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Today’s Lunch Box/Bento (’10/17)

March 2, 2010 dragonlife 3 Comments

Spring has come early in Shizuoka, the mildest region in Japan after Okinawa.
This is both a bonus and a pain. We get all these great vegetables before eveyone else, but we are also plagued with grotty weather and cold rain. Mind you, we shouldn’t complain compared to other regions.
In the end it means that the bentoes will be both rich in calories and vitamins!

The rice part this time consisted of two kinds of te-mari sushi balls/手まり寿司. The missus, used freshly steamed rice, formed the balls by wrapping rice and the garnish together in cellophane paper, twisting it closed and shaping in balls with her hands. This type of sushi is particular popular in the Kyoto area, where they are both served to adults and kids with beautiful effect.
One of my te-mari sushi contained cheese and was topped with raw ham and some fresh dill.
The other contained Japanese-style pickled cucumber (Very finely chopped) and sesame seeds, and was topped with smoked salmon, lemon, capers and a little tartare sauce. A small piece of lettuce added colour and vitamins!

The salad part included home-made marinated carrot tagliatelle salad with walnuts, mini tomatoes and soft-boiled egg. The whole was surrounded by a wealth of hand-broken leaf vegetables: ice plant, trevise, luccolla, and others as well as sliced red radish and mini tomato.

As for dessert I took a couple of mikan/madarines from The Missus’ family garden.
Once again, colourful, healthy and tasty!

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Bryan Baird’s Newsletter (2010/03/02)

March 2, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Dear Taproom Friend & Baird Beer Enthusiast:

New Seasonal Baird Beer Releases: Morning Coffee, Wabi-Sabi, Obatarian

The Baird Beer brewers have been busy bees over the past several months crafting a diverse range of unique seasonal brews. Wednesday, March 3 will mark the official debut of the following three seasonal beers:

Morning Coffee Stout 2010 (ABV 7%): Each year we combine our passion for stout beer with our love of coffee in the brewing of Morning Coffee Stout. This 2010 version is an export-style stout infused with freshly ground fair-trade espresso beans from Arabika Coffee. This year we added the coarsely ground espresso beans directly to the stout in the conditioning tank in what amounted to a cold beer toddy extraction method. The result is a perfect flavor marriage between stout beer and java beans.

Wabi-Sabi Ale (ABV 5.5%): Shizuoka is the green tea capital of Japan. Drinking fine Shizuoka tea is to experience the Japanese wabi-sabi cultural aesthetic in microcosm. We feel the same is true of imbibing Baird Beer. So it struck us: why not skillfully combine the two? This we have done in a richly malty brown ale in which hop character is almost wholly absent (only 15 BUs of hops were added in a single kettle addition). We use the Shizuoka tea (infused into the beer in the conditioning tank) to supplement and make complete the bitter, herbal and aromatic character generally supplied by hops. The result is a wonderfully unique beer best characterized by the following descriptors: refinement, elegance, sobriety, dignity.

Obatarian Strong English Ale (ABV 8%): Strong English Ales generally are noted for richness of malt character, alcohol strength which imparts warmth, and a pleasant estery profile. They normally are released only after sufficient aging and maturation. Thus, they tend to be extremely self-assured beers; ones that care little for the opinions or sensitivities of others. In other words, they are the beer version of that old biddy obatarian you sometimes encounter in the supermarket checkout line here in Japan. We promise, though, that your encounter with Obatarian Strong English Ale will prove more satisfying than your experience with the human version at the supermarket.

Morning Coffee Stout 2010 will be available on draught and in bottles (633 ml) and sold throughout Japan through the fine family of Baird Beer retailing establishments (as well as direct from the brewery via our online E-Shop). Wabi-Sabi Ale is a small batch beer that will be available on hand-pump as real ale exclusively at our Taproom pubs. Obatarian Strong English Ale, another small batch brew, is draught only and also will be poured exclusively from the taps of our own Taproom pubs.

Finally, please mark you calendar for the upcoming Lucky Seven Stout Week which kicks off on St. Patrick’s Day (Wednesday, March 17) at our Numazu Fishmarket Taproom and runs through the national holiday on Monday, March 22. During the week we will be celebrating the quintessential Irish beer style: Stout. We will devote seven taps to different varieties of stout beer, serve a special Stout-inspired food menu and engage in other mischievous fun. More details will be forthcoming in next week’s bulletin.

