Vegan Japanese Cuisine: Fried Spicy Natto & Daikon

Since I started this series on natto, (Lou Ann, keep your eyes open!), I seem to have found more vegan recipes for it!

Fried Spicy Natto & Daikon:

INGREDIENTS: For 2~3 people

-Daikon: 10 cm long piece (peeled, bear in mind that the bottom tip is hotter!)

-Natto: 2 standard packs
-Soy sauce: 2 tablespoons
-Mirin/Sweet sake: 1 tablespoon

-Seven Flavor Chili Pepper/Shichimi Togarashi (Shichimi)/七味唐辛子/: as much as you like!

RECIPE:

-Cut the daikon into 1~2 cm square pieces.
Mix the natto with the tare and other condiments provided in a bowl. Put aside.

-Pour some oil in a frypan. Fry the daikon pieces over a medium fire until they become half transaprent.

-Lower the fire. Add the natto to the daikon and mix well while cooking until the natto has become less sticky.

-Add soy sauce and mirin. Stir. Check taste and add seasoning if needed.
Last add Shichimi and mix.
Serve with beer or Japanese sake!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

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Health & Nutrition Facts in Japanese Food 6: Celery

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 6: Celery/セロリー

Celery in Shizuoka Prefecture is a major vegetable as our Prefecture produces no less than half of the total National crop!

It is much appreciated in Japan for many reasons.
They love it raw for its crunchy and juicy bite with plenty of flavour.
It is known to be a very healthy vegetable and also possess a calming influence on quick-tempered or stressed people.

The Japanese are also very fond of its “cousin”, the white celery also called celery sprout, which makes for beautiful and tasty decoration!

For each 100g (edible parts) it contains:
-Energy: 15 kcal
-Water: 94.7 g
-Ash: 3.2 g
-Natrium: 28 mg
-Potassium: 410 mg
-Calcium: 39 mg
-Magnesium: 39 mg
-Phosphorus: 79 mg
-Iron: 0.2 mg
-Vitamin B1: 0.03 mg
-Vitamin B2: 0.03 mg
-Vitamin B6: 0.08 mg
-Folic acid: 29 microg
-Vitamin C: 7 mg
-Dietary (roughage) fibre: 1.5 g

HEALTH FACTS & TIPS:

Especially the green leaves are high in Vitamin C, B group, minerals, vegetal fibres and carotenes, all helping with blood quality.

-Combined with Cucumber, or with persimmon, or with watermelon, or with udo/独活/Aralia cordata (mountain vegetable variety), help the urinary system, help prevent kidney disease and helps with blood flow.

-Combined with okra, or with bamboo shoots, or with konbu seaweed, or with soba/buckwheat noodles, helps combat high blood pressure and lower blood cholesterol.

-Combined with shiitake mushrooms, or with cockles, or with cabbage, or with potatoes, helps prevent cancer and helps with brain activity.

-Combined with chicken, or with cheese, or with eggs, or with oysters, improves general stamina and mental toughness.

RECIPE:

Here is a simple recipe to help against stress and increase stamina:

-Celery: 2 branches
-Chicken breast: 1 (meaning one half of the whole breast)
-Oyster sauce: 1 tablespoon
-Japanese sake ( or white wine): 2 teaspoons
-Garlic: 1 clove (finely chopped)
-Salt and pepper: a little
-Sesame oil: a little

-Cut the chicken breast into bite-sized pieces. Season with salt and pepper. Cut the celery into pieces of your liking.

-Heat a frypan. Pour in some oil and throw in the finely chopped garlic. Add the chicken as soon as the smell of the garlic comes out.

-Fry the chicken on every side until it has attained a nice light brown colour. Throw in the celery and fry long enough to let the celery heat up. Add the sake/white wine and oyster sauce. Stir just long enough to let the seasoning take on. Take off fire and sprinkle with sesame oil. Serve immediately!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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Today’s Lunch Box/Bento (’10/39): Vegan Sushi Rolls Bento

As from last week, The Missus has been experimenting with sushi for my “Tuesday Bento”.
If you take the boiled egg away it is a truly vegan/vegetarian bento!
Notice that the rolls are packed in the bamboo fiber bento box lined with dry bamboo leaf!

She made three sushi rolls/sushi maki/寿司巻, two of them thin sushi rolls/hoso sushi maki/細寿司巻 and one thick sushi roll/futo sushi maki/太寿司巻.
The home-made pickles are myoga ginger on top of wasabi stems.

The thick sushi rolls/futo sushi maki/太寿司巻 contained sweet umeboshi flesh, perilla/shiso leaves and natto.

The thin sushi rolls/hoso sushi maki/細寿司巻 were of two kinds:
-Kappa maki/cucumber sushi rolls/かっぱ巻
-Kampyo maki/かんぴょう巻dried gourd shavings cooked again in sugar and mirin. They were combined with home-made pickled wasabi stems.

The salad/dessert box contained the Missus’ classices: Salad celery sprouts, carrot tagliatelle with black olives and walnuts, a semi-boiled egg later marinated, and Benihoppe/red cheeks strawberries from Shizuoka!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat

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Vegan Sushi: Natto & Sesame Seeds Roll

Some time ago, I did come with some Vegan Sushi suggestions.
Since I have started postings on natto (Lou Ann; , keep your eyes open!), combining it with vegan is only natural!

Natto & Sesame Seeds Sushi Roll!

