Tempura: A Crispy Japanese Delicacy with a Rich History

Posted on July 25, 2023 by Zojirushi America Corporation

Known for its irresistible flavors and addictive crunch, tempura is a celebrated Japanese dish that holds a special place in the hearts of local and global food lovers alike. Whether you’re enjoying tempura on a rice bowl, with noodles, or just by itself, this crispy, flavorful, and utterly delightful dish is perfect for any time of day and any time of year! Are you ready to learn more about the history of tempura? Let’s dive in!

**What is Tempura?**

Tempura is a popular Japanese dish consisting of lightly battered and deep-fried seafood, vegetables, or even sweets. The hallmark of tempura lies in its delicate, golden-brown crust that encases the ingredients, giving them a satisfying crunch with each bite. The batter used in tempura is typically made from a simple mixture of flour, water, and sometimes egg.

Tempura is traditionally served with a light dipping sauce called “tentsuyu,” made from a blend of dashi (a Japanese stock), soy sauce, and mirin (a sweet rice wine). In addition, tempura is often accompanied by grated daikon radish and a sprinkle of freshly grated ginger, providing a refreshing and tangy element to the dish.

**History of Tempura and Etymology**

The word “tempura” itself has an interesting etymology. It is believed to have been derived from the Portuguese term “temporas,” which refers to a fasting period in the Catholic tradition. When Portuguese missionaries arrived in Japan during the 16th century, they introduced the concept of frying food, and the term “tempura” was adopted to describe this cooking method. The onomatopoeic phrase “saku saku” is often used to describe the crisp texture of tempura when bitten into. The next time you enjoy deliciously crispy tempura, you can say, “saku saku!”

**Popular Types of Tempura:**

Tempura offers a diverse array of ingredients, each boasting its own distinct flavor and texture. Some of the most popular types of tempura include:

Ebi (Shrimp tempura): A classic and beloved choice, shrimp tempura showcases succulent, tender shrimp coated in a crispy batter.
Kakiage: A delightful combination of various vegetables, such as onions, carrots, and green peppers, finely julienned and mixed together before being deep-fried into a flavorful medley.
Nasu (Eggplant): With its creamy texture and subtle sweetness, eggplant tempura adds a unique twist to the tempura experience.
Kabocha (Japanese Pumpkin): The natural sweetness of kabocha shines through in tempura form, providing a delightful contrast to the crispy exterior.
Anago (Sea Eel): Delicate and tender, anago tempura offers a melt-in-your-mouth experience that is sure to satisfy seafood lovers.

How to Make Tempura with Zojirushi

Are you ready to make tempura for yourself now? Try our assorted Tempura recipe, which incorporates shrimp tempura, green bean tempura, mushroom tempura, and carrot tempura.

Whether you’re savoring it in a traditional Japanese restaurant or trying your hand at making it in your own kitchen, tempura offers a delightful experience that highlights the beauty of simplicity and expert frying techniques. Tell us, how do you like to enjoy tempura? Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

Pari Pari! Perfectly Crispy Senbei, Japan’s Gluten-Free Rice Crackers

Posted on May 22, 2023 by Zojirushi America Corporation

When it comes to Japanese snacks, there’s one crunchy treat that will always be a fan favorite: senbei crackers. These gluten-free crackers are made from rice, come in various flavors and textures, and have been a part of Japanese cuisine for centuries. So, what’s the history behind these addictive treats, and where can you find them?

History of Senbei

Senbei crackers are said to have been introduced to Japan by the Chinese during the Tang Dynasty, around 737 AD. Originally made from ingredients like potato and wheat, gluten-free rice senbei became popularized during the Edo period, where rice was steamed, pounded into a dough, and then baked or grilled. This is around the same time that senbei started being flavored with soy sauce, as a light and salty cracker you could enjoy any time of day.

Today, you can find them everywhere in Japan, from supermarkets to local street food stands. If you look hard enough, you can even find specialty senbei masters who will make you the delicious Japanee snack fresh from the grill!

Types of Senbei

One of the great things about senbei crackers is that there are so many different variations to try. Some, like zarame senbei, are sweet. Others, like kare senbei, are savory. Some are crispy and light, while others can be dense and chewy. There are even types of seafood senbei that are popular in Japan, incorporating ingredients like squid and fish as a popular bar snack. Whatever your taste preferences are, there’s a senbei out there for you.

Some of the most popular types of senbei include:

Shoyu senbei (soy sauce flavor)
Age senbei (fried senbei)
Atsuyaki senbei (thick senbei)
Kometsubu senbei (grains of rice senbei)
Nori senbei (seaweed senbei)
Nure senbei (wet senbei)
Usuyaki senbei (thin senbei)
Kuro Goma senbei (black sesame)
Togarashi senbei (spicy)
Zarame senbei (granulated sugar)

One of the most popular senbei you might recognize is the “arare” variety, made from glutinous rice. These small, bite-sized crackers come in various flavors, colors, and textures. They’re perfect for snacking on the go or adding to a lunchbox and are easy to find at any grocery store or Asian market.