Cheers,

Bryan Baird
Baird Brewing Company
Numazu, Japan
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The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Shizuoka Sake Tasting 1/9: Morimoto Brewery/Sayogoromo

March 1, 2010 dragonlife Leave a comment

Whereas most brewers in Shizuoka Prefecture concoct soft, almost feminine, sake, Hidetoshi Morimoto, Masterbrewer/owner of Morimoto Brewery in Kikugawa City has often taken the notorious role of a maverick to the delight of lovers of characterful brews bordering on the impertinent.

The latest of his creations is definitely out of the ordinary in this Prefecture famed for making some of the best (popular?) sake in Japan, especially when ones notices that Hidetoshi Morimoto doesn’t bother much about giving all kinds of information usually found in this Prefecture.

Morimoto Brewery, Sayogoromo, Tokubetsu Junmai.

Rice milled down to 60%
Alcohol: 15 degrees

Clarity: Very clear and clean.

Colour: Faint golden hue.

Aroma: Fruity and complex: bananas, pineapple, alcohol, almonds.

Body: Smooth and solid.

Taste: Strong junmai attack. Great combination offruitiness and acidity. Shortish tail. Complex: bananas and flowers.
Abruptly ends on a dry almond note.
Holds well with any food.

Overall: Unusually “macho” sake for Shizuoka, typical of Morimoto brewery sakes.
Great with strong food, especially yakitori and nabe.
Drunk on its on, will please lovers of strong and characteful sakes.

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace

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New Vegetable: Tsubomina/蕾菜

March 1, 2010 dragonlife Leave a comment

Picture taken at Parche Supermarket on March 1st, 2010

Earlier in the day, I mentioned a new vegetable that the Missus included in my bento: Tsubomina or 蕾菜 in Japanese.
The first Kanji character is made up of made up of the character meaning “plant” or “grass” at the top over another character meaning “thunder”. The second kanji means “plant”.

Stir-fried Tsubomina in my bento.

Tsubomina sold in Hakata, Fukuoka, Kysushu island.

Tsubomina sprouts

Tsubomina belongs to the same group of plants as Brussels sprouts, Chinese Cabbage, Komatsuna/leaf Mustard, Broccoli, Daikon, turnips and so on, that is Brassicaceae. It is actually a variety of Leaf Mustard. The latter is a plant introduced in Japan from China.

Picture taken at Parche Supermarket on March 1st, 2010

Although it had been grown since 2005 with various results, JA/Japan Agriculture (Association) officially put it on the markets in Hakata, Fukuoka City in Kyushu island in February 2009.
Due to a certain weakness to insects, it is harvested in Februaray and March only.
Growers started “exporting” it through Japan, altough it is available only in Nagoya, Tokyo and Shizuoka for the moment being. But it is only a question of time before it is sold all over the nation.

Picture taken at Parche Supermarket on March 1st, 2010

Actually the competition is starting heating up for the good of the consumers.
Tsubomina was sold 300~350 yen for 3 small specimens last year. It is already sold for only 250 yen for 3 large specimens since yesterday in Shizuoka City!

Picture taken at Parche Supermarket on March 1st, 2010

Copy of the advertisement appearing in local magazines in Fukuoka where many restaurants serve it in Japanese, Chinese and other foods.

Picture taken at Parche Supermarket on March 1st, 2010

It can be served raw in salads. I tasted it this morning raw. It is crunchy, almost sweet, without any acidity, and eminently eatable.
moreover the high contrast in white and green colours make for a very decorative item.
It can be cooked in almost any kind of Asian gastronomic manner: fried, stir-fried, nabe/pot-au-feu, etc. Vegetarians and vegans should appreciate it as it combines a goog bite, a great taste and plenty of nutrients!

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Today’s Lunch Box/Bento (’10/16)

March 1, 2010 dragonlife 2 Comments

Shizuoka is replete with new vegetables in this supposedly early Spring and buying them at the local markets in view of including (sorry having them included by the Missus) in the next day’s bento is great fun!

It certainly makes for very colourful bentoes, too!
The Missus has been looking around shops for this elusive (meaning big enough) pinewood bento box for better looks and better taste (she believes that the pine wood will enhance the taste of her creations).
The steamed rice looks violet because it has been supplemented with a little (too much would the rice too dark) with Kuromai/黒米 or “Black Rivce”.
Actually it is not black rice, but dark violet rice. It comes from Iriomote Island in Okinawa. It is simply “ancient rice” as it used to be many centuries ago. It does provide a lot of useful nutrients that have disappeared after white rice was polished.

