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’.
Our regular driving trip to Hakushu Farmers Market in Yamanashi prefecture, close to the border of Nagano. The farmers seem quite busy yet with planting rice but once the rice settles down, the farm owners provide fresh grown organic vegetable to a farmers market called ‘Michi no eki Hakushu’. Today, I was fortunate to encounter able to freshly picked ‘zuccini flowers’ which is a yet a rare item in Japan. Italians eat a lot of ‘zuccini flower fritters’ but although zuccini has become a common vegetable in Japanese supermarkets, it is yet a rarity to encounter ‘zuccini flowers’. 月曜日は山梨の武川市、白州や長野県まで野菜を買い出しに行く事が多い。最近は雨でも曇っている日が比較的月曜にあたり、、ラッキー、、今日も朝早く起きて遠出をすることに。 お米の田植えのシーズンみたいで道の駅や野菜直売所は安定した野菜供給がないけれど、数件行きつけの場所にいけば季節の無農薬や自然栽培されている野菜は手に入る。 今日は季節ものの『ズッキーニの花』が手に入ったので早速、、『ズッキーニの花』に塩こしょうしたモッツァレラチーズを簡単に詰めて、フリッターが晩ご飯でした。フリッターちゅうても、、ま、天ぷらですわ。トマトソースとモッツァレラを詰めたり、ボロネーゼを詰めたり、、今日は予定外だったので帰宅してさっさと簡単にモッツァレラチーズで。素材がフレッシュなのであまり手をかけない方が個人的には好き。 アスパラガスの花も珍しくあり、蒸し野菜でその素材の味をシンプルなソースで味わう。気を配らないと野菜ばかり上がる我家の食卓。フレッシュなバジルでペストソースを作り、カッペリーニーと一緒にいただく。それでも、今夜は肉は出てこなかった（笑）。 Zucchini flower fritters (tempura) with stuffed mozarella cheese. Fresh basil pesto capellini pasta. Nothing to it…lots and lots of basil mixed with extra virgin olive oil in the food processor.