Soybean – { soya bean, soy pea, soja and soi} The first written record of soybeans is dated 2838 b.c., the Chinese have been cultivating them for thousands of years. So important are soybeans to the Chinese that they're considered one of the five sacred grains along with rice, wheat, barley and millet. Soybeans didn't find their way to Japan until the 6th century and to Europe until the 17th century. Their nutritive value was not scientifically confirmed until the 20th century. Since the 1920s the United States production has grown to one-third of the world's total production. There are over 1,000 varieties of this LEGUME, in sizes from as small as a pea to as large as a cherry. Soybean pods are covered with a fine tawny to gray fuzz and range in color from tan to black. The beans come in various combinations of red, yellow, green, brown and black. Their flavor is generally quite bland. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Soybeans are used to produce a wide variety of products including TOFU (soybean curd), SOYBEAN OIL, SOY FLOUR, SOY MILK, SOY SAUCE, MISO and TAMARI. They can be sprouted and used in salads or as a cooked (steamed) vegetable. Fresh soybeans are available in late summer and early fall. Dried soybeans, beans for sprouting and a huge variety of soybean products are available.
Master Chef Kee makes his California rolls in the classic method of an “inside-out roll”. With the Rice on the outside of the Nori and a sprinkling of sesame seeds. On the inside is a long slice of fresh avocado, cucumber strips and surimi (imitation crab). Most Californians eat these rolls dipped in there own mixture of Wasabi and soy sauce.
Surimi - [soo-REE-mee]
Meaning "formed fish" and referring to fish pulp that's formed into
various shapes. Surimi and the similar KAMABOKO have been made for centuries
by the Japanese and are thought to date as far back as 1100 a.d. Most surimi
found in North America is made from Alaska POLLOCK, a fish with a lean, firm
flesh that has a delicate, slightly sweet flavor. Pacific WHITING is also beginning
to be used for surimi but its flesh is so soft that it requires the addition
of egg whites and potatoes to be firm enough for processing. Surimi (which
is sometimes simply labeled "imitation crabmeat," "imitation
lobster," etc.) is best when used as an ingredient in salads, casseroles
and soups.
Kee’s roll is like no other roll. Spicy tuna and salmon topped with fresh tuna and salmon. Not just a garnish, the slices of supreme lemon add a nice surprise to this culinary treat. Garnished with green onions and smelt roe.
Roe - [ROH]
This delicacy falls into two categories — hard roe and soft roe. Hard
roe is female fish eggs, while soft roe (also called white
roe ) is the milt of male fish. The eggs of some CRUSTACEANS (such
as lobster) are referred to as CORAL. Roe can range in size from 1 to 2 ounces
to over 3 pounds. If the fish is small, the roe is cooked inside the whole
fish. The roe of medium and large fish is usually removed and cooked separately.
Most fish roe is edible but others (including that of the great barracuda
and some members of the puffer and trunkfish families) are toxic. The choicest
roe comes from carp, herring, mackerel and shad, but those from cod, flounder,
haddock, lumpfish, mullet, perch, pike, salmon, sturgeon and whitefish also
have their fans. Salting roe transforms it into CAVIAR. Roe is marketed fresh,
frozen and canned. Fresh roe is available in the spring. It should have a
clean smell and look moist and firm. The extremely fragile membrane that
holds the eggs or milt must be gently washed before preparation. Roe can
be sautéed, poached or, providing it's medium-size or larger, broiled.
It can also be used in sauces.
Sea Scallops – Served Nepoleon style layered with
Cucumber and Lemon. Topped with Flying fish roe and a Lemon juice and olive
oil sauce with a touch of sea salt.
Snapper {Usuzukuri}– Kee will prepare for you his own wonderful interpretation of this white fish. Served with Lemon, Green Onions, Sea Salt and a Lemon and Olive Oil sauce.
Usuzukuri - Ultra thin
Served on cucumber with a portion of daikon, green onions and a sprinkling of sesame seeds.
Ahi - [AH-hee]
The Hawaiian name for yellowfin, as well as bigeye TUNA. From 100 to 250 pounds.
Tuna Tartare – Daily fresh tuna served classicly with a quail egg and Kee’s special tartar seasoning. Olive oil, Lemon juice, Fresh Wasabi, Sesame Seeds and Sea Salt with a garnish of daikon.
Tartare -[tar-TAR]
A dish of coarsely ground or finely chopped high-quality, raw lean meat or
fish that has been seasoned with salt, pepper and herbs. It's thought to
have originated in the Baltic provinces of Russia where, in medieval times,
the Tartars shredded red meat with a knife and ate it raw. Today the seasoned
raw meat is usually shaped into a mound with an indentation in the top, into
which is placed a raw egg yolk. Beef tartare (also referred to as steak
tartare ) is usually served with capers, chopped parsley and onions.
Yelowtail collar – Kee will prepare this unique cut of yellowtail perfectly. Accented with green onions and a mild sweet soy sauce.
Tempura -[tehm-POOR-uh, TEHM-poor-uh]
A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables.
Tempura, which is usually accompanied by soy sauce, can be served as an HORS
D'OEUVRE, first course or entrée.
Shrimp Shumai {Pot Stickers} – Kee steams these delicate shumai or dumplings stuffed with shrimp.
