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Trying to find Japanese recipes--with a catch!

post #1 of 2
Thread Starter 

First off, new to these forums! This seems like an awesome place, and I'm looking forward to being a part of this community.

Now, to the fun stuff!

I'm working my way around the world (cooking-wise, not literally), and I'm taking a country or region, and trying various recipes out with my family that represent that location.  Gone through about 5-6 different places, definitely enjoying the experience, and my family has voted on Japanese food experimentation being the next round.

I want to try cooking a variety, of food, sushi, sashimi, maybe a traditional ramen dish, and a Japanese curry (we are very big fans of Indian curry, and are interested to see how this differs).

Anyway, running into few issues.

We're Jewish.  This means a kosher house...which means, no shellfish, eel, or octopus/squid, which severely cuts down on our options for Japanese fish dishes, no pork, which seems to be a staple with ramen, and the inability to use dairy products with meat (though fish is not classified as a meat, so I can use dairy with fish) is making life tricky on the curry end!

 

Tuna rolls, and what's essentially a Hindu/Indian vegetarian curry just won't give us anything close to a true taste of Japanese cuisine.

Does anyone have any tips or tricks for things we can do? Ideas of how we can sub ingredients, or maybe things they've done with success?

I appreciate y'alls time, and excited to join this site!

post #2 of 2

Hi.

 

A good basic homestyle Japanese curry with rice has no dairy other than butter (can use any good quality fat) for the roux style base...I'd recommend coconut oil in a curry.

 

As for shellfish and "ground" feeding fish, keeping to fresh kosher fish products should not limit the rest of your cookery, as in sushi, in my experience.  Lots of top quality and favoured popular fish in Japanese cookery is (as far as I know) fully kosher.  Pork can be substituted easily in almost any dish with the meat of your choice, keeping in mind the fat content.

 

Dishes such as tempura and curry, by the way, are originally imported and melded into Japanese culture, the curry is originally from Portugese contact, for example.  ;)

 

Here's a good site for you, lots of good basic info, http://norecipes.com/karei-raisu-japanese-curry-rice/ (and more).

 

Enjoy!

Jude
Culinary, Geek

Trained in Both!
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Jude
Culinary, Geek

Trained in Both!
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