What is cheap, nutritious, delicious and versatile? If you haven't been getting enough vegetables lately, eating seaweed, known as kaiso (海藻) in Japanese, is an easy way to add lots of fiber, protein and nutrients to your diet.
Although it is not commonly eaten outside of Asia, kaiso is a major staple of the Japanese diet, and Japan has the world's highest sea weed consumption. Therefore, people from non-asian countries may not have had a chance to eat kaiso before coming to Japan. Although the "fishy" flavor may take some getting used to at first, you will soon discover that each type of sea weed has a unique and delicious flavor.
Sea vegetables offer a wealth of nutritious benefits, and make an excellent addition to one's daily diet. Most types of kaiso contain fiber and protein as well as a wealth of minerals such as calcium, iodine, magnesium, iron and folate.
All types of kaiso contains alginic acid, which remove heavy metals that have accumulated in the intestines. Kaiso also contain lignans, which are believed to help prevent cancer. There is thought to be a link between kelp consumption and lower rates of breast cancer in Japanese women. However, kaiso does contain high amounts of sodium, so people who are concerned about their blood pressure might be better off not eating it.
There are many different types of kaiso, but the ones that are most commonly eaten in Japan are called nori, konbu, wakame and hijiki. Most types of kaiso are sold in dried form, and require to be soaked in water before consumption (the exception would be nori, which is always eaten dry). If you store kaiso in a dark, cool airtight container, it will stay fresh-tasting and can be kept indefinitely.
Here is an explanation of the most common types of Japanese kaiso and some simple recipes for cooking with them.
Nori (laver)
Nori is perhaps the most commonly known type of kaiso because it is used in making sushi. It is a thin, crispy type of kaiso rich in vitamin A, sold in flat paper-like sheets that are black or dark-green in color. Nori is used to make makizushi (rolled sushi), onigiri (rice balls), arare (rice crackers), and as a topping for rice, salads, soups etc. During the new years season, it is wrapped around pieces of toasted mochi, then dipped in soy sauce. Of course, nori can be eaten on it's own as a snack. You may be able to find smaller pieces of nori seasoned with flavors such as wasabi that are specifically intended to be eaten this way. Many supermarkets sell Korean style nori as well, which has a light, salty flavor, and is worth sampling.
Nori will become become tough in humid weather, so it's important to store it in an airtight container and eat it soon after opening the package. Storing sealed nori in the freezer will also help keep it crisp.
 Hijiki
Hijiki is a black, stringy type of kaiso that must be soaked in water for an extended period of time, after which it will greatly expand in size. It has the strongest flavor and smell of all types of kaiso, so some people dislike it. Hijiki contains more calcium than almost any other food source, so it is worth giving it a try, especially if you are allergic to dairy products.
Hijiki can be cooked in many ways, such as stirfrys, salads and soups. However, the most common dish is Hijiki Nimono: hijiki stewed with vegetables, tofu, or soy beans in a broth with traditional seasonings.
 Konbu (Kelp)
Unlike other types of kaiso, konbu is used as a seasoning and is seldom eaten on it's own, due to its tough texture. However, you may occasionally encounter sliced konbu as an ingredient in salads and vegetable stirfries. Konbu is sometimes called "natural msg" (without the negative health effects!) due to it's ability to tenderize and improve the flavor of other foods, as well as aiding digestion. It is a common ingredient in dashi (soup stock), nabe (hot pot), sauces, and so forth. It tends to be the most expensive type of seaweed and is sold in dried strips or powdered form. Konbu is also used in the production of over 300 different food products in Japan such as teas, sauces, etc.