Pot Stickers - Small dumplings made of WON TON SKINS filled with ground meat or shellfish and other savory items, scallions and seasonings. The pot stickers can be browned on one side or steamed, then turned and simmered in broth. Pot stickers are usually served as appetizers, accompanied with various dipping sauces.
Squid Salad [Ika sansai] – O.K. it may not have iceberg lettuce in it, but Kee knows you’ve had Tuna Salad. Sorry, not even close! Kee’s Squid Salad starts with perfectly cooked (steamed) squid cooled in a gastrique of sugar and vinegar with sesame oil, Japanese vegetables, sesame seeds and soy sauce.
Squid - [SKWIHD]
As a ten-armed member of the CEPHALOPOD class in the MOLLUSK family, squid
is related to both the OCTOPUS and CUTTLEFISH. Squid meat has a firm, chewy
texture and mild, somewhat sweet flavor. Also called calamari, squid
can range in size from 1 inch to the seldom seen 80-foot behemoth of the
deep. Smaller squid are marketed in fresh, frozen, canned, sun-dried and
pickled forms. They are very popular in Asian and Mediterranean cuisines.
When buying fresh squid choose those that are small and whole with clear
eyes and an ocean-fresh fragrance. Squid can be pan-fried, baked, boiled,
stir-fried or coated with batter and deep-fried. The cooking time should
always be short, since the texture of squid becomes rubbery when overcooked.
Squid is used raw by the Japanese in SUSHI dishes. The ink can be extracted
from the ink sacs and used to color preparations like PASTA or to flavor
dishes such as calamares en su tinta ("squid in their
ink"), a Spanish dish. Squid are rich in protein and phosphorus.
Octopus Salad [Ajitzuke Tako] – This will soon be your favorite salad, Bar None! Octopus in a gastrique of sugar and vinegar with sesame oil, sesame seeds and soy sauce.
Octopus - [OK-tuh-puhs]
Member of the CEPHALOPOD class in the MOLLUSK family, the octopus is related
to the SQUID and CUTTLEFISH. Rarely 50-foot, the majority reach only 1 to
2 feet (tentacles extended) and weigh about 3 pounds. Also called devilfish — this
monster of the deep survives on a rich diet of clams and scallops giving
it a highly flavorful meat that, though rubbery, is extremely popular in
Japan and the Mediterranean countries. Predressed fresh and frozen octopus
is available in many supermarkets and specialty fish markets. As with most
species, those that are younger and smaller are more tender. The 8 tentacles
and the body are edible, but the eyes, mouth area and viscera are discarded.
The ink sac contains a black liquid that can be used to color and flavor
foods such as pasta, soups and stews. Smoked and canned octopus are also
available. Octopus can be eaten in a variety of ways including raw, boiled
and pickled, sautéed, deep-fried or for more mature specimens, simmered
or boiled for several hours.
Juka Salad [Hiyash wakamei] - Simply executed this salad is a perfect way to start your culinary trip to Kee’s platter of favorites. Seaweed in a gastrique of sugar and vinegar with sesame oil, sesame seeds and soy sauce.
Master Chef Kee makes no ordinary Ochazuke. Perfectly cooked salmon sits atop the rice appearing to float in the Nagatani en (green tea and seaweed soup). Always served the classic method with a little Wasabi on the edge of the bowl allowing you to adjust the spiciness as you like. Now you know Japanese comfort food, Kee style!
Ochazuke or Chazuke is a sort of snack for the Japanese people. It is a utilization of leftovers and is quite often served when a husband comes home late at night from a drinking binge in his favorite watering hole. Ingredients may be some pickles, grilled salty salmon flakes and some Nori seaweed. These are eaten with 'left-over rice soaked in hot, green tea. It can be prepared very quickly to satisfy a hungry and drunken husband.
One of the largest tunas is the bluefin, which can weigh over 1,000 pounds. Young bluefins have a lighter flesh and are not as strongly flavored. As bluefins grows to adulthood, their flesh turns dark red and their flavor becomes more pronounced.
Master Chef Kee does like onion rings but you won’t find any in his kitchen,
not when Calamari is available. Kee will cook these to perfect tenderness (Not
an easy thing to do with squid).
Calamari - [kal-uh-MAHR-ee] or Squid - [SKWIHD]
A ten-armed member of the CEPHALOPOD class in the MOLLUSK family, squid is related to both the OCTOPUS and CUTTLEFISH. Squid meat has a firm, chewy texture and mild, somewhat sweet flavor. Also called calamari, squid can range in size from 1 inch to the seldom seen 80-foot behemoth of the deep. Smaller squid are marketed in fresh, frozen, canned, sun-dried and pickled forms. They are very popular in Asian and Mediterranean cuisines. When buying fresh squid choose those that are small and whole with clear eyes and an ocean-fresh fragrance. Squid can be pan-fried, baked, boiled, stir-fried or coated with batter and deep-fried. The cooking time should always be short, since the texture of squid becomes rubbery when overcooked. Squid is used raw by the Japanese in SUSHI dishes. The ink can be extracted from the ink sacs and used to color preparations like PASTA or to flavor dishes such as calamares en su tinta ("squid in their ink"), a Spanish dish. Squid are rich in protein and phosphorus.