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Today’s Lunch Box/Bento (’09/69)

October 20, 2009 dragonlife 4 Comments

BENTO-06-10-20a

The Missus turned to “Sandwich mode” for today’s bento!

BENTO-06-10-20b

Above pic shows how it was packaged.

BENTO-06-10-20d

Above pic shows it came out of the package.

BENTO-06-10-20e

Above pic represents the biting end of the sandwich.
The sandwich itself was at least 15 cm (6 inches) long and thick!

BENTO-06-10-20f

As for the sandwich, the Missus used soft-style (very Japanese!) French baguette she toasted first.
She then fried a whole confit duck leg and shredded it into large enough chunks.
She fried some potato chips in the duck confit fat.
She added lettuce and French pickles for the finishing touch.

BENTO-06-10-20c

Today’s salad consisted of veg sticks and their dip:
From right to left-red and green soft pimentoes, daikon, carrots, violet cabbage and cheese.

For dessert in-season Asian Pear/Nashi and Squat Persimmons/Jirou Kaki.

It certainly took me quite some time to eat it all!

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Japanese Seasonal Fish: Kawahagi/Thread-sail Filefish

October 20, 2009 dragonlife Leave a comment

Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favourite in summer.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leatherjacket down in Australia where it is considered a pest!

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi

012

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

Savouring the full Filfish meal at Sushi Ko, Shizuoka City:

Back in June, as I had to atone for some somewhat egoistical pleasure-seeking, I took the Missus to our favourite Sushi Restaurant in Shizuoka City, namely Sushi Ko,located along Aoba Park.

Although we did order the inevitable favourites, “katsuo/bonito” sashimi, “Shirako to Ankimo/Combination of Cod Sperm sacs and Frogfish/Monkfish liver”, “Pon Kara Maguro/Deep-fried tuna cubes”, “Shishamo/Spirinchus lanceolatus”, “Hotate/Scallops”, “Maguro Zuke/Marinated Tuna sushi”, and “Amaebi nigiri to Shiraebi Gunkan/Sweet shrimp and white shrimp sushi”, the star of the day was “Kawahagi/Filefish”!

The chef took a splendid live specimen (see top pic) just caught off Mochimune coast in Shizuoka City out of the “aquarium” and proceeded to serve the complete fish in three different manners:

“O-Tsukuri”:
After having taken away the inedible skin, the chef first cut the fillets into very thin slices to be served with thin leeks and dip sauce made of ponzu mixed with the fresh liver of the same fish. As now is the best season, those comparatively thin fish come up with enormous livers!

“O nigiri”:
The chef managed to keep four slices aside to prepare nigiri with the fish flesh topped with a piece of its liver, some “momiji oroshi/grated daikon with chili pepper” and seasoned with ponzu!

SUSHI-KO-2008-10-11 “Kara age”:
The “cheeks bones” with their meat were last deep-fried and served as they are with some lemon. Simple and great!
All this with one single fish!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Ankimo Presentations 2

October 19, 2009 dragonlife 4 Comments

ANKIMO-STEAMED
Plain steamed ankimo served with simple cold ponzu sauce

I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article as well an article on various presentations.
This posting will show you other possibilities!

ANKIMO-SUSH-1

The oshizushi/pressed sushi above is a beauty with fish jelly on top!

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Ankimo Gunkan Mini Seriies!

ANKIMO-SUSHI-2

ANKIMO-SUSHI-3

ANKIMO-SUSHI-4

ANKIMO-SUSHI-5

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ANKIMO-FRIED

Ankimo does not have to be on sushi.
It can be cooked for its own sake such as in Japanese style above or:

ANKIMO-PASTA

Ankimo Pasta. Japanese foie gras instead of duck/goose foie gras!

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Vegan Italian Tofu Salad

October 19, 2009 dragonlife 8 Comments

TOFU-VEGAN-SALAD

The Japanese come with some simple and tasty new ideas for Vegans and Vegetarians!
I just discovered this recipe. It is basically a Cabrese-style salad.
The twist is that the cheese is replaced by tofu!

