Today’s Lunch Box/Bento (’09/27)

April 25, 2009 dragonlife 2 Comments

bento-09-04-25a

Saturday is definitely not a “bento day”, but with the storm announced for the whole day by the weather forecast, we decided it would be more practical for both of us instead of having to travel inside stuffy slow buses!

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The Missus kept things simple:
She already had ready to fry thin pork slices in the fridge.
She placed them on a bed of teamed rice first overlaid with finely chopped greens. She had seasoned the pork with bbq sauce and sprinl\kled them with white sesame. She added “takuan”/yellow pickled daikon and home-made wasabi flowers and stem pickles.

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The side dish was fairly simple, too:
Plenty of “kawaire daikon” for vitamin C, mini tomatoes, simmered black beans and tamagoyaki.

Plenty enough!

My good friend Elin nicely asked me to include some pictures of flowers as it is Spring in Japan:

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Last Cherry blossoms in Shizuoka City!

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French Gastronomy on Stamps (17): Paris

April 25, 2009 dragonlife 2 Comments

timbres-gastronomie-paris

I have doubts as whether Paris can be called a “region”. It has at least the merit ot offer gastronomy from the whole of France for visitors who don’t the time to venture out of its borders.

It counts some of the best tables (for a price) in France.
Paris was the first city in France to serve the ubiquitous Baguette, often called “Parisienne”, after marie-Antoinette introduced it from her native Austria together with the Croissant and cafes.

Did you there is is vineyard inside Paris?

I agree that Paris has a ot to show, although it hasn’t regained the safety of old times. The bistros at least would warrant a long stay!

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French Cuisine: Seafood Souffle

April 24, 2009 dragonlife 12 Comments

Last night I cooked an old favourite of mine: Seafood Souffle
Souffle is not that complicated.
There are simple rules to follow though:
-Get all your ingredients ready within reach first.
-Souffle must be savoured as soon as it comes out of the oven. As the adage says, “The guests wait for the souffle; the souffle does not wait for the guests!”.
It is another way to eat seafod in season and it’s a favourite when Spring and Autumn nights are still cool or cold. Of course it is a great dish in winter as it will warm up your guests or family!
Ingredients can be easy replaced according to season or supply. The spices indicated are basic and also open to imagination!

Ingredients (large portions for 2 persons)
-Eggs:5
Separate yolks from whites. Keep yolks in a small dish. Pour the whites into a large bowl with a pinch of salt.
-Milk: 1 cup/200 cc
-Butter: 50 grams
-Flour: 70 grams/2 large tablespoons
-Salt, pepper, nutmeg, thyme (powder) to taste.
-Olive oil: 1 large tablespoon
-Oysters: 12 out of their shells in a small strainer to allow excess water out.
-Mussles: 24 large shells bushed and cleaned under running water.
-Crab: 1 small tin. If fresh, a “fistful” slightly boiled or steamed).
-Shallots: 1 large, thinly chopped
-Garlic: 1 clove, thinly chopped
-Noilly or sweet white wine: 1 glass/50cc/a quarter cup
-Thinly chopped fresh herbs (Italian parsley, basil, etc.): 1 “fistful”.

Recipe:
1) Pour oil into a deep non-stick frypan over a medium high fire. Cook shallots and garlic until shallots turn transparent. Take care that garlic does not darken.
2) Drop the mussles in. Close with glass lid.
3) When mussles are all open switch off fire and take them out shaking all vegetables and juice out. Delicately separate mussles from their shells. Put aside in a small dish. Discard shells.
4) Switch on ffire again to medium and drop oysters in.
Cook them just long enough for them to stay tender. Switch off fire and take oysters out delicately. Put aside in a small dish.
5) Take crab out of the tin and squeeze out juices into the frying pan.
Put aside in a small dish.
6) Switch on fire again and reduce sauce at least to half. Switch off fire and strain the sauce into a cup. Put aside for white sauce.
7) White sauce:
On a medium fire, in a large deep pot melt butter completely. Drop in all the flour and whisk until smooth. Pour in milk little by little, whiking all the time to attain a smooth sauce. Add salt, pepper, nutmeg and thyme, and cup of reduced juices. Mix. Keep stirring gently until sauce is very thick and adheres to the whisker.
8) Switch off fire. Mix in the yolks with whisker until smooth. Drop in fresh herbs and mix well.
Beat the egg whites until very firm
Fold whites into sauce one third at a time with a spatula (if you mix with a whisker, the souffle will not rise. If you pour all the whites at once you will end up with white “blobs” and uncooked liquid yellow sauce).

