Category Archives: Vegan

美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recipe: Eggplants Pan-fried with Ground Black Sesame Seeds

July 19, 2012 dragonlife 8 Comments

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
The present recipe makes use of black sesame seeds, that is roasted sesame seeds!
Apparently they are not so easy to find in Europe, which is a real pity!

INGREDIENTS (for 4 people)

Although we can buy ground black sesame seeds in Japanese markets, buy it whole and grind some just before cooking!
Great taste and flavor and so rich in nutrients!

Eggplants: 6 (long variety)
Ground black sesame seeds: 60 g
Japanese sake: 100 cc (1/2 cup). If unavailable use dry white wine!
Mirin/Japanese sweet sake: 50 cc (1/4 cup) If unavailable use very sweet white wine!
Soy sauce: 1 tab;espoon
Sugar: as appropriate
Water: 100 cc (1/2 cup)
Vegetable oil: as appropriate

RECIPE

Do not peel the eggplants.
Cut lengthwise in four, and then in halves across.
Remember that eggplants absorb oil so do not hesitate to use a lot of the latter!

Fry the eggplants.
When the eggplants have become soft and absorbed most of the oil, first add all the ingredients except the sugar and water. Fry for a while. Add the sugar and keep frying for a while.

Mix well and add the water. Turn the fire low and fry/cook until the juices have become very thick.
Switch off fire and let cool completely.

As this dish is very tasty cold, make a big batch and chill inside the refrigerator!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, Dessert, Desserts, 豆腐, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tofu, Vegan, vegetables, Vegetarian cuisine, Vegetarian terrine

Vegan Japanese Dessert: Tofu Wagashi with Kinako!

June 14, 2012 dragonlife 2 Comments

For the pleasure of vegans and vegetarians alkie tofu can be prepared into delicious, healthy and simple desserts!
Here is a suggestion making use of soybeans in two forms: tofu and kinako (grilled soy bean powder)!

INGREDIENTS:

-Tofu: 1 standard pack
-Kinako (Grilled soy bean powder): plenty
-Salt and sugar: as appropriate

For the syrup:
-Granulated sugar: 100g
-Water: 100 cc/ml/1/2 cup

RECIPE:

-Cut tofu into small one bite cubes. Drain water from tofu. take excess water with kitchen paper.
In a saucepna pour water and sugar and sugar. Heat until the mixture has reached a syrup texture. Do not make caramel! Switch fire and let cool. Chill the syrup for a while inside refrigerarator.

-In a large enough vessel drop the tofu in carefully. Pour the syrup over the tofu. Chill inside refrigerator for 1 hour.

-Take tofu out of the refrigerator. Add salt, sugar and kinako. Mix in carefully with a spatula to cover the whole tofu with kinako.

-Place on a serving dish and sprinkle with plenty more kinako!

-Serve with a small wooden spoon!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, Daikon, Daikon leaves, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recipe: Daikon Leaves, Imo and Miso Stew

May 12, 2012 dragonlife Leave a comment

Here is another simple Japanese recipe to satisfy hungry vegans and vegetarians which also has the merit to be ecological and nutritious!

INGREDIENTS: for 4 people

-Daion leaves: all the leaves of 1 large daikon
-Taro, sato imo/里芋 (frozen or fresh and pre-boiled) 8~10 (peeled)
-Aburaage/fried tofu sheet: 1
-Miso paste (of your choice): 4 tablespoons
-Sugar: 4 tablespoons
-Sesame oil: a little
-Cornstarch: as appropriate

RECIPE:

Cut the daikon leaves and aburaage finely and frt in sesame oil until satsifactory.

Add enough water to dissolve the miso into a proper miso soup. Add imo.

Once the imo are cooked to satisfaction add miso paste, sugar. mix. last add cornstarch to attain the appropiate consistency.

So easy!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, Daikon, Daikon leaves, 野菜, 農業, Food, Food Health, Furikake, Gastronomes, Gastronomy, Ginger, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recupe: Daikon Leaves and Ginger Furikake

May 1, 2012 dragonlife 6 Comments

As I said many times it is a shame to throw perfectly edible and delicious fresh daikon leaves when you happen to find them!
Now if you also happen to have ginger roots, soft and fresh, you can produce an even better furikake/”sprinkle” for accompany any dish or use a great snack with beer or sake!
Bear in mind that the recipe can be adapted to any root vegetable leaves (if edible!)!

