Let’s Cook: Mastering the Art of Cooking with Fermented Foods

09/18/202409/20/2024

Fermented foods have been a staple in many cultures for centuries, offering unique flavors and numerous health benefits. Whether you’re new to cooking with fermented ingredients or want to hone your skills, here are some tips to help you get the most out of these nutrient-rich foods.

Tips for Cooking with Fermented Foods:

Balance the Flavors: Fermented foods are often strong in flavor, ranging from tangy to umami-rich. When cooking, balance their intensity with milder ingredients like rice, tofu, or vegetables to avoid overpowering the dish.
Use Fermented Foods as a Finishing Touch: To preserve the probiotics and beneficial enzymes, try adding fermented foods at the end of the cooking process, especially for dishes like soups, salads, and grain bowls. High heat can destroy these live cultures, so it’s best to mix them in after cooking.
Pair with Fresh Ingredients: Fermented foods pair wonderfully with fresh herbs, fruits, and vegetables. Think of using miso with ginger, or sauerkraut with fresh apples for a balance of flavors and textures.
Experiment with Sauces and Marinades: Fermented ingredients like miso, soy sauce, and shio-koji make excellent bases for marinades and sauces. They add depth and umami to grilled meats, roasted vegetables, or stir-fries.
Don’t Be Afraid to Start Small: If you’re new to fermented foods, introduce them gradually into your diet. Start with small amounts to let your palate (and digestive system) adjust to the new flavors.

Shoyusco 64g　 Okanao Saburou Shoten
Balsamic vinegar (made in Italy), wine, vinegar, soy sauce (including soybeans and wheat), pickled jalapeno, yarrapino, honey, garlic, white pepper/thickener (xanthan gum, guar gum), flavoring, seasoning (amino acid), acidifier　Expiration date: 730 days, keep in room temperature.Balsamic vinegar base, soy sauce and jalapeño peppers are added to give a spicy flavor with the richness of soy sauce. This spicy seasoning goes well with pizza and pasta, yakiudon noodles, ramen noodles, yakitori and fried chicken.
https://shop.thejapanmedia.com/products/shoyusco-64g

TAMAGO KAKE SHOYU 350g Okanao Saburou Shoten
Ingredients: Japanese style soup (soy sauce, bonito shaving, sugar (sugar, fructose glucose), salt, fermented seasoning, bonito extract, honey mirin, kelp extract, scallop extract, yeast extract), soy sauce/caramel pigment, seasoning (amino acids, etc.), preservatives (pectin decoment), acidulant, vitamin B1, sweetener (stevia, cazon W), (Part Contains wheat and soy) .Dedicated to flavor and quality, this soy sauce is specially crafted for Tamago Kake Gohan (Egg Over Rice). It blends bonito and kelp, with a subtle hint of scallop umami, resulting in a smooth and fragrant soy sauce. It pairs exceptionally well with egg-based dishes.
https://shop.thejapanmedia.com/products/tamago-kake-shoyu

LIQUID SHIO KOJI 500ml　HANAMARUKI
LIQUID SHIO KOJI is not heat-treated, and the enzymes it contains remain active. These enzymes are effective in neutralizing natural strong scents from meat as it is cooked and enhance the texture by creating a soft and tender product. Adding LIQUID SHIO KOJI in even small amounts increases the amount of amino acids in a dish, giving you a full-flavored finish. You can add to whipped cream to make desserts by using LIQUID SHIO KOJI as an alternative to sugar.
https://shop.thejapanmedia.com/products/liquid-shio-koji-500ml

By incorporating fermented foods into your meals, you’re not only adding exciting flavors but also supporting your overall health. In the next part, we’ll dive into some delicious recipes that showcase how easy and fun it can be to cook with fermented ingredients!

【Cooking Class Announcement】

Join us for an exciting free online cooking class on September 25th at 7:00 PM (EST), where we will explore the rich and unique flavors of Gunma, Japan’s renowned fermented foods. In this session, we will be showcasing three high-quality fermented products that are both versatile and health conscious.

The recipes include:
★ Red Cabbage Shio-Koji Slaw, featuring the umami-packed Liquid Shio Koji.
★Shoyusco Avocado Caprese Salad, highlighting the spicy and tangy Shoyusco, a soy sauce-based hot sauce.
★Garlic Butter Steak Donburi Rice Bowl, elevated with Tamago kake Shoyu, a rich, umami-filled dashi-infused soy sauce.

JOIN COOKING CLASS ↓↓↓

https://www.eventbrite.com/e/gourmet-fermented-food-cooking-class-discover-the-flavors-of-gunma-japan-session-1-tickets-1024250650267