Now for the garnish:
The Missus concocted her tamagoyaki/Japanese omelette with cheese and ciboulette, also called civette, chiboulette, brelette (French), Schnittlauch (German), chives (English), cebolleta (Spanish). They habeen cultivated for some time in Japan and people are starting discovering them. They contain plenty of Vitamin C and iron! The vegetables include boiled and fried lotus root slices, home-made pickled mini lemons and a new vegetable grown in Fukuoka, Kyushu. I still remember the name but I will check today again and write up some information!

More of the mystery green vegetable, eringe mushrooms. sweet red piments chicken fillets, the whole fried in spicy sauce and agremented with black sesame seeds.

Dessert was benihppe/red cheeks strawberries and mikan/winter oranges from Shizuoka.

Complete, healthy and tasty bento!

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Kimchi Meat Balls in Sweet & Sour Sauce

February 28, 2010 dragonlife 4 Comments

I found a whole series of meat balls rcipes in my notes that I will have the pleasure to introduce. I’m sure you will be able to expand on them.
As for today: Kimchi Meat Balls in Sweet & Sour Sauce

INGREDIENTS: for 2 people

Meat balls:

-Dried Daikon Kimchi: 100g
-Minced pork: 200 g
-Panko, Breadcrumbs: 2 tablespoons
-leek (finely chopped): 2 tablespoons
-Egg: 1
-Japanese sake: 1 tablespoon
-Pepper: a pinch
-Sesame oil: 1 and half tablespoons
-Cornstarch: 1 and a half tablespoons

Sweet & Sour Sauce:
-Japanese sake: 2 tablespoons
-Sugar: 2 tablespoons
-Soy sauce: 1 and half tablespoons
-Rice vinegar: 1 tablespoon
-Ketchup: 3 tablespoons
-Chicken bouillon powder: 1 teaspoon
-Cornstarch: 2 teaspoons
–Water (lukewarm): 1 and a half tablespoons

RECIPE:

-Separate the dried kimchi Daikon and chop finely

-Mix all the meat balls ingredients in a large ball and mix well until you obtain a smooth mixture. Shape balls small enough.

-Deep-fry meat balls on low (150 degrees Celsius) fire for 14~16 minutes until you obtain a nice colour and well cooked core.

-In a fry pan drop the sweet & sour sauce, except cornstarch and water. Bring to boil first, then lower fire. Add the corntarch dissolved in the lukewarm water. Drop in all themeat balls and stir until all are well-covered with the sauce.

Serve over a bed of lettuce and brocoli boiled in salted water.

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Japanese Seasonal Fish: Kisu/Shirogisu-Sillago

February 28, 2010 dragonlife 4 Comments

SILLAGO-SHIROGISU

Shirogisu, or Sillago in English probably has as many Japanese names as English names.
The Sillago found along the Japanese shores is also called sillago japonica, Whiting or Smelt-Whiting in english, Shirogisu, Kisu, Magisu and Kisugo in Japanese.

The best specimen in Japan are caught in Fukuoka (Kyushu) and Ehime (Shikoku) prefectures from Spring to Summer.
It is also a sport angler’s favourite as they come in all sizes, although the everage will not measure much more than 10 cm.

Standard Shirogisu Sashimi

As a sahimi/raw fish it van be prepared in many manners:
Standard sashimi as above.

Shirogisu Konbujime Sashimi.
As konbujime, it will be matured between two sheets of wet konbu/seaweed to attain a sweet taste.

Shirogisu Aburi Sashimi

As aburi/lightly seared, one can enjoy two different textures and tastes at the same time.
Mind you, it is not easy to sear properly as the fillets are very thin!

The greatest part of the sillago catch comes from Indonesia, Korea, Thailand, China and other Asian countries.
Fortunately, here in Shizuoka, we do catch a sizeable amount in Suruga Bay guaranting freshness in season.

Shirogisu Sushi Nigiri.

If absolutely fresh, shirohisu/sillago makes for an interesting morsel, the more for it as it is quite rare in this sushi nigiri form.

Anglers will certainly appreciate it grilled on the stick at a BBQ on the beach with a nice pint of beer!

But the most popular way of savouring it is arguably as tempura or breaded and deep-fried, although the fish taste will vary greatly with freshness!
But if absolutely fresh, don’t forget to deep-fry its bones and head!

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Gastronomic Cycling in Shizuoka (7)

February 27, 2010 dragonlife 6 Comments

I did follow the Koya-Machi street in a previous posting.
The problem is that in Japan cities are not clearly divided into streets or districts. Very often names were given to main streets (only main for that matter) only recently as an indication of the main thoroughfar going through a district of the same name.
Acoordingly I had to cycle around and away from the same Koya-Machi street to give a good indication of the area.

In daytime, the entry to the other street belonging to Koyama-machi has nothing particular about it, but keep an eye open even in daytime (whereas at night, you will need both!LOL).

Gyudon/bowl of rice topped with shredded beef is making for brisk business, especially at lunch time for restricted budgets. As for the taste, I wonder….

Now, this is THE important spot: the oldest wasabi store in the world: Tamaruya since the middle of the 17th Century!

Just in front is the local shrine.

A place you must visit on the second Sunday every month as a big flea-market is staged there!

Beware the guardian lion!

Kani-Tei is the only restaurant in town specializing in crab although it has a conveyor-belt sushi restaurant annex just next door.

In daytime, the crab is moving its legs!

But at night it will stay quescient, unless struck by an earthquake!

Check the plastic displays!

Pity it’s all plastic!

Next door they serve Oma Honmaguro/Blue Fin Tuna from Aomori Prefecture!

Check their susuhi displays!

Sushi set displays!

Next door is an invitation to hell. At least you will know how to read it in Japanese. Not bad as an art pic, though!

Toraya, the oldest bag store in town. Ladies should definitely pay it a visit!

Parco, which took over the defunct Seibu Store.
Not a bad place as far as department stores come.

It does have a great merit, though, at it includes an all-organic food stand in the basement run by Mr. Matsuki of Bio Farm in Fujinomiys City!

Organic vegetables grown by the same!

Great organic bentoes!

Parco’s pizza restaurant used to serve good enough pizzas. That is, until the Italian chain owner went back to Tokyo to open more diners….

Parco has its own restaurants to compete with the cheap shops in the area.

If you stretch your neck, you will discover izakayas at all levels. “Ikkyu” means “Take a little rest”!

All nationalities seem to have their massage parlour. This one is Chinese…

Judging from the rates, it seems good business!

The area is replete with relatively cheap izakayas. I can’t say anything about their food, but they make for good pics!

A Cafe bringing up memories of the past….

Some fashion clothes store are definitely worth a pause!

Great spot for taxi-drivers to take a rest!

Not many signboards, but you still find them!

At first sight, this new ramen restaurant look much like those everywhere in the country.

The originality resides in the fact they show their menu through a hi-tec computer display screen!

The only place harbouring the Basque flag. A Tapas restaurant, naturally! Sorry for the fuzzy pic, but not that easy to take on a windy night!LOL

A cheap yakitori.

Nakajimaya Hotel, one of the better hotels in town. Its particular location makes very practucal for night owls!

The interesting thing about this cheap izakaya is the old sign board advertizing insectiside! Ought to be clean inside!

Cheap and garish diner.

Now, what do they mean by “Paris care”? Notwithstanding the mistakes!

Cheap chain izakaya do make for good pics, though…

This place has just closed. They must not have had enough of them…

One more reason for me to avoid the place…

Don’t be fooled by that sign!
They only mean that you can drink all the wine you want for a determined time and price!

Wedding companies are BIG business in Japan!

Couldn’t find the entrance of that bar…serious!

That shop exclusively sells junk sweets!

As for this one, it sells only socks!

Interesting shoes…

This shop specializesin “kamaboko”.

Kamaboko (蒲鉾) is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm.

I was about to finish with this fruit parlour,

but I noticed the sign of that “convenience stire. “Cosme” stands for “cosmetics”…

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Cheese Plate and Wine Tasting at Gentil

February 27, 2010 dragonlife 5 Comments

Cheese Tray of the day (2010/02/26):
-Top row: Brie de Meaux (4 months, France), Gorgonzola Dolce (Italy), Bleu D’Auvergne (France), Raclette (6 months, Hokkaido, Japan).
-Bottom row: Chevre Noir (2 years, Goat Milk, Canada), Mont D’or (France), Petit Agour Basque (Ewe, France), Cream cheese and Rum Raisins creation by Gentil.

It was about grand time I paid a visit to Gentil, the oldest French restaurant (1964) in Shizuoka City.
It is a great and accordingly expensive restaurant, but if you confine yourself to a plate of cheese and a glass of good wine, it is actually great value.
Ms. Keiko Kubota is THE authority on any cheese in Japan and actually helps mature cheese she acquires all year long in season only.

As for wines, the pairings are just sublime.

As I had oredered the full tray and requested a white wine, I was offered the following:

A white from my country!

Alsace, France, Riesling by Jean Ginglinger, 2008.

Very clear and clean. Bright golden colour
Aroma: Fruity and sweetish, very natural, green grass, Muscat and apples.
Taste: Soft attack, fruity at first with muscat, but quickly taking a very tangy turn with green grass, green apples and peach memories.
Very pleasant and great pairing with cheese. Kept it own all the time in spite of the strong cheese.

Now for the plate!
All the cheeses represented on the tray at the top of this article are feature except one!
Can you guess them all?

The raclette came on toasts!
I will not bore you with the tasting of the cheeses. They are just all top in their own categories and seasonal. The only thing I will say is that start chasing them around wherever you live!LOL

You do need some sugar to balance all the salt ingested with the cheese!
Chocolate cake, Mikan/Orange jelly and Creme brulee (and sorbets!)

Instead of coffee, I opted for the sorbet/sherbet farandole:
Camomille & Milk, Rum Raisins, Maro-Blue/Usubeni Aoi Herb.
The little mignardise is a snow ball bicuit made with chocolate and caraway seeds.

Need I comment more?

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage　(Japanese)

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Avocado & Crab Gratin (Japanese style?)

February 26, 2010 dragonlife 4 Comments

There is little to say again how tasty and healthy avocadoes are.
Since we can find them all year round, try and find some crab meat, and you will able to reproduce this easy Japanese cuisine-inspired recipe:. I’m sure you will expand on it!

Avocado & Crab Gratin!

INGREDIENTS: For two people

-Avocado: 1 large and just ripe
-Crab meat: a standard small tin (about a quarter of a cup/50 CC)
-Onion (finely chopped): 1 and half tablespoons
-Lemon juice: to taste
-Mayonnaise (make your own!): 4 tablespoons
-Mozzarella cheese: 1/4 ～1/2 ball
-Wasabi (try to real one. If not available, horseradish should be ok!): 2 teaspoons (grated)
-Salt: to taste
-Pepper: to taste

RECIPE:

-Cut the mozzarella cheese into 1 cm cubes
-Take crab meat out of tin with its water (will add taste!) and drop it in a bowl with mozzarella cheese, onion, mayonnaise, lemon juice, grated wasabi, salt and pepper. Try to experiment with quantities!. Mix well.

-Cut avocado in half(ves) and discard the seed.
Fill each half of the avocado with half of the crabmeat sauce.

-Bake in oven at 200 dgrees Celsius for 15 minutes.

-Eat it hot! Hot avocado is suprisingly tasty, so have this appetizer in cold weather!

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Sashimi Plate at Uzu (’10/02/25)

February 26, 2010 dragonlife Leave a comment

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

Just had our regular visit, the Missus and I last night at Uzu, the talk of the town (on TV nest Sunday!) as far as Izakayas arec ocncerned in this city.

Apart of supremely extravagant vegatables and meat, one can expect the best quality sashimi there, too. And most of it local!

From right to left:
-Isaki/Chicken Grunt (what a name!), both as sashimi and seared sashimi/aburi sashimi (Suruga Bay).
-Kihada Magura/Albacore Tuna
-Madako/True Octopus
-Grated fresh wasabi from up the Abe River, Shizuoka City.
-Benimasu/Salmon Trout from Fijnomya City.

A real treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

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Vegan Caprese-Style Tomato & Tofu Salad

February 25, 2010 dragonlife Leave a comment

I’ve already introduced vegan tofu salads for my friends.
This is another one with a lttle twist!

INGREDIENTS: For 1~2 persons

-Tofu (kinu tofu): 1/2 block: 200g
-Tomato: a large whole one
-Basil leaves: 10 (large and fresh!)

Dressing:
-Wine vinegar: 1/4 cup: 50 cc/ml
-Salt: 1/3 teaspoon
-Whole black peppers: 3 seeds, ground (use a bottle!)
-Garlic: 1/2 clove (fresh!)
-Red chili pepper: 1/2 (fresh if possible) (Chopped finely)
-Olive oil (EV): 1．1/4～ tablespoon
-Onion: 15 g (Fresh and new if possible!)

RECIPE:

-Cut the tofu in 1 cm-thick slices.

-Cut out the stem end off the tomato and cut into half-moon slices.

-Crush the garlic and throw it into a small pan with the wine vinegar, Salt, black pepper, and red chili pepper and heat it until reduced to half.

-Transfer the dressing into a bowl floating on a larger bowl half-filled with water and ice and leave until chilled.

-Take out unsightly pieces out of the dressing. Grate the onion over it and mix. Add the oil oil and mix.

-On a serving dish place the slices of tofu and tomatoes and the basil leaves alternatively as shown on picture above. Season with dressing and serve!

-Very low in calories!

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Vegan Japanese Cuisine: New Lotus Roots & Umeboshi

February 25, 2010 dragonlife 2 Comments

Lotus roots, when new and fresh, should be prized for their great natural taste. They can even be eaten almost raw after a little marinating. The Japanese have a simple and delicate way to prepare them with umeboshi/Japanese pickled plums, which should please vegans and vegetarians (and omnivores). It certainly makes for a great snack with Japanese sake or shochu!

INGREDIENTS:

-Lotus root: 1 piece, 10 cm long. Choose it absolutely fresh and comparatively slender.
-Umeboshi: 2
-Shiso/perilla leaves: 2
-Japanese sake: according to taste and preferences.
-Soy sauce: according to taste and preferences.
-Rice vinegar: according to taste and preferences.

RECIPE:

-Peel and cut the lotus root into hin slices. Wash them 2 or 3 times in cold clean water.

-In a pan heat some water to just before boiling point. Add some rice vinegar and cook the lotus roots in eat until they become translucent.
Do not overcook them. Drain them thoroughly and put aside.

-Take the seeds out of the umebshi and sieve the meat into a bowl. Add Japanese sake (or cooking sake) to make it into a thin liquid paste. add a few drops of soy sauce for seasoning. Taste. If it is too sour to your liking add some mirin/sweet Japanese sake.

-Add the umeboshi to the lotus roots slices and mix well so as to cover all the lotus root slices surface.

-Cut the shiso/perilla leaves in 3 first, then chopp them fine across.

-Serve as in the picture, lotus root sliced mounted on top of each other and topped with chopped shiso leaves.

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Japanese Cuisine: Deep-fried Meat Balls

February 25, 2010 dragonlife 10 Comments

Meat balls are easy to make and they arepopular all over the world!
The difference resides in the way of cooking and ingredients.
Here is a favourite Japanese recipe you can enjoy all year round with Japanese sake, shochu or beer!

Deep-fried Meat Balls!

INGREDIENTS:

-Minced pork: 400 g
-Green leeks: 1 tablespoon (finely chopped)
-Ginger juice: half a teaspoon
-Grated garlic: half a teaspoon
-Egg: 1
-Japanese sake: 1 tablespoon
-Salt: half a teaspoon
-Soy sauce: 1 tablespoon
-Sesame oil: 1 teaspoon
-Cornstarch: 2 tablespoons
-Flour: 2 tablespoons

-Deep-frying oil

-Greens/green leaves: for decoration

RECIPE:

-Mix well all ingredients in a larg bowl.

-Shape balls of your preferred size (small is best!)

-Deep-fry. Now if the oil is too hot, only the outside will be well-cooked. Deep-fry at about 170 degrees Celsius and slowly/long enough to allow the inside to be well-cooked.

-As they are tasty enough as they are, just add a few greens and serve!

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Vegetables facts & Tips 19: Yama Imo/Yama No Imo/Japanese Yam

February 24, 2010 dragonlife 12 Comments

Yama no Imo Plant

Yama Imo or Yama no Imo/山芋 is the Japanese name for Japanese Yam.
It has been picked in its natural form and cultivated for eons in Japan where it comes into many recipes, either as a vegetable of its own or as an additive to Japanese recipes as a liaising ingredient.
It is also extensively used in vegetarian (vegan) cuisine in this country.
It is also very much valued for its stamina and medicinal properties.

FACTS:

-Contains a high amount of potassium, calcium, magnesium, natrium and other minerals.
Rich in Vitamin B1, B2, B6 and C and vegetal fibers.

-Easy to digest and eat either raw or cooked.

VARIETIES:

There are quite a few varieties and can be all used in the same way: