Turmeric

[Mansoor]

Turmeric is a nice spice. It gives an amazing flavor and color to foods. As far as I see, people in the West and some countries in the East don't use this spice or use it seldom, while this gift makes the taste of some foods, such as fried fish, shrimp, chicken, beef, and lamb, more pronounced. It is also suitable for broths, soups, and kebabs. Eating such foods without adding turmeric is not pleasant to me.

Today, I fried shrimps. Please note its amazing color and flavor! It is the art of turmeric and me, as a skillful chef!

 

[thomas]

Looks delicious!

 

[Mansoor]

Thank you, Mr.thomas

Yes, it was very tasty, especially with a little sour orange juice that I added to it (there is an old sour orange tree in the yard. its taste is neither very sour nor sweet, something between sweet and sour). I sometimes pick one and add its juice to foods.

 

[Lothor]

Turmeric is good for your health too.

https://www.hopkinsmedicine.org/health/wellness-and-prevention/turmeric-benefits#:~:text=%E2%80%9CLike%20other%20colorful%20plant%2Dbased,as%20cancer%20and%20heart%20disease.

 

[Mansoor]

Yes, I had studied some similar articles about the benefits of turmeric before, and this one was a good example. Someone recommended on YouTube to use turmeric less, and use only half a teaspoon, but I don't believe this opinion. I have always used turmeric, and it has no harmful effects.

I use half a tablespoon often so that the food gets an appetizing color and flavor. Of course, for this little amount of shrimps I used a quarter of a tablespoon or maybe less

 

[NANGI]

Konnichiwa Mansoor-san!

Turmeric is well known in Japan as an ingredient in curry. And curry is now a national dish of Japan.

Recently, drinks "ウコンの力" made from turmeric have also become popular.

Turmeric is called "ウコン：Ukon" in Japanese. It is available as a seasoning in Japan, so I would like to look for it.

NANGI

 

[Mansoor]

Hi, NANGI

As I have seen in some pictures, movies, and videos, Japanese and South Korean people don't use turmeric in their food. For example, as I watched the South Korean movie, "Jewel in the Palace", all the various Korean foods were colorless (without turmeric) with the same vegetables and other ingredients.

As well as, these Japanese foods:




The second picture reminded me that I had designed a wooden spoon (or ladle) in the Japanese or Chinese spoon style, last week. I decided to send it here:

 

[Hiroyuki Nagashima]

Historical Background of Turmeric (Ukon) in Japan

Turmeric, known in Japan as "Ukon" (鬱金), has been used for centuries, mainly for medicinal purposes rather than as a spice.

Turmeric was introduced to Japan from China and Southeast Asia, likely during the Nara to Heian periods (8th–12th centuries), along with other herbal medicines and Buddhist culture. In classical Chinese medicine, turmeric was valued for its ability to improve blood circulation and regulate the flow of "qi" (vital energy), and this knowledge was transmitted to Japan.

During the Edo period (1603–1868), turmeric was well known as a traditional medicinal herb. It was used by herbalists and physicians as a remedy for digestive problems, fatigue, and emotional stress. The dried rhizome of turmeric was called Ukon in Japanese pharmacology and appeared in medical texts of the time.

In Okinawa (the former Ryukyu Kingdom), turmeric held a particularly important place. Due to strong trade connections with Southeast Asia, turmeric became part of local folk medicine and daily life. Okinawan people traditionally consumed turmeric as tea or medicine, believing it to promote longevity and protect the liver.

In modern Japan, especially from the late 20th century, turmeric gained widespread popularity as a health supplement, closely associated with liver support and relief from alcohol-related fatigue. This led to the development of commercial products such as turmeric drinks and tablets, which are now widely available.

Today, turmeric in Japan represents a blend of traditional herbal knowledge, regional culture, and modern health-conscious consumer practices, rather than a purely culinary spice.

"Takuan Marinated Radish Daikon Recipe"

Recipe for Takuan Pickled Daikon Radish

Discover the recipe for takuan, a yellow pickled daikon radish that’s crisp and flavorful—perfect as a side dish for rice or sushi.

irasshai.co

 

[thomas]

And I thought ukon was mainly consumed to prevent severe hangovers.

 

[mdchachi]

This could be confusing if you are dyslexic

 

[NANGI]

Konnichiwa mdchachi-san!

The color is also similar to, which adds to the confusion.

NANGI

 

[Mansoor]

Historical Background of Turmeric (Ukon) in Japan

Turmeric, known in Japan as "Ukon" (鬱金), has been used for centuries, mainly for medicinal purposes rather than as a spice.

Turmeric was introduced to Japan from China and Southeast Asia, likely during the Nara to Heian periods (8th–12th centuries), along with other herbal medicines and Buddhist culture. In classical Chinese medicine, turmeric was valued for its ability to improve blood circulation and regulate the flow of "qi" (vital energy), and this knowledge was transmitted to Japan.

During the Edo period (1603–1868), turmeric was well known as a traditional medicinal herb. It was used by herbalists and physicians as a remedy for digestive problems, fatigue, and emotional stress. The dried rhizome of turmeric was called Ukon in Japanese pharmacology and appeared in medical texts of the time.

In Okinawa (the former Ryukyu Kingdom), turmeric held a particularly important place. Due to strong trade connections with Southeast Asia, turmeric became part of local folk medicine and daily life. Okinawan people traditionally consumed turmeric as tea or medicine, believing it to promote longevity and protect the liver.

In modern Japan, especially from the late 20th century, turmeric gained widespread popularity as a health supplement, closely associated with liver support and relief from alcohol-related fatigue. This led to the development of commercial products such as turmeric drinks and tablets, which are now widely available.

Today, turmeric in Japan represents a blend of traditional herbal knowledge, regional culture, and modern health-conscious consumer practices, rather than a purely culinary spice.

"Takuan Marinated Radish Daikon Recipe"

Recipe for Takuan Pickled Daikon Radish

Discover the recipe for takuan, a yellow pickled daikon radish that’s crisp and flavorful—perfect as a side dish for rice or sushi.

irasshai.co

Fascinating information

So, the conclusion is that turmeric used as a medicine in Japan for centuries.

I wonder why it was not paid attention to as a food spice in Japan, while it gives foods a magical color and aromatic taste?!

You probably know that India is the land of many types of wonderful spices, and the motherland of turmeric, too. Iranians imported turmeric from India thousands of years ago. Most likely, the Chinese have done the same from ancient eras to the present.

As far as I know, turmeric is a plant that grows naturally and is not cultivated. The particular Indian soil and climate are capable of supporting such wild plants (and other food spices and medicinal herbs, like black pepper). So, India is an exceptional land, in this case. The Indian aromatic tea is another case, although China is another old land of tea, as well.



However, the customs of the Japanese are respectable, but I don't recommend using turmeric solely in the form of a drink or pill. I offer to use it as a spice in some foods moderately. Of course, I know, Japanese people used to use turmeric as a medicine or an energizer solely, and changing this tradition and using turmeric as a spice in foods seems difficult for them. I just recommend that they examine it. I don't think they lose anything.

 

[Hiroyuki Nagashima]

Written in the late third century, the Account of the Wa People (Weizhi Woren Zhuan), a section of the Records of the Three Kingdoms (Sanguozhi) included in the "Eastern Barbarians" (Dongyi) biographies, is a Chinese historical source that records conditions in the Japanese archipelago during the second to third centuries. In its descriptions of the products and dietary practices of the Wa polity, it notes the presence of plants such as ginger (jiang 薑), tachibana citrus (ju 橘), Japanese pepper (jiao 椒), and myōga ginger (rang 蘘).

However, the text states that although these plants existed, the people "did not know how to use them as flavorful foods," indicating that they were not actively employed as spices or seasonings. From the contemporary Chinese perspective, the Wa people lacked a culinary culture that used aromatic plants to mask the smell of meat or to enhance flavor, and this absence appears to have been a source of curiosity or interest to Chinese observers at the time.

In the Account of the Wa People (Weizhi Woren Zhuan), the daily life of the Wa inhabitants is described in relatively concrete terms, offering rare insight into society in the Japanese archipelago during the second and third centuries.

The text notes that the Wa people cultivated grain crops and relied on agriculture, fishing, and gathering for subsistence. They lived in settlements surrounded by fields, and food was often eaten raw or simply prepared. The use of spices and seasonings was limited, and although aromatic plants were present, the people were said not to know how to use them to enhance flavor. Alcoholic beverages were consumed, particularly during rituals and communal gatherings.

In terms of housing and clothing, dwellings are described as simple structures, and garments were made of cloth rather than animal skins. Social customs such as marriage practices, inheritance, and mourning rituals are also mentioned, suggesting an organized but relatively simple social structure.

Regarding health and longevity, the Weizhi Woren Zhuan contains the notable observation that the Wa people "lived long lives, with many reaching the age of one hundred or more, and few dying young." This statement likely reflects Chinese perceptions rather than precise demographic data. Modern scholars often interpret this as an idealized or relative comparison, possibly influenced by low population density, diet, lifestyle, or cultural concepts of age rather than literal longevity.

