“Aralia Sprouts” and “Okogi“. These spring (wild) vegetables are not so much the common Spring vegetables; ‘Aralia sprouts‘ has a little bit more recognition than the Okogi, the Aralia sprouts being new buds from the Arilia tree. The buds have a rose-like thorn along the stem, so extra care is necessary during preparation. The most common style of cooking ‘tempura’.
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.
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
Fresh corn comes abundant during the summer time. I love steaming it for about 4 to 5 minutes leaving a few layers of the outer skin which lets the corn stay fresh for a couple more days than steaming it naked.
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‘ ,
At a record breaking temperature of 37C (99F) today in Tokyo, menu for dinner may sometimes become nerve racking affected by the heat wave = loss of appetite.