 Wakame
Wakame is extremely versatile and inexpensive type of kaiso. It is flat, mild tasting and dark green, and has a soft texture that makes it an ideal addition to miso soup, udon or soba noodles, or in salads. It can also be finely chopped and added to rice dishes. You can buy dried "cut wakame" at the supermarket , which you reconstitute by soaking in tepid water for a few minutes. Wakame is especially rich in protein.
| -B. Jarvis | | Recipes |
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■Onigiri |
4 cups freshly cooked rice
1 piece cooked salmon, flaked with skin and bones removed
1 table spoon black sesame seeds
1 teaspoon salt
1/2 sheet nori, cut into 4 rectangular
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1. In a large bowl, mix the rice, salt, sesame seeds, and salmon.
2. Scoop about a cup's worth of the rice into a clear plastic bag. Using your hands, shape the rice mixture into a triangular shape. The plastic bag will prevent your hands from getting sticky.
3. Unmold the rice ball, and wrap the triangle with a strip of seaweed before serving. |
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Repeat until you have 4 generous-sized rice balls.
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■Konbu Dashi |
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Dashi is one of the most common ingredients in Japanese cooking. You can buy an
instant version at the grocery store, or make it at home, using ingredients such as
konbu, niboshi (anchovies), katsuobushi (bonito flakes), or shiitake mushrooms. Here is
a basic recipe for Konbu and Katsuobashi Dashi. |
Ingredients:
One 6 inch long piece of konbu
1/3 cup katsuo bushi (bonito flakes)
1 quart water |
1. Wipe the konbu clean of any dirt. Soak in water for an hour.
2. Heat the konbu with the same water, removing the konbu right before the water
boils.
3. Add katsuo-bushi, boil for a few minutes, then remove from heat.
4. Let the broth cool a little before straining flakes from the liquid. Makes 4 cups of
stock.
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■Hijiki Nimono |
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This recipe is not for everyone, due the strong taste of the hijiki. However, this recipe is
very flavorful and contains quite a lot of fiber, as well as protein. |
1/3 cup dried hijiki
1/2 block of abura age (fried tofu)
1/2 a carrot
5 dried shiitake mushrooms
1/4 block of konnyaku (optional)
1 tbsp. Oil
1/3 cup dashi (soup stock)
4 tsp. Sake
1 tbsp. Mirin
4 1/2 tsp. Soy sauce
4 1/2 tsp. Sugar
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1. Wash the hijiki, then soak in cold water for 20 minutes. It will expand considerably from its original size
2. Soak the shiitake in warm water until soft. Cut the carrot, konnyaku, shitake
mushrooms and abura age into narrow strips.
3. Stir fry the ingredients from #2 in the oil for about one minute, then add the hijiki, and stir fry a little longer.
4. Add the stock and other remaining ingredients, bring to the boil, reduce heat and simmer until most of the liquid has evaporated.
5. Serve hot in a small bowls. Serves 4 people.
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■Wakame and Cucumber Salad |
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Ingredients:
Salad:
2 Japanese cucumbers
1/4 cup dried wakame
Dressing:
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
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1. Soak the wakame in tepid water for 10 minutes until it expands, then drain.
2. Scrub the cucumbers to removed any dirt, then slice as thinly as possible.
3. Mix the wakame and cucumber together, and serve chilled with dressing.
4. To make the dressing: whisk ingredients together until smooth. Serves 4 people.
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| Maido and Ookini! A Beginners Guide to Kansai-Ben |
As you've probably noticed, the Japanese spoken in Kyoto is a far cry from the hyojungo (標準語 ), "Standard Japanese" that is used in Tokyo and written in textbooks. Kansai-Ben (関西弁) is the general term for the dialect that is spoken across the kei-han-shin (Kyoto, Osaka, Kobe) triangle of the Kinki region. Kansai-ben has a reputation for sounding warmer and more informal that Tokyo Japanese, but there are variations even within Kansai-Ben itself. For example, Osaka-Ben is the earthy, rough sounding language of manzai comedy and yakuza films, whereas Kyoto-Ben sounds polite and demure by comparison. There are historical reasons for this- Osaka-Ben is a dialect developed by the merchant class, whereas Kyoto, the capital of Japan for 1,000 years, developed a more diplomatic form of speech in order to not offend visitors.