9) butter the inside of 2 (or more reducing the size) oven dishes about 12 cm across and 7 cm high.
Pour in one layer of sauce on the bottom of each dish.
Place half of the oysters in each dish and cover with one more layer of sauce.
Place half of the mussles on top and cover with one more layer of sauce.
Spread half of the crab in each dish on top of the last layer of sauce and cover the lot with the rest of the sauce.

Preheat the oven to 180 degrees.
Cook for 35~45 minutes depending on your oven.
Chck if souffle is ready with a thin stick. It should come out with no sauce attached to it.
Serve immediately!

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Vegan and Vegetarian Sushi (renewed)

April 23, 2009 dragonlife 10 Comments

(from top to bottom and left to right: Konnyaku/Devil’s Tongue Tuber, Celery marinated in Amazu/sweet vinegar and pickled Japanese plums, Shiro negi/White leek, Na no Hana/Rape Blossoms, Gobo/Burdock roots, Satsuma Imo/Sweet yams, Daikon/Long Japanese radish)

Whenever I can convince there is Japanese food fit for Vegans and Vegetarians (I’m neither!), I make a point of posting articles that might help friends with different culinary priorities!
I have recently received more requests about recipes and examples.
Therefore I decided to re-post a former article with the addition of more discoveries!

There is vegan and vegetarian sushi in Japan and elsewhere!
As a proof have a good look at the picture and explanations above. The pic was taken at Iroha Sushi, a small but extremely renown sushi restaurant in Iwata City, an area celebrated for its vegetables!

Kyoto is a renown place for Vegan & Vegetarian Sushi!
From right to left, top to bottom:, Yuuba (tofu sheets), Takenoko (Bamboo shoots), Myoga (myoga ginger), Zenmai (Spring vegetable variety), Ki no mi (Spring vegetables), Awafu (grilled tofu sheets), Kamo Nasu (kamo egg-plant), Hakusai Maki (Chinese cabbage).
Print a copy of this pic, show it to your local Sushi Restaurant and challenge him/her into preparing your favorite tidbits!

From bottom to top: Takenoko (boiled bamboo shoots topped with a sprig of sansho/Japanese pepper plant)), Kabu Tsukemono (pickled turnip), Sugiku no Ha Maki (sugiku Chrysanthemum leaves)
And what about these? Not only tasty but fulfilling!

“Kanpyou maki”/dry gourd shavings: here is one that any sushi restaurant will serve you!

That small one is my personal favourite: “menegi”/thin leeks sprouts!

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Vegan/vegetarian Te-maki: natto, shiso, ume/Japanese pickled plum.
(Sushi Ko in Shizuoka City!)

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Another Vegan/vegetarian Kanpyo-maki/dry gourd shavings roll for second dessert!

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Menegi/leek sprouts, Soba no Shinme/buckwheat sprouts, Mitsuba, avocado, Takuan/pickled daiko and shiso nd cucumber gunkan, mizuna gunkan.
(Sushi Ko in Shizuoka City!)

sobasushimaki

And how about Soba Sushi maki?

I’ll still keep looking!