INGREDIENTS: for 4 people

Daikon leaves of one daikon
Ginger root: a small cube, 3x3x3 cm
Mirin/Sweet Japanese sake: 3 tablespoons
Soy sauce: 3 tablespoons
Sesame oil: 1~3 tablespoons
Sesame seeds (grilled): as appropriate according to preference

RECIPE

-Chop daikon leaves and ginger root finely.

-Pour sesame oil in a frypan and stir-fry ginger a little first.

-Add daikon leaves, mirin, and soy sauce and stir-fry over medium-strong fire until all juices have evaporated.

-Add sesame seeds and serve!

Easy, healthy and very tasty!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 野菜, 野菜亭, 観光, 農業, Gastronomes, Gastronomy, Health, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Vegan, Vegetarian cuisine

Vegan Sashimi at Yasaitei in Shizuoka City (April 2012)!

April 17, 2012 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Specialties: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

With the warm days coming quickly one is always in search of refreshing food and drinks.
Fortunately in Shizuoka City this is not a problem at all with the abundance of vegetables!

Yasaitei, like many izakayas in Japan, puts salt in front of their entrance to ward off evil spirits.
They even asked a oni/goblin to look after them!

A single look at the counter will let you know you have entered vegan and vegetarian heaven although the food is designed for all tastes and priorities!

Although you might have to check the dashi, the first snack coming with my shochu (shochu is vegan by the way!)! People with special priorities will appreciate!

Thick boiled wakame seaweed and new bamboo shoots o-hitashi/japanese-style appetizer!

The main attraction of the day: Vegan Sashimi Plate conceived with local vegetables!

The dressing is made of sesame oil, salt and red miso paste only, so no problems!
Now what did the plate consist of?

“Cindy” orange tomatoes (very sweet) and ice plant.

Small red radish and red pimento.

Juicy and mild daikon on shiso leaves.

Crunchy and juicy cucumber and mini tomatoes.

And finally chopped red onion giving support!
So tasty and healthy!

To be followed…

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
Individual orders (carte) welcome
Parties welcome
HOMEPAGE (Japanese)
Smoking allowed

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Japanese Gastronomy: Vegan Japanese Simmered Egg Plant

April 2, 2012 dragonlife 4 Comments

Egg plants or aubergines, originating from India, are very popular in Japan and chefs have come up with many simple and succulent recipes in this country!

Here is a very simple one to satisfy the priorities of a vegan or vegetarian.
It makes for a great snack with your drink!

Japanese Simmered Egg plant/Nasi no Ni Komi/茄子乃煮込み

INGREDIENTS For 3 egg plants

Egg plants: 3 shortish and round
Soy sauce: 2 tablespoons
Sugar: 3 tablespoons
Dry short chili (鷹の爪): 1
Sesame oil: as appropriate

RECIPE

1)
Take/cut off the sepals and puncture the egg plant with a tooth pick in dozen places.

2)
In a wok or saucepan drop the egg plants and add soy sauce, sugar and chili. Switch the fire on to hot.
Rool the eggplant in the juices regularly.

3)
Once the liquid has reduced to half, turn the fire down to medium.

4)
Once the liquid has been absorbed by the eggplant add the sesame oil and roll the eggplants in them.
Switch off fire and serve!

RECOMMENDED RELATED WEBSITES

The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Vegan, vegetables, Vegetarian cuisine

Vegan Life & Gastronomy in Japan (& Shizuoka)

March 15, 2012 dragonlife 5 Comments

Vegan Fried Avocado

I have always been intrigued by the priorities and needs of my vegan and vegetarian friends. I’m an incorrigible omnivore and will ever be, but I can appreciate other gastronomies, be they even based on vegetables only.
I also hold a deep interest in anything organic, although I don’t make it a tenet of my everyday life.
As a general rule I strive for balance.
Vegans and vegetarians have their reasons to be so, and that is their private concern. Full stop.
On the other hand, I cannot be forced into changing my ways. I did recently have to fend a concerted hate mail assault by a group of slightly misled vegans following an article of mine, but that is not going to stop me from trying to help my friends in this country.

Many vegans and vegetarians harbour doubts as to whether visit Japan, or Shizuoka for that matter.
They should not be wary of the life here. I dare say that it is almost the ideal country for them to live!
Shizuokaisalso a paradise for organic vegetables. I know of one extraordinary farmer who grows more than 190 varieties on 3 ha in Fujinomiya City!
Alright, vegans and vegetarians certainly need to be prepared!

Japanese Vegan Dashi

The very first query I have to field is:
-“But they use dashi everywhere!”
The Japanese certainly do, but there two basic kinds of dashi/Japanese soupstocks: one made with dry bonito shavings and the other made with konbu/seaweed. Check Vegan Dashi Recipe.

Now miso is also vegan, so you can imagine all the soup recipes you can concoct! Just Have a look at Vegan Recipes and you will discover what I’m suggesting!

-“Alright! Now, I have my soup to keep me hot in winter. But I also fancy a drink with my food. Now, what would you recommend?”
Well there is a atriaght easy answer: Japanese Sake!
To cut a long story short, do read what I wrote about the ultimate vegan drink!
Let just me say that true high quality (Shizuoka is the best! Lucky, aren’t I?) is made with pure water, rice, and yeast. That is all! Sometimes lactic acid is used, but it is of vegetal origin.
Incidentally, high quality shochu is also vegan!

Vegan sashimi at Yasaitei, Japan.

Now, that we have covered this important subject, shall we go to our main concern, namely vegetables?
You will be, I’m ready to bet about it, really flabbergasted by the variety of vegetables available in this country and especially Shizuoka, a famed area for organic vegetable cultivation.
The Japanese are even cultivating vegetables that have been forgotten elsewhere!
Check the following:
Vegetables Facts & Tips.
For Vegans and Vegetarians: Forgotten Vegetables.

tomii-veg31

Mountain vegetables at Tomii, Shzuoka City.

Have you heard of the Japanese mountain vegetables/Sansai/山菜?
It is just mind-boggling to discover them all!
Check: Japanese Mountain Vegetables!

Do not forget that tea and soba can be vegan! How about a combination of tea and soba for a quick lunch?

CHAZUKE-1

Chazuke

And how about Somen, Chazuke, and Tofu?

zarudofu

“Zarudofu”

Learn how to make your own Tofu!

tofu-kinds-5

“Tofu Doughnuts” at Shizutetsu Supermarket in Shizuoka City

Ever heard of Tofu Donuts?
Why don’t you try your hand after reading that easy Vegan Tofu Donut Recipe?

Vegan sushi plate at Sushi Ko, Shizuoka City.

-“I want to eat sushi, but how can I get vegan sushi in Japan?”
That should not be a problem.
First why don’t you have a look at the following:
–Vegan & Vegetarian Sushi.
–Vegan Sushi Recipe Suggestions.

Just walk around and try to find a friendly Sushi Restaurant along with some friends first and gently ask for vegetable sushi (without the bonito shavings or mayonnaise!). Keep going to the same place and soon or later the chef will enjoy the challenge and even propose you new creations.
Or check the Sushi Rice Basic Recipe and try making it at home!

And Wasabi is also vegan!

Mozuku seaweed served at Yasaitei, Shizuoka City.

Do not forget all the possibilities offered by seaweed, probably the most ubiquitous gastronomic ingredient in this country!
And ther are plenty of varieties: check Seaweed, the Vegetable of the Oceans!
Actually Shizuoka is not only a great producer of agar but also boasts the greatest number of edible seaweed varieties!

The all-organic vegetables lunch tray at Magokoro in Kamakura, Kanagawa Prefecture. They have a vegan version!

I’m not that keen on religion, but if your are a Buddhist, Japanese temples sometimes offer vegan/vegetarian meals! Kamakura is just but an example!

WAGASHI-1

Wagashi Tray.

-“And what for dessert?”
I knew you were going to ask that!
Have you heard of Wagashi?
Just reading about it will make you salivate!

Aright, if you need help, just drop me a line!LOL
At least I sincerely hope I have contributed to the image of Japan you wished to see!

RECOMMENDED RELATED WEBSITES

Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Kyoto, Tourism, Vegan, vegetables, Vegetarian cuisine

Kyoto Gastronomy: Kyoto Vegetables-Kyoyasai/京野菜

March 14, 2012 dragonlife 4 Comments

I have just come back from a 3-day “holiday” in Kyoto, a touristic spot famed all over the world.
Kyoto does have its own gastronomy, what with the untold number of temples of different religions and sects.
Vegetables have been the staple of the city for a long time and when they are grown in Kyoto they are simply called “Kyo-yasai” (“kyo” for “Kyoto” and “yasai” for “vegetables”).
There are officially 41 traditional varieties of them including 21 with a registered brand/controlled appelation and 43 more varieties have also been recently recognised as such.

