Course Syllabus

Lessons: 13- 24

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When choosing serving-dishes consider how the color and shape of the dish would complement the colors and shape of the food. Color, shape, and style can evoke a feeling for the season, a mood, or a theme for theme meal.

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Lesson 16: Nerimono and Yosemono: Stirred Dishes and Molded Dishes

Nerimono consists of dishes that require thorough stirring during the cooking process.

Yosemono are foods that are cooled and solidified by agar-agar or by gelatin.

As these preparation methods are typically used in cold dishes, they are popular in the hot summer season.

In Japanese cuisine, as occasion demands, nerimono and yosemono can be served as an appetizer to provide a seasonal delicacy, as a palate freshener between dishes, or as a dessert with the use of sweetener or fruits.

Nerimono and Yosemono Techniques:

  • Incorporating ingredients such as kudzu root starch, agar-agar, and gelatin into Japanese dishes
  • Adjustment of ingredient amounts to vary the finished dish
  • Proper and effective presentation of nerimono and yosemono

Recipes from Lesson 16:

  • Sesame Tofu
  • Mountain Yam Jelly
  • Flowing Tofu


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