Foods prepared to go…are not easy. Perhaps I am over-sensitive and particular as to making and serving food; but not in this case as my daughter has been suffering from severe ‘migraine headache’, since late fall-early winter. The progressive winter cold certainly does not help alleviate her headache, daily housework and mothering a 3 year old child has become quite difficult for the past few months. To help her, I’ve been catering some ‘most common washoku foods-to-go’, sustaining a healthy balance diet for a 3 year old growing child. Although the prepared foods are far from being photogenic, ready to go in microwave proof Tupperware but hope will provide some insight to our (common) daily Japanese foods. Stewed potatoes with beef and konjac (Niku Jyaga), is a very common Japanese side dish, which we call ‘osozai’. All the ingredients are simmered in soy sauce flavored dashi. Konjac is probably an typical Japanese ingredient-a rubbery noodle like food made from Konjac yam, very low calorie known to cleanse the stomach and intestines. Stewed satuma age and …
Making pizzas are not difficult, yet delivery pizzas come super convenient and super fast. Domino Pizza, Pizza Hut, Pizza-La…many many more, yes!, the Japanese also love pizza occasionally but not everyday. The downside is (I think) it’s rather expensive compared to the other western countries.
Calzones or Pizzas… by using a ‘foccacia dough’ instead of regular ‘pizza dough’ what’s the difference? ?? not really much but I think the foccacia dough is softer and less chewy than the pizza dough.
In honesty, I really didn’t aim for making a ‘gluten free’ dinner but it ended to be one so here it is. Tofu is one of my favorite and staple diet (since I try to go low in daily intakes of carbos) . I wanted to make a vegetable pizza without the pizza dough
Last year just around this time, I published an article on Monkfish. (February 13, 2015 Monkfish Hot Pot | あんこう鍋) The most common way is the Hot Pot in Japan, but I came across a very interesting recipe from one of my favorite cooking expert – Kumi Maruyama who specializes in Spanish cooking. It is a Monkfish Ratatouille stewed with tomato sauce and potatoes. The pikata seemed to be inspiring way of adding depth to the ratatouille, the pikata made from crushed almonds, garlic and baguette. It is a very tasty dish and serves well with the ‘Ariori Sauce’ and baguette. 今年は暖冬でアンコウはあまり大漁ではないそうですが、、 先日大きなアンコウを魚屋で手に入れたので鍋にしようと思っている最中、大好きなスペイン料理研究家の丸山久美さんの新聞での料理掲載をみて是非作ってみました。 アンコウの煮込みとされていますがまさにアンコウのラタテューユ。ただスペイン独特でしょうか、、『ピカタ』と言ってバゲット、ニンニク、アーモンドをすりつぶした物を入れると全体の絡み方がとっても美味しくなり絶品料理でした。 スペインの料理サイトを調べてみるとアンコウよりも『マグロ』でやる料理ことが一般的みたいで、、いずれ魚介の旨味でシーフード（鱈、オヒョウなど）なら何でも美味しそうなお料理です。 魚介が美味しい冬の季節に是非お試しあ〜れ。 バゲットとシンプルサラダを作っての我家の夕飯でした。 Monkfish Ratatouille | アンコウの煮物 【A】 300g Monkfish 1 large Monkfish Liver 1 medium onion 2 medium potato 1 can tomatoes 1/4 cup white wine 200g sea clams Chopped Italian parsley (for dressing) 【B】Pikata 20g raw (no salted) almonds 3 pieces of 1cm cut baguette slices 1 piece garlic 【C】Ariori Sauce 1 small grated garlic 1 egg yolk 1/2 cup olive oil …
A nice and simple snack to keep in the freezer if you ever run out of lunch ideas or not in the mood to cook dinner. The ‘Ciabatta’ dough is slightly softer and bread-like than the pizza dough but not so thick like the ‘Focaccia’.
The hot sun, the hot summer yields an abundant amount of summer vegetables. More than one can consume at once in a household. My friend from our ad agency days drops by now and then, very so often on a late Saturday after spending a full day at his ‘organic farm’.