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French Gastronomy on Stamps (16): Nord-Pas de Calais

April 23, 2009 dragonlife 2 Comments

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“Nord” stands for the Northern part of France south of Belgium and “Pas de Calais” is the coastline directly facing Dover, England.
The last possession of our English cousins at the end of the 100 Years War, it is both a rich agricultural and industrial region.
The culinary specialies featured here are:
-Maroilles, one of its most famous cheeses.
-Betises de Cambrai/Cambrai’s stupidities, probably the most renown French bonbon/sweet!
-Cickory, used instead of coffee or tea even now!

The sea and the coastline provide for many varieties of fish and shellfish, notably mussles (also featured on this sheet!) whose recipes we copied from our Belgian neighbours (including frites/fried potatoes!).

In winter, visit the numerous harbours, castles and farmsteads. In summer join the British on the beaches!

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New Green Tea Season opened in Shizuoka!

April 23, 2009 dragonlife Leave a comment

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The new green tea season has just opened in Shizuoka Prefecture!
Our Prefecture produces more than half of all green tea harvested in Japan and is the leader not only in quantity but also in quality!

If you happen to stop at Shizuoka JR Railway Station, keep an eye open!

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The MOTOYAMA Tea Growers Association is offering a free tasting of their new tea to all and sundries!
New tea is called “Shinsha” (New Tea) or “Ichiban cha” (First Tea) in Japanese.
A great occasion to make acquaintance with Japanese Nationla Beverage!

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French Gastronomy on Stamps (15): Lorraine

April 23, 2009 dragonlife 2 Comments

timbres-gastronomie-lorraine

Lorraine has always been a “disputed” region. It even became a “Kingdom in Exile” when Louis XIV gave it to King Stanislas of Poland, then bringing a touch of French grandeur still witnessed in Stanislas Square in Nancy.
When Charles the Bold, Duke of Bourgogne died there in his last battle, it sealed the fate of Bougogne inro the hands of the French King.
It changed hands no less than three times because of the modern conflicts between France and Germany.

Among its culinary specialties you can find on the sheet:
-Mirabelles. Now available in grocery stores in France, Germany and elsewhere, they almost completely disappeared and were succefully re-grown in Lorraine.
-Madeleines cakes created by a local pastry chef in the name of his mother (Mine had the same name, too!) when she was bed-riddden.
-Milk in Lorraine helps produce superlative cheese.

But Lorraine is known all over the World for its artists such as Galle and Daum! A visit to the numerous museums of the region (glass, enamel, etc.) is a must before you venture into its great restaurants!

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Soba/Buckwheat Noodles: Easy Preparation

April 22, 2009 dragonlife 8 Comments

soba-saru

I’ve been asked for some time how to make your own soba/buckwheat noodles at home.
It is not that difficult, although you might need some particular tools.
Here is a simple recipe from which you can freely improvise.

INGREDIENTS:
Enough for 5 people
Buckwheat Flour/Soba-ko: 400g
Wheat flour (normal): 100g
Cold water: 250g
Some additional buckwheat flour for folding

TOOLS:
Large pan
Wooden rolling pin
Large Chinese/Japanese-style chopping knife
Wooden working surface/board
Board for guiding knife

RECIPE:

First step:
soba_1
Pour buckwheat flour and Wheat flour into a large basin/pan and mix well.
Pour in one third of the water slowly in a thin flow. Mix with tip of fingers.

Step 2:
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Break eventual hard lumps between fingers.

Step 3:
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Repeat step 1 twice again until you obtain a fine mixture.
Work as fast as possible.

Step 4:
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Once satisfied with the uniformity of the mixture, press hard with your knuckles.

Step 5:
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Once the flour has chamged into one lump, fold and press with palm of the hand.

Step 6:
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Repeat Step 5 until lump has become shiny. Fold into a ball.

Step 7:
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Shape the lump into a pyramid.

Step 8:
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Turn pyramid onto its tip and press hard as to form a saucer.

Step 9:
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Start spreading lump with wooden roll pin. first angle by angle as to form square.

