All posts filed under: Beans

Xmas Osouzai | クリスマスお惣菜

Western Homemade Cooking – Yoshoku foods to GO Second series of ‘food to go’ for my daughter; western food – we call it ‘Yo (western) Shoku (food)’. Since it is getting closer to Xmas, I thought I would do a simple chicken roast and something festive-like food so she can feel a little bit of the December season enclosed caved at home with the little one, hopefully she will have gap of time for some glass of wine and a warm candle. 和食の後は洋食。 子育ては月日を選ばず、子育てに追われると月日も忘れてしまうみたいです。今回はちょっと早いですがクリスマス料理もどき。子供が寝静まったころ二人でワインとキャンドルでクリスマス気分でも味わった貰えればな、とおもって。 Lot of beans, beans salad This is a salad with different type of beans – green peas, chick peas (garbanzo), soy green beans and colorful vegetables – carrots, morocco string beans, orange/yellow/red fresh paprika and butterfly shaped macaroni pasta combined with alfalfa and yoghurt vinaigrette dressing. エンドウ豆、グリーンピース、青豆をふんだんに入れた豆サラダ。彩りを綺麗にしたくてオレンジ、黄色や赤のパプリカに助けてもらい、、からみを良くする為にアルファルファをいれてドレッシングはヨーグルトベースのヴィニグレットドレッシング。   Traditional Roast Chicken Nothing special. It just a roast chicken stuffed with lemon and rosemary and olive oil, salt and pepper baked in the oven for about an hour. オーソドックスなアメリカ式?ローストチキン。 香りを良くする為にローズマリーとレモンをスタッフィングにしてチキンバッグにいれて1時間ばかり蒸し焼きにしています。   Quiche with oysters, spinach and onions 今が旬の牡蠣とほうれん草とオニオンのキッシュ。        

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.

Gelled Aduki Paste with Chestnuts | 栗蒸し羊羹

This is a typical Japanese confectionery called ‘yokan’, a gelled aduki (red bean) paste. People who may not be familiar with ‘yokan’ – here is a link to a one of the most famous traditional maker of Japanese confectionery  ‘Toyora’ which also represent the artistry of Japanese confectionery.

Paella Party | パエリア・パーティー

Busy days take my time off from blogging. Once the habit loosen…..to notice that my blog has not be posted for few weeks. Wow…how fast time flies but family priorities seem to take up a lot of my time especially during the changes of season.

Nara Chameshi (Rice cooked in Japanese Tea) | 奈良茶飯

    A shojinriyouri (food and meals eaten by the monks) called ‘Chameshi’. It was introduced in one a television program – ‘Travel Nara’ which translated to me as very authentically Japanese, our foundation of Japanese food – soy beans and Japanese Tea. Looking up the historical fact of ‘Chameshi’ – The origin of Nara Chameshi comes from the Todaiji (temple) and Koufukuji, where after having taken their first brewed tea, the second tea was used to cook the rice with a small amount of salt; in which the steam rice was soaked in the first brewed tea as a sort of ‘soup risotto’ (Ochazuke). Chameshi, ‘cha’ means tea and ‘meshi’ means rice.   奈良の旅番組を見ていたら、、『奈良茶飯』という精進料理をうるおぼえで作ってみました。大豆と日本茶で土鍋で焚いているご飯はなんとも美味しそうに見てて、、早速うるおぼえ乍ら再製してみました。 (ネットで調べて情報は下記) 「奈良茶飯(ならちゃめし)の起源は、東大寺と興福寺の寺領から納められる上茶を煎じて初煎(初めに入れた茶)と再煎(二番茶)に分け、再煎のお茶に塩少量を加えて飯(めし)に炊き、蒸らした後に初煎の濃い方に浸けて食べるのが本来の茶飯であったといわれている。何となく茶飯のお茶漬けを想像する。 この中に、焙(い)った大豆または黒豆、カチグリなどを加えて豆茶飯、栗茶飯などといったようである。前述したように、東大寺二月堂修二会(お水取り)の練行衆の食事に茶粥と共に茶飯が出ているので、僧坊では古くから食べられていたことがわかる。一般には、江戸時代の中期に浅草や各地で茶飯屋ができて、「奈良茶」の目印を出して客を呼んだことが記録に残っている。 (田中敏子著『奈良の味』改訂版より引用)           Original Recipe: (Japanese cup = 180cc) Rice Cooker Version 3 cups of rice 1/2 cup of dried soy beans 4.5 cup of Japanese tea (Obancha /Brown Tea or Osencha/Green Tea) 2/3 cup of Water 1 Teaspoon Salt 2 Teaspoons Soy Sauce   Wash the rice and drain the rice to dry …