猛暑を通り越して、、 『酷暑』が続いていますね。 今日がピークと言われていますが８月は平年を上回る暑さというので、、 えぇぇ～、 これは毎年の事。 もう東京では涼しい夏は今後経験できないのではないかな？ これだけ暑くなると作りたくなるのはやはり『冷たいお菓子』。 先日作った、、 『ざくろフルーツジュレ』
Morning breakfast salads may come as a surprise to many westerns but the Japanese like to stay healthy even from their first meal of the day. When I lived in California, I’ve often encountered Japanese tourist asking for a side (mixed) salad, a startled look from the waitress at early hours in the morning. A 24 hour diner may have an stale old salad in their fridge but not even the finest hotels have BREAKFAST SALAD in their morning menu. So don’t be perplexed when the Japanese ask for a SALAD, it’s quite a common intake food in the morning.
NABE (known as a hot-pot/Nabemono) is popular winter ‘easy’ dish in Japan; the ingredients used in the Nabe differs in regions of Japan and a variety of numbers of NABE exists in this country. My own terminology of the concept of NABE is : NABE = Seasonal Food + Regional Food (Meat or Seafood) + Vegetables NABE is also a popular dish to health conscious eaters as it is non-oily, broth based boiling method, filling yet very vegetarian.
This is a natural insect repellent which I made for the coming months. We are just in the verge of breaking away from the rainy season (‘tsuyu’) and to start the HOT and HUMID summer season.
We are in the midst of the most muggy season of the year, the rainy season. Besides the high temperature with the humidity, the summer season may not be the most pleasant times in Japan especially for visitors who are not used to the Asian humidity. Yet, slowly but surely we are able to see Summer Vegetables arrive in the Tokyo markets and amongst many, one of the favorite is the TOGAN, WINTER MELON.
‘SANSHO’ is a Japanese condiment known as Japanese pepper. It has a very unique scent and flavor, stingy to the tongue and often used like any herb. The ‘stinginess’ is a substance contained in the Sancho stimulating the tactile nerves of the tongue, as a continuous flow of electricity through the tongue. The tactile nerves of the tongue, serves to connects to the cortical taste area to determine the taste. And for this reason, while the when the tongue is numb by Sansho and one does not feel the various taste such as rich, sweet or salty; one senses are most sensitive than usual……consequently…..the FOOD TASTES EXTREMELY BETTER!! Sansho can be grown in your own garden or in a flowerpot. But be very cautious of Hornworms as they love the Sansho leaves. Sansho is a typical company to the UNAGI (Eel) Bowl. Unagi (Eel) is a popular menu especially during the summer in Japan; taken as a recovery food during the hot and humid summer months. There are even days designated to within …
RICE is a vital staple Japanese food.In early May, you will see water filled rice plantations in many parts of Japan. Each single seed planted in accurate placing; which signifies our typical Japanese mentality, the precision and accuracy.
BROTH plays a important role in making Japanese food. Dried Seaweed + Dried Bonito flakes is far most common (fish) broth used in WASHOKU cooking; ‘DASHI’.