Even the most diligent housewife (or househusband) doesn’t have the time to make EVERYTHING from scratch. Grated ginger? Nasty shredded fingernails. Pureed garlic? Stanky hands for days.
It's time to spice things up! #CurryBo #ChefAkiyama #japanesefood #japanesecuisine #spices #chili #pepper #indianspices #japanesespices #chinesespices #cooking #cook #cookingtime #cookinglove #cookinglover #foodstyling #tgif #food #foodie #delicious #eat #yum #nom #instalike #NYC #life #love #foodpic #photography #photooftheday
Just give the following a quick squeeze, mix mix mix, and voila! Taste galore! Just make sure to refrigerate after opening.
The Japanese mustard is not to everyone’s taste. A little spicy, a little pungent, it is an acquired taste. However, when mixed with mayonnaise, the taste factor multiplies immediately. Traditionally served with fried or boiled foods, it compliments anything salty well, even pickles.
Real Japanese Horseradish is expensive when bought fresh, and quite a pain to keep from going off. Add in the added energy of grating it, provided you have a proper grater, and you might as well just say no! (iya!) and go for the tubed version.
Easy to use on a variety of dishes, from sushi rolls to mayo and wasabi flavoured sandwiches, you will thank yourself for skipping the work and taking the easy route.
Although ginger isn’t that expensive to buy fresh, you often find you need a dash or two when you are already wrist deep in cooking something and don’t have the time or free hands to peel and grate ginger. The tubed version tastes great when used in cooked dishes if you don’t tell your friends nobody will know the difference.
Garlic is yummy. Garlic is sometimes expensive. Garlic will stink up your hands, cutting board, knife, and kitchen. Squeeze the tube and enjoy the deliciousness in pasta, sauces, or marinades.
Pickled Plums (Umeboshi) are delicious on their own but even better in sauces and cooked dishes. While the plums themselves may not be overly expensive, you will be yearning for more sauce by the time you squeeze them all off the pit and mash up the outsides to make the sauce. It is far easier to just go for the instant version from the start, and use the spare time to just ‘nom’ your way through delicious yums.