Jimami Tofu Recipe: How to Make Okinawan Peanut Tofu

Posted on August 16, 2021 by Rosanna

Jimami tofu (peanut tofu) with Sweetened Soy Sauce — Jimami *tofu (peanut tofu) with Sweetened Soy Sauce*

I first had jimami tofu (peanut tofu) when traveling in Mei Prefecture in Japan. Locals invited us over for a delicious breakfast consisting of miso soup, steamed rice, mango, kurobuta sausage, sweet Japanese omelet, pickled plums in honey, jimami tofu, and green tea. The tofu was unlike any other tofu I’ve ever had, bursting with peanut flavor in a sweet, savory sauce. At first, I assumed the sauce gave it the peanut flavor—since tofu usually takes on the flavor of the ingredients it’s paired with. Later, I found out that jimami tofu isn’t actually tofu—since it’s not made with soybeans; rather, it’s made from peanuts! It’s called tofu because it looks and feels like tofu. read more

Raku—the one Restaurant you must go to in Las Vegas

Posted on March 20, 2018 by Rosanna

Raku’s Crispy Fried Shrimp Appetizer

Dining at Raku—a Japanese restaurant specializing in charcoal grilled foods, house-made tofu, and other Japanese fare—is a sensual food experience you don’t want to miss! Each bite ignites your taste buds and leaves you in culinary bliss. When the food arrives, life slows down, conversation stops, your attention shifts to the food; you savor and enjoy the delicacies served, then eagerly wait for the next course. It’s almost meditative—your mind focusing on the simple task of eating and enjoying the food set before you. Raku means comfort in Japanese and I can’t think of a more fitting name for a restaurant.

Compared to the glitz and glamour of many Las Vegas restaurants, Raku’s location—in a strip mall in Chinatown a couple of miles from the Las Vegas Strip—and atmosphere is unassuming. It’s a small, cozy restaurant with intimate seating. The focus is less on the surroundings than the food itself. When you enter the restaurant and taste the food, you will find yourself transported away from the hustle and bustle of Las Vegas and transported to a serene Japanese inn. If I had to recommend one restaurant you must go to in Las Vegas, I’d choose Raku. It’s hands down my favorite restaurant in Las Vegas.

Ordering the Omakase Menu at Raku Las Vegas Restaurant

During past visits to Raku, we ordered à la carte (which we loved), but this time we wanted to try the omakase—chef’s choice—menu, as it usually contains the restaurant’s best dishes and we wanted to see what the chef would select. Raku’s omakase menu varies nightly and is entirely up to the chef. You can select between two omakase options, one for $75 and one for $100 per person, both provide the same number of courses; however, the more expensive option features premium ingredients, such as blue fin tuna and caviar.

Bottle of Nigori (Unfiltered) Sake at Raku Restaurant in Las Vegas

To start the meal off, we ordered a bottle of nigori sake that had a milky, sweet taste. I was slightly disappointed that they no longer bring you an assortment of sake glasses to choose from. I really appreciated this in the past and thought it was a unique and personal way to serve sake. However, the sake glasses provided were robust stoneware and felt nice in the hands.

Raku’s Homemade Tofu with Bonita Flakes, Chives, and Ginger

The Raku omakase menu started off with their homemade tofu dish—plain tofu served with bonita flakes, chives, and grated ginger. Raku makes their tofu in-house and the texture is incredible; the consistency feels like cream cheese. The first bite they recommend having alone, so you can truly appreciate the freshness of the tofu. Then they recommend tasting it with the toppings as well as sprinkling a little of their green tea salt on top. This dish will transform the way you think about tofu—it’s like eating a fluffy, savory cheesecake. Truly delicious! If you’re ordering à la carte, make sure to try one of their signature tofu dishes.

Raku’s Green Tea Salt, Koregusu (Okinawan hot sauce), Soy Sauce, and Shichimi (Japanese Spice Blend)

Part of what makes Raku Restaurant special is their attention to detail, from their homemade condiments to their carefully curated dishware. Everything has a purpose and adds to the dining experience.

Mini Oysters with Sturgeon Caviar and Meyer Lemon at Raku Restaurant

Texture plays a prominent role in Japanese cuisine and is considered an important part of taste. Just like the first course’s texture tantalized the taste buds, this course played with texture as well. The oysters—long considered an aphrodisiac and luxury in many cultures—were topped with caviar. We slurped the oysters out of their shells, rolling the caviar along our tongues, savoring the saltiness of the caviar and the smokiness of the oysters. The oysters were very fresh, creamy, and smooth.

