Kimio Nonaga Japanese Chef Emperor Share Healthy Umami Recipes

Sauteed spinach, kangkong urap, even kangkong belacan, it was normal. Kushinsai No Surinagashi or watercress soup with squid 'umami' was remarkable. Maybe, we only cook spinach by pan-fried with sauteed, peoples rarely make it as a base for soup. Now, Japanese chefs will introduce how to cook "umami" by the spinach main ingredient.

Actually, what is umami recipes? We have known that the four basic tastes, salty, sweet, bitter, and sour. Umami is a fifth basic taste, which means tasty and delicious, which was introduced by a Japanese scientist named Kikunae Ikeda (1908). In the result researced revealed that the 'umami' derived from the amino acid glutamate is often found in other food materials as well as in Mother's Milk.

Looking at the long history of 'umami' in consume Japanese culture foods of vegetable stew which uses a broth made from boiling dry food, then Kimio Nonaga sharing healthy food recipes. Kimio Nonaga is one of 55 chefs choice in Japan.

He is also third generation chef of Nihonbashi Yukari also has served the Imperial Household for three generations. So, expertise and a menu that Kimio Nonaga is presented is very delicious.

In front of 20 chefs Japanese restaurants and hotel chefs, the Japanese Grand Champion of Iron Chef Japan in 2002 was demonstrating several classic Japanese cuisine that uses umami as its main component. Among the Japanese recipes demonstrating is Tori No Karaaage Umami Ankake (Fried Chicken and umami sauce), Tori-niku To Kinoko No Takikomi-Gohan (rice seasoned chicken with various mushroom), and Kushinsai No Surinagashi (watercress soup with squid).

See the title of some Japanese recipes may seem difficult, but do not worry, this simple Japanese cuisine in the making but has a unique taste. I'm sure you can make Umami healthy foods recipe without difficulty.

Kushinsai No Surinagashi - Spinach Soup with Squid

Materials:
- 2 bunch (200 g) spinach
- 1 tablespoon Sesame Oil
- 150 gr squid
- 400 cc Water
- 8 rats (160 g) Shrimp
- 3 g chicken flavor
- 8 g Ginger
- 1 / 3 tsp Ajinomoto
- 8 g garlic
- Salt to taste
- Hondashi (Broth) to taste

Cooking Method:

1. Cut spinach 8-10 parts, separate from the leaf and stem the hard part. Clean the squid, cleaned shrimp and take the dirt back. Boil shrimp and squid with salt water to change color, remove and cool with ice water. Skin peeled shrimp, chopped shrimp and squid. Finely chopped ginger and garlic.

2. Saute ginger and garlic with sesame oil until fragrant, add the water spinach stems, squid, shrimp and salt and cook until wilted.

3. Enter the leaves of spinach, and cook until cooked. Lift put it in a container. Separate the squid and shrimp. Puree the spinach in a blender, add water, chicken flavor.

4. If you want to be consume in a cold store, save in the refrigerator or soak in a bowl of ice water. If you want to be consumption in a state of heat cook until boiling.

5. Serve with squid, shrimp, black pepper and basil flowers.

Kushinsai No Surinagashi - Spinach Soup with Squid serves for 4 peoples. I hope, tips to make umami recipes Japanese healthy foods from Kimio Nonaga useful. If there are questions about how to make Japanese healthy food recipes, especially umami recipes and Kushinsai No Surinagashi - Spinach Soup with Squid please send via the comment form.