At Irasshai at 40 rue du Louvre in Paris 1er, the essentials of Japanese cuisine are available in bulk to have the desired quantity and not to spoil a crumb!
Discover below how to cook, keep and taste your favorite bulk ingredients.
Full rice Milky Queen
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Thanks to its nutritious qualities, full rice is more and more popular today. It is made up of the seed and its envelope, the sound. Less soft than white rice, it is advisable to soak it one night before cooking. If you want to integrate it smoothly into your diet, you can start by mixing it with white rice in your preparations. More concentrated in gluten, therefore more sticky, it is easy to eat and rich in fiber. Delicious cold as hot, this rice is ideal for making onigiris, sushi or to accompany your fish, meat and vegetables.
Manual :
It is recommended to soak it overnight before cooking. After this step, you can rinse the rice and cook it. The amount of water should be doubled compared to the volume of rice.
Black rice
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Recolted by Nanohana in the Toyama prefecture, this black rice is naturally colored and has exceptional nutritional properties. It is made up of the seed and its envelope, the sound. Less soft than white rice, it is advisable to soak it one night before cooking. If you want to integrate it smoothly into your diet, you can start by mixing it with white rice in your preparations (which will also give a nice pink color to your dish). It is distinguished by its unique taste, slightly sweet with its hazelnut notes. Its texture is firm and slightly sticky, which gives it a particularly pleasant feeling in the mouth.
It is ideal for various culinary preparations. It can be used as an accompaniment to main dishes, in salads, in sautéed rice dishes or even for the creation of original desserts. He goes perfectly with a fish or crustaceans dish
Manual :
For complete non-polished rice, it is advisable to soak them overnight before cooking. After this step, you can rinse the rice and cook it. The amount of water should be doubled compared to the volume of rice.
Red rice
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Red rice with a subtly earthy taste that can evoke hazelnut, a firm and slightly crunchy texture. This unrefined complete rice is an excellent alternative to traditional white rice because it adds color and has many nutritional benefits. It is often tasted mixed with white rice but is also very good on its own with fish or roasted vegetables.
Sticky rice
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Harvested by Nanohana in the prefecture of Toyama, this sticky round rice has a soft and slightly sweet flavor. Its sticky and elastic texture is perfect for the realization of sushi, currys and mochis. Once cooked, you can shape the gluing rice in different shapes.
The dried sticky rice paste is called.
Pronounces “Motchi”
Generally natural, it is also found mixed with cereals or plants.
In Japan, Mochi is consumed as a snack, heated quickly in the microwave or gold in the pan.
It is found preserved in cube format (Kiri Mochi - Traditionally to the east and north of Japan) or Boule (Maru Mochi- in the South)
Hitomebore
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This rice is cultivated in Miyaki's pre -eager. His name, "HitomeBore", literally means "having a love at first sight" because it is very appreciated for its soft taste and its soft texture. It is delicious hot as cold and will be perfect as a base for bentos.
Haenuki Yamagata
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"Haenuki" rice is a variety of the Yamagata prefecture. For more than 20 years, this rice has obtained the highest note each year in the ranking of Japanese rice, awarded by the Japan Grain Inspection Association. The grains are wide and have slightly sticky consistency. You can taste them hot or cold to make sushi, onigiris or rice bowls.
Manual :
Allow around 75 g of dry rice per person.
Rinse the rice several times by delicately rubbing it into your hands until the water is clear. Drain it then place it in your rice cooker and add 1.2 volume of water for 1 volume of dry rice. Keep warm for 10 minutes then add the sushi vinegar and ventilate well, mixing the rice gently.
Itakomachi
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Renowned for its authentic taste and its delicate texture, Itakomachi rice has a rich and tasty taste, firm and slightly sticky grains with a delicate and pleasant texture on the palate. Its versatility and authentic taste make it an ideal choice to prepare many Japanese dishes, such as sushi, donburi, onigiri and many others.
Roasted golden sesame oil
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This oil is made from carefully selected and roasted sesame seeds at high temperature. It is a dark and rich oil, with a dark brown color and an intense full -bound flavor of grilled hazelnut. It is perfect for cooking gyozas, to season a tomato salad or a ceviche. It is also rich in nutrients, including essential fatty acids and antioxidants.
Pure loose rice vinegar
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Obtained thanks to rice fermentation, the kome is in Japanese, a soft and acidic taste. It is used in sushi rice, to season salads or to make vegetable pickles (tsukemono). It has conservative properties and can contribute to more effective digestion.
Loose gluten -free soy sauce
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The sauce soy Tamari has the distinction of being made exclusively with soy beans. It is therefore gluten -free, unlike most soy sauces that are made up of a mixture of soybeans and wheat. It is therefore compatible with a gluten -free diet. Its taste is slightly less salty than a classic soy sauce, but it can be used in the same way.
Bulk soy sauce
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Present in all Japanese cupboards, soy sauce (Shoyu) is the result of fermentation of soy, wheat, water and salt seeds. It is used to salt and for its Umami taste, which is the fifth flavor after sweet, salty, acid and bitter. Umami is often described as a tasty and delicious taste that brings depth to dishes. It accompanies sushi, sashimis, noodles, sautéed dishes, marinades and soups or is used as a condiment or soaking sauce. It is rich in vegetable proteins, essential amino acids, vitamins and minerals and low in fat and calories.
Mirin in bulk
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The traditional mirin is made from sticky rice, water, alcohol and sugar. Rice is steamed, then mixed with rice alcohol or distilled alcohol. Then, the Koji (ferment) is added to allow the transformation step into sugar. After months of fermentation, the Mirin is filtered and bottled.
In the kitchen, it is used to soften meats and fish and allows them to be supported during cooking. It also brings brilliance and sucking to preparations by coating food.
Loose kitchen sake
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Real japanese kitchen stab, the kitchen sake is more alcoholic and salty than the Mirin. Often associated in Japanese recipes, they complement each other very well and their sweetness and succulentity make it possible to reach a very pleasant balance with soy sauce.
