The sushi bar remains an intimidating food frontier for a lot of folks. Even if you know your tako (octopus) from your tobiko (flying fish roe), other mysteries remain.
That's where "Squeamish About Sushi: And Other Food Adventures in Japan" (Tuttle, $16.95) comes in. Written by Betty Reynolds, the book is colorfully illustrated, informative and fun. It not only covers sushi fundamentals but also the basics of tempura, shabu-shabu (meats poached in broth), okonomiyaki (stuffed pan-cakes) and other Japanese specialties.
How to behave when dining out at a Japanese restaurant? Here are some of the book's tips:
Forget everything your mother taught you about soup. The Japanese way is much more fun: To cool the soup, slurp away. You can also pick up the bowl to drain the soup.
It is considerate to finish all of your rice. Use soy sauce sparingly. It is considered wasteful to fill your bowl too full. Place your chopsticks on the chopstick rest or in a knotted paper case to indicate you have finished eating.
How to sharpen a knife
If your knives are very dull, it may be best to take them to a professional knife sharpener. But for everyday use, several swipes with a straightening steel, sharpening stone or other knife sharpener will restore the edge to your knives.
Before each use, hold the knife to a steel or ceramic rod at a 20-degree angle and lightly draw the knife across its surface two or three times.
To use a stone, place a drop of mineral oil on the stone's coarse side and draw the knife across the surface two or three times at a 10- to 20-degree angle. Repeat, using the finer side of the stone.
w/KRT photo
Rooting out the perfect radish
The peppery flavor of a radish is a function of age and variety, so some may be mild and others as hot as a fireball. While some radishes are elongated and dazzling white, others are bulbous and black. The most common forms are the pinkish-red varieties, slightly tapered at one end.
Here's how to pick the good ones: Look for crisp radishes that do not yield to mild pressure. If the greens are still attached, the leaves should be bright and sprightly, not wilted and slimy.
To store, trim the leaves, if necessary, and wash and dry the radishes. Transfer them to a plastic bag with a paper towel to absorb excess moisture, and refrigerate for up to one week.
With its sprightly crunch and splash of color, the radish makes an attractive addition to salads, side dishes and sandwiches. Its peppery smack marries well with the sweetness of citrus. Toss thinly sliced radishes with orange segments and drizzle with an orange-mustard vinaigrette.
Bring back family dinner
Family dinners are more than a meal.
Sharing a meal can build a sense of community within the family and strengthen the family unit as a support system. Time together at the table also can help build social skills that are important in society.
In 1976, 72 percent of families reported that they ate together regularly. In 1995, only 50 percent of families surveyed reported eating together regularly, said Sharon Marcos, Kansas State University nutrition educator.
"Juggling schedules can be difficult, especially as children grow older and become involved in multiple activities. The benefits of setting aside time to eat together do, however, outweigh the planning that may be required," Marcos said.
More information on learning to plan and manage family meals is available at all county K-State Research and Extension offices, including the Lawrence location, 2110 Harper St.
No comments
Commenting is turned off for this story.