【2.1 Ingredient Basics】Vegetables, Meat, Seafood, Grains, Beans, and Seasonings Explained

2.1 Ingredient Basics

When you start cooking, the first step is to truly understand the ingredients themselves. By learning the characteristics and proper handling of vegetables, fruits, meat, and seafood, your cooking repertoire will expand dramatically.

Vegetables & Fruits: Characteristics and Preparation

1. Know the Season and Freshness

   • Choosing seasonal vegetables and fruits enhances both flavor and nutritional value.
   • Check freshness by looking at firmness, color, and overall appearance.

2. Proper Washing and Cutting

   • Leafy greens and root vegetables should be thoroughly washed to remove dirt and pests.
   • The way you cut an ingredient changes its texture and taste—adjust to fit the recipe and purpose.

3. Blanching or Salting to Adjust Flavor

   • Leafy greens such as spinach may need blanching to remove bitterness.
   • Cucumbers and eggplants can be salted to draw out excess water, making them easier to cook.

4. Preparing Fruits for Use

   • Decide whether to peel, deseed, or leave skins on depending on the dish.
   • For sauces or compotes, cut fruits into suitable sizes before cooking.

Meat & Seafood: Selection and Storage

1. How to Choose Meat

   • Beef: Bright red lean meat with white fat indicates freshness. Marbling affects flavor and tenderness.
   • Pork: Look for pale pink flesh with a clean surface. Fat should be white, not sticky.
   • Chicken: Fresh chicken has slightly yellowish skin and firm, springy flesh.

2. Seafood Tips

   • Clear eyes and bright red gills are signs of fresh fish.
   • For shellfish, ensure the shells are tightly closed and feel heavy in the hand.

3. Storage Tips

   • Wrap meat and seafood tightly to minimize air exposure, and refrigerate or freeze promptly.
   • Divide into smaller portions before freezing so you can defrost only what you need.

4. Pre-Seasoning Saves Time

   • Apply simple seasonings like salt and pepper in advance to save time later.
   • Freezing meat or fish with marinade enhances flavor and makes cooking quicker.

Grains, Beans & Seasonings

1. Staples: Rice, Bread, and Noodles

   • Rice: Stickiness and sweetness differ by variety. Washing and water ratio affect the final texture.
   • Bread: For homemade bread, temperature control during fermentation is crucial. Choose store-bought bread that matches your recipe.
   • Noodles: Cooking time differs for dried and fresh noodles. Match the noodle type with the right soup or sauce.

2. Making the Most of Beans

   • Soybeans, red beans, chickpeas: Require long boiling or soaking beforehand to save time.
   • Canned or pre-cooked beans are convenient and add nutrition to salads, soups, and stews.

3. Choosing Seasonings

   • Soy sauce, miso, salt, sugar: Different brands and types create unique flavors—experiment to find your preference.
   • Oils: Use a variety (olive oil, sesame oil, vegetable oil) depending on cooking method and flavor profile.

4. Storage and Shelf Life

   • Store seasonings in a cool, dark place. After opening, refrigerate items like miso or chili paste.
   • Check regularly—old seasonings lose their aroma and impact on flavor.

Quick Advice

• Freshness is Everything: Using fresh ingredients makes a dramatic difference in taste.
• Preparation Determines Flavor: Blanching, salting, and pre-seasoning bring out the best in ingredients.
• Seasoning Variety Matters: Even within “salty” flavors, different salts or soy sauces create unique results—experiment and enjoy.

HIKIFUNE’s online shop also offers high-quality kitchen tools and carefully selected ingredients. Be sure to explore them to enrich your kitchen life even further.