Seasonings and Sauces

Question 1

Mochiko Rice Flour

Answer 1

Mochiko is a flour made from rice, but the flour comes from sweet Japanese rice. Cooking sweet rice causes it to be chewy, sweet, and different in texture. Once made into flour it becomes very light with a sweet undertone and crispy when fried.

Question 2

Kewpie Mayonnaise

Answer 2

Japanese mayonnaise made with only egg yolk and seasoned with rice wine vinegar or apple vinegar, salt and sugar.Using only the egg yolk makes it creamier and richer.

Question 3

Wasabi Cream

Answer 3

Wasabi paste, egg yolk, honey, dashi and oil. A Japanese style honey mustard dressing.

Question 4

Tamari

Answer 4

A sweet gluten free option for soy sauce.

Question 5

Horseradish

Answer 5

A root that is peeled and then grated and has a sweet, peppery flavor used for seasoning.

Question 6

Char Siu

Answer 6

A traditional sweet and savory sauce that was originally created for pork.

Question 7

Tempura

Answer 7

A traditional Japanese batter that is used for frying made with wheat four, eggs and cold water.

Question 8

Hoisin Sauce

Answer 8

Hoisin is a traditional fermented soy bean sauce from China that is used in traditional Cantonese dishes.

Question 9

Bulgur

Answer 9

Bulgur is a grain traditionally made from durum flour and is considered one of the oldest grains in the world.

Question 10

Vinaigrette

Answer 10

Balsamic vinegar, pineapple juice, oil and black pepper corn.

Question 11

Green Goddess Dressing

Answer 11

A fresh, herbaceous, creamy but very light sherry vinaigrette that lends itself to all the different flavors and textures to the salad.

Question 12

Miso

Answer 12

A Japanese fermented soybean paste that can either be savory or sweet.

Question 13

Tahitian Spice Mix

Answer 13

A mixture of commonly used spices that are in everyday Tahitian cuisine. It is made into a paste and let set for a few days so the flavors come together.

Question 14

Catalina Sauce

Answer 14

A ketchup based sauce which has tangy and sweet flavors that play very well for fried chicken.

Question 15

A7 Wagyu

Answer 15

A7 is a grade/score given to the quality of the Wagyu beef. The beef is seared in a cast iron pan so that when the fat of the beef is melted we can bast the steak in the flavors.

Question 16

Black Kombu Salt

Answer 16

A seaweed that is rich in flavor. It is dried so the flavors concentrate and develop a sweet smooth savory flavor that has the flavors of the Ocean.

Question 17

Salsa Verde

Answer 17

Traditional cold, green and acidic sauce used to complement cooked proteins and vegetables. Ours is prepared with mint, parsley, scallions, soy sauce, rice vinegar, lime juice, lemon zest, garlic, shallots, fresh chili, oil and a touch of honey.

Question 18

Chive Flowers

Answer 18

The actual flowers that blossom on top of chives. They are edible and have a smooth chive flavor.

Question 19

Brown Butter

Answer 19

Melted and clarified butter that is cooked until the butter starts to smell like hazel nuts and has a dark but clear color.

Question 20

Yuzu

Answer 20

The juice that is extracted from the yuzu lemon and has a bright acidic and sharp flavor.

Question 21

Shio Kombu

Answer 21

Kelp that is boiled with soy sauce, miring and sugar then dried and cut into small pieces. It has a sweet and savory flavor and tastes like the ocean.

Question 22

Island Seasoning

Answer 22

Onion powder, garlic powder, old bay, MSG, salt, chili powder, paprika, and porcini powder.