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Measurement Cup and Spoon

Japanese 1cup = 200ml, 200cc
USA 1 cup = 240ml, 240cc
Rice Cooker 1 cup = 180ml., 180cc

1 tbsp (table spoon)  = 15ml, 15cc
1 tsp (tea spoon) = 5ml, 5cc


 

Fahrenheit (F) /Celsius (C)   Conversion Table 

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32 °F  0 °C   freezing/melting point of water

70 °F   21.11 °C  room temperature

98.6 °F  37 °C  average body temperature

100 °F  37.78 °C 

150 °F  65.56 °C 

 200 °F  93.33 °C 

212 °F  100 °C  boiling point of water

300 °F  148.89 °C

350 °F  177°C

375°F  190 °C

400 °F  204.44 °C 

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Cooking Tips 

▪️Tate jio (preparation of vegetable in salt water)

Mix water 500cc and Salt 1tbsp.  Saok the sliced vegetables for about 10 minutes. Drain and squeeze the vegetables.  I do this instead of shio-momi.

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▪️Amazu (Sweet vinegar)  Ratio

Rice vinegar (2) : Sugar (1),   add some salt

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▪️"Sa Shi Su Se So"   Rules of the thumb order to add 

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  1. Sa (Sato) = sugar

  2. Shi (Shio) = salt

  3. Su (Su) = vinegar

  4. Se (Seuyu, Shouyu) = soy sauce

  5. So (miSo) = miso

Favorite and Useful Products 

▪️Iriko Dashi powder (sardin base from Suo Oshima, Yamaguchi Ken) 

▪️Dashi powder (by Kayanoya) 　https://usa.kayanoya.com/

▪️Kewpie Mayonnaise

▪️Shio Koji

▪️Krazy Salt with Seasonings

▪️Consome Soup Stock

▪️Vegetable Bouillon

▪️Shiro Dashi (light dashi, liquid to be diluted)

▪️Yuzu Kosho  (Mix with saysauce at 1:1 ratio, from Tsuwano, Shimane Ken)

▪️Sushinoko (flavored vinegar powder for sushi rice, dressing..)

▪️Yuzu powder  (from Tsuwano, Shimane Ken)













 

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