Sashimi with Pickled Chrysanthemum at Raku Restaurant in Las Vegas

Sashimi, slices of raw fish, factor heavily into Japanese cuisine, as does seafood in general. The chef chose to serve us 4 types of sashimi as part of our omakase menu: seared blue fin tuna (incredibly smoky and full of umami flavor), raw blue fin tuna (very pleasing and fresh), crevalle jack (creamy and fatty, without being greasy), and amberjack (pleasant tasting, but not as good as the crevalle jack). The pickled chrysanthemum served as a palate cleanser, and was different from the pickled ginger normally served alongside sushi. The presentation was colorful and artfully arranged—glistening silver skin, the pink flesh of the tuna, a lemon curl, a transparent radish slice, a purple pansy.

Raku’s Crispy Fried Shrimp Appetizer (an à la carte item)

These shrimp were not on the omakase menu, but we couldn’t go to Raku and not order them! Ever since we had these shrimp, the very first time we dined at Raku, we have been looking for restaurants that served them. They’re crispy and delectable, and one of our favorite dishes. This time, we added a little of their hot sauce and chili-spice powder to the shrimp and quickly devoured them.

Bacon-Wrapped Enoki Mushrooms with Ponzu Glaze at Raku Las Vegas Restaurant

After the crispy shrimp, the meal transitioned to the robatayaki—fireside cooking or foods cooked over hot coals. First we served bacon-wrapped enoki mushrooms with a ponzu glaze. The bacon was a surprising feature since bacon isn’t often used in Japanese cooking. In fact, I don’t think I recall ever seeing bacon while in Japan, except maybe at a buffet breakfast that served Japanese and Western foods. However, the use of bacon in this dish worked wonders. These were the crispiest, smokiest enoki mushrooms we’ve ever had.

Beltfish in Soy Glaze with Shaved Daikon Radish at Raku Las Vegas read more

An Insider’s Guide to Eating Like a Local in Mie Prefecture, Japan

Posted on March 5, 2018 by Rosanna

Yasushi and Kinuko in Front of the Meoto Iwa Shrine in Mie Prefecture, Japan

After our adventures in Tokyo and Daisetsuzan, we traveled to Mei Prefecture, where we stayed with family friends Yasushi and Kinuko. These gracious and hospitable local hosts planned an itinerary filled with cultural and historical sites, museums, and their favorite restaurants. Each day, they introduced us to different types of Japanese cuisine and what Yasushi described as food “challenges,” which we eagerly took on!

Unlike many countries, Japanese restaurants typically feature one–and only one–specific style of cooking, meaning whatever variety they have is centered on a niche cuisine. For example, you might go to a restaurant specializing in tsukemen (dipping ramen), or to a restaurant dedicated to sushi, or to a restaurant that only serves tonkatsu; however, you wouldn’t often find a restaurant offering a combination thereof. Not only does this specialization allow chefs to fine-tune their skills, but it also results in a superb experience for any dish you’re interested in–assuming you find the right place … keep reading.

Here’s are the different types of food we had in Mie Prefecture and the restaurants recommended by locals Yasushi and Kinuko.

An Insider’s Guide to Eating Like a Local in Mie Prefecture, Japan – What to Eat and Where

Order Tofu Dengaku (miso-glazed tofu) at Dengakuzawakaya Restaurant

Tofu Dengaku at Dengakuzawakaya Restaurant in Mie Prefecture, Japan

Corey and I had recently taken a tofu class in Tokyo, where we learned how to cook many dishes featuring tofu. Knowing our interest in tofu, our hosts took us to Dengakuzawakaya, a restaurant specializing in grilled miso-glazed tofu.

When you walk into the restaurant, you see the chef standing before a bin of smoldering charcoal. A narrow rod extends the length of the grill. The chef balances one end of the skewers on the rod and the other end on the side of the grill, cooking the tofu over the coals and infusing it with a rich, smoky flavor. The chef then adds miso glaze as a finishing touch. read more

Experience Japanese-Homestyle Cooking in Mayuko’s Little Kitchen

Posted on April 7, 2017 by Rosanna

Japanese-Homestyle Cooking Class in Mayuko’s Little Kitchen

Whenever I travel, I try to immerse myself in the culture and experience local cuisine. I enjoy dining out, visiting markets and cafés, and tasting different regional specialties and styles of cooking. But I also like to see how the locals cook, as restaurant cooking usually differs significantly from what’s prepared in the home. That led me to Mayuko’s Little Kitchen.

Mayuko is a young Japanese woman, who quit her job as a cosmetics manager to follow in her mother’s footsteps as a cooking teacher. She teaches out of her small Tokyo apartment located on the border of Shinjuku Gyoen National Garden in a quiet residential area just off the main bustle. Her classes give an intimate glimpse into Japanese cooking.

Mayuko offers many different types of Japanese cooking classes, including ones focused on bento boxes, sushi, homestyle cooking, and tofu. Corey and I opted for the tofu class since we didn’t have too much experience cooking with tofu. We found the idea of a whole menu, including dessert, featuring tofu intriguing. Note: this wasn’t a vegetarian meal (though one of the attendees was vegetarian and Mayuko accommodated her dietary needs with special dishes, when necessary).

Mayuko’s Little Kitchen Cooking Class Sitting Around Mayuko’s Table Sharing a Meal

Mayuko teaches in English and her classes consist mostly of foreign tourists from around the globe. When we attended, there was a couple from Spain, a girl from France, and an Indonesian girl who was studying abroad in Japan. Class sizes range from 1 to 6 students; this gives you a chance to talk to Mayuko and the other attendees. It’s a very friendly, welcoming environment and at the end of the cooking class, everyone sits around Mayuko’s table and shares a meal together.

Ingredients Used in Mayuko’s Little Kitchen Tofu Class

At the beginning of the class, Mayuko introduces you to the 4 main seasonings essential to Japanese cuisine: miso paste, soy sauce, mirin, and sake. She explains the ingredients, the different types and their uses, and the best way to store the ingredients for optimal flavor. She also passes everyone small dishes of the seasonings to smell and taste. Corey and I were already familiar with these ingredients as they’re staples in our pantry and fridge, but I imagine this would be highly informative if you were new to Japanese cooking.

Mayuko did provide some interesting facts, such as the process to make red miso and white miso paste is exactly the same. The only difference between the two pastes is in the length of fermentation; red miso requires 2 years of fermentation and is saltier than white miso. In addition to talking about the seasonings, she discussed the other ingredients we would be cooking with and the preparation involved.

Mayuko’s Little Kitchen Tofu Dinner

Mayuko’s Little Kitchen Tofu Menu

Barley Tea served cold
Miso Soup (Omiso Shiru)
Fried Tofu with Japanese Sauce (Agedashi Tofu)
Simmered Tofu and Pork (Niku Doufu)
Skewered Rice Dumplings in a Sweet Soy Glaze (Mitarashi Dango)
Rice

The dinner featured a main course, a side, miso soup, rice, and a dessert. Most people who’ve eaten Japanese food before are familiar with miso soup. It’s fundamental to Japanese cuisine and is traditionally served with every meal.

The broth consists of dashi stock, which is made from bonita flakes (smoked, fermented, dried, and shredded slipjack tuna) and kumbu (dried kelp). White miso paste, made from fermented soy beans, is tempered into the broth. This is what gives miso soup its cloudy consistency and saltiness. Miso soup served in the States almost always features cubed tofu, wakame seaweed, and thinly-sliced scallions. However, in Japan you can use whatever vegetables you have on hand. In this class, we used Japanese mustard greens and deep-fried tofu.

Miso Soup with Japanese Mustard Greens and Deep-Fried Tofu

Tempering Miso Paste Using Ladle and Chopsticks

It’s important when making miso to make sure the miso paste is fully dissolved in the soup and no clumps remain; the best way to do this it to hold a ladle with hot broth out of the water and gradually stir miso paste into the ladle, until the paste is fully incorporated. You then repeat this process with the remaining miso paste.

For the main course, we made simmered tofu and pork, similar to this Japanese pork and potatoes dish I blogged about previously, except grilled tofu was used instead of potatoes. This dish is commonly served in Japanese homes. Mayuko recommended trying to segregate the ingredients in the pot, which makes plating easier. She taught us that when plating it’s common to stack the ingredients into the shape of a mountain. The Japanese put a lot of thought into presentation and believe that you first eat with your eyes. This is most apparent in kaiseki cuisine.

Making Agedashi Tofu in Mayuko’s Little Kitchen Cooking Class

Agedashi tofu is deep fried tofu served with a savory-sweet sauce made from dashi, soy sauce and mirin. When making agedashi tofu, it’s important to press the tofu before frying to remove excess water. This will help make your tofu nice and crispy. You do this by resting a plate on top of the tofu for 15 minutes and then draining the excess water. You place finely grated daikon radish and ginger atop the deep-fried tofu. It takes time to finely grate daikon radish and Mayuko told us that many restaurants in Japan serve it to costumers as symbol of hospitality.

Agedashi Tofu with Daikon Radish and Ginger (before the sauce is added)

Mitarashi Dango, Barley Tea, Agedashi Tofu, and Rice read more

Santouka Ramen Chicago

Posted on October 29, 2013 by Rosanna

I can’t seem to get enough Japanese food of late—I blame Raku for reminding me just how delicious it can be. Corey and I recently went to Mitsuwa Marketplace, the largest Japanese grocery store in the Midwest. It’s located in Arlington Heights, Illinois, a suburb of Chicago.

This market is a gem for Japanese food enthusiasts—chefs and diners alike. It boasts a wide selection of sushi-grade seafood, fresh produce, and dried goods and snacks, as well as a liquor store, bookstore, bakery, video store, and various food vendors.

Santouka – Chicago (Arlington Heights, IL)

It was tough choosing between all the vendors, but the chance to try authentic ramen noodles made Santouka the clear choice. Also, I had recently watched Juzo Itami’s Tampopo, a Japanese comedy featuring a series of vignettes with food as the common theme; the background narrative revolves around the opening of a noodle bar, where the chef attempts to perfect her ramen recipe.

Here’s a funny clip from the movie related to ramen:

After watching Tampopo, I had high expectations. Santouka seemed to be the busiest restaurant in Mitsuwa Marketplace, and indeed, they told us to expect to a thirty-minute wait. That’s a considerable wait for a ramen bar—a sign that it must be pretty tasty. I ordered a large bowl of the spicy-miso ramen with chashu pork (braised pork belly) over rice and an egg in soy sauce (combination D), while Corey got a large bowl of the salt-ramen with extra pork.

The food court itself was very busy, and it took us a while to find a table. We sat down and eagerly awaited our food. Would it live up to our expectations?

Spicy-Miso Ramen with Chashu Rice ($12.98)

Salt-Ramen with Extra Pork ($10.49)

The bowls of ramen arrived Tampopo-style, with jewels of fat glittering on the surface, shinachiku roots shining, spring onions floating, and flavorful pork. We took a moment to appreciate the aesthetics of the arrangement (and to snap a few photos, of course), then went to work on the noodles.

The noodles had an amazing texture and soaked up the rich, oily broth. I loved the spiciness of the miso; it was not overwhelmingly hot, but provided a nice peppery taste distinct from typical miso soup. The salt-ramen broth was very rich and salty. We slurped our noodles in typical Japanese fashion, sipped our broth, and indulged. . . . Though I don’t think we stared at the pork long enough . . . (watch the Tampopo clip!).

The large bowls are really large. Corey beastified his noodles, but I needed some assistance. Santouka does not offer to-go containers, so make sure to factor that in when ordering. Next time, I think I’ll get a medium combo. Also note that Santouka only accepts cash, as is the case for most of the food vendors in the Matsuwa Marketplace. The grocery and liquor stores, however, take credit and debit cards.

If this is this is your first time ordering ramen, don’t be intimidated. Santouka has a full display case, giving you a visual example of the food items. It’s a rather unique concept that most Western restaurants and food stands don’t utilize.

Small Miso Ramen, Natto Rice Bowl (Fermented Soy Beans) & Flavored Egg (Soy Sauce Flavor) – C Set Menu

Small Soy Sauce Ramen, Ikura Rice Bowl (Salmon Roe), and Flavored Egg – B Set Menu

If you’re in Chicago and want some authentic ramen, check out Santouka; it won’t disappoint. I’ll be going there lots in the coming winter. Nothing beats Japanese comfort food on a cold winter day!

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