Vegan Italian Tofu Salad:

INGREDIENTS:

-Tofu (kinu dofu): half/200g
-Tomato: 1 large
-Sweet basil: 10 leaves

-Dressing:
Wine vinegar (white): 1/4 cup
White wine: 1/4 cup
Salt: 1/3 teaspoon
Whole black pepper: 3 grains, crushed
Garlic: 1/2 clove
Fresh red chili: 1/2

Olive oil (EVO): 1．1/4～ tablespoon
Onion: 15 g, grated

RECIPE:

-Cut tofu into 1 cm thick slices.
-After taking out the stem part, cut tomatoes into half moons.
-Leave tofu tomatoes in a bowl full of iced water.
-Crush and mince garlic. Mix it with the wine vinefar, white wine, salt, pepper and chili. Cook in a pan until the lot has reduced to half. Let cool.
-Take tomatoes and tofu out the iced water (drain as much water as possible) and drop them in a large bowl. Add onion and olive oil. Mix well.
-Place tomatoes, tofu and basil alternately as shown in picture on a srving dish. Pour dressing all over.

NOTE:

-For calorie conscious vegetarians, tofu has almost none while chesse has loads of them!

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Today’s Lunch Box/Bento (’09/68)

October 19, 2009 dragonlife 4 Comments

BENTO-09-10-19a

We are witnessing a very mild, if not hot Autumn in Shizuoka which promises to be long and pleasant.
This also means more access to local vegetables and local food in general!

BENTO-09-10-19b

Acually, the rice part was only part local.
The Missus steamed the rice with chopped konbu/seaweed.
It is certainly more practical than steaming it with a large piece of konbu as the seaweed itself is not only edible but add great taste to the rice.
This time she mixed in canned smoked oysters (this is the “unocal” part).

BENTO-09-10-19c

After keeping two whole oysters for the topping, she vut the rest small enough and add chopped boiled string beans and sesame seeds before mixing the lot together.

BENTO-09-10-19d

The main box was a combination of veg, meat and eggs.

BENTO-09-10-19e

The Missus placed them on a bed of lettuce, cress and thin slices of apple with cut plum tomato.
The tamagoyaki/Japanese omelette contained cut and fried pimetoes and was seasoned with a little Thai sweet and hot sauce.

BENTO-09-10-19f

The meat part was represented by thin pork slices rolled around thin enoki mushrooms and srting beans fried Japanese style.

Good variety and very tasty, I must admit!

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For Vegan and Vegetarians! “Forgotten” Vegetables 17: Yacon

October 18, 2009 dragonlife Leave a comment

YACON-1

SYNOPSIS:
Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.
With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!
1) Scorsonere/Oyster Plant
2)Potimarron
3) Vitelotte
4) Rutabaga
5) Cardon
6) Panais/Parsnips
7) Patisson
8) Topinambour
9) Crosne
10) Cerfeuil Tubereux
11) Poiree
12) Oca
13) Ulluque/Ulluco
14) Tigernuts
15) Capucine tubereuse-Maschua
16) Chataigne de Terre-Great Pignut

Yacon is another example of a forgotten vegetables rapidly getting popular in Japan, where it is very cheap!

The Yacón is a perennial plant grown in the Andes of Perú for its crisp, sweet-tasting tubers. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth. The tuber is composed mostly of water and fructo-oligosaccharides. It has recently been introduced into farmer’s markets and natural food stores in the US.

YACON-2

Although sometimes confused with jicama, yacón is actually a close relative of the sunflower and Jerusalem artichoke. The plants produce propagation roots and storage tubers. Propagation roots grow just under the soil surface and produce new growing points that will become next year’s aerial parts. These roots resemble Jerusalem artichokes. Storage tubers are large and edible.

YACON-3

These edible tubers contain inulin, an indigestible sugar, which means that although they have a sweet flavour, the tubers contain fewer calories than would be expected.

Yacón plants can grow to over 2 meters in height and produce small, yellow inconspicuous flowers at the end of the growing season. Unlike many other root vegetables domesticated by the Indigenous Peoples of the Andes (olluco, oca), the yacón is not photoperiod sensitive, and can produce a commercial yield in the tropics.

YACON-LEAVES

Yacon Leaves

Yacón provides for two nutritional products the yacón syrup and yacón tea. Both products are popular among diabetic people and dieters who consume these products because of its low sugar properties.

