Best products from r/JapaneseFood

We found 35 comments on r/JapaneseFood discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 143 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

5. Aroma Housewares ARC-743-1NGR 6-Cup (Cooked) (3-Cup UNCOOKED) Pot Style Rice Cooker and Food Steamer,Red

    Features:
  • Multi-Functional Use – Whether you're in the mood for a hearty jambalaya, steamed veggies and rice, or a belly-warming soup, you can accomplish it all with your rice cooker. The possibilities are as creative as you are. Item Shape: Round
  • One-Touch Operation – This cooker is a proud member of our “set it and forget it” mentality. The one-touch operation is fool-proof – just fill it, power on, and cook!
  • Simultaneous Steaming – With the included steam tray, steam foods above while rice, soup, or any other meal simultaneously cooks below, allowing you to save time without sacrificing quality.
  • Automatic Keep Warm – Switches to Keep Warm mode automatically once the cooking cycle is completed to keep your foods at perfect serving temperatures.
  • Convenient Cooking & Cleaning – With the included nonstick inner pot, you can rest assured that cooking will be a breeze. When the cooking is completed, the inner pot can be safely and conveniently cleaned in the dishwasher!
  • Compact Capacity – 6-cup capacity yielding 2 to 6 cups of cooked rice. Its compact capacity is perfect for preparing small individual meals or delicious side dishes.
  • Accessories – Includes a full-view tempered glass lid, aluminum steam tray, rice measuring cup, and serving spatula. Power consumption: 120V/60Hz 350W
  • Perfectly prepares 2 to 6 cups of any variety of cooked rice
  • Steams meat and vegetables while rice cooks below
  • Simple, one-touch operation with automatic Keep-Warm
  • Great for soups, jambalaya, chili and so much more!
  • Full-view tempered glass lid
  • Includes Steam Tray, Rice Measuring Cup and Serving Spatula
Aroma Housewares ARC-743-1NGR 6-Cup (Cooked) (3-Cup UNCOOKED) Pot Style Rice Cooker and Food Steamer,Red
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7. Pure Artisan Japanese Soy Sauce Premium All Natural Barrel Aged 1 Year Unadulterated and Without Preservatives (7 fl oz (Fresh bottled))

    Features:
  • PREMIUM QUALITY: This is a fresh bottled version from Takesan Co.,LTD, premium soy sauce, best seller soy sauce. It is also good for you to start trying this soy sauce taste with this smaller size bottle. Fresh Bottled so you can leave the premium soy sauce at room temperature even after opening it. Unadulterated and preservative free.
  • 100% NATURAL: All natural, artisanal soy sauce from an island in the Inland Sea in Japan is a world apart from the grocery store staples. We honestly couldn't believe the difference in taste. This soy is packed with multi-dimensional flavor - salty, yeasty and well-rounded, we can't get enough of this.
  • HEALTHY: Our pure artisan Japanese soy sauce is aged in 100-year old barrels on a small island in Japan's inland sea for 1 year. The sauce is fermented for one year in cedar barrels. It's all natural, with no preservatives, just wonderful, intense and complex flavor. Takesan Co.,LTD company uses premium whole steamed soybeans, toasted wheat, salt and mineral water.
  • ULTIMATE USAGE: Experience the difference in flavor in our soy sauce. Full flavor and great addition to any food. Our artisan soy sauce is rich on the palate, with a saltiness that supports rather than overwhelms its many layers of flavor.
  • PREMIUM TASTE: Smooth and balanced taste with a milder fuller flavor than most soy sauce. Traditionally brewed soy is a fermented soy food, so it has many of the same nutritional properties. The natural fermentation process converts soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids.
Pure Artisan Japanese Soy Sauce Premium All Natural Barrel Aged 1 Year Unadulterated and Without Preservatives (7 fl oz (Fresh bottled))
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Top comments mentioning products on r/JapaneseFood:

u/butttwater · 1 pointr/JapaneseFood

Dashi. But if you can't find the ingredients to make it, which is rare these days but possible, here is my "quick" faux-dashi recipe. Really just a method to making a quick delicious broth from pantry stuff mostly. Note that I give the ingredients depending on what I have in my /r/frugal pantry. And I have good access to a variety of interesting stuff... here goes:

Ingredients
> Either: Fish Base Better Than Bouillon (found in soup aisle), or in a pinch if you are desperate Ossem Chicken Consomme or what my Polish family grew up with Vegeta Seasoning.


