07.08.2021 (Thu.) - 09.30.2021 (Thu.)
Today, fermentation is the hottest buzzword of the food and wellness worlds, but it has been an essential part of Japanese culture for millennia. This summer, JAPAN HOUSE Los Angeles presents a special focus on the diverse delights of fermented foods, as healthy as they are delicious.
Start your journey into the unique Japanese history of fermentation with this short film and article, “Japan, the Land of Fermentation”. Then, get motivated to start cooking some fermented dishes of your own with our two-part Japanese Food Lab Master Class cooking series featuring the chef, cookbook author, restaurateur and Food Network star Giada De Laurentiis, and chef Shinji Ishida, of the Michelin-starred Tokyo restaurant Nogizaka Shin.
Now as a special treat, our Master Class co-host Giada De Laurentiis shares a bonus recipe for a summery rice salad. After learning how to make Chef Ishida’s chirashi sushi (Master Class Episode 1), Giada was inspired to innovate on a summer classic - Italian rice salad with a Japanese twist. It has some similarities to Giada’s popular Insalata di Riso recipe. Assemble a fresh, healthy, and endlessly adaptable rice salad that’s a perfect addition to any meal!
The fermentation Master Class series was filmed on location simultaneously at JAPAN HOUSE LA’s demonstration kitchen in Hollywood, and at Nogizaka Shin in Tokyo.
*To watch the video in full screen, please click on the image above, then click on the YouTube icon on the lower right-hand corner.
Ingredients & Recipe
For the rice
2 ¼ cups Japanese short grain rice
5 ounces Japanese rice vinegar
3 tablespoons plus 1 scant teaspoon granulated sugar
1 ½ tablespoons kosher salt
For the toppings
(use desired toppings as you wish, allowing 1-2 ounces each per serving)
Sugar snap peas
Blanched diced zucchini
Blanched chopped cauliflower
Chiffonade of parsley
Diced tamago-yaki (recipe below)
Fresh Red Snapper (or Red Sea Bream), sliced ½-inch thick
Fresh yellowtail, sliced ½-inch thick
Fresh tuna, sliced ½-inch thick
Tamago-yaki (Japanese egg omelette)
Step 1 | Preparing the Rice
Place the rice and 2 ¼ cups of water in a medium saucepan over high heat. Bring to a boil, covered, then reduce the temperature to low and steam for 20 minutes. Do not remove the lid. After 20 minutes, take the rice off the heat and let stand for 10 minutes, covered, then fluff and proceed. (Rice may also be prepared in a rice cooker according to manufacturer’s instructions).
Step 2 | Making the Rice Vinegar
While the rice is cooking, combine the vinegar, sugar and salt in a small saucepan and heat the mixture just until the sugar and salt dissolve, being careful not to let it boil, as the aroma and acidity may evaporate when boiled. Remove from heat and let cool to room temperature.
Step 3 | Finishing Touches
Divide the prepared rice into small bowls and decorate with your choice of protein and vegetables.
About the Chef
Giada De Laurentiis |
CHEF, Mother, Author, Restaurateur
Giada De Laurentiis is the Emmy award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, Giada’s Holiday Handbook, Giada Entertains, Giada On The Beach, Giada at Home 2.0 a judge on Food Network Star, a NBC Today Show contributor, a successful restaurateur with restaurants GIADA and Pronto by Giada in Las Vegas, as well as GDL Italian in Baltimore.
She is the author of 10 New York Times bestselling cookbooks, including her most recent, Eat Better, Feel Better, in addition to her children's book series, Recipe for Adventure. She is also the founder of the lifestyle and e-commerce platform, Giadzy.com, which features Italian lifestyle content spanning recipes, travel, entertaining and Italian Pantry products.