YACON-SALAD

Japanese Yakon Salad

Yacón can easily be grown in home gardens in climates with only gentle frosts. It grows well in southern Australia, Tasmania and New Zealand, where the climate is mild and the growing season long. It has recently been introduced to the Philippines, and is now widely available in markets.

Propagation roots with growing points can be planted in a well-dug bed in early spring, near the time of the last expected frost. While aerial parts are damaged by frost, the roots are not harmed unless they freeze solid. Yacón is a vigorous grower much like Jerusalem artichokes. The plants grow best with fertilization.

After the first few frosts the tops will die and the plants are ready for harvest. It is generally best to leave some in the ground for propagating the following spring. Alternatively, the propagating roots can be kept in the refrigerator or buried away from frost until spring. While usable-sized tubers develop fairly early, they taste much sweeter after some frost.

YACON-NARAZUKE

One reason why Yacon is fast becoming popular in Japan is that it is easy to pickle in “Narazuke” Style (see above picture),

YACON-DRIED-SLICES

and as dried slices, making for a great snack all year round!

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Japanese Seasonal Fish: Salmon-Sake

October 18, 2009 dragonlife 4 Comments

SAKE-1

Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

SAKE-SUJIKO

Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

SAKE-ROE-SUSHI

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

SAKE-SUSHI

It also makes for some splendid colourful creation on a plate of sushi!

SAKE-SUSHI-2

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

SAKE-GOHAN

Have you ever tasted Sake Gohan/Salmon Rice?

SAKE-OSHIZUSHI

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

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Japanese Cuisine: Seabream in Kabayaki Style

October 17, 2009 dragonlife 2 Comments

TAI-KABAYAKI1

Seabreams or groupers are aslo common almost all year long.
They make for all kinds of preparation in Japanese cuisine, either in nabe/Japanese pot au feu or grilled.
This very simple recipe is a grill in kabayaki style:

Seabream in Kabayaki Style:

INGREDIENTS: For two persons

-White-flesh fish (seabreams or groupers. Recipe can apply to almost any white flesh fish): 120g~

Marinade
-Soy sauce: 1 teaspoon
-Japanese Sake: 1 teaspoon

-Cornstarch: 2 tablespoons~
-Oil: 1 tablespoon

Sauce:
-Soy sauce: 1 tablespoon
-Japanese Sake: 1 tablespoon
-Mirin/Sweet sake: half a tablespoon
-Sugar: half a tablespoon
-White sesame seeds: 1~2 teaspoons
-Finely chopped thin leeks: 2 tablespoons

RECIPE:

TAI-KABAYAKI2

-Marinate fish soy sauce and Japanese sake for about 10 minutes.
-In a separate bowl mix soy sauce, Japanese Sake, mirin and sugar.

-Rest fish on a piece of kitchen paper to take excess marinade.
-Sprinkle both sides with cornstarch.
-Heat oil on a frypan and grill fish on both sides util “bubbles/eyes” appear on it surface.

-Once the heat has reched/cooked the core of the fish, slide fish against the side or corner of the frypan. Pour the sauce in the remaing space of the frypan. As soon as sauce starts boiling, caramelize both sides of the fish with the sauce.

-As soon as you are satisfied with the cooking of the fish, serve fish on a dish. Mix white sesame seeds with reamining sauce and pour over fish. Sprinkle with chopped thin leeks.

NOTE:

-Keep in mind that fish can break easily when you flip it over to fry it on both sides.
-Fry the skin side first.

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Japanese Cuisine: Salmon grilled with Leek Miso

October 17, 2009 dragonlife 2 Comments

SALMON-NEGI-1

Salmon is basically available all year round these days.
The Japanese prepare it in all kinds of ways.
Here is a simple recipe very popular in Japanese homes you can also enjoy as a snack with a cool beer!

Salmon grilled with leek miso:

INGREDIENTS: For 2 persons

-Salmon: 2 slices
-Miso: 1 large tablespoon
-Japanese sake: 1 tablespoon (can be reduced or increased)
-Leek: 5 cm long cut (chopped fine)
-Umeboshi/pickled Jpanes plum: 1 teaspoon (can be reduced or increased)

RECIPE:

SALMON-NEGI-2

-In a bowl mix miso, sake, leek and umeboshi. Add sake if the mixture is not smooth enough. As for miso, choose one cotaining beans.
Do not be afraid to experiment as far as ingredients and quantities are concerned.

SALMON-NEGI-3

Grill with the lower face/side up first.
Turn over as the first “bubbles” appear on its surface.
Smear the salmon with the leek miso mix and grill until “bubbles apear on the fish surface.

SALMON-NEGI-4

Serve with shiso or lettuce leaves for decoration and limes forthe final touch.

NOTES:

-Take care not to overgrill the fish.
-If you use salmon with its skin, grill skin first.

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Wine Tasting in Shizuoka 3: Le Temps Des Cerises (Languedoc)

October 16, 2009 dragonlife 2 Comments

CERISE-2

As I mentioned in my previous tatsing I’m not ready yet to completely forget my roots. When there is good wine around, I see no reason to ignore it.
I thought it might be a good idea to taste the wines (within reasonability) available in this part of Japan!

This tasting also occurred at Lavigne in Shizuoka City!

Axel Prufer is a yaoung German vigneron who learned his trade before establihing himself in Languedoc, France in 2003.
He is an active member of a new type of winegrower belonging to the “Natural Wine School”.
This “Vin de Table/Table Wine” of his was conceived away from the higher appelations’ restrictions, but certainly has nothing to do with the legal Vin de Table! The alcohol content alone is a good enough indication. As for the price, although deserved, it would make vins de table inaccessible!
Incidentally the design on the label means “Spring has come!”

CERISE-1

Les Lendemains Qui Chantent
Le Temps des Cerises
Vin de Table Francais
Axel Prufer, Vigneron a 34260 Le Mas Blanc (Languedoc)
Grenache Grapes 100%
Alcohol: 13.5 proof degrees
Retail price (in Japan): 3,654 yen

Colour: Ruby red, very deep, clea.

Aroma: Strong, a little pungent, dry red fruits, green leaves

Taste: Soft attack backed by a little tannin.
Strong red fruits: Strawberries, raspberries, cherries, blueberries.
Very dry and soft.
Strong and short finish.
Taste lingering for quite long in the back of the mouth.

Eminently drinkable. Goes well with meat and heavy sauces.

LAVIGNE
420-0852, Shizuoka City, Aoi-Ku, Kutsunoya Cho, 17-2, 1F (2 minutes walk from JR Station)
Tel/fax: 054-205-4181
Opening hours: 11:00~22:00
HOMEPAGE (Japanese)

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Chicken Sandwich (with a twist)

October 16, 2009 dragonlife 6 Comments

SANDWICH-1

The Missus usually prepares only sandwiches as bento/lunch boxes on Fridays before I leave for University because I have to eat them aboard the train.
Accordingly they have to be kept simple and as a general rule are not really worthy writing about.

SANDWICH-2

But today’s sandwiches were a bit more sophisticated than usual.
Why? you may ask. Well, Friday is my night out, but for once I invited the Dragon out (we normally eat out on Thursdays9, which might explain the quality of today’s “Train bento”!

SANDWICH-3

Breads are available in an almost infinite range these days in Japan.
The bread used for these sandwiches are similar to pita bread but square and pre-cut.
Once toasted, they offer a crispy thin surface while the outside is soft and tender.
They are easier to hold, making them very practical to eat on the train where the contents tend to spill out.

SANDWICH-4

As for the contents, the Missus fried chicken “sasami/fillets” in karaage style with spice mix added.
She added lettuce, cress and French pickles for a great combination.

I can assure you I wolfed them down in a jiffy!

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Japanese Fruits 3: Pione Budou-Pione Grapes

October 15, 2009 dragonlife 7 Comments

PIONE1

SYNOPSIS:
There are a lot of fruit which either originated or grew to be characteristic of Japan.
I’m trying to introduce into this new series to help my vegan and vegetarian (I’m no) friends in particular as fruit can be adapted into so many ways!

1) Nashi/Asian Pear
2) Jirou Kaki/Jirou Persimmon

Grapes are relatively new to Japan, but its people have compensated this with an eye to create new strains with great success.

PIONE3
Pione Grapes are grown in aerial style.

