Vegan Imo Burger

The basic problem for most vegans (and vegetarians) is to find or create food with a sufficien/satisfying “bite”.
Imo or sato imo/taro in this case do provide that satisfactory sensation and can be presented in an appetizing manner for big appetites!

One such simple recipe is Imo Burgers!

INGREDIENTS: for 2~ people

-Sato imo/taro: 7~10 medium-sized
-Cornstarch: 1 tablespoon
-Soy sauce: 1 tablespoon
-Salt: about 1 teaspoon
-Black pepper: as appropriate

-Sweet and sour sauce:
-Water used for boiling the imo: 1 cup/200 cc
-Soy sauce: 2 tablespoons
-Cornstarch: 1 tablespoon
-Sugar: 1 tablespoon
-Fresh ginger juice: ~1 tablespoon

Fresh and tender mushrooms

RECIPE:

Peel and boil taro until you can pass a stick through easily.

Mash the boiled taro in a food processor.

This is how it should look. Don’t worry if somelittle pieces are left.

Transfer into a large bowl and add cornstarch, soy sauc, salt and black pepper.

Mix well with a spatula.

Moisten your hands and form burgers in your preferred shape.

Fry the burgers (on teflon so you don’t need any oil) until they reach a nice color.

Slice some mushrooms (any tender mushrooms are fine).

Add another kind of mushroom shred into strips or ribblens.

Mix the sweet and sour ingredients into a bowl.

Fry the mushrooms in a little oil until they get soft and add sweet and sour sauce and cook until the mushrooms are nice and soft.

Place the burger on a hot serving dish and pour sauce on op.
Enjoy!

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

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Food Humor: Interracial Love?

My good friend, Bernard Heberle, who has been elected the best patissier in Shizuoka Prefecture in 2011 seems to have some time on his hands despite the mountain of work. An amateur of food humor, he regularly sends me photos featuring some pretty/nasty art on food.
I thought it would be a shame not to feature them from time to time to add a light note/seasoning to this blog!

I wonder what could come out of a love between a strawberry and a chayotte: Chayotte is also called josephine in French= A blushing Josephine? LOL

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Sashimi: Konbujime Hirame/Sole Marinated in Seaweed

The Missus prepared this tasty sashimi dish as an appetizer for my first cup of Japanese sake last night.
The concept is pretty easy and can be reproduced anywhere!

First get enoug konbu/昆布/dry seaweed and brush them with rice vinegar. Wait until they have softened. Drain them if necessary but don’t wipe them.

Rub rice vinegar over both sides of the fish. Cut the fish into one-bite-sized slices (or marinate it whole, but the fish will be ready faster this way) and “sandwich” them between the seaweed pieces.
Leave in refrigerator for at least 30 minutes.

Serve them on the seaweed if you are in a hurry, or more artistically with a little wasabi dressing (or any dressing of your liking, or as it is) and chopped thin leeks.

The seaweed can be used in soup or finely chopped and mixed in steamed rice later!

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Food Humor: Sausage Nursery?

My good friend, Bernard Heberle, who has been elected the best patissier in Shizuoka Prefecture in 2011 seems to have some time on his hands despite the mountain of work. An amateur of food humor, he regularly sends me photos featuring some pretty/nasty art on food.
I thought it would be a shame not to feature them from time to time to add a light note/seasoning to this blog!

This particular picture Might prove that some people have a special affection for sausages!

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Shizuoka Food Fair 2

Shizuoka Wasabi! (80% of the national production!)

As I said in my first installment, Shizuoka Prefecture has put some efforts into advertizing their own goods, as for agriculture and crafts, for some time, and a fairly big Food Fair (しずおか食の彩典) was organized on the 19th and 20th of February at Twin Messe in Shizuoka City.

This is the second part of my report, so please follow me!

M C Food Service Co. Ltd. Now, what is that lonely gentleman serving?

Croquettes and Spicy fried potatoes! Can you guess which one is called Mount Fuji Croquette?

Fujieda Asa Ramen/Fujieda City Morning Ramen. Yes, they eat ramen in the morning there!

They are also called “Chuuka Soba/中華そば”. Unfortunately they didn’t serve any but in their packs!

Marumatsu Co. Ltd. in Hamamatsu City. They make gyooza/餃子!

The free samples were already gone!

Some stands offered specialties from other prefectures: Yonezawa Beef Charcoal-Grilled Beef/米沢牛炭火焼肉!

They also had croquettes!

Rooster Foods. Now, where did they come from? Among others they served yakisoba!

And Okonomiyaki! They are from Fujinomiya!

Masaki Shoten, specializing in beef from Sasebo (Kyushu Island), 100% beef and American style…

Sasebo Beef Brochettes!

Marikomine Giant Tai Yaki!

Never saw such big Tai Yaki before!

Izumi Foods serving Hiroshima-style okonomiyaki/広島焼 and yakisoba wrapped in omelette/オムそば!