One way to discover them if you do not have the opportunity or time to discover vegetable fields is to visit the long and narrow Nishiki/錦 covered market in Central Kyoto.

Unfortunately, in my own view, the market has turned into a crowded touristic spot with all the pitfalls bound to open under your feet.
The real Kyoto vegetables are the minority and you need to understand Japanese to discern what is real and what is “fake”. I even found anorexic wasabi imported from South Korea!
Moreover, so-called Kyo-yasai are increasingly being grown away from Kyoto, especially in Shizuoka where the single town of Iwata grows 80% of all “ebi-imo”, one of the most representative vegetables of the famed city!

But there is another way to discover those celebrated vegetables for the pleasure of vegans, vegetarians and vegans!
About lunch time or before dinner time, just walk past the restaurants lining the side and back streets!

All izakayas and restaurants proud of their vegetables will display them outside for all to see!

They make for great souvenir photographs to show back home!

For a closer view!
Do you recognize any?

Even in front of Italian restaurants!

Placed in front of the outdoors menu board…

For a more distant view to discover the small Japanese restaurant at lunch time!

In front of another busy Japanese restaurant at night!

But this was my favorite!

Lined between a small cabbage garden and a great queue of Japanese sake!

I hope this will give you another idea as to how visit Kyoto!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cafes, 美食, Dessert, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine, Wagashi, 和菓子

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子 18: Sweet Potato Wagashi Recipe

December 31, 2011 dragonlife 4 Comments

Sweet potatoes or Satsuma Imo/薩摩芋 in Japanese are a popular vegetable throughout the world as it can be accomodated both as a vegetable dish or a dessert!
The Japanese make a great use of it in Wagashi/和菓子/Japanese cakes, especially in home-cooking!
Here is a very simple and easy to adapt recipe that will please vegans, vegetarians and omnivores alike, kids and adults!
The style is ohagi/おはぎ!

SATSUMA　IMO OHAGI/薩摩芋おはぎ　RECIPE

-INGREDIENTS (for 6 balls)
Sweet potato (steamed): 70g
Marmelade or yuzu (Japanese Lime) jam: 1 tablespoon
White miso paste (shiro miso): 2.5g (small teaspoon)
Sweetmeats/Anko/餡子: 120=150g
Ground sesame seeds: as you like

-RECIPE

Steam the sweet potato or soften it ina microwave oev. Mix it well with the white miso and the jam.

Form 6 balls of equal size.

Divide the sweetmeats into 6 equal portions.
Spread one portion over a piece of cellophane paper into a circle large enough to wrap around the whole sweet potato ball.

Place a sweet potato ball in the center of the sweetmeat circle.

This is the only “difficult” part you will master easily enough: bring the cellophane paper sides up and twist them together so as to form a ball by bringing the sweetmeat around the sweet potato ball.

If you think that the ball is too warm to unwrap easily after all this work, leave it in the fridge until before serving (not in the freezer!).
Unwrap the balls over a serving plate and sprinkle them with ground sesame seeds.
Naturally it is open to your imagination!

Have the kids make them!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
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; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cakes, 美食, Dessert, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Vegan, vegetables, Vegetarian cuisine, Wagashi, 和菓子

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子 17: Wagashi Christmas Cakes Pictures

December 16, 2011 dragonlife 9 Comments

Pyramid-style Christmas Tree?

I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

Flowery Christmas!

What’s in Santa’s bag?

Bring your forks and knives!

Holy (Holly) Christmas!

For the toddlers!

Pity you have to eat it!

Definitely Japanese-style!

They almost look like sushi!

Elegant simplicity!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cakes, 美食, Dessert, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Vegan, vegetables, Vegetarian cuisine, Wagashi, 和菓子

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子 16: Yatsuhashi/-Tabe

December 15, 2011 dragonlife Leave a comment

Yatsuhashi (八ツ橋 or 八橋) is a Japanese confectionery sold mainly as a souvenir sweet (miyagegashi/土産菓子). It is one of the best known meibutsu/名物 (famous regional products) of Kyoto.
It is also widely known under the name of O-Tabe/お食べ (“please eat”).

It is made from rice flour (上新粉, jōshinko), sugar and cinnamon. Baked, it is similar to senbei, making it suitable for both vegans and flour allergics!

Baked Yatsuhashi

Raw Yatsuhashi

Raw, unbaked yatsuhashi (Nama yatsuhashi/生八橋) has a soft, mochi-like texture and is often eaten wrapped around red bean paste (餡, an), and may come in a variety of different flavours.

Black Yatsuhashi

Most notable to the Kyoto area is the black version of this. The addition of black bean powder and black sesame seed powder to the wrapper and the an give a distinctive black color.

Different flavoured Yatsuhashi

Not so long ago, there were only a few flavours available.
Now, all kinds of flavours are on sale for the pleasur of all:
Cinnamon, Matcha Tea, Ume an (sweetmeats mixed with Jpanese plum), Mandarine, Strawberries, Cherry blossoms, Ramune, Chocolate-banana, Chocolate, Kyoto baked sweet potato, Chestnuts, Green apple, Blueberries, Mango, Orange, Red wine and more seasonal offerings!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 野菜, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism, Vegan, vegetables, Vegetarian cuisine

Vegan Gastronomy: a Heaven in Shizuoka, Japan!

December 14, 2011 dragonlife Leave a comment

Chinese vegan gastronomy at Cham!

How many times have I heard expats and Japanese telling me, “I dare not go out of Tokyo as I’m vegan!”
Well, you may have some specialized vegan restaurants in Tokyo, but here in Shizuoka, the Prefecture counting (officially!) the greatest number of vegetable varieties in Japan, you do not need to look for (in vain!) a vegan restaurant!
Either you can find enough in the local markets, or better explore the many restaurants of this Prefecture and City of the same name that is THE gastronomic region of Japan. As you will discover below you are bound to find something absolutely delicious according to your priorities in menus of all genres!

Let me take your hand (or arm) and leave it to me! And we are visiting Shizuoka City only!

Vietnamese Sauteed vegetables at Annam!

Italian sauteed organic vegetables at Aquavite!

West African lunch, all vegetables cooked in coconut milk at Capu!

Chinese steamed vegetables at Cham served with a scented oil and soy sauce, or just plain salt and matcha powder!

Vegan sushi at Sushi Ko!

Organic shiitake at Yasaitei!

Vegetables baked in skillet from Solio Italian Restaurant’s own garden!

Tomato tempura (no egg white used) with yuzu koshio at Uzu Izakaya!

“Goro goro” fried and steamed salad at Uzu Izakaya!

Vegetable sashimi at Yasaitei!

Vegan steak at Tetsuya Sugimoto French Restaurant!

Fried Vegetables at Yasaitei!

Yomogi Wagashi, anywhere in town!

Misoyaki (miso paste and buckwheat), a personal favorite of mine at Yoshino Soba Restaurant!

If you need more explanations and guidance, I’ll be glad to help!

Incidentally I’m neither a vegan or vegetarian, but I understand my friends’ priorities!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cakes, 美食, Dessert, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism, Vegan, vegetables, Vegetarian cuisine, Wagashi, 和菓子

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子 14: Satsuma Imo/Sweet Potatoes-Recipe

December 12, 2011 dragonlife Leave a comment

SATSUMA-WAGASHI-1

Satsuma Imo or Sweet Potatoes are often used in Japanese cakes/Wagashi.
The great advantage is that it makes for completely vegan cakes with an almost endless source of variations.

Here is the basice recipe from you will be able to improvise!

INGREDIENTS:

-Satsuma/Sweet Potato: 400g (peeled)
-Sugar: 75 g
-Agar agar powder: 3 g
-Salt: a pinch
-Water: 20 ml

RECIPE:

SATSUMA-WAGASHI-2
-Cut the sweet potato into small pieces and wash under clear cold water to take off astringency.
Boil in a pan with 20 ml of water until soft.

-Just before the potatoes are completely cooked, add sugar, agar agar and salt. Bring to boil and switch off fire. Bear in mind there will be very little water. Do not burn the poatoes!

-Transfer potatoes into a frying pan and fry until they get smooth.

-Return to boiling pan and heat to get all excess water out.

-Pass through a sieve, or process.

-Wet the inside of a refrigerator recipient before spreading cellophane paper inside. Pour the potato puree into the recipient and fold the cellophane paper on top, leaving no air between cellophane paper and potato. Chill inside refrigerator.

