Australian Gourmet Traveller - (05)May 2020 (1)

Soy sauce

Therearea plethoraofsoy-saucebrands

tochoosefrom(seep30),butYamasa

soysauceis a solidall-rounder.

Katsuobushi

Katsuobushiis thinshavingsofcured,

smokedanddriedbonito.It’sa vibrant

garnish– try it on top of okonomiyaki.

Rice

ThemostcommonJapanesericeis

koshikari,a versatile,short-grain rice.

It’s ideal for making sushi.

Wesourcedtheseproductsfrom

TheEssentialIngredientand

TokyoMartin Sydney,butyou

canalsofindtheseitemsfrom

selectAsiansupermarketsand

grocers,andonlineat

chefsarmoury.com

Rice wine vinegar

Thissubtle,sweetvinegaris usually

madewithsugarandfermentedrice,

andis essentialwhenmaking sushi rice.

Mayonnaise

Japanesemayonnaise,knownas

Kewpie,hasa greatsalty-sweetflavour

and a smooth, velvet-like texture.

Seaweed

Seaweed,ornori,is packedwith

nutrient-boostingfattyacids.Use

it asa garnishforramen,salads

andsoups,ortomakesushi rolls.

Panko crumbs

Pankocrumbsaremadewithwhitebread,

andaresuper-light,airyandcrisp.They’re

theperfecttoppingforkatsu-styledishes,

suchastorikatsuandtonkatsu.Theycan

also be fried and used pangrattato-style.●

GOURMET TRAVELLER 37

WORDS

GEORGIE

MEREDITH.

PHOTOGRAPHY JAMES MOFFATT.

STYLING LAURA JACOBS.