In modern times, you will find that only Maiko-San and older people speak true Kyoto-ben, but anyone can pick up the basics on Kansai-Ben just by listening and paying attention. You may get some strange looks at first, but most people will be impressed by your effort. Here are some pointers to get you started:
Some Basic Vocabulary：
| | Hyojungo | Kansai-Ben | English |
| 1. 有難う (ありがとう・arigato) | おおきに (ookini) | "Thank You" |
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This is perhaps the most famous phrase in kansai ben- frequently used by shopkeepers to thank customers. | |
2. 駄目（だめ・dame) | あかん (akan) | "Impossible, bad"
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Akan means that something is "no good" or impossible, similar to dame, but with a more informal tone. It can also be used as a substitute for ikenai in such sentences as "benkyo shinakuteha akan" (you must study!) The past tense of akan is akankatta.
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3. 良い (いい・ii) | ええ (ee) | "Good" | |
The vowels in "ii", are softened to become "ee".
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4. 本当 (ほんとう・honto) | ほんま (honma) | "Really, truly" | |
The last consonant in honto is changed to ma, creating a softer sound.
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5. 違う (ちがう・chigau) | ちゃう (chau) | "Different, wrong" |
| This shortened version of chigau is frequently used to contradict an assumption or alternately means "Isn't it so?"
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| A Few Grammer Pointers： | |
-hen | |
-hen is a negative suffix, such as "nai" or "masen". It is added to the end of a verb in negative -nai form: | | Hyojungo | Kansai-Ben | English |
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食べない (tabenai) | 食べへん (tabehen) | "Don't Eat"
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来ない(konai) | 来へん (kohen) | "Don't come"
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There are a few irregular conjugations as well: |
| しない(shinai) | せいへん (seihen) | "Don't do"
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-haru | |
"haru" is a special suffix used primarily in Kyoto that makes a verb more polite. It is used similarly to the passive form in standard Japanese, as an honorific form that is used in casual situations. (Note:-haru is only used towards other people and never about oneself or ingroup). It is conjugated differently according to region, but in Kyoto, it is added after the a- stem of a verb: | | Hyojungo | Kansai-Ben | English |
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行く(iku) | 行かはる(ikaharu) | "To go"(polite) |
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来る(kuru) | 来はる(kiharu) | "To come"(polite) | |
する(suru) | しはる(shiharu) | "To do"(polite)
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You can learn more about Kansai-Ben by reading a book called "Kinki Japanese" by D.C. Palter and Kaoru Slotsve (Tuttle Publishing, 1995). Of course, the best way to learn Kansai ben is by talking to the locals! | | -B. Jarvis
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| Japanese Sweets in Kyoto
June : Minazuki (水無月)
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.jpg) | The month of June is called "Minazuki" (水無月) according to the Japanese lunar calendar. Minazuki is also the name of a sweet eaten on June 30th of every year to pray for health during the hot summer months, when disease is prevalent. |
Minazuki is made from a triangular cake of Uiro (外郎), a Japanese traditional sweet made from rice powder, topped with sweet azuki beans. In the olden days, aristocrats would eat a piece of ice from a Himuro (氷室、ice room) in the north mountains of Kyoto on June 1st of each year. They believed that if they ate ice on that day, it would prevent bad luck during the summer. However, ice was very precious in the past, so ordinary people would not have a chance to eat it. Therefore, they would eat Uiro, which resembles ice, topped with Azuki beans which are believed to drive away evil spirits.
In modern times, people eat Minazuki on June 30th, as well as participating in a religious ceremony called "Nagoshi no Harae (夏越の祓え, a purification ritual to pass the summer safely) " that is held at many shrines. During this ritual, the participants pass through a circle of plants, called kaya（茅）set up in shrine's garden, to ensure health in the coming summer.
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| Designed by S. Marui (HP Volunteer) |
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