What is Oba sauce?
Oba is known as one of the Japanese aromatic vegetables. It has a more elegant aroma and a more subtle flavor than Western herbs, and is an essential ingredient in Japanese cooking. Oba goes perfectly with sashimi and sushi.
What does Oba taste like?
Oba Oba has a light, fruity taste, something similar to a mixture of citrus and vanilla. Some even think it tastes like candy and eggnog.
What is shiso food?
What Is Shiso? Shiso (Perilla frutescens var. crispa) is the Japanese name for a popular Southeast Asian herb known for its jagged leaves and refreshing flavor. A member of the mint family, shiso has a unique flavor similar to basil and cilantro with subtle hints of cumin and cloves.
What is ohba in sushi?
OHBA (Oh-Bah) This herb has beautiful large leaves, it’s also known as SHISO (Shee-Sow), which means “big leaf” with serrated edges. It is often found beneath, or in between slices of sashimi or sushi. Its bright, fresh flavor, which somewhat resembles basil.
What is Hoba leaf?
Hoba means magnolia leaf in Japanese and the dried hoba leaf is soaked then used to cook the sweet miso mixture over fire.
Is Ohba and shiso same?
Shiso is also called by different names. It’s ohba (pronounced OH-ba) at the sushi bar; it’s also known as perilla, Japanese basil or Japanese beefsteak plant. Shiso leaves are used to wrap sushi and as a garnish for sashimi. Leaves are deep-fried for tempura or snipped into salads.
What is Japanese Oba?
Shiso Leaves Green in Japan called ‘Oba’. There is no (raw) fish dish without one or more leafs. The main reason, next to its good taste, is the belief that the leaf is an intestine stimulant and protects against (mild) food poisoning.
What are Oba leaves?
In Japan, it is called “Oba Leaf”, and no raw fish dish would be served without it. Oba Leaf is a popular Japanese aromatic vegetable that is an essential ingredient in Japanese cooking. It offers an elegant aroma, perfect for both sashimi and sushi.
Why is shiso so expensive?
Shiso was first a herb in China, but migrated to Japan in the eighth century. It was originally grown for lamp oil. The seeds of the plant were crushed to make the oil, but this was expensive, so the practice died out when other oil sources were found.
Is all shiso edible?
Here Shiso first comes into season in late July or early August and lasts well through the fall. By the way, there’s also a red variety of shiso. It is edible, but is mainly used in Japan to dye pickled umeboshi plums a deep magenta color. Here are some links to give an idea of the many ways shiro can be prepared.
What is unagi in Japanese?
Unagi (うなぎ) is freshwater eel. Not to be confused with anago (saltwater eel), unagi has a rich, fatty flavor that lends itself well to grilling. Unagi may be prepared in a variety of ways, but the most popular style is called kabayaki in which the unagi fillets are grilled and basted in a savory sweet sauce.
What is Hoba in Japanese?
“Hoba” means a magnolia leaf in Japanese and the dried hoba leaf is soaked then used to cook the sweet miso mixture over fire.