Tag Archives: サラダ

Vegan sashimi at Yasaitei (’09/12/02)

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All-ladies staff.

Last night, having a long break in the evening and being ravenous, I just couldn’t wait until dinner at home. So, I veisited my favourite izakaya, namely Yasaitei, where I knew I could have a quick and delicious fix without worrying about my wasitline!

In Japan it is usual to be served a small snack (which will be charged at a nominal but reasonable price) with the first drink order.

For a closer view!

The snack was “yuba”/tofu sheets with uni/sea urchin (vegans or vegetarians only need to point out their priorities and they will be served only according to them, so no worries!) and Shizuoka wasabi (and slices of radish).

With a little soy sauce,so simple but so refined at the same time!

The vegetables were basically the same as my last visit, which I don’t mind at all, but the plate and the presentation were different, which I appreciate no end!:
-Yellow carrot
-Myoga/myoga ginger shoots
-Cucumber (so crispy!)
-Celery
Daikon
-Shiso on a bed of thinly cut onions.

For a side view!

Served with sesame oil, miso and salt seasoning and a glass of Doman Shochu by Hamamatsi-Tenjigura Brewery, perfect!

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 + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow

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Vegan Sashimi at Yasaitei

YASAITEI-VEGAN2

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All-ladies staff.

I’ve been an unconditional fan of Yasatei in Shizuoka City for quite a while.
Some might say I’m attracted to the all-female staff, but they would be sorely mistaken as I take my Missus there from time to time!
The reasons are very simple:

YASAITEI-VEGAN1

Yasaitei (The Vegetables Inn in Japanese) makes the extra effort(s) to serve whenever possible produce from Shizuoka Prefecture, including sake and shochu! The only place, as far as I know, which offers shochu from three different Shizuoka breweries/distilleries!
Vegan and vegetarian friends have complained to me unaccountable times that they would not be able to survive in Japan. How far from the truth they are!
Vegetables, including organic and biologically-grown, are plentiful in this country. I must gladly admit hat we are blessed with a very special situation here in Shizuoka Prefecture as this is the mildest region in Japan in spite of the snow falling around Mount Fuji. Our Prefecture has become a national reference when it comes to vegetable and fruit agricultural research (omnivores will be glad to hear that it is also at the forefront of marine life sustainibility!), notably in natural environment.

The staff at Yasaitei always keeps an extra eye and ear open for any new information concerning vegetables. Many a time I have brought them heirloom tomatoes, burdock roots, potimarrons and what else grown by lady farmers up Abe River just for the fun of it. On such occasions some surprised patrons find themselves served with an extra “service morsel” (meaning free of charge)!

YASAITEI-VEGAN3

Yesterday evening, I needed a “quick fix” in between two work sessions and pedaled to their restaurant only five minutes away.
I just said, “Yasai sashimi no moriawase/Plate of vegetables sashimi, please!”
Written or not on the day’s menu, it will always be prepared with an extra care.
The set I was served consisted of the following (See above pic):
-Cucumber (kyuuri/胡瓜)-the Japanese like them young, narrow and crunchy!
-Japanese long radish (daikon/大根)-Juicy, crunchy, almost sweet (bear in mind that the extremity is astringent!).
-Perilla leaf (shiso/紫蘇) behind the daikon and sitting on a bed of sliced onion (tamanegei/たまねぎ). The onion were thinly sliced and left in cold water for a while to take away the astringency.

YASAITEI-VEGAN4

-Grapara leaves (grapara/グラパラ) in the middle. I will talk about this later!
-Sweet Ameera tomatoes (ameera tomato/アメーラトマト). These tomatoes were originally grown in Shizuoka Prefecture, but are slowly expanding all over Japan. They are so sweet that they almsot taste like strawberries!
-Celery (serori/セロリー). Shizuoka Prefecture grows half of them in Japan! Fresh, juicy and crunchy!
-Myoga ginger sprouts (myouga/茗荷) just behind the celery.

