All posts filed under: Tofu

Japanese Foods to go…

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 …

Tofu Dressing with Persimmon | 柿の白和え

秋の一品、「柿の白和え」。 冬になる前、秋最後の柿。 菜の花と合えるとなんともいえなくキレイな彩りです。和の優しい一品です。 ‘Shiroae‘ is a cooking terminology used in meaning of ‘blending tofu’ or ‘tofu dressing’. Using “smoothend tofu” is an authentic washoku (Japanese) dish in which the ingredients could seasonally vary. Approaching winter and coming to an end of autumn, persimmons come in abundance and blending with boiled field mustard and smoothened tofu makes this osozai, the persimmon shiroae. Recipe is consists of the following, all blended together. 1/2 block of Tofu (dry off the tofu with a paper towel and let is sit under a relatively light weight to ooze off the water inside the tofu) Boiled field mustard (boil the field mustard in boiling hot water) 1 persimmon (peel and cut into 1/8 pieces) 2 tablespoon of white sesame 1 tablespoon of mirin Salt  

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

先週の日曜に行われた、、3度目の孫。3度目のお食い初め。 一番小さく生まれた孫(男)でしたが、順調に成長しお食い初めをすませる事ができました。

Food 4 Spring | 春の食卓

Spring seems just around the corner. Early morning walk with the our little doggie becomes warmer as days pass, turning to a daily check up on the ‘cherry blossoms’ which grow along the riverbed. Day by day, one by one, each buds start to revive from hibernation, some at the verge to blossom, some yet asleep. Few more warm days will awaken everyone single bud, the entire tree transforming into to fully flowered tree, the cheery blossom tree, a one of a kind. Spring brings about seasonal foods – speciality such as the ‘wild vegetables’, ‘firefly squid’, ‘sea clams’, etc.etc. to our Japanese food table, most all of spring foods come with either a strong scent or a strong energy,  a strength of life. Some below to see the authenticity of ‘Spring’ Japanese food.   春まじか。 早朝のワンコの散歩も日に日に暖かくなり、神田川沿いの散歩道は桜の開花チェックに変わっていきます。東京では開花宣言が確か23日に出されましたがここ家の周辺ではまだつぼみは堅く、まだ一週間は桜を楽しめそうな年になりそうです。桜の種類によっては開花している木もありますがソメイヨシノはまだ。地面に近いつぼみや幹のつぼみは開花をしていますが川にしだれる枝はまだ。楽しみです。 さて、春に入ると食材が変わってきました。 フキのとう、セリ、、「苦み」の多い食材が増えてきます。冬の食材から少し彩りがもどり春の食材を少しずつ楽しんでいます。 春に入ってからの我が家の食卓です。   Mix Rice with Firefly Squid and Seri (Japanese Parsley) | ほたるイカとセリの炊き込みご飯   Seafood Paella | パエリア (Linked to Recipe) a Typical Japanese Household Dinner 追伸 : ちなみにニシンは今年は豊作の年らしいです。北海道で昔のように水揚げされているらい。 保存 保存

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 …

Gluten Free Vegetable Pizza | グルーテンフリー野菜ピザ

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

Winter Osouzai | 冬のお惣菜 (和)

Winter Osouzai (Washoku – Japanese Dishes) Since my daughter is yet busy mothering her first child born early November, the constant attention night and day is waring her out with sleepless nights.

Summer Preserves & ‘Aubergine’ pâté | 茄子のパテ

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’.

Fruit tarte | フルーツタルト and some party suggestions….

It’s been raining frequently and the sun has shied away in this rainy season here in Tokyo. Our distinctive season provide us with distinctive vegetation and fruit; thus this we need this long continuous rain which prolongs at least until the middle of July. It’s no doubt an enduring season, quite hot and humid but at least it keeps your skin baby-like humid which no woman can complain. Here are some party menus and dessert

Juicy & Tender ! White Chicken Sandwich | 超柔らか〜い!鶏胸肉サンドイッチ

Red meat or white meat? The  ‘red meat’ gets the majority of votes, ‘white’ never gets even a glimpse of glory. We all know….white meat is more healthy than red…. but only except for the minority of genuine chicken lovers…. or California where fitness, beauty and health is like a contagious disease….. CHICKEN BREAST IS TOO DRY!!!! is a natural response. Well…here is a introduction to ‘magic cooking – how to make juicy, tender white chicken breast’.  It’s simple and of all, it truly works. I’m not selling the idea for money so just give it a try and your idea towards ‘dry white chicken breast’ will vanish – totally!!!! Turn your chicken breast into a ‘CHICKEN BREAST SOFT JUICY STEAK’ and knock out some few pounds or become an satisfying diet helper. Ooops….my story was supposed to be about this sandwich but superb meat = superb sandwich!!! (This magic cooking was introduced couple of years ago in a Japanese TV program callled ‘tameshite  gatten’ by NHK). 外国ではチキンの肉を『白肉(white meat)』か『赤肉(red meat)』、どちらにしますか?という表現を使います。 白肉はムネ肉のこと。赤肉はもも肉のこと。 ムネ肉は健康にはとってもいいと分かったいるけど、どうもパサパサ、もさもさしているから嫌い〜という意見、多いのではないでしょうか。我家の主人もその一人。 うちの主人なんかはムネ肉は鶏肉だと思っていなかったというのですから鶏さんにはとっても失礼な話です。 しかし、、 『ためしてガッテン!』の番組で紹介された魔法の料理法を会得してから『鶏肉のステーキ』は本当に別物になりました。簡単な準備方法でムネ肉が柔らかく、ジューシーで本当に別物の様に思えます。薄切りにして軽く小麦粉をはたいてソテーにしてもいいし、卵にくぐらせてソテーにしてもいいし。美味しいバゲット(むふ、我家は自家製です)に挟んで好きな具材を挟めばとっても美味しいバゲットサンドの出来上がりです。これからの季節、アウトドア活動、キャンプなどにも便利。 …