Today I’m just playing around to see how the Japanese lacquerware called ‘URUSHI’ – a symbolic ‘WA (Japanese)’ tableware photograph with other foods from other cultures. Advertisements
Very Japanese…very familiar osouzai (side dishes). Apart from fresh raw fish (sashimi), sun-dried fish is popular dish. A variety of sun-dried fish are sold at supermarkets or fish markets, the most popular being the ‘AJI (Horse Mackerel);
Bananas. Summer time banana GO fast…no, they GO EXTREMELY fast.
‘Barbecue Pork’ is an all time favorite for housewives. Supermarkets sell cooked barbecue pork and it comes in handy for dishes which need a slight flavor such to name a few – sauteed vegetables, fried rice, etc. etc.
If you are a lover of dim sum, ‘Chimaki’ is that sticky rice wrapped in bamboo shoots which with just a slight effort and preparation can be made at home.
I think….’Men just love potato salad’. At least most Japanese men whom I’ve come across love potato salad and if they are honest enough, macaroni salad too.
When fresh salads at times become redundant and repetitious to the eye, grilling the vegetables is another method which I like to do. A warm salad
My encounter with this hot pot dish was at Bangkok, 2 years ago; when we visited Bangkok and Samui Island for a short summer vacation. It was served at a concierge recommended Thai restaurant called ‘Tongue Thai Restaurant in Bangkok’ .
Very easy osouzai (side dish) using aubergine (egg plant) which comes abundant during the summer. This dish will keep for a couple of days in the refrigerator. 簡単お惣菜、、夏は茄子がジャンジャン出回ります。冷やして頂くのに便利なお惣菜です。作りおきができて、何かと便利。 Cold Aubergine (Egg Plant) in spicy dashi (broth) 3 Aubergine (Egg Plant) 1 Dried Chili cut into very thin slices 500 ml dashi (bonito broth) 3g bonito flakes 50ml soy sauce 50ml mirin 1 Teaspoon Rice Vinegar 1/2 Teaspoon Sugar Remove the calyx (tip) of the aubergines, slicing it in half. Use a sharp knife, to cut a 1mm slit. In a hot pot, place the dashi, soy sauce, mirin, rice vinegar, sugar, dried chili and bonito flakes in a tea bag; bring to boil and add the egg plant (skin facing down). Simmer for about 5 minutes with a lid on top of the hot pot. Turn the heat off, let it cool and refrigerate until serving. (Recipe published by a Japanese Restaurant Chef, Mr. Mikizo Hashimoto) Cold Aubergine (Egg Plant) in spicy dashi (broth) | ピリ辛茄子 茄子・・・・・・・・・・・・大3本 乾燥唐辛子・・・・・・・・・1 本 鰹だし・・・・・・・・・・・500 ml …