When living abroad, there are many Japanese seasonings that are not available, such as mirin and cooking sake. How can we substitute them? To begin with, what are seasonings?
Seasonings = Adding Taste and Flavor
Seasonings are indispensable for cooking. Their role is to add taste and flavor. And depending on the combination, they can be divided into three types. This is a basic concept to keep in mind when substituting seasonings.
Various sweeteners have been recommended as substitutes for mirin. I recommend brown sugar, such as millet sugar or beet sugar, after considering the role of mirin.
Along with mirin, cooking sake is hard to come by. It is often said that white wine can be substituted for cooking sake, but the cost is prohibitive. After thinking about the role of cooking sake, I believe that it is not necessary for most recipes.
Ajinomoto is often derided as MSG, and is often avoided. However, Ajinomoto is the pure taste of umami. Ajinomoto is very convenient, and we should definitely use it in our cooking. Do you know how Ajinomoto is made?
Dashi powder is a powder that makes soup stock with adjusted taste, while AJI-NO-MOTO is a seasoning that only adds umami. Let’s take a closer look at the differences and how to use them.
It’s hard to make dashi for every meal. When can we use dashi powder or ajinomoto? Do you know there are many recipes which are better with dashi powder or ajinomoto?
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