Japanese Ingredients Flashcards
(35 cards)
WAGYU
- Origin: Japanese breed, known for its high marbling and tenderness.
- Breeding: Traditionally bred for draft animals and later for their meat quality.
- Flavor: Known for its unique flavor profile, often described as buttery, nutty, and savory.
- Grading: Japanese Wagyu beef is graded by the Japanese Meat Grading Association (JMGA).
- Example: A5 Wagyu is the highest grade, signifying exceptional marbling and quality.
- Cost: Can be more expensive than other beef due to its high quality and limited availability, especially A5 Wagyu.
Washugyu
- Origin: American-bred cattle crossbred with Japanese Wagyu and Black Angus.
- Breeding: Utilizes a custom Japanese-inspired crossbreeding program.
- Flavor: Offers a balance of Japanese Wagyu’s marbling and Black Angus’s umami flavor.
- Grading: 99.99% of Washugyu beef is graded USDA Prime or higher.
- Diet: Follows a strict, often vegetarian, feeding program.
- Cost: Typically less expensive than Japanese Wagyu due to the crossbreeding and American production.
What is BMS?
Beef Marbling Score
Grade 5 = 8-12
What is BFS?
Beef Fat Standard
“a visual assessment of the fat color, gloss, and quality on a steak and uses a scale 1 best -7 least” Grade 5 = 1-4
What is BCS?
Beef Color Standard
uses a scale of 1 to 7
A vibrant red color, often found in
grades 3-5, is considered ideal
what is Ozaki Wagyu?
a very exclusive and high-quality Japanese beef, renowned for its exquisite marbling and rich flavor. It’s produced on a single farm in Miyazaki Prefecture, Japan, by Mr. Muneharu Ozaki
produces 30 cattle a month
Describe Spiny Lobster:
The edible meat is primarily in the tail, which is known for its firm, slightly sweet, and flavorful taste.
Three Tuna
Bluefin Tuna
Bigeye Tuna
Yellowfin Tuna
Maguro 3?
-
Akami: leanest part of the tuna, deep red color. It’s
delicious but lacks the luxurious fatty texture of toro. -
Chutoro: This cut is the intermediary
between Akami and Otoro. A balance rich fat otoro & akami. located in the belly area but extends towards the rear of the fish. -
Otoro: fattiest portion of the tuna belly, located closer to the
head. ncredibly tender / dissolves in the mouth..
Nuta sauce?
A sweet and sour sauce made from miso
(fermented soybean paste), vinegar, and sometimes sugar.
MAGURO NUTA
chunks of tuna, nuta Sauce, It often includes other ingredients like cucumber, scallions, and avocado.
Fresh Wasabi
Wasabia japonica plant, more nuanced, slightly sweet, and aromatic flavor,
Texture: Grated, slightly grainy, and can be watery
a milder heat than powdered wasabi
USUZUKURI
Thinly sliced fish
Fluke vs Flounder
Fluke (Summer Flounder) Left-eye flounder
Flounder (General[winter])right-eye fish
Dover sole
flatfish, a delicacy / European Atlantic
Flavor: Mild, sweet, and slightly buttery.
* Texture: Delicate and flaky, with a firm flesh.
Muskmelon
celebrated for their exquisite
sweetness and delicate floral undertones
“one melon, one tree”
YUZU
unique citrus fruit, often described as a blend of
grapefruit, lime, and mandarin orange, with a tart, tangy,
and aromatic flavor
SANSHO PEPPER
citrusy, almost lemon-like flavor with a hint of pepperiness
a subtle numbing effect on the tongue,
similar to Sichuan peppercorns, but less intense
Bonito Flake
Katsuobushi is simmered, smoked and fermented
skipjack tuna also known as okaka
Unagi
Freshwater Eel
Preparation: Commonly grilled using
the kabayaki method, brushed with a sweet soy
sauce.
*Flavor: Fatty, rich, and savory.
*Texture: Firmer and more chewy compared to
anago.
Anago
Saltwater Eel
*Preparation: Typically steamed, braised,
or used in tempura or sushi.
*Flavor: Lighter, less fishy, and slightly
sweet.
*Texture: Soft, delicate, and slightly less
fatty than unagi.
Seaweed Catagories
green algae, brown algae and red algae
Types of brown algae (seaweed)
kombu, wakame, mekabu, hijiki and mozuku
Types of Green algae (seaweed)
