Introducing a very popular rice bowl which is often eaten for lunch. If you have an authentic Japanese restaurant around your living neighborhood or town, the Oyakodon and Katsudon should be available for lunch. Advertisements
Small baby squid which we call it ‘firefly squid’ is sort of an announcement of spring. It is petite in size but very tasty with that nice seafood flavor.
This is a Kobako Crab ‘donburi (on rice)’ dish, a typical and simple Japanese dish. The Kobako Crab is a female snow crab in the caught around the Hokuriku area of Japan. As we are getting near to November,
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 …
‘Ayu’ / Freshwater Trout cooked in a hot pot over rice. Ayu (freshwater trout) is a seasonal fish which signifies the arrival of summer. Fishing Ayu in clear rivers begin in early July, the dates differing in various parts of Japan; although natural Ayu comes quite expensive.
RICE is a vital staple Japanese food.In early May, you will see water filled rice plantations in many parts of Japan. Each single seed planted in accurate placing; which signifies our typical Japanese mentality, the precision and accuracy.