All posts filed under: Japanese Authentics

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1st Birthday | 初めてのバースデー

Do you remember when you were 1 year old? This event goes back about a few weeks from now but some scenes from my 2nd grandchild, turned just ONE..UNO..! 数週間前のイベントでしたが第2の孫の1歳の誕生日。アッと言う間に1歳になった気がしますがお母さんは数年に思えると、、と言ってしました(笑)   1 year old Birthday Cake (Egg free) | 卵アレルギー用のバースディーケーキ 卵を抜くと食感はちょっとパンケーキの様なケーキになります。   Mom (my daughter) blowing out the candle as if it was her birthday cake! アッ!と言う間にお母さん、ロウソクを消してしました。 子供何が起きたかわからず、唖然〜。   My 2nd grandchild (Haru) trying out her new handmade Poncho. 1才のプレゼントは自家製の冬用ポンチョ。これで外を走り回れますよ。   Party catering food. Humm…took some thoughts to figure what might come good with Osekihan (Sticky rice with red beans) which another person was bringing to the party. 最近ケータリングフードから遠ざかっていたので、ふむ、ふむ。ちょっと悩みましたがまぁ〜定番料理になりました。       Potato Salad Spanish Omelette | スパニッシュ オムレツ Bread-crumbed Oysters | 牡蠣フライ Spring Roll with soft merangue-like fish cake&cheese | はんぺんとチーズの春巻き Fried Mackerel with leek salt sauce | 鯖のフライ、ネキ塩ダレ さば(三枚おろし) 2〜3枚 長ねぎ 1本(100g) すり白ごま 大さじ1 塩 小さじ1/3 砂糖 小さじ1/2 しょうゆ 小さじ1 レモン汁 大さじ1/2 ごま油 大さじ1 ①さばは水気をふき、あれば腹骨をすきとり、骨抜きで小骨を除く。2cm幅のそぎ切りにし、ボウルに入れてしょうゆ、酒、しょうが汁を加えて軽く混ぜ、20分ほどおく。 ②ねぎ塩だれを作る。長ねぎは粗みじん切りにし、大きめのボウルに入れて、すり白ごま、塩、砂糖、しょうゆ、レモン汁、ごま油を加えて混ぜ合わせておく。 ③揚げる直前にさばの汁気をペーパータオルで軽くふき、片栗粉をまぶす。 ③フライパンに油を2cm深さに入れて170℃に熱し、(3)のさばを入れてカリッとするまで4~5分揚げる。すぐに(2)のねぎ塩だれに入れてあえる。 Handmade Winter Poncho by me       Handmade Personal Seal by my husband | 主人がほった自家製の判子       保存 保存 保存

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I’m back blogging….|久しぶりです….

It’s been a while blogging… I’ve been quite disturbed over the past month or so, to admit that the US Presidential Election has kept me unfocused on the everyday things which I normally would do. Although I no longer live in California, I’ve spend a good 15 plus years in the States and the unexpected outcome of the election has kept me to feel the pain of my Californian friends, their disappointment, fear and above all what to expect come January 20th 2017. The outcome, not much we can all do except move forward and the words of President Obama told his daughters are quite comforting to console our hearts as well. だいぶご無沙汰してしまったブログです。 ちょっと習慣が抜けるとついつい。 その内アメリカの大統領選が始まり、長年カリフォルニアに在住していた私とはやはり気になるゆくえでした。まさかの、まさかの勝利。さすがに落ち込みました。まさかが起きるアメリカではありますが、、あってはいけない結果だった様な気がします。 アメリカにまだ住んでいる友達の事を思うと気は落ち着かず(今でもですが、、)トランプ時期大統領のニュースばかり追ってしまいます。 しかし、オバマ大統領が娘たちに言った言葉という記事を読み少し心が落ち着きました。英語の記事ですがご興味のあるかたは是非。 ブログをお休み中にはInstagramでアップした画像を中心に今日は書き下ろしていきます。 So here are some of Dinner Menus which has been uploaded through my Instagram. Wild natural Nameko (Mushroom) from my sister used for Nameko and Watercress Hot Pot 天然なめことクレソン鍋 The nameko is a mushroom with a slippery gelatinous coating. It is quite often used for miso soup but when it comes as natural as what may sister …

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Saba (Mackerel) Sushi | 鯖棒寿司 

