifer Uhlich

Helping the Homeless in Osaka by David Atkinson

Surviving Sakurajima by Graham Simmons

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

03:36 PM PST Permalink |

One for the History Books

Long live the peaceful transfer of power, and high hopes of a bright future for us all...

08:09 PM PST Permalink |