Make Your Own Senbei

At Zojirushi, we make delicious Cheese Senbei with brown rice and parmesan cheese. It’s simple and easy to make; just pop it in the microwave!

In terms of taste, senbei crackers are hard to beat. These Japanese snacks are crunchy, satisfying, and packed with flavor. Have you tried senbei before? What’s your favorite type of senbei? Share your thoughts, comments, and questions with us on. Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

Toro Toro! Discover the Sweet and Refreshing World of Warabi Mochi

Posted on April 25, 2023 by Zojirushi America Corporation

Get ready to satisfy your sweet tooth with a delicious and refreshing Japanese dessert – warabi mochi! Often associated with the term “toro toro,” which describes rich and creamy foods that melt in your mouth. This soft and chewy delicacy has been enjoyed by Japanese people for centuries, and its popularity continues to grow worldwide. Its unique texture and refreshing taste make it the perfect dessert for a warm spring day.

In today’s blog, we will explore the history and culture of warabi mochi, how to make it, and where to find it. Let’s dive in!

History and Culture

Warabi mochi originated during the Heian period in Japan (794-1185), and it was a popular delicacy among the aristocracy. It was made from bracken starch, which was a rare and expensive ingredient at that time. Bracken starch is rich in fiber, which can help with digestion, and is also a good source of protein and vitamin B1. The dessert became more widespread during the Edo period (1603-1868) when it was served in tea houses as part of the traditional Japanese tea ceremony.

The name warabi mochi comes from the word “warabi,” which means “bracken” in Japanese. Bracken is a type of fern that grows in Japan and is used in many traditional dishes. Warabi mochi is typically eaten during the summer months and served chilled.

Unlike regular mochi, it has a much softer, jelly-like texture. In Japan, it often comes in a variety of flavors and toppings, such as matcha green tea and black sesame. The dessert can also be enjoyed in different shapes, such as cubes or rolled balls in various sizes.

The dessert has become so popular that it has even inspired fashion trends, with warabi mochi-themed clothing and accessories! If you’re feeling adventurous, you can make your own variations of the dessert by experimenting with different flavors and toppings.

How to Make Warabi Mochi

Making warabi mochi is fun and easy but requires a few specialized ingredients. Because bracken root starch is difficult to find, you will usually find warabi mochiko starch instead. This powder, although similar in appearance to hon warabiko, is generally made of sweet potato starch, tapioca starch, or kudzu arrowroot starch.

Here is a simple recipe for making warabi mochi:

Ingredients:

80g of bracken starch
500ml of water
100g of sugar
1 tablespoon of kinako (roasted soybean powder)
1 tablespoon of sweet soybean flour
Water, for boiling
Ice cubes

Instructions:

In a large mixing bowl, combine the bracken starch and water and stir well.
In a separate saucepan, mix the sugar and 200ml of water and bring to a boil.
Slowly pour the bracken starch mixture into the saucepan while stirring continuously.
Reduce the heat to low and continue to stir for 5-10 minutes until the mixture thickens.
Pour the mixture into a rectangular baking dish and allow it to cool and solidify.
Once the warabi mochi has solidified, cut it into small pieces and set aside.
Boil a pot of water and add the warabi mochi Cook for 1-2 minutes, until the pieces float to the surface.
Remove the warabi mochi from the water and place it in a bowl of ice water to cool.

Serve the warabi mochi with kinako and sweet soybean flour.

Where to Find Warabi Mochi

Warabi mochi can be found in many traditional Japanese sweet shops and some restaurants specializing in traditional Japanese cuisine. It is also available at some specialty grocery stores and online retailers. If you are in Japan, you can find warabi mochi in almost any department store or shopping center.

Learn more about wagashi, or Japanese desserts, on our blog Essentials of Japanese Cooking: Wagashi

So, whether you’re a fan of traditional Japanese desserts or just looking to try something new, make sure to add warabi mochi to your list of must-try treats! Have you tried warabi mochi before? Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

Kari Kari (カリカリ)! Get to Know Japan’s Beloved Crispy Chicken Karaage

Posted on March 24, 2023 by Zojirushi America Corporation

Karaage, also known as Japanese fried chicken, is a simple yet delicious dish that is loved for its signature soy and ginger flavor and light and crispy texture. Often associated with the words “kari kari” or “crispy”, in Japanese. The history of these golden brown, bite-size portions of crunchy chicken date back hundreds of years, becoming a core part of Japanese cuisine and culture today.

In appreciation of this ultimate Japanese comfort food, we’ll be exploring some of the lesser-known facts about chicken karaage to showcase its influence and popularity around the world.

**Where Does Karaage Come From?**

There are a few theories on how karaage came to be in Japan. One is that the Japanese started incorporating Chinese-style fried foods into their cuisines in the Edo period, anywhere between 1600-1868.

Another theory credits the Portuguese when 16th Century missionaries arrived in Japan and brought their fried cooking methods with them.