Overall, the descriptions of daily life and lifespan in the Weizhi Woren Zhuan combine factual observation with cultural interpretation, providing valuable information while also revealing how ancient Chinese historians understood and evaluated societies beyond their borders.

 

[Mansoor]

Although I don't study historical events deeply and am not familiar with ancient Japanese history, it is the first time that I have heard about Wa people. Most likely, this is native information in Japan, and even English people don't know anything about the ancient Japanese folk. As I took a look at the internet, I found this abstract:



I think such concepts affect Japanese society more or less.

Unlike turmeric, which highlights the flavor of meats, I dislike two aromatic spices that mask the natural taste of foods. They are "Cinnamon" and "Cumin", although somebodies love them.

Cinnamon has a flavor similar to medicine, and Cumin changes the taste of meaty foods. Cumin is a native seasoning in Iran and is used (seldom) in some foods occasionally. But Cinnamon is not a native plant and is imported to Iran from Sri Lanka or Indonesia. However, (in my opinion and taste) they change the amazing flavor of meats.

I go to restaurants seldom ( because my wallet doesn't allow me to step in LOL), but if a restaurant uses cinnamon or curry in its food, I will leave that restaurant forever and never refer to it again.

 

[mdchachi]

My wife doesn't like cinnamon even though it goes very well with certain desserts, especially those with apples.

 

[NANGI]

Konnichiwa Mina-san!

In the past, meat consumption was not widespread in Japan for a variety of reasons. For this reason, spices from Southeast Asia did not become popular.

However, small amounts of spices were imported for purposes other than seasoning. One purpose is as a herbal medicine, and the other is as a dyeing material.

Of course, meat consumption is common in modern Japan, and a wide variety of condiments are readily available.

In Japan, most seasonings are sold in powder or liquid form, in small bottles(there are also paste products in tubes). These condiments are sold in many stores. This time I bought a small bottle of powdered turmeric.

Turmeric is well known as a spice in curry, but this is the first time I've used it on its own. I was wondering which dish to use it in, but I decided to taste it first and then decide.

The moment I opened the bottle it smelled so good. I thought this smell was very similar to the scent of cypress. Hinoki is a high-quality wood in Japan and is famous for its pleasant fragrance.

This aroma helped me decide which dish to use turmeric in. It's "Mochi". Mochi, made from glutinous rice, is a very common food in Japan and is used in all kinds of dishes, including Japanese and Western cuisine and desserts. Especially during the New Year, they are also offered to the gods.

In my house, we often eat "Kinako Mochi" as a dessert in the winter. "Kinako" looks like sawdust, but it's a seasoning that goes very well with mochi. I thought that turmeric, which is yellow and has a cypress scent, would also go well with mochi.

I tried mochi with turmeric and mochi with Kinako. A small amount of sugar is added, so each has its own unique taste and sweetness, and I thought it was delicious.

But I came up with a way to make it even more delicious, mix turmeric and kinako! The taste of kinako, the sweetness of sugar, and the aroma of turmeric combine to make a delicious mochi.

Kinako has the disadvantage of having little smell, but turmeric makes up for that.


I also thought that the color of turmeric was very similar to Japanese mustard "Karashi". So I tried adding it to my favorite "Natto"(Natto is a popular dish that uses Karashi).

Natto is a Japanese fermented food, but its ugly, stringy appearance and unique smell(stink) and taste(inedible) divide people, even among Japanese people, into those who love it and those who hate it. But with the addition of turmeric, at least the aroma was much better. But the taste and appearance could not be improved.

I think even foreigners could eat it if they closed their eyes. At least it smells good! However, the strong taste of natto remained unchanged.

Karashi is a seasoning that is too spicy to eat on its own, but it also has a strong effect on other ingredients. The turmeric wasn't as spicy as Karashi and couldn't overcome the taste of the natto.

A popular winter dish that uses Karashi is "Nikuman". Nikuman originally came from Chinese manju, but was improved by the Japanese to become a uniquely Japanese fast food.

Steamed buns "Nikuman" filled with meat and vegetables are a very popular dish. The strong spiciness of Karashi brings out the flavor of the meat. This time I used turmeric instead of Karashi, but unfortunately it was overpowered by the taste of the meat and didn't have much taste.

Personally, I think that kinako, which has a mild flavor, and turmeric go well together. On the other hand, I think it would be difficult to use turmeric as a substitute for very spicy Karashi. However, this is a matter of personal preference, so this rating may not be accurate.

I would like to continue using turmeric in various dishes and see what dishes it goes well with.

NANGI

P.S. This is the first long post in a while, so there may be typos. Please translate well.