Hiroshima-style okonomiyaki, unless it is another variety just called Hiroshima Yaki!

Shioya Foods also serving Sasebo Beef, but as hamburgers!

Beef Tongue Sausages/牛タンソーセージ! Now, that’s a first!

Field Co. from Miyazaki Prefecture (Kyushu Island) serving their own beef!

These doughnuts are not a Miyazaki Prefecture’ specialty, but Okinawan Saataa-andagi/サーターアンダギー!

El Corazon Co. were serving Japanese favorites.

Deep-fried seafood cakes made from octopus, shrimps, scallops and so on.

Yokote yakisoba from Akita Prefecture!

The fried eggs will be served on top of the yakisoba!

Back to Shizuoka with the famous oden restaurant, Umi Boozu/海ぼうず!

Shizuoka Oden!

To be continued soon (hopefully still in the proper sequence! LOL)

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Food Humor: Happily Chopped Onions?

My good friend, Bernard Heberle, who has been elected the best patissier in Shizuoka Prefecture in 2011 seems to have some time on his hands despite the mountain of work. An amateur of food humor, he regularly sends me photos featuring some pretty/nasty art on food.
I thought it would be a shame not to feature them from time to time to add a light note/seasoning to this blog!

This particular picture proves that some vegetables have a somewhat masochistic leaning!

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Japanese Vegetables 4: Sweet Potatoes/Satsuma Imo/薩摩芋

satsuma-1

Yams or “Satsuma Imo” were first introduced to Japan in the Ryukyu Islands (Okinawa) in 1604 by the Chinese. They were then introduced in Kyushu in 1609, an area that grows 80% of the total Japanese production.
Ssweet potatoes should not be confused with yams or yama imo/山芋 in Japanese.

They have been recognized in this country for a long time for both their nutritional and pharmaceutical values.

satsumabeni_haruka

FACTS:

-Season: September~November

-Analytic data (as per 100g):
Energy: 132 kcal
Water: 66.1 g
Proteins: 1.2 g
Carbohydrates: 31.5 g

Inorganic qualities:
Natrium: 4 mg
Potassium: 470 mg
Magnesium: 40 mg
Iron: 0.7 mg
Copper: 0.18 mg
Manganese: 0.44 g

Vitamins:
B1: 0.11mg
C: 29 mg
E: 1.6 mg

Dietary fibers: 2.3 g

HEALTH FACTS:

-Combined with burdock root, or shiitake, or carrot, or spinach, helps combat colds, helps enhance skin health, helps combat lung and intestine cancer.
-Combined with devil’s tongue tuber-elephant foot tuber/konnyku, or hijiki sweet seaweeed, or beansprouts, or apple, helps combat cancer, constipation, obesity, and artery hardening.
-Combined with Judas Ear mushroom, or shiitake, or seaweed, or hijiki sweet seaweed, helps lower blood cholesterol, helps combat obesity and diabetes.
-Combined with strawberries, or lemon, or pimentos, helps combat stress, helps skin rejuvenation and intensifies appetite.

VARIETIES

There are over a hundred species in Japan, but the most popular edible ones (not the ones exclusively used for making shochu) have red skins and light yellow flesh.

Beni Azuma/ベニアズマ, mostly eaten in Eastern Japan. Turns very sweet upon cooking.

Naruto Kintoki/鳴門金時, popular in Western Japan. Considered elegant and sweet.

Tosabeni/土佐紅, also attributed “No 14 value (top)”, is very sweet and is a “brand name” sweet potato.

Cheese cake combination with Tosabeni Sweet Potato!

Manamusume,/愛娘 another “No 14 value” brand sweeet potato.

Gorou Shima Kintoki/五郎島金時, particularly popular as baked sweet potato.

Kougane Sengan/黄金千貫, considered as the top shochu sweet potato.

Tanegashima Mukashi Mitsu Imo/種子島昔蜜芋, a sweet potao with a beautiful orange colour and elegant taste.

Tanegashima Murasaki Imo/種子島紫芋, as above, but with a beautiful purple colour.

Annou Imo/安納いも, rich in carotens, with a beautiful orange colour and very sweet.

Annou Imo cuisine!

Purple Sweet Road/パープルスイートロード, an interesting name for a sweet tasty hybrid.

The same as above as hyokan Japanese jelly!

satsumatanegashima

A favorite “Tanegashima Gold Imo” grown in Taneko Island south of Kyushu. It has the particularity of being red when raw before changing to a rich golden color when cooked. Among other varieties, the violet sweet potatoes are getting increasingly popular.

yummy
Tanekoshima sweet potato (deep yellow), “common sweet potato” (light yellow) and Murasaki/Violet potato.

A great combination of the three above as a cold salad with mayonnaise or cream-based dressing.

TIPS:

-Choose specimens with nice color and a “fat/roundish” aspect!
-Plunge yam in cold water as soon as you have cut them. They will not lose their color!
-Boil, bake or steam long enough before taking skin off. Discard skin!
-Leaves can be eaten!

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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