Foods prepared to go…are not easy. Perhaps I am over-sensitive and particular as to making and serving food; but not in this case as my daughter has been suffering from severe ‘migraine headache’, since late fall-early winter. The progressive winter cold certainly does not help alleviate her headache, daily housework and mothering a 3 year old child has become quite difficult for the past few months. To help her, I’ve been catering some ‘most common washoku foods-to-go’, sustaining a healthy balance diet for a 3 year old growing child. Although the prepared foods are far from being photogenic, ready to go in microwave proof Tupperware but hope will provide some insight to our (common) daily Japanese foods. Stewed potatoes with beef and konjac (Niku Jyaga), is a very common Japanese side dish, which we call ‘osozai’. All the ingredients are simmered in soy sauce flavored dashi. Konjac is probably an typical Japanese ingredient-a rubbery noodle like food made from Konjac yam, very low calorie known to cleanse the stomach and intestines. Stewed satuma age and …
New Years Day, dinner. For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.
Making pizzas are not difficult, yet delivery pizzas come super convenient and super fast. Domino Pizza, Pizza Hut, Pizza-La…many many more, yes!, the Japanese also love pizza occasionally but not everyday. The downside is (I think) it’s rather expensive compared to the other western countries.
Homemade seasoning… Homemade dressing… Lots of vegetables, lots of fish and some meat is our daily diet. Since we consume a lot of vegetables, fresh salads especially at breakfast I am now exploring (my little boom) to develop a dressing
In honesty, I really didn’t aim for making a ‘gluten free’ dinner but it ended to be one so here it is. Tofu is one of my favorite and staple diet (since I try to go low in daily intakes of carbos) . I wanted to make a vegetable pizza without the pizza dough
White Liver Confit | 白レーバーのコンフィ Happy New Year to all my kind readers. This is the year of the MONKEY in our Japanese zodiac
Making ‘Marron Glacé’ used to be an yearly seasonal personal event of mine but over the years I was not able to do this every autumn with family events concentrating during the same timing.
A nice and simple snack to keep in the freezer if you ever run out of lunch ideas or not in the mood to cook dinner. The ‘Ciabatta’ dough is slightly softer and bread-like than the pizza dough but not so thick like the ‘Focaccia’.
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
The hot sun, the hot summer yields an abundant amount of summer vegetables. More than one can consume at once in a household. My friend from our ad agency days drops by now and then, very so often on a late Saturday after spending a full day at his ‘organic farm’.