 

[Grandpa Frank]

I think you need to change your name here NANGI to "JREF Wikipedia" ; always providing great info.

 

[Mansoor]

Konnichiwa Mina-san!

In the past, meat consumption was not widespread in Japan for a variety of reasons. For this reason, spices from Southeast Asia did not become popular.

However, small amounts of spices were imported for purposes other than seasoning. One purpose is as a herbal medicine, and the other is as a dyeing material.

Of course, meat consumption is common in modern Japan, and a wide variety of condiments are readily available.

View attachment 134277

In Japan, most seasonings are sold in powder or liquid form, in small bottles(there are also paste products in tubes). These condiments are sold in many stores. This time I bought a small bottle of powdered turmeric.

View attachment 134278

Turmeric is well known as a spice in curry, but this is the first time I've used it on its own. I was wondering which dish to use it in, but I decided to taste it first and then decide.

The moment I opened the bottle it smelled so good. I thought this smell was very similar to the scent of cypress. Hinoki is a high-quality wood in Japan and is famous for its pleasant fragrance.

This aroma helped me decide which dish to use turmeric in. It's "Mochi". Mochi, made from glutinous rice, is a very common food in Japan and is used in all kinds of dishes, including Japanese and Western cuisine and desserts. Especially during the New Year, they are also offered to the gods.

View attachment 134279

In my house, we often eat "Kinako Mochi" as a dessert in the winter. "Kinako" looks like sawdust, but it's a seasoning that goes very well with mochi. I thought that turmeric, which is yellow and has a cypress scent, would also go well with mochi.

View attachment 134280

I tried mochi with turmeric and mochi with Kinako. A small amount of sugar is added, so each has its own unique taste and sweetness, and I thought it was delicious.

View attachment 134281

But I came up with a way to make it even more delicious, mix turmeric and kinako! The taste of kinako, the sweetness of sugar, and the aroma of turmeric combine to make a delicious mochi.

View attachment 134282
Kinako has the disadvantage of having little smell, but turmeric makes up for that.


I also thought that the color of turmeric was very similar to Japanese mustard "Karashi". So I tried adding it to my favorite "Natto"(Natto is a popular dish that uses Karashi).

View attachment 134283

Natto is a Japanese fermented food, but its ugly, stringy appearance and unique smell(stink) and taste(inedible) divide people, even among Japanese people, into those who love it and those who hate it. But with the addition of turmeric, at least the aroma was much better. But the taste and appearance could not be improved.

I think even foreigners could eat it if they closed their eyes. At least it smells good! However, the strong taste of natto remained unchanged.

View attachment 134284

Karashi is a seasoning that is too spicy to eat on its own, but it also has a strong effect on other ingredients. The turmeric wasn't as spicy as Karashi and couldn't overcome the taste of the natto.

A popular winter dish that uses Karashi is "Nikuman". Nikuman originally came from Chinese manju, but was improved by the Japanese to become a uniquely Japanese fast food.

View attachment 134285

Steamed buns "Nikuman" filled with meat and vegetables are a very popular dish. The strong spiciness of Karashi brings out the flavor of the meat. This time I used turmeric instead of Karashi, but unfortunately it was overpowered by the taste of the meat and didn't have much taste.

Personally, I think that kinako, which has a mild flavor, and turmeric go well together. On the other hand, I think it would be difficult to use turmeric as a substitute for very spicy Karashi. However, this is a matter of personal preference, so this rating may not be accurate.

I would like to continue using turmeric in various dishes and see what dishes it goes well with.

NANGI

P.S. This is the first long post in a while, so there may be typos. Please translate well.

Very good use of turmeric in some different Japanese foods, experimentally

Let me say something about the use of turmeric in some foods.

1- Turmeric should be boiled in some watery foods (five minutes, at least) to lose its extra smell (rawness).

2- To fry fish, first mix flour with turmeric and salt (and red pepper powder, if you like). Coat the pieces of fish with the mixture and then fry them. If you use four tablespoons of flour, use a teaspoon of turmeric (it is dependent on your choice).
Some coat the pieces with chopped onion (or its water) and a little lemon juice before using flour and turmeric. I don't use these; instead, I pour a little sour orange on the fried pieces when I want to have them.



3- Usually, the fast food shops don't use turmeric in the hamburgers and kebabs, but I use a little.

4- Using turmeric in the cooked rice is not common, except (a little) in the rice with other particular vegetables and ingredients. Turmeric should be boiled with rice to lose its rawness.



5- We never use raw turmeric like pepper that is poured on the prepared foods. It should be cooked with food.