The regular sandwich loaf, it’s dough can be reshaped into many different type of tasty breads. This white bread dough, the British Loaf dough can is an egg free ingredient which suits well with ‘egg allergy’ toddlers. Indeed… these breads were made for my little munchkins (grandchildren), two among three still struggling to overcome ‘egg’ allergy. 食パン生地は食パンだけではなく、いろいろな形や味のパンに変身させることが可能です。特に「卵アレルギー」を持つお子様には適している生地。我が家も3人の内、2人の孫が「卵アレルギー」を克服中。年と共に改善されているみたいですが、、たくさん食べる場合はやはりエッグフリーが安心ですよね。 Gobo (Burdock) and Carrot Epi | ごぼうと人参のエピ Burdock and carrots integrated into the dough to make the typical French ‘epi’. The small pieces, easy to divide makes it a perfect for children or even picnic outings. The fillings can be anything of your children’s favorites, staying away from too watery ingredients, which makes it difficult to shape the bread. Sweet Potato Twist Bread ｜サツマイモのツイストパン Steamed sweet potatoes integrated into the dough and twisted. The sweeter the potatoes, the better the taste. Sweet, yet the child stays healthy from natural food. 保存保存 保存保存 保存保存 Advertisements
“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‘ ,