Pione Grapes are a typical example.
They are a cross between Kyoho Grapes and Cannon Hole Muscat.
Kyoho grapes (巨峰葡萄) are hemselves a Concord-like cross (Vitis vinifera x Vitis labrusca) between Campbell and Centennial grape varieties.

Kyoho grapes were first produced in 1942 in Shizuoka Prefecture, but were not so named until 1946.

PIONE-MUSCAT
Pione Grapes compared to Muscat Grapes

Pione Grapes (ピオネ葡萄) were also first produced in Shizuoka Prefecture in 1957 by a farmer called Hideo Ikawa.
Pione is an Italian name.

PIONE2
Pione grape

Pione grapes are usually seedless, juicy and very sweet making them very versatile for all kinds of desserts:

PIONE-MOCHI
A typical Japnese dessert:
Pione Grape inside mochi!

PIONE-TART
Pione Tart!
Irresistible, isn’t it?

But Pione Grapes, especially their flesh in “Concasse” style can be used in salads:

PIONE-ORGANIC-MIZUNASU
A dream salad for vegans!
Pione Grapes flesh on organic “Mizu nasu”/Mizu egg plant sashimi.
This particular kind of (Japanese) egg plant is eaten raw.
A little pepper and voila!

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French Cake by Bernard Heberle: 4810 (Mont-Blanc)

October 15, 2009 dragonlife 10 Comments

4810

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

4810!
Yes, you read well, this cake’s name is a number!
Can you guess?

In his own words:
“En cette période des Kinmokusei , je te présente ce gâteau bien connu des japonais et peut être leur favori avec les short cake.
Son nom 4810 ( Non , ce n’est pas son prix , seulement l’altitude de notre Mont Blanc )
Celui ci , le notre est une base de meringue au lait avec une crème de marron et une génoise a la vanille , crème pâtissière et crème montée, nous utilisons des marrons italien du Piémont.”

“In the Kinmokusei (fragrant orange-colored olive, the tree of Shizuoka Prefecture. Look below for picture) season, I would like to introduce a cake well known to the Japanese and perhaps their favourite with short cake.
Its name is 4810 (No, it’s not its price, only the height of Mont-Blanc!).
This particular creation rests on a milk meringue, then a marron cream and vanilla genoise. Next a creme patissier and a creme montee.
We use Itlian marrons from Piemonte.”

Kinmokusei (fragrant orange-colored olive, the tree of Shizuoka Prefecture)

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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Tofu Donuts: Recipe

October 15, 2009 dragonlife 20 Comments

tofu-kinds-5
“Tofu Doughnuts” at Shizutetsu Supermarket in Shizuoka City

Following a kind message from Dawn Figueroa who after returning from Japan could not find the tofu donuts back home, nor their recipes.

There are many recipes indeed, most of them including eggs, milk, wheat flour, pancake mix and what not.
Moreover I discovered that the stores in Japan use wheat flour, too.
Although this would be enough for vegans and vegetarians (I’M not), I decided to introduce an easy recipe which non-gluten, nor containing wheat flour.

For people who want to start from scratch, check tofu preparation recipe below!

HOME-MADE TOFU DONUTS

TOFU-DONUTS-1

Ingredients: For 3 donuts (multiply accordingly!)

-Rice powder (riz blanc in French): 45 g
-Cornstarch: 15 g
-Baking powder (non-gluten): half a teaspoon
–Sugar beet: 10 g (optional/use a little salt if you want to prepare appetizer donuts)
-(Kinu tofu) Silk Tofu: 60 g
-Deepfry oil

Recipe:

TOFU-DONUTS-2

-In a large bowl, mash/crush the tofu

TOFU-DONUTS-3

-Add rice powder, cornstarch, baking powder and sugar beet. Mix well.Form a ball.

TOFU-DONUTS-4

-Shape three donuts by hand and place them atop pieces of cooking paper. Shape the central hole large enough.

TOFU-DONUTS-5

-Preheat oil to 160 degrees Celsius.
Drop the doughnuts into the oil with their cooking paper.
Take paper out with tongs as soon as the oil “boil”around the donuts.
Fry the donuts until they attain a nice “fox”/brown colour.
Turn the donuts over halfway for an even cooking and colour.