INGREDIENTS:

-Natto: 1 standard pack
-Dry seaweed/nori: 1 standard sheet
-White (actually yellow!) sesame seeds: 8 tablespoons
-Rice: 1 “go” (180 cc/ml
-Konbu/seaweed (hard type for cooking): 3×3 cm piece

●Salt: 1/3 teaspoon
●Sesame oil: 1 teaspoon
●Japanese mustard: as appropriate
◎Rice vinegar: tablepsoons
◎Sugar: 1 teaspoon
◎Salt: 1/3 teaspoon

RECIPE:

-Wash the recipe and steam until still a little firmer than usual.

-Drop “◎” ingredients in a small and gently heat until all is dissolved. Try to keep it lukewarm.

-Add “●” ingredients to natto and mix.

-Mix in “◎” liquid with rice by “cutting ” it in.

-Line a sushi roll mat with cellophane paper and sprinkle the whole surface with sesame seeds.

-Spread the sushi rice evenely over the sesame seeds covered cellophane paper. Cover with the dry seaweed sheet.

-Spread the natto mix along one side of the sushi rice and on the seaweed.

-Roll in carefully by lifting the cellophane paper at the same time.

-If you think that the roll is not round enough to your taste, pinch each cellophane paper extremity shut and press into shape.
When cutting the sushi roll, you can do it across the cellophane paper with a sharp knife and then delicately unwrap it.
Wipe your knife clean after each cut!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
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Vegan Japanese Cuisine: Natto & Aburage Tofu

Tofu and natto are both made from soy beans and can be easily combined into vegan recipes!

Natto & Aburage Tofu!
If you have any problems with quantities, look at pics or experiment!

INGREDIENTS: For 2 people

-Abrage/deep-fried tofu: 1 standard pack/2 blocks
-Natto: 1/2 standard pack
-Natto tare/sauce/dresing (sold with pack): as appropriate
-Miso: 2 tablespoons
-Leek: 1/2 chopped
-Soy sauce: as appropriate

RECIPE:

-Sponge water the oil and humidity off the aburage with some kitchen apaper. Cut through as to be able to open and stuff the tofu. The best method is to cut at an angle as shown in above picture, leaving half closed. Actually, you had better experiment, although you must keep in mind that the tofu should not be completely cut!

-Add some chopped leeks and the tare/sauce to the natto and stir until sticky. Add remaing chopped leeks and stir well.

-Paste the inside of the tofu with miso. Use a spoon. Stuff each tofu block with half of the natto. Secure with a toothpick.

-Fry until tofu attains a nice toast colour. No need to use oil!
You can also grill inthe toaster!

-Cut to size of your preference or serve it whole. Provide soy sauce for more seasoning if needed.

-Aburage as sold packed in Japan, although you will find them freshly made at any good large supermarket here!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
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Today’s Lunch Box/Bento (’10/38): Rainy Season Early Start Bento

Yesterday and today have been witnessing torrential rains, the more unseasonal that the rainy season has not been “officially announced” by the government autorities!
I wonder when they will accept the facts….

A very traditional bento today with enough colours to compensate with the somber day!
Over plain freshly steamed rice the Missus lay two types of “soboro”: one made with minced chicken, the other with eggs.

The green note was added with edamame, while poasted/black sesame seeds accentuated the brown colour of the chicken.

The salad/dessert dish consisted (from right to left): Shizuoka-grown “Ameera” sweet tomatoes, a salad made of pieces of yam and cucumber, carrot tagliatelle, mixed boiled beans and hijiki/sweet seaweed.
For dessert, Shizuoka orange and imported dark cherries!

Very healthy!

RECOMMENDED RELATED SITES:

Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat

Please check the new postings at:
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French Cuisine: Cream Sauce Mushrooms

cream-mushrooms.gif

The mushrooms season has already started, wild ones or cultivated species. Morels for example can be found in woods in many countries of the northern Hemisphere. Mushrooms are low in calories, but high in quality, whether it concerns taste or nutrients.
But you do not have to wait till the season to appreciate them.
Deep-frozen mixed mushrooms packs are available on the internet and good supermarkets.
Here is the recipe of a dish my father enjoys ooking regularly back home in France. It can accompany any meat, especially white-flesh meat, or can be appreciated on its own as accompaniment with a solid white wine or heady Japanese sake.

INGREDIENTS: For3~4 people
-Mixed mushrooms of your choice, fresh or frozen (if frozen, let them thaw slowly inside refrigerator for a few hours and get rid of excess water): 500g
-Shallots (echalottes): 2 finely chopped
-Garlic: 2~3 cloves finely chopped (crush garlic before chopping it. Do not forget to discard cores!)
-Parsley or Italian flat parsley: half a cup finely chopped
-Fresh cream: 1 cup/200cc/ml
-Madeira wine: 1/4 cup/50cc/ml (yellow port is fine, too, as well as sweet sherry)
-Olive oil (EVA) and unsalted butter: about 2 large spoons of each
-Salt, pepper, nutmeg (to taste)

RECIPE:

-On a medium fire in large frypan melt an equal quantity of olive oil and unsalted butter (some people prefer more, some less. Experiment!). Throw in the shallots and garlic and slowly fry until shallots turn transparent. Throw in all the mushrooms and fry until they give back enough water. Add Madeira wine. Stir well. Next add fresh cream and stir until cream is perfectly blended. Add salt, peeper and nutmeg last, stir. Check taste and add more spices if needed.
-Pour the whole in a large dish and sprinkle parsley over the mushrooms before serving.
-Eat hot.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi