Japanese Authentics, Recipe, Rice, Vegetables, Vegetarian (Shoujin)
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Spring Feast Part 2 | 春のめぐみ

These are some of the Spring dishes using wild vegetables, which we call ‘Sansai’ and seasonal seafood, a very authentic Japanese food. ‘Sansai’- wild vegetables are one of the cuisinary pleasures come Spring; also a well representation of Japanese culture which is season driven.

冬から春へとさま変わりすると食材もがらっと変わります。

新しい季節。

特に春は生命力あふれる新芽や山菜で我家の食卓は季節の物で彩られます。

 

Hotaru Ika (firefly squid) and fuki (butterbur sprout) mixed rice

ホタルイカとフキの混ぜご飯

Firefly squid and butterbur sprouts are pre-cooked with soy sauce, mirin and dash broth before it goes in together with the rice.

 

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Wild Chervil  & Aralia Sprout Tempura

しゃくとたらの芽のてんぷら

山菜のアクは油を使用することで抜けると福島出身の年配の友人に教わりました。

 

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Boiled Aralia Sprout (Oshitashi)

しゃくのおひたし

Eaten with a sprinkle of soy sauce.

しゃくは今年初めて遭遇した山菜。群馬の川場村の道の駅で出会いました。一見、人参の葉にみえましたが味がコク、独特の風味が味わえます。

 

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Long Green Onion

葉タマネギの味噌炒め

葉タマネギは炒めるとねっとりとした体に良さそうな〜エキスが味噌と絡み合い、、うまし。。。

Onions with long green leafs (like leaks).

Prepared cooked with miso, mirin, dash broth and a tad of Chinese broad bean chili paste.

 

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Udo (plant) Kinpira

山うどのきんぴら

Udo plant prepared with soy sauce and mirin. Kinpira is a typical Japanese cooking vegetable cooking style in which can be used for example; gobo (burdock), carrots, lotus roots, etc. etc.

 

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