This may be a challenging, hopefully an inspiring recipe for ‘sushi’ lovers. Eating raw fish (‘sashimi’) is a very common (natural) Japanese food culture in which ‘sushi’ is an extension of. This ‘saba (mackerel) bou-sushi’ is a traditional method, as such by wrapping this boxed pressed sushi in bamboo leaves, persimmon leaves to prevent the fish from rotting. ‘Bou-sushi’  is (bou meaning a long stick) also called ‘battera’ and fish such as mackerel, salmon, trout and anago is amongst the popular sushi made in this boxed press style. To make this boxed press sushi, you will need a ‘Press Box’ made out of wood extremely fresh mackerel (literally off the fisherman’s boat) challenging spirit to treat raw fish The rest is not so difficult (forgiven with few trial and errors), a ‘sushi home party’ will not be such a dream. Give it a shot!   我家では『鯖鮨』は比較的ポピュラーな一品です。 鮮度のいい鯖が手に入るとその鯖の運命は 即、さばかれて → 〆鯖 → 冷凍 → 数日後には棒鮨 となります。どんなに鮮度が良くても鯖のアニサキス虫は怖いので必ず冷凍します。 木製の箱寿司器があれば棒鮨はいつでもつくれます。     Saba (Mackerel) Sushi | 鯖鮨 【Preparing the Mackerel – Shime Saba】 *This 1st process is making a vinegar marinated mackerel. 1 Mackerel 2 tbsp …

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cooking…Bamboo Shoots |筍づくし

We are in the middle of a BAMBOO SEASON, which, I am a pure addict to bamboo shoots. To be honest, I often wonder why? I am such a bamboo addict, a wild vegetable which does not have a strong distinctive taste nor flavor. The subtle flavor and the texture is probably what drives my addiction. (maybe…?) So here are some of my daily bamboo shoots side dishes, we call osouzai in Japanese. 今年はタケコノが比較的豊作の様な気がします。 ゴールデンウィーク前に早々に千葉産、京都産、鹿児島産、西日本産といろいろな地方のタケノコに手を出して日々タケノコが出ない日はないという位、、『タケノコ中毒』の我家です。 どれも和食の定番ですが『筍づくし』の料理、、どうぞ。   Osouzai@Bamboo Shoots with white miso and sanshou 2 bamboo shoots 1/2 cup or handful of rice bran (nuka) 20 sansho leaves (Japanese Pepper) 3 tablespoon white miso 1.5 tablespoon sugar 3 tablespoon sake   <Preparing the Bamboo Shoots> Wash off the mud and soil from the bamboo shoots. Peel 2~3 sheets of the hard outer skin. Trim the top (the hard outer skin) at a 45 degree angle and bring to boil in a large boiling pan with handful of rice bran (nuka). Boil for approximately 50~60 minutes for a medium size bamboo shoot and let it cool …

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Twice Cooked Fried Oysters | 牡蠣の二度揚げ

‘Twice cooking method’ is a way which I often use for frying fish and seafood. I’ve never tried it on ‘oysters’ but often with small fish like horse mackerel which by cooking (frying) it twice enables the bones to soften yet retaining the crispness of the fish. So applied to ‘oysters’ which come plump and big during the cold winter seasons in Japan. This cooking application was introduced through one of my favorite TV programs called ‘Tameshite Gatten (NHK broadcast)’. This program explores the unexpected cooking avenues, the non-norm way of thinking turning food into the most amazing tastes. It’s a great program but unfortunately all in Japanese, what a pity!   『牡蠣の二度揚げ』レシピ。 またもや、、大好きな番組の一つ『ためしてガッテン』で放送された牡蠣の処理にシリーズをやってみました。二度揚げ手法はよく小アジや小魚でやりますが牡蠣をやったのは初めて。中はムチムチ、外側はカリカリ。とっても美味に仕上がりますよ。揚げる前に牡蠣を8分ほど塩茹しますが味が牡蠣の身が凝縮され美味しく仕上がります。 加熱用の牡蠣がとっても美味しいこの時期。 是非お試しあ〜れ。     Twice Cooked Oyster | 【牡蠣のから揚げ】二度揚げ   200g Large Oysters Potato Starch 150ml Water 1 tsp Salt Pepper   Clean the oysters with potato starch. (Add about 1 tablespoon of potato starch and mix well with the oysters. Drain off the potato starch.) Combine the water with salt, together with the oysters and bring to boil for about 8 …

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a Japanese ritual for new borns – “Okuisome” | お食い初め

This ceremony was first posted last year for our very first grandchild and time has come for our second grandchild, now turned over 100 days in which to celebrate her first taste of food – a traditional Japanese ritual called ‘okuisome’.