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 …
I often wonder why we love to organize our time into segments; minutes, hours, weeks, months and then years. Every moment of our lives must be just as precious as any but the accomplishment of completion, achievement bringing satisfaction quite often is measured by time, I the same. Year 2018 had been quite a turbulent year to our family, not as gentle as we hoped and expected it to be. My husband underwent surgery after cancer test claimed in doubt, my daughter is suffering from serious migraine attacks unfortunately with no successful remedy disabling her daily life. Unfortunately we do not live in a world of fantasies, miracles and abracadabras, nor do I have a magic wand to let troubles and worries go away. But this is the start of a brand new year 2019. Letting our worries aside, January 1st which we call ‘gantan‘ in Japan, calls for a day to celebrate with gratitude from our hearts. Although we have our own traditional ritual food for New Years Day, ‘osechi’ ; I’ve decided …
Spring, a fresh new start, new buds sprout to live the next four seasons. Spring vegetables, vivid and lively, bursting with energy awaken from hibernation and power from mother earth.
White rice is an obvious to most everyone…but perhaps the ‘red’ nor ‘black’ rice may be of such. Both the ‘red and black’ rice look similar to the ‘brown rice’ but with the red rice is red (obviously!) and common to both, produced only in small quantities,
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’.
The Noto Peninsula (Noto-hanto) is a peninsula which extends out to the ocean (Sea of Japan), Ishikawa prefecture. To us, Noto instantly resonates ‘fresh fish’,’good sake’ ,’salt’ and ‘rice’, basically the main food ingredients our form of Japanese food. It was my first visit to Noto-hanto, although the weather did not welcome us; sunshine-cloudy-mist-rain-gusty wind storm all in one day. According to the locals, the diversity of weather produces good crops, good fish and a flexible lifestyle; a norm in Noto Penisula.
Never can one be authentic enough but trying to make ethnic (Thai) food is a lot of fun. Thai food is one amongst one of my favorites. Having seen a Japanese TV program called ‘3 Minutes Cooking – Kewpie‘ ,
During the ‘hot’ summer months, more or less….during the continuous hot days, the side effect to me is a loss of appetite. To help the appetite, ‘curry’ is one of the common menu which appears on our dinner table.
‘Ohagi’, botamochi. This is an authentic Japanese sweets made from glutinous rice and red beans (azuki) paste (which we call it ‘anko’), a common ‘wagashi (Japanese sweets)’