NOTES:

-If you use too much tofu in the recipe the donuts will be difficult to shape.
-Proportion between rice powder, beet sugar and baking pwder is based on the following:
Rice powder: 100 g
Beet sugar: 10 g
Baking powder: 3 g
-You can add taste to the donuts according to your preferences.

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TOFU PREPARATION

“Zarudofu”, my favourite variety of tofu just filtered out in a “zaru/basket”. You just eat it with a spoon on its own. No seasoning needed!

Ingredients (for one large piece, one cho/丁in Japanese)

Soy beans: 2 cups (360cc)
Nigari: 2 large tablespoons
(Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for “bitter”), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China it is called “lushui”.. Nigari or Lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk).
Water: 5 cups (twice and a half the volume of soy beans)

Utensils:
One large pot
One large clean cloth pouch to press tofu through
One bowl
One mixer
One thermometer
One large piece of gauze to filter water off shaped tofu
One large wooden spoon
One wooden tofu-shaper case

RECIPE:
toofu-1
1) Preparation: soak soy beans in water overnight

toofu2
2) Preparation: Mix nigari with 1 cup of water and set aside

toofu-3
3) According to its size, Pour the whole or part by part soy beans and water (1) and make paste as fine as possible. If mixer runs at an even pace without crushing beans into paste, add more water. The paste obtained is called “namago” (生呉)

toofu-4
4) Pour the bean paste into a large pot with an equal amount of water. Heat stirring all the time. The paste will come to a boil suddenly. Switch off fire. Switch on low once the paste has settled for 10 minutes and take off fire.

toofu-5
5) Pour paste into the cloth pouch and press. Right of the picture is tofu paste before pressing. Left is pressed out tofu

toofu-6
6) Solidifying (coagulating) with nigari.
Stir tofu over light fire. When the temperature has reached 75~80 degrees Celsius pour in nigari slowly and stir all the time. The solid matter will sink to the bottom and accumulate. The coagulation will be complete when liquid above tofu has become transparent. Stop the operation and let rest for 15 minutes.

toofu-7
7) Arrange the gauze inside tofu a tofu shaper case which should have small holes to let excess water run out.

toofu-8
8) Cover with lid with a weight (or glass of water) of about 250 g and further press out water for 15 minutes

toofu-9
9) Delicately empty tofu in basin filled with called water and leave it there for an hour to take out excess nigari. Store in refrigerator.

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Japanese Fruits 2: Jirou Kaki-Jirou Persimmon

October 14, 2009 dragonlife 7 Comments

JIRO-KAKI1

1) Nashi/Asian Pear

Jirou kaki or Jirou Persimmons are not to be confused with “normal persimmons”, or heart-shaped Hachiya which is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.

JIRO-KAKI-FALSE

Hachiya Persimmons

The astringency of tannins is removed through ripening by exposure to light over several days, wrapping the fruit in paper for heating it, and/or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.

JIRO-KAKI-TREE

The non-astringent persimmon, or Jirou kaki, is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

JIRO-KAKI-DRIED

Dried Jirou Persimmon

Actually, Jirou Kaki/Jirou Persimmons are the pride of our Prefecture, Shizuoka Prefecture, as they were first grown in 1844 by a farmer called Jiroushi Matsumoto in Mori-Cho, Western Shizuoka Prefecture!
Their trees were finally successfully raised in 1869.

JIRO-KAKI-JAM

Jirou Persimmon Jam

The persimmons were finally given their name, Jirou Kaki, by the Emperor of Japan upon his meeting with Fujitarou Suzuki (the grower of that time) in Mori-Cho where a Shinto Temple is still dedicated to the Emperor of Japan.

JIRO-KAKI-CAKES

In Shizuoka Prefecture, Jirou Persimmon are found under many guises such as cakes (above)

JIRO-KAKI-WINE

Jirou Persimmon wine!

JIRO-KAKI-VINEGAR

Jirou Persimmon vinegar, a rarity created by Bembei Kawamura, the Father of Shizuoka Sake!
It can drunk as a health drink mixed with with good wateror used as a finish on many dishes!

JIRO-KAKI-DRYING

Although I personally like them fresh either as dessert or in salads with vegetables, my favourite is dried persimmons, a big business in Shizuoka Prefecture!

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