All posts tagged: bamboo shoots

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。

Seasonal Spring Food | 春の食材

On a cloudless sunny day………we decided to adventure north, about a two hour or so drive up north which will take you to Gunma prefecture – one of the leading producers and suppliers of vegetables in the country and Tokyo district.

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 …

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’.

Dim Sum – Steamed Shrimp Dumplings | 点心 – 海老蒸し餃子

Dim Sum – Shrimp Dumplings  | 点心 – 海老蒸し餃子 These delicate looking dim sums with shrimps are so light and healthy that you can eat a bunch! The dumpling uses rice flour which make it transparent, the transparency inspired me to explore into fillings which may be appetizing for the eye as well!!!

Home Party Cooking | 我家のパーティお料理 | Part 3

Another appetizer dish – Balsamic Vinaigrette Bamboo Shoots. The season for Bamboo shoots are from April ~ May. They sprout like rejoicing from hibernation and explode as they sense the spring air. The tip of the bamboo is the most tender part and using the tip marinated in balsamic vinegar will make it just Italian….for say, but adding a tad of soy sauce will lean towards being Japanese…for say. All you need to to do is to soak the bamboo in this balsamic vinaigrette sauce for half an hour before use. Easy….dish and few more days before fresh bamboo shoots disappear. The balsamic vinaigrette sauce can by used with other vegetables like onions, paprika, leaks anything you may think of which goes well with balsamic vinegar. 竹の子のシーズン、、真っ最中。 春の訪れは何しろ竹の子ですよね。八百屋で竹の子を見るとついつい買いたくなってしまいますが春の山菜ばかり食べると主人は『芽が出る』『芽が出る』と騒ぎながら、美味しいねとついつい季節モノには目がないのが我家です。 この料理は『イタリアン精進』料理本から頂いたアイディアでこのバルサミコ酢と醤油を合わせた万能ソースは他の野菜にも使えるので是非試してみてください。イタリアでは太陽を浴びた味が凝縮した野菜をグリルしてバルサミコ酢と塩こしょうとオリーブオイルをかけて楽しむ食べますが、、、醤油をたらすとやはり日本人の我々には安心できる和イタリアンになります。旅に出かけても醤油を手放せない日本人は多いのではないでしょうか?(私を含む、、、笑) 週末の簡単料理、、茹でた『国産』竹の子がある内におためしあ〜れ💓 Teriyaki Bamboo shoot with balsamic vinegar Recipe – Bamboo Shoots <All purpose Italian Soy Sauce> 100cc Balsamic Vinegar 20cc Soy Sauce 1 clove of Garlic Cooking – Combine the soy sauce + garlic (finely chopped) + balsamic vinegar to make an ‘all purpose Italian Soy …

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

This is a Japanese ceremony for new borns – “Okuisome” – a weaning ceremony; a Japanese tradition held out on the 100th day after birth. It is the ‘First Meal’ of a child in which the ritual is held in hope that the baby will have abundance of food for his/her entire life. 我家の初孫の『お食い初め』。 誕生して早くも100日がたとうとしています。 先月に遅れたお宮参りを済ませたと思ったら、、早速『お食い初め』。 外国育ちの私は知識でした知らなかった儀式ですが、日本の文化に触れる機会。『お食い初め』はじめて作ってみました。コレで良かったのかなぁ〜と思いながらもみんな喜んでくれたから良しとしよう〜と、、ちょっとその日が上機嫌でした。 Sekihan (Sticky rice with aduki beans) Osui-mono (Clear Soup) – a clam is used in hope that the child will meet a perfect partner, as like the shell being a perfect fit. Tai (Sea Bream) – shares the same homonym with Happy; Joyous; Auspicious and sea bream is also considered a symbol of wealth and prosperity. Hagatame no Ishi (Small stone). “Biting” a smooth stone is an act to ensure the growth of strong healthy teeth. The stone is to be borrowed (returned when finished) from the shrine in which the Omiyamairi ceremony took place. Nimono (Seasonal stewed food) – I used the bamboo in hope that our grandson will grow fast and without difficulty just like a …

Wild edible plants ‘SANSAI’ | 山菜の季節

After a long cold winter comes spring and it’s fruit to loom. Flowers blossom and wild plants start to emerge from hibernation. SANSAI – edible wild plants are symbolic signs of spring for the Japanese, embedded deep in our DNA telling us ‘spring is here!’, a turnover to a new season. These natural grown – SANSAI are from my dearest small sister who lives in the countryside at the foot of the Japanese Southern Alps, gifted with wild plants around her garden – more so an enormous mountainous garden. 田舎で暮らす我妹からの春のお便りです。 東京より一ヶ月ばかり遅く、春の到来。 裏山で山菜や竹の子を収穫して頂きました。 毎年これが届くのを首を長くして待っていて、気がつくと一緒に掘ったのは『アッ!』という間に数年たっています。特に今年はまだ主人の療養期間なので山の斜面を長靴と桑でという分けにはいかず、、来年は是非是非行きたいなぁ〜と思うのです。 アルプスの麓で取れた山菜は綺麗な空気を大自然の恵み。 大切に丁寧にお料理をして食べます。 Bamboo shoots, shamrock like okogi, kogomi-the curled fern heads, warabi-the actual ferns and naturally grown shitake mushrooms. おこぎ こごみ(これは最近東京でも見かけますね) わらび(妹が丁寧に灰アク抜き、束ねておくってくれました) ワラビの穂先は『地元では目が悪くなる』と信じられていて、穂先の(カールした)芽を摘むのが風習だそうです。 Boiling the ‘Bamboo Shoots’ The NUKA(rice bran) is used to extract the froth from the ‘Bamboo Shoot’ when boiling. Peeling bamboo shoots are like peeling onions, never know where to stop….but I would peel off the coarse and hard skin and chop off the head before it goes into the boiling pan for over (less than) one hour. Without …