> If you can find it, I get it in my health focused local co-op but not this brand: dried kombu. This makes it extra yummy but if you dont have it, like the rest of the substitutions in my "quick broth" method, it'll probably turn out fine.


>the cherry on top of the sundae, if you have the extra few minutes: katsuobushi, & your miso of choice, soy sauce of your choice, mirin if you have; if not, keep an eye out for it, grated ginger root if you're feeling fancy


> Depending on whether you want a soup or broth for rice, you may want vegetables and maybe some protein like chicken or egg or even fish (which I've cooked some types in the broth and comes out lovely).


> Need rice maybe.

Method:
In a good sized pot - one that can hold at least 2-4 bowls of soup or enough water to make rice, so, 1-2 liters depending? Fill with water only 3/4 of the way up, for room to boil. Add strip of dried kombu Heat water, ladle some nearly boiling into a small bowl and dissolve a couple teaspoons or tablespoons, depending on desired strength of broth, of fish Better Than Bouillon. Pour into pot, taste, adjust. Don't make it too salty yet. If you don't have BTB, season your water with the Ossem or Vegeta - it won't be quite as nice as using BTB, which is my secret quick dinner weapon- I use it in all the flavors it comes in. Important thing is that you have good flavor here but the sodium level isn't bad yet. Subtle.

When water is boiling, remove kombu and set aside. You can shred it and add a bit on top of the rice later, make a salad, or just toss it and make me cry.

Reduce to low simmer. Use your katsuobushi if you have it and want to but I admit to neither having tried it yet nor being that skilled yet to teach another about it but there are guides better than mine online. This is just a quick way to make yourself a tastey liquid for dinner.

Season with soy sauce, mirin, whatever you may have on hand that pleases you.

Turn off burner. Let stand a few minutes. If you wish, ladel a bit of the liquid into a bowl again and mix with some miso; it's good for you! Return miso mixture into pot. I don't usually do this with rice because the liquid is flavorful enough without it, but if I'm at the end of making a real soup from it with veggies etc I will add miso before serving along with some appropriate fresh herbs, optional.


Keep in mind:
If you're making rice with it, a too-salty broth will make the rice too strong. Try to get used to a lower salt level in your life and you'll appreciate a whole new world of taste sensitivity. And your heart will thank you.

Rice is like a backdrop to the more potent things you eat, and a flavorful stir-fry is nice when paired with a more delicate rice. Dare I suggest you try jasmine rice sometime, it is one of my favorites even though it's long-grained. Lovely aroma, I could eat it plain!

If making a soup with it, experiment with different flavor profiles, bases, and vittles like sweet potatoes cubed up, bits of chicken or pork, fresh parsley and/or dill, wakame seaweed (a favorite in my house), and yes even tofu!

Anyway, hope that wasn't too long... I am getting midnight cravings talking about rice and good broth (I make an insane bone stock that turns into jelly in the fridge, yum... that's for another day!)

Edited: fixed some things!

u/ukatama · 7 pointsr/JapaneseFood

How authentic do you want to go?

In terms of truly authentic Japanese cuisine, the absolute best book is "Japanese Cooking: A Simple Art" by Shizuo Tsuji. It teaches the aesthetics behind Japanese food as well as all the requisite techniques, but it can be a bit too hardcore for the home cook.

Next I would recommend something by Yoko Arimoto, such as "Simply Japanese: Modern Cooking for the Healthy Home". Highly respected in Japan as a cookbook author; she's very flexible with her ingredients, which make it easier to adapt in an non-Japanese environment.

Elizabeth Andoh is very good too; hits all the right notes.

Harumi Kurihara, is popular but in a Martha Stewart sort of way. She'll give you basic recipes, then she'll give you something that is really "out there". Her recipes tend to be...well, handy. Kind of like what Giada is to Italian cooking.

u/Shigofumi · 2 pointsr/JapaneseFood

Tohato's Caramel Corn is great. It tastes heavenly and nothing like american caramel corn. 10/10 I've never met anybody that hated it.

Tohato's Chocobi might fit their palate. This is the exact food Shin-chan eats in the show and has won the hearts of Japanese children.

Ramune is a must. If they watch anime they've most likely seen a young character drink this classic summer/festival beverage. Stores sell them year round though.