Step 10:
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Once you have spread the lump until the square has diminished to a 2 mm thickness, first sprinkle some buckwheat flour all over the surface and fold in two.

Step 11:
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Sprinkle with buckwheat flour and fold again (4 layers).

Step 12:
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Cut soba lump with the heavy chopping knife, using the wooden guide board for even cutting by shifting the guide board slightly after each cut.

Step 13:
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Bring a large large pan of water to boil, drop noodles into water separating them between your fingers as they fall out. Boil for 2~3 minutes stirring with long chopsticks.

Step 14:
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Take noodles out of pan (the soba tsuyu/soba soup can be used hot later) with a sieve and coll down under running cold water. Drain.

Step 15:
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Serve onto plate with or without dry seaweed, wasabi, soba soup or whatever you feel like.
You could also make maki with the same soba.
Variations are many!

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Today’s Lunch Box/Bento (’09/26)/Spring Flowers

April 22, 2009 dragonlife 2 Comments

bento-09-04-22

Wednesday is usually not a “bento day”, but since I will be very busy this afternoon conducting a video interview of a local sake brewery, I simply will have no time to go back home for lunch.

The Missus this time came up with her own “classic”, pasta salad bento:
Boiled, drained and cooled spaghetti to which she added some dressing before laying them inside the box. She then sprinkled them with a little grated parmegiano cheese.
She added smoked salmon, pink pepper, Italian parsley from our verandah, boiled slice, Sliced plum tomato, boiled broccoli, Some cut cucumber, French flageolet green beans, French pickles, small herbes and lettuce. As for dessert, oranges from her family’s garden.

My good friend Elin nicely asked me to include some pictures of flowers as it is Spring in Japan:

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Cherry Blossoms in Shizuoka City.

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Plum Trees in Atami City.

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Shizuoka is also famous for its oranges!
This picture was taken from Miho, Shimizu Ku, Shizuoak City, a place which is considered as “one of the best three Mount Fuji Viewspots in Japan”!

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French Gastronomy on Stamps (14): Limousin

April 22, 2009 dragonlife 2 Comments

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France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the fourteenthth of these sheets I’d like to introduce is Limousin.
This region is remarkable for its great variety from arid mountains to luscious plains around small lakes and large rivers.
Its capital, Limoges, acquired its fame since 1769 thanks to its splendid porcelain.
On the sheet you can discover the following culinary specialties:
-Gateau Creusois made with hazelnuts from a recipe dating back to the XVth Century.
-Hazelnuts and all kinds of nuts and mushrooms found inside abundant forests.
-Foie gras de Brive, the main city in Correze (no wonder they play top-class rugby there!)
-Cheeses and meat from the great bovine herds kept in freedom half of the year.

Limousin is also a popular land for nature trekking. Historic sites are just too many. You might need half a dozen cameras if you decide to visit the region!

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Mizuna and Sukimi Maguro Salad

April 21, 2009 dragonlife 6 Comments

mizuna-sukimi

Here is a very easy and typically Japanese salad you can serve as a snack, accompaniment or main dish depending upon your mood.

Mizuna (Japanese: 水菜, also called Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, Spider Mustard, etc.) is a popular variety of Japanese mustard greens with jagged or frilly dandelion-like leaves and a sweet, mild, earthy flavor.
It goes with almost anything.
We even eat it in nabe at home.

Last night, the Missus used a bunch of them cut to size bite to form a bed with some very thinly sliced spring onions (very sweet)

Sukimi Maguro is very finely chopped or grated tuna.
By grated, I mean that the usual method is to “scratch” the meat off the skin of the tuna with a spoon. Or if you have a good piece of relatively cheap tuna, chop it until you obtain a fine paste.
Season to your taste. The Missus mixed in ponzu and wasabi dressing (mild), place it on top of the greens with chopped thin leeks.