It may come as a surprise to some, but karaage didn’t become popular across the country until after WWII, when eating more meat, and especially chicken, became the norm. Until this time, Japan was mostly pescatarian, favoring seafood or vegetarian foods due to their Buddhist beliefs.

Karaage’s Etymology

Karaage was originally called “tsuage” in Japan and was made using small pieces of chicken that were seasoned with salt and pepper before being fried in oil. Over time, the dish evolved and became known as karaage, which is derived from the Japanese character “唐 (kara)” which denotes its Chinese origin and “揚げ (age)”, which means “deep-fried”.

**Who Makes the Best Karaage?**

Not only is chicken karaage a staple for festivals and events in Japan, but there are also dedicated competitions around this specific dish to determine who has the best karaage recipe in the whole country! Every year, hundreds of thousands of people vote in a country-wide competition called the Karaage Grand Prix where over 1,000 shops compete!

Nakatsu City, a small city located in the Oita prefecture on the southern island of Kyushu, usually wins the most awards, with more than 50 karaage restaurants dedicated to the dish.

The Japan Karaage Association

So highly regarded is karaage in Japan that there is a dedicated Japan Karaage Association that focuses on training and certifying karaage specialists. One of the goals of the Japan Karaage Association is to create a comprehensive map of the best fried karaage establishments, so that anyone can find delicious karaage in Japan.

To become an association member and “Karaagenist,” applicants must pass a written test about karaage knowledge. If you pass the exam, you will receive an official business card issued by the association, deeming you fit to work as a certified karaage specialist.

**Make Chicken Karaage at Home with Zojirushi**

All this talk of juicy fried chicken making you hungry? Make karaage at home in a few easy steps by following our Zojirushi Karaage Recipe. We like to add dark sesame oil and marinate our chicken in a plastic bag to lock in all of the flavors.

For more tips and tricks on how to perfect your karaage recipe, read our Mom’s Home Cooked 唐揚げ (Karaage): Japanese Fried Chicken article.

How do you like to enjoy Japanese karaage? Did you learn anything new about this dish today? Remember to share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

Fuwa Fuwa! Fun Facts about Japan’s Famous, Fluffy Omurice (オムライス)

Posted on February 24, 2023 by Zojirushi America Corporation

Did you know that fuwa fuwa means “fluffy fluffy” in Japanese? Whenever we hear this word, we automatically think about one of Japan’s most famous (and fluffy!) dishes: omurice. Also known as “Omelet Rice” in English, omurice is a delicious, comforting, and irresistible dish of artfully folded egg served on top of a ketchup fried rice.

But, how exactly did this dish originate? Keep reading for a brief history of one of our favorite dishes and our take on a Zojirushi omurice recipe. We can almost smell the buttery, tangy aromas of egg and ketchup in the air!

**First thing’s first, what is omurice?**

Eggs and rice, what a perfect pairing! Omurice is a classic Japanese dish that consists of an omelet filled with fried rice and ketchup. The word “omu” in Japanese means “to wrap,” which is why you’ll see it used in many other traditional dishes, and the combination of omu with raisu (rice) gives us the word for this dish: omurice.

If you want to pronounce it like the Japanese do, “omurice” is a 5-syllable word pronounced as “o-mu-ra-i-su.”

**Where does omurice come from?**

Omurice is said to have been invented at a Western-inspired restaurant in Tokyo’s Ginza district when Western-style cafes were becoming widespread. It was so popular that it quickly spread all over Asia, and the world!

This type of fusion Japanese cuisine is known as “yōshoku.” Ketchup may be American, but it is actually a very popular Japanese condiment. Ketchup is one of the stars of this dish because it adds a sweet and tangy character to the dish.

The egg on top serves a purpose!

Omelets, cooked rice and ketchup were not the only ingredients in omurice‘s infancy. The dish was born as a way to use up leftovers, which included the day’s left-over egg and meat or fish. In order to make sure that the food didn’t get soggy from sitting out for too long, it was served with an omelet on top of it so that all of its moisture would be absorbed by the egg instead of seeping through it and ruining your meal.

This method worked so well that many Japanese restaurants began serving omurice as a regular menu item—and they still do today!

From comfort food to art.

These days, omurice is available at restaurants and cafes, but it’s also available in convenience stores. And its popularity has spread to other countries as well. In fact, this dish has evolved from a simple egg and rice dish into a culinary art form.

Nowadays there are many varieties of omurice: some people add vegetables or meat or make the sauce thicker with soy sauce or mayonnaise; others make it spicy by adding chili pepper flakes…the options are truly endless.

**Make Omurice at Home**

At Zojirushi, we like to make a classic version of omurice using leftover ingredients like chicken thigh, mushroom, onion, butter, and Worcestershire sauce. If you want some insider tips and tricks on how to make the perfect omurice, read our “Mom’s Home Cooking: Rice Omelet (Omu-rice)” article.

How do you like to enjoy omurice? Do you have your own special recipe or go-to restaurant that you’d like to share with us? Remember to share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan