Tag Archives: ピーマン

Vegan Japanese Cuisine: Fried Bell Peppers, Shimeji Mushrooms & Umeboshi

There is a wealth of vegan/vegetarian recipes in Japanese cuisine to the point that people with such priorities might feel attracted by this country. Don’t forget there is a traditional Budhist (I’m not) vegetarian gastronomy which can be easily amended to vegan tastes!

A note before I continue:
A vegan friend pointed out that honey is not vegan when I advised to use honey-pickled Japanese plums. I shall leave that to you.
Just bear in mind that non-honey Japanese pickled plums are higher in slat, although the same salt can be used as the seasoning itself.

Green peppers, or bell peppers are full of extremely important beneficial elements, so here is a very simple way to accomodate them:

Fried Bell Peppers, Shimeji Mushrooms & Umeboshi!

INGREDIENTS: For 2~3 people


-Shimeji mushrooms: 1 pack or a large fistful


-Bell Peppers: 2


-Umeboshi/Pickled Japanese plums: 2

-Olive oil: 2 tablespoons
-Black pepper: to taste
-Soy sauce: a little

Optional spices (chili pepper): to taste

RECIPE:

-Take seed out of umeboshi/pickled Japanese plum and cut to a pulp with a knife.

-Cut the bell peppers in trips. Make sure you have discarded all the seeds. They are not easily digested.

-Separate the shimeji mushrooms.

-Pour the olive oil on a frypan and stir fry the bell peppers and shimeji mushrooms until as soft as you wish.

-Add umeboshi, balck pepper, soy sauce and optional spices. Mix and stir-fry for a few seconds.

-Serve topped with some fresh green sprouts.

Easy again, ain’t it?

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato

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Vegetables Facts & Tips 17: Peppers & Paprika

Bell pepper or sweet pepper is a cultivar group of the species Capsicum annuum (chili pepper). Cultivars of the plant produce fruits in different colors, including red, yellow, green and orange. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. Peppers are native to Mexico, Central America and Northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, Mexico remains one of the major pepper producers in the world.

The misleading name “pepper” (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant originating from India, were a highly prized condiment; the name “pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum family. The most commonly used alternative name of the plant family, “chili”, is of Central American origin. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables. When cut off, the top of the bell pepper is referred to as a “pepper pan”.

Paprika

The term “bell pepper” or “pepper” or “capsicum” is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by colour (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called “capsicum”. Across Europe, the term “paprika”, which has its roots in the word for pepper, is used—sometimes referred to by their color (e.g., “groene paprika”, “gele paprika”, in Dutch, which are green and yellow, respectively). Paprika also refers to the powdered spice made from the same fruit. In France it is called “poivron”, with the same root as “poivre” (meaning “pepper”), or “piment”. In Japan, the word ピーマン (“pîman” from the French) refers only to green bell peppers, whereas パプリカ (“papurika” from paprika) refers to bell peppers of other colors.

In the United States and Canada, in addition to the terms “bell pepper” and “sweet pepper,” the fruit is often referred to simply as a “pepper” or referred to by color (e.g. “red pepper”, “green pepper”), although the more specific term “bell pepper” is understood in most regions. In parts of Indiana, Ohio, and Pennsylvania, the fruit is called a “mango”. The origin of this use is in the use of the term “mango” or “mangoed” to refer to pickled fruits. At a certain time, mangoes were available in the United States only in pickled form. Later, it became common in these regions to use bell peppers in pickled form, thus the term “mangoed peppers” or “mango peppers,” later shortened to “mangoes.”

In Russia it is commonly called болгарский перец (bolgarskiy perets), meaning Bulgarian pepper. In Denmark the bell pepper is referred to as “peberfrugt”, meaning pepper-fruit. In Germany, Finland, Norway, Sweden, former Yugoslavia, the Netherlands and Belgium it is known as “paprika”.

In Brazil it is commonly called Pimentão, meaning Big pepper. It’s widely used in a variety of dishes, like pasta, rice and other dishes from Cuisine of Brazil.

In Argentina it is called “Morrón”. Green and red bell peppers are usually found in small grocery stores; the yellow ones tend to be in the supermarket. Grilled, they may form part of the traditional barbecue of this country, called “Asado” (Castilian Spanish for ‘roasted’ or ‘grilled’).

In Costa Rica it is called “chile dulce” or sweet chili and many typical dishes include it as part of the ingredients.

In India, it is commonly called “capsicum” in English, in addition to native terms such as “Simla mirch” (“Simla chili”).

In Nepal it is called “bhede khursani”. It is eaten with fried noodles, and is cooked and eaten with any vegetable, but bhede khursani is never eaten raw.

In Sri Lanka it is called “Maalu Miris” in Sinhalese and used in “curries” as a vegetable. “Miris” is Chilli, the hotter variety which is used as a hot spice, and “Maalu” means Vegetable; hence, “Maalu Miris” indicates the less spicy version, which is suitable for cooking as a vegetable, instead of using as a spice. With the similar meaning, bell pepper is called “kaRi miLakaay” (கறிமிளகாய்) in Tamil language.

In Egypt it is commonly called “filfil akhdar”, where “filfil” means pepper and “akhdar” means green. It is eaten as a raw snack, in salads, in various soups and stews, and is also cooked stuffed with a rice and beef filling.

In South Korea, the peppers that are green in color, are the only ones that are called “pimang” (피망). All other colors of bell peppers are referred to as “paprika” (파프리카).

In China, peppers that are green in color, including green bell peppers and hot peppers, are called 青椒 (pinyin: qīngjiāo), meaning “green pepper”. All colors of bell peppers can also be referred to as 柿子椒 (pinyin: shìzǐjiāo).

That is for the excellent information found on Wkipedia!

The color can be green, red, yellow, orange and more rarely, white and purple, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

Here are the most common varieties foun in Japan:

From top to bottom and left to right:
Green, red and yellow peppers (bell peppers)
Paprika and Jumbo Piman/Pepper

Red peppers are ripe green peppers, while the jumbo pepper is valued for its size.

“Tongari Piman/Pepper”
Valued for its shape and fewer seeds.

“Ama-Kara/Sweet and hot”
Also called banana peppers when ripe.

Banana Pepper

Valued for its mild taste, making it popular to a larger audience.

More colour varieties!

Anastasha Paprikas

These are becoming increasingly popular in Japan and come in red, almost black and yellow.

FACTS:

-Season: from June to October, although available on the markets all year round.

-Main Beneficial ingredients: Carotens, Vitamins B1, B2, B6, C, K, Vegetal fibers, Potaasium, Magnesