All posts filed under: Seaweed

Bamboo cooking galore|筍料理の備忘録 I

Just after the cherry blossoms, at the end of March, the bamboo shoots start sprouting in April; first along the southern part of Japan, slowly trailing north chasing the signs of summer. I must be honest and admit… I am a bamboo fanatic, not just zest but more in close lines to be called ‘an addict’. The blog which will follow in a couple of series will be about ‘bamboo (shoot) cooking’ which I, personally would like to preserve in my own cooking and blog records, as to also refresh my memory come very vague and fuzzy come next season, one year from now. Fresh bamboo shoots are in season from April to May in Japan. For viewers who have not prepared fresh bamboo, the most common method of when preparing fresh bamboo is : Washed and peel the coarse outer skin In a large pan, boil for approximately 40~50 minutes adding ‘nuka’ – rice bran to remove the bitterness in the vegetable Let it simmer down to cool Next day….peel the outer skin and …

Seasonal Spring Food | 春の食材

On a cloudless sunny day………we decided to adventure north, about a two hour or so drive up north which will take you to Gunma prefecture – one of the leading producers and suppliers of vegetables in the country and Tokyo district.

Osouzai@Horse Mackerel Mixed Rice | 鯵ごはん

  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);