SATSUMA-WAGASHI-3

Before eating unwrap cellophane paper and cut into preferred shape.
This is where the fun begins!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cakes, 美食, Dessert, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Vegan, vegetables, Vegetarian cuisine, Wagashi, 和菓子

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子13: Recipe-Kabotcha/Pumpkins

December 11, 2011 dragonlife 2 Comments

WAGASHI-PUMPKIN-1

Just found this recipe to please vegans (and others) with a sweet tooth:
Japanese Cake/Wagashi: Pumpkin/Kabotcha Wagashi!

INGREDIENTS: For 5 cakes
-Pumkin paste: 20 g
-Rice flour: 30 g
-Sugar: 12 g
-Water: 50 ml
-Sweetmeats/Anko (See Recipe here)
-Cornstarch: enough for operation
-Pumpkin seeds or pine nuts: 5 (for decoration)

RECIPE:

WAGASHI-PUMPKIN-2
-Peel skin from pumkin and heat pulp inside microwave oven until soft enough to make paste. Let cool down completely.

WAGASHI-PUMPKIN-3
-In an oven bowl mix well punpkin paste, rice flour, sugar and water until it becomes bubbly. Cover with cellophane paper and heat for 40 seconds at 700W inside microwave oven.

WAGASHI-PUMPKIN-4
-Work the paste until smooth.

WAGASHI-PUMPKIN-5
-Using cornstarch to work paste more easily as it will easily stick to your fingers, divide the paste into 5 identical portions.

WAGASHI-PUMPKIN-6
-Divide sweetmeats/anko into 5 identical parts and fashion them into small balls.
Coat your fingers with a little cornstarch and completely wrap sweetmeat/anko ball with pumpkin paste as shown in picture.

WAGASHI-PUMPKIN-7
-Make indents around the ball with a wooden sticks to shape the ball into a small pumpkin.

WAGASHI-PUMPKIN-8
-As soon as the ball is finished, gently brush away whatever cornstarch is left on the surface.

WAGASHI-PUMPKIN-9
-On top of each pumpkin cake place a seed for decoration and effect!

WAGASHI-PUMPKIN-10
-That is how your “pumpkin” will look when you cut it!

NOTE:
You can sieve the pumpkin pulp first for a finer texture.

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cakes, 美食, Dessert, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Vegan, Vegetarian cuisine, Wagashi, 和菓子

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子12: Dango-団子-Sweet Dumplings-Recipe

December 10, 2011 dragonlife 6 Comments

DANGO-1a
(Mitarashi Dango)

Japanese dango are not complicated, although it might be better to make a lot at a time!

INGREDIENTS:
-Rice (“Uruchi Kome”/normal Japnese round rice): 200g
-Water (for dango): 130cc
-Water (for sauce): 60cc
-Cornstarch: 1 teaspoon
-Sugar: 1 teaspoon
-Soy sauce: 2 teaspoons

RECIPE:

DANGO-RECIPE-1

Wash rice thoroughly.
If rice is no-wash type, skip 3 first steps.

DANGO-RECIPE-2

Once the rice washing water is coming out clean, drain rice and spread ontowel. Take off all excess humidity.

DANGO-RECIPE-4

Let the rice dry for two hours.

DANGO-RECIPE-3

Pour rice in Blender/mixer. First work the blender for only a few seconds at a time until all the rice has been broken completeley. Then blend three times 15 seconds at a time.

DANGO-RECIPE-5

If the rice does not turn into powder easily, sift rice as many times as necessary until all rice has been reduced to powder.

DANGO-RECIPE-6

Finish the job with mortar and pestle.

DANGO-RECIPE-7

Once the rice has been reduced completely into powder, work the pestle in for 5 more minutes.

DANGO-RECIPE-8

Add water and mix well with spoon.

DANGO-RECIPE-9

Divide into small portions and steam for 15 minutes.

DANGO-RECIPE-10

In a pan add cornstarch to water (for the sauce). keep stirring over a low fire. once the water has been become transparent add sugar and soy sauce and mix well until you obtain a smooth syrup. take off fire.

DANGO-RECIPE-11

Fill a glass with water and keep within arm’s reach.
Drop all the steamed dango paste into mortar.
Work dango paste with a wet wooden pestle.
Once the paste has been become sticky and elastic, form small balls (the operation should not last more than 10 minutes).
Wet them to prevent them from sticking to each other.

DANGO-RECIPE-12