Umaibou is a common snack kids buy for a field trip. The cheese flavored one is popular. Think of it like an mega upgraded Japanese version of a giant Cheeto.

Giant Caplico is pretty neat novelty snack. It's a waffle biscuit in the shape of an ice cream cone.

u/x3n0s · 3 pointsr/JapaneseFood

If you've got an Asian grocery store near you they will most likely carry hondashi, http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O and may have what you need to make dashi, kombu, http://en.wikipedia.org/wiki/Kombu, and katsuobushi, http://en.wikipedia.org/wiki/Katsuobushi (it will come pre-shredded in a bag). Dashi is one of the easiest stocks to make, only takes about 30 minutes or so, http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm

The Japanese do have teir own version of curry and it is delicious. I think they got it from the British so it's a re-interpretation of a re-interpretation. It's one of the most popular foods in Japan. It's usually made with pork, but if you're going to make it with katsu, make it vegetarian. You can buy a box of curry roux at most Asian grocery stores, http://www.amazon.com/Golden-Curry-Sauce-8-4oz-pack/dp/B0011UGYLM to use. Basically, take a pot, add a bit of oil (for Asian food I like peanut), cook some white onions in the oil, I also add some sliced garlic which is not traditional, add some potato and carrots (you may want to cook them half way first), add water, simmer for about 20 minutes, add the curry roux, stir it in the simmering water and it will break down, and then continue for 5 minutes or so. The curry roux will have instructions on the back of the box, it's super easy. This is the basic version but there are all sorts of variation, some put in grated apple or even coffee in it! It's my favorite thing to eat with katsu.

u/PatrickNLeon · -4 pointsr/JapaneseFood

The type will usually be listed right on the package. The rice that I buy (Nishiki) specifically says it's good for sushi. You could always order online from Amazon or Jet to be more discreet.

You can use pretty much any rice, it's just that some types will work better than others. What's more important is the preparation of the rice itself. Using sushi rice vinegar or sugar and salt + fanning the rice properly will make it really sticky. There are Onigiri kits that actually keep the seaweed separate until you want to eat it, which is awesome. You might want to look into those too.

Good luck!

u/shinken0 · 2 pointsr/JapaneseFood

I can make a video of it if you like but basically you take garlic cloves(about 4 per half cup of Sesame Oil), 1/2 cup sesame oil, and 1/2 cup of Red Korean Spice. You heat the sesame oil up and boil the garlic in it until lightly browned. Place the red chili powder in a heat safe bowl and pour the garlic sesame oil over the top of the powder and let sit for 10 to 20 minutes. If you want a little more flavor you can add dried scallops(Crush them first) and dried small shrimp(Chopped) into the powder before you pour in the oil. I also recommend mixing this with Ponzu Sauce(Japanese Citrus Soy) as it makes a great combo. Let me know if you have any questions or would like to see a video of how to do it.

u/basiden · 2 pointsr/JapaneseFood

If you're just using it for miso, you don't need to marinade or even really cook it. You could cut a block into about 8 pieces and freeze it for maximum use (though that will change the texture a lot). Just slice into small cubes and simmer in the dashi or broth before you add the miso paste (stir a spoonful in a bowl with a little dashi, and add it right before you turn off the heat).

You might be able to buy dried shiitake online. Probably more expensive in the UK, but I got a huge jar of sliced and dried mushrooms from Amazon and the whole thing lives in the freezer. I soak about 6 pieces in water for half an hour to make a basic base for miso.

If you're in a large city, look for Asian grocery stores. Most cities will have at least one, and you'll probably find tofu much cheaper.

And yes, that's the konbu you want (that you linked). It lasts for ever, and expands a ton. You probably only need about a square inch per bowl of soup.

Check out this book. It's incredibly simple, all vegan Japanese cooking which doesn't rely too heavily on obscure ingredients. You can figure out some substitutions for lots of the veggies she suggests, but I found it an easy way to understand the typical flavors of a meal without too much effort.

Ninja edit: one of the awesome things about miso paste (I love the white variety) is that it lasts for bloody ages in the fridge (like a year or more if you store it in a zip lock bag). So many of these ingredients that look pricey are actually extremely cheap considering how much use you'll get out of them.

u/allbrokenthings · 6 pointsr/JapaneseFood

Between Just One Cookbook, Japanese Cooking 101, Chopstick Chronicles, Japanese Cooking: A Simple Art ^BOOK, and Ochikeron ^YouTube you should be able to figure out something you like.

I am not the biggest fan of any of Nancy Singleton Hachisu books for beginners, but there are other good books, like Everyday Harumi - pretty much any of Harumi's books will be good, she doesn't go for crazy ingredients (ala Nancy Hachisu) and she's usually the top cookbook writer in Japan.

u/Compupaq · 1 pointr/JapaneseFood

For rice, look for a short or medium grain rice. Long grain rice is what's typically served at chinese restauraunts and doesn't have the sticky texture that shorter grain rice has. In the US, it's much cheaper to get California-grown rice than getting Japanese imported rice. Also look at Korean brands of rice as they tend to be similar to Japanese rice. Many brands offer small bags (5 pounds or less) so you can try them and see what you like best and is also wallet friendly.

For a rice cooker, you can get away a basic $20 rice cooker. It won't make the best rice in the world, but it'll be tolerable if you want to save up for a high-end rice cooker.

Some high-end brands of rice cookers are Zojirushi, Tiger, Panasonic, and Cuckoo. The price tiers are similar across the brands and each tier incorporates more/different technologies. The levels will be basic (mostly just cook and warm settings), fuzzy logic/micom, neuro fuzzy logic, induction heating, pressure cooking. Some brands also have unique features like 'diamond coated cooking bowl' and they seem to be more gimmicky than anything else. Price ranges are ~$100 - micom, ~$150 - neuro fuzzy logic, ~$250 induction heating or pressure cooking, >$350 induction heating and pressure cooking. I have a Zojirushi rice cooker that I bought 3 years ago and still works perfect.

Rice cooker cup size will affect price too. Also, cheap rice cookers measure in cooked cups where more expensive models measure in uncooked cups. More expensive does not equal faster cooking (until you reach the pressure cooker level). A $20 rice cooker will cook rice in about half an hour, where a $250 induction heating rice cooker will take >45 minutes. The added time is because it includes soaking time for the rice and it operates at varying temperature levels during cooking, where the $20 rice cooker would just boil it the entire time.

u/zeeeeeek · 3 pointsr/JapaneseFood

Japanese Farm Food ... awesome recipes and a very helpful perspective. Award-winning

Donabe: Japanese Clay Pot Cooking ... requires a donabe

Japanese Cooking: A Simple Art ... a famous comprehensive bible of Japanese cooking

Im also on justonecookbook.com all the time.. and if they would ever print an actual cookbook I would buy it.

u/Space-Sausage · 13 pointsr/JapaneseFood

Even Tsuji says that instant dashi is fine (as long as you know & respect how to make authentic dashi), and that book was published in the 80s. I can only imagine that today's instant dashi is better still.

u/GarnetAndOpal · 2 pointsr/JapaneseFood

OP, you can get salted plums through Amazon. I just got three containers, because I am kookoo for ume boshi.

https://www.amazon.com/gp/product/B00886OQ1W/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

This one has shiso leaves in it. (Shiso is also called beefsteak plant. Also called perilla.)

Your onigiri look great!

u/CheeseGrill · 1 pointr/JapaneseFood

So what is the difference between buying something like this or this, which is the same? and straight up shaved bonito flakes? Is the shaved bonito flakes a less formatted product?

Edit: Food isn't formatted, I meant to ask if the bonito flakes are a less processed (not ground and reshaped into little daishi balls)?

u/Anabaena_azollae · 2 pointsr/JapaneseFood

If you want a book to teach you about traditional Japanese cooking, it's Japanese Cooking: A Simple Art. It's half standard cookbook, half treatise on the subject. The book has an emphasis on techniques and principles, so most of the recipes provided can serve as a template for extensive variations and adaptations. It's also primarily focused on traditional Japanese cooking (washoku) rather than Japanese adaptations of foreign food (yoshoku), which would generally be less healthy.

u/matte_lipstick · 1 pointr/JapaneseFood

Just watching the first scene of him tasting a small amount of soy sauce to drink made my face sour. Kikkoman is salty, but I think I'll try this brand. They sell it on Amazon and there 3 different fl. oz. so there are 3 different prices to consider. None of them sell for $50. The most expensive is $27.00 on Amazon. https://www.amazon.com/Kishibori-Shoyu-Artisinal-Unadulterated-preservatives/dp/B07PS17X8T/ref=sr_1_4?keywords=soysauce&qid=1565980213&s=gateway&sr=8-4&th=1