YASAITEI-VEGAN6

These grapara leaves are grown in Chiba Prefecture, north of Tokyo.
For people who can read Japanes, check their homepage!

YASAITEI-VEGAN7

Crunchy but with a juicy and tender inside, they are sweet and taste somewhat like pineapple!

YASAITEI-VEGAN5

Vegans and Vegetarians, do not worry!
Yasaitei does not serve mayonnaise with such beauties.
They will accompany this plate of super fresh vegetables with a small saucer containing sesame oil (goma abura/ゴマ油), dark miso (kuro miso/黒味噌) and natural salt (shio/塩)!

Expect more reports!

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 + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES
Not-Just-Recipes
Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama
Living In The Kitchen With Puppies
Wild River Review

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Vegan Tofu Carpaccio

TOFU-CARPACCIO

I’ve been in tofu recipe search mode for quite a while, and I finally found one to please my vegan friends who can’t boast a carpaccio of their own!
It is ridiculously easy, but it makes for great impression!
Choose the best ingredients!

Vegan Tofu Carpaccio!

INGREDIENTS:

-Tofu (kinu tofu/silk tofu): as much as you like?
-Salt (Guerande for example): to taste
-Black pepper (freshly ground only, please!): to taste
-Lemon juice (organic lemon, please!): to taste
-Olive oil (EVO): to taste
-Pink pepper/baies roses: to taste

As you can see, it is basically up to you!

Look for some great organic green leaf vegetables to make a “bed” for the tofu.

RECIPE:

-Wrap tofu inside a large piece of kitchen paper.
Put the wrapped tofu inside a tupperware box (no lid, please) and top the tofu with a light weight.
Leave overnight (a full day, if you can) inside the refrigerator.

-Take out the tofu (discard the water).
-Cut it slices and plave it on a bed of leaf vegetables.
-Sprinkle in that order with salt, pepper, lemon juice and olive oil.
-Srop a few pink pepper grains for decoration and taste.

Simple, ain’t it?

RECOMMENDED RELATED SITES
Not-Just-Recipes
Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama

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Vegan Italian Tofu Salad

TOFU-VEGAN-SALAD

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

Vegan Italian Tofu Salad:

INGREDIENTS:

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

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

Olive oil (EVO): 1.1/4~ tablespoon
Onion: 15 g, grated

RECIPE:

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

NOTE:

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

RECOMMENDED RELATED SITES
Not-Just-Recipes
Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama

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French Dessert: Orange & Lemon Meringue Tart

ORANGE-LEMON-MERINGUE

Meringue, especially with tarts is almost a must in French patisserie.
It is not as diificult as it sounds. A little method is all you need.
Here is a typical recipe:

Orange & Lemon Meringue Tart!

INGREDIENTS: For persons

-Pate Sable/Sable Pastry: 300g (look at basic recipe below!)
-Eggs: 4
-Butter: 180 g + 40 g for the tart molds
-Orange juice: 150 ml
-Lemons: 3 (organic if possible)
-Flour: a little for the molds
-Ice sugar for the finishing

-For the meringue:
Egg whites: 2
Sugar: 30 g

RECIPE:

-Prepare the pate sable as indicated below. If you make a lot, you can freeze whatever is left. In France it can be bought at cake shops.

-Lightly butter and flour the tart molds.

-Spread the pastry and lay in the molds. Make a few holes with a fork and let rest 1 hour inside the fridge.

-Preheat the oven to 180 degrees Celsius.
Wash the lemons with clean cold water. Finely grate their skins onto a small plate.

-in a pan bring the orange juice, grated lemon skins, sugar and butter to a boil.

-Take off fire, and mix in the eggs, one at a time, energically beating them all the time. When all eggs are completely mixed, put back on fire and heat until it starts boiling. Take off fire and let cool completely.

-Lay a piece of cooking paper over the pastry in the molds. Fill it with dry beans (or cooking beads). Bake for 5 minutes. Take out beans and paper and cook again until you are satisfied with the colour of the pastry. Let cool.

-Beat the egg whitesadding the sugar progressively until they “stand”.

-Pour orange and lemon custard into tarts. Then decorate top with a good part of meringue.

-Sprinkle with ice sugar and bake for 3 minutes at 210 degrees Celsius.

NOTE:
Whereas pastry and custard can be prepared the evening before, the meringue must be prepared and baked at the last second (just before the meal starts)

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Pate sable/sable Pastry basic recipe

Flour: 200 g
Butter: 150 g (not too cold, please!) + a little for the mold
Milk: 1 large tablespoon
Egg yolk: 1 small
Sugar: 30 g
Vanilla sugar: to taste
Cinnamon: a large pinch
Salt: a little pinch

-Prepare the pastry ( a little in advance if possible):
In a large bowl, mix the flour with the sugar, vanilla sugar, cinnamon and salt.
Add the butter in small pieces and knead with your finger tips until you obtain an homogeneous sable pastry.
Beat the egg yolk with the milk and mix quickly to the pastry to “link” it.

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French Cake: Brioche aux amandes/Almonds Brioche

ALMOND-BRIOCHE

The French are so fond of their brioches that almosteach region has its own special one!
This recipe originates from the French Alps:
Brioche aux amandes/Almonds Brioche!

INGREDIENTS: for 6 persons

-For the Brioche:
Flour: 300 g
Sugar: 50 g
Fast leavening baking powder: 2 small regular packs
Milk: Half a cup/100 ml
Eggs: 4 medium-sized
Melted butter: 90 g
Salt: a pinch

-For the cream:
Soft butter: 60 g
Sugar: 90 g
Thick fresh cream: 60 g
Almond powder: 80 g
1 lemon peel/finely chopped

RECIPE:

-4 hours and 30minutes before baking, prepare the brioche pastry.

-Mix flour, salt, sugar and baking powder in a large bowl. Then add eggs, melted butter and milk. Mix vigourously for 5 minutes.

-Cover bowl with a cloth and let the pastry rise in a warm place for 3 hours.

-After all that time, prepare the almond cream by mixing i a bowl, soft butter, sugar, fresh cream, almond powder and the lemon peel.

-Knead the brioche pastry again and shape small “bars”, 10 cm long and 3 cm diameter..

-Lay a large piece of cooking paper over the oven plaque.
Place the brioche bars 1 cm apart in a pattern of your choice. Pour the almond cream between them.

-Let the briche rise again in a warm place for 1 hour.
Bake for 30 minutes at 200 degrees Celsius.

Best enjoyed with a hot chocolate!

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Japanese Dessert: Matcha Anko Roll/ Matcha Tea & Sweetmeats Roll Cake

MATCHA-ANKO-ROLL

The “East meets West” expression has been used so many times that it has almost become corny, but this particular (and simple) cake definitely deserves the appellation!
Matcha & Anko Roll Cake:

INGREDIENTS: for 8 cakes/2 sponge sheets baked in 15 cm square mold

-Eggs: 2
-Flour: 30 g
-Sugar: 30 g
-Matcha: 2 small teaspoons
-Anko/Sweetmeats: 15 g x 8=30 g (See Recipe here)

RECIPE:

-In a large bowl, break the eggs and mix the sugar, half at a time. Beat until the mixture turns whitish and fluffy. Only then add 1 tablespoon of water and mix.

-Add tea half at a time and beat it in.

-Place cooking paer inside an oven square mold and pour half of the cake mixture. Bake at 200 degrees Celsius for 8~10 minutes. Repeat with the second half of the cake mixture.

-Take the ckae sheet and its cooking paper out. Turn sheet upside down onto a piece of cellophane paper. Once completely cooled down, take the cooking paper out carefully. Trim the sponge cake and cut into four 5×10 cm pieces (three along and one across).

-Place a ball ofanko in the middle of each piece of sponge cake and “lock/wrap” the sponge cake around the anko. Press the ends togeteher to make sure tey don’t open again. If they keep opening seal ends with syrup.

To be enjoyed with cold or hot green tea!

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