Served with an extra dash of ponzu it makes for a very tasty and healthy snack (with sake, of course!)

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French Gastronomy on Stamps (13): Languedoc Roussillon

April 21, 2009 dragonlife 5 Comments

timbres-gastronomie-languedoc

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the thirteenthth of these sheets I’d like to introduce is Languedoc Roussillon.
Languedoc Roussillon for a long time of the Provence Realm in the Middle Ages until it was broken by the Albigeois Crusade while Roussillon stayed for a long time under the King of Spain’s dominion.
This turbulent history made this region an extremely rich and complex.
It the largest producer of wines and the origin of many a “national” gastronomic specialty.

On this sheet you can notice:
-Aligot, a poor people’s food which has recently turned fashionable.
-Garlic, a must for almost any cooking!
-Cheeses, a plethora of them!
-Creme Catalane, arguably the best kind of Creme brulee.
There are many others, including mushrooms and cassoulet (although thisis disputed by other regions!)

Now, there are two facts that not many people know:
1) Wolves are protected there in a natural habitat!
2) Jeans or denim originated from Nimes as Bleu de Nimes. It is not American, although it is an American national who imported it first when he noticed the sturdy material worn by the local farmers!

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Today’s Lunch Box/Bento (’09/25)

April 21, 2009 dragonlife 6 Comments

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For today’s lunch box, the Missus decided to make it very “traditional”!

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Even the lunch box was tradional lacquerware!

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The three-coloured style bento is a classic here:
The green colour is achieved with boiled flat ingenmame/green string beans cut at a slant and small enough to form a “bed of green”.
The yellow part is iri-tamago, a form of sweet Japanese scrambled eggs.
As for the brown part, it is made up of tori-soboro. Minced chicken was first seasoned, including black sesame seeds, and then fried as to form small “clumps” and then laid on top of the rice, which had been steamed with a seasoning (the Missus wouldn’t tell me what!)

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As for the salad, the Missus made a bed of mixed herbs and added cut cucumber, Ameera Rubbins mini tomatoes, corn, boiled broccoli, boiled shrimps and French pickled cucumbers and mini onions.

I might ask for that again soon!

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French Gastronomy on Stamps (12): Ile de France

April 21, 2009 dragonlife 2 Comments

timbres-gastronomie-iledefrance

Ile de France, as its name indicates, “started” with islands in the middle of the Seine River inhabited by the Parisii Celtic tribe, and slowly expanded to become France. It certainly took a long time against many odds!

Limited in area as it is, it nevertheless accounts for some specialties.

-Brie Cheese is assuredly the most famed local product.
-Confits de petales de Provins/flower petals jams are one of its hidden culinary treasures!
-Numerous orchards used to feed the Kings.

But it is a region probably more noted for culinary utensils (Sevres porcelain) and its art de vivre/lifestyle!

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Today’s Lunch Box/Bento (’09/24)

April 20, 2009 dragonlife 8 Comments

bento-09-04-19a

The Missus has this peculiar habit of teasing me (very) early in the morning by asking me:
-How would you like your rice for your bento today?
-Well,…
-You should have answered at once, since you know I was going to cook rice since last night!
-???…

Then, as I was finishing my coffee:
-How big do you want it?
-Just the usual!
-All right,…

I should have known better, because she did come with a big one!

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She steamed the rice with shredded carrots and served it with black sesame seeds and some home-made sweet ginger pickles.

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She has just bought a new large tamagoyaki fry pan, so I know she will cook my favourite bento item for some time. A couple of Shizuoka-grown mini-tomatoes were added.

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Then she came up with deep-fried renkon/lotus roots, Chicken sasami/breast fillets deep-fried with shiso/perilla leaves dry seaweed.. Some lettuce and lemon finished the lot.

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As for the salad (-eat it before the rice!, she ordered):
On lettuce leaves, cucumber, boiled brocoli, Japanese processed cheese, walnuts and strawberries!

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