Kome or Rice — Rice is to the Japanese, what bread is to the Americans or what spaghetti is to the Italians – it is the single most important ingredient in Japanese cooking. Rice gives foundation to the other pillars of Japanese food – from rice come Miso, Su and Sake. Japanese rice is a short, glutinous grain, and after cooking it retain much of its moisture.
Rice originated in Africa and was transported to American soil in the 1800’s along with the plantation workers of the South. This variety was a low starch, long grain variety that flourished along the delta regions of the Mississippi and in Arkansas.
Much later in the1950’s, the Calrose medium grain Japanese rice was developed by a UC Davis biochemist. Calrose is a glutinous medium grain with moisture retaining qualities, however once cooled, turns brittle in the core. In 1964, Koda Farms in San Joaquim Valley succeeded in cultivating a more glutinous grain with less deterioration which remained tender after cooling. Their Koda Kokuho rice did what Calrose could not, retain its elasticity even after cooling. A few years later, New Rose Rice debuted as the “Sushi Rice” and is currently the preferred choice by many sushi chefs.
Miso — Miso is a fermented soybean paste used in making the ubiquitous Miso soup served at most Japanese restaurants. It is a popular flavoring base, giving character to sauces, marinades and dressings, as well as the “comfort flavor” qualities of home cooking.
Regions of Japan produce different types to suit their regional taste, varying from dark to light, from salty to sweet, depending on the aging period and rice to soybean ingredient ratios. There are basically two types; the sweeter white and the richer red.
Early Miso production in the United States were small plants operating to supply local communities. Today, Miyako Oriental Foods in Baldwin, California is the largest in the U.S., producing Shinshu-style Miso under the Yamajirushi, Yamaizumi, Kanemasa and Cold Mountain brands. Only organic soybeans are used.
Shoyu or Soy Sauce — Shoyu is the dark colored soy sauce, which appears on the tabletops of every Japanese restaurant, just as a bottle of ketchup would at an American diner. Japanese soy sauce is a brewed concoction using soybeans, wheat, and salt. So versatile – straight as a dipping sauce for Sushi, mixed with other ingredients to create other sauces, flavoring during cooking – its use is endless. Shoyu brewing is an art, with each manufacturer armed with its own secret recipe. Japanese Shoyu is naturally brewed – soy sauce made elsewhere in Asia serve as poor substitutes. (Information provided by LAMTC).
Forever Geisha Japanese Fusion Restaurant is located at 25373 Wayne Mills Place in Valencia. The restaurant is open for lunch Monday through Saturday from 11 a.m. to 10 p.m. and Sunday 5 p.m. to 10 p.m. For more information, please call 661-287-0081.