A lot of you know me, if you’re a long-time reader of this blog, and you know my love for yuki kawaguchi. I have made a few of these for myself and in fact, I think I’ve made it to a point where I can make it once a week. And not just to eat as a snack, but to eat in as a main course for dinner.
Its yuki, its yuki! The thing is, yuki kawaguchi is not just a yuki, its a whole other thing. You have to be aware of the fact that yuki is a Japanese food, one that has its own history, culture, and customs, and that its special sauce is one of the best.
So what are some other things I should know about yuki kawaguchi? Well, its traditional sauce used to go by the name of “Yuki” or “Yuki Sauce”. Its very popular in Japan. And while it is a popular sauce in Japan, the actual Japanese word for “yuki” is “yuki”. Yuki, yuki, yuki. Now yuki is a unique sauce.
Yuki, yuki, yuki. So we know the sauce is a Japanese word that means “soup,” but what the heck is it? Well, its a mixture of soy sauce and vinegar, so if you’re familiar with that, then you’re probably familiar with yuki as a sauce. But the main ingredient that makes yuki so special is the chicken stock used in the sauce.
We don’t really know very much about yuki sauce, but we do know that it is a very popular sauce in Japan. It has been around for a long time, and there is a very long tradition of yuki sauce. We don’t know much history as far as the ingredients we have on hand, but we do know that there is a very long tradition of yuki sauce.
The sauce itself has a long history. The first recorded mention of yuki sauce comes from a book called “Yuki Sauce: The First 100 Years”, written by the Japanese researcher Tomiyuki Kobayashi. His book is a great read, but unfortunately it is very difficult to find. I have a very old copy, and while I have some trouble finding some of the other information in his book, I still think it is definitely worth reading.
A yuki sauce recipe contains ground yam, white vinegar, and salt and pepper. The yam itself is a type of cereal grain, which is known to have a lot of sweetness, and the vinegar and salt are important flavors. The yuki sauce itself is made up of many small pieces of yam in a very liquid form. So when you add yuki sauce to your favorite vegetables, it’s like adding sauce to fish or meat.
Some years ago, a Japanese chef named Shigeru Aoki came up with this idea that you can use yuki sauce to cook with. Apparently, for a certain type of fish, the small bits of yam in the sauce become the fish itself, and with the addition of salt to the sauce, the fish is actually cooked in the sauce. I have no idea what this means, but I’ve heard of this method of cooking several times in Japanese cooking before.
Well, as a matter of fact, I’ve been trying this myself with a number of different types of food over the last few months. Its pretty awesome.
