All posts filed under: Vegetarian (Shoujin)

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 …

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 …

Savory Muffins Carrot&Gobo | キャロット&ゴボウ マフィン

  ‘Savory foods’ seem to be catching on as a trend in Tokyo. Tokyo is a fast moving  trendy city, where food is also affected by it’s trend. So…my attempt on a ‘savory muffin’ which can be replaced as a breakfast grab or even a short lunch break. 朝食に一口食べながら仕事に出かけて行く人。 昼食は会議の立て込んでいてちゃんと食べれない人。 欧米ではよくsavory foods (セイバリーフォード)と言って、ピザやマフィンやパンで食事の代用になるものがあります。日本でいう、、カツサンドとかお惣菜パンみたいなものかな? マフィンを甘くなく人参やごぼうを使ってマフィンに仕立ててみました。意外に美味しいです〜。       Savory Carrot/Gobo Muffin Recipe <Toppings and Fillings> Shredded Carrots + sprinkle olive oil Shredded Gobo Root (steamed for about 15 minutes, sprinkle olive oil and salt) Topping – shredded melting cheese <Muffin Mixture> 2 egg 1/2 cup buttermilk (milk with lemon juice) 2 tbsp sour cream 40g melted butter 3 tbsp flaxseed oil 250g Cake Flour 100g Parmesan Cheese 1+1/2 tsp baking powder 1/2 tsp baking soda 1/2 teaspoon ground nutmeg 1+1/2 teaspoon salt Freshly ground black pepper 20-30g Diced Green Leaks 100g Green Peas   Preheat to 180C/350°. Lightly butter or grease or line a muffin tin. In a bowl, mix together the flour, baking powder, baking soda, salt, nutmeg , parmesan cheese. Add the green leaks …

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’.

ex-long Steamed Green Onions | 長時間_下仁田葱蒸し

Have you ever tried steaming green onions for over 48 hours? Well, this is another chef’s (secret) tip from the chef who taught me the ‘ex-High Steamed Vegetables’. As an appetizer he served us a small dish which tasted like an white asparagus. White asparagus only comes in season during the spring~early summer season so I questioned him what it was? and he told me that it was simply a ‘green onion (long leaks)’ steamed in low heat for over 48 hours. The type of onions he used was the ‘shimonita negi’ which comes from the Gunma Prefecture in Japan, a seasonal vegetable during the winter.   48時間ネギを蒸すしたアペタイザー、、 主人の友人シェフに教えてもらった料理。 最初の何の食感がわからず、ホワイトアスパラガスをコンソメで煮たようなトロトロとした不思議な食感と味。 一言でいうと『美味』。 真似好きのわたしが早速、家で試してみました。 せっかくなら下仁田ネギで計、長時間48時間。 連続では無理無理!ネギの為には徹夜する根性はもうありませぬ。(笑)   Green Onions (下仁田ネギ) Consomme Powder (コンソメパウダー、ブイヨンでも可) Black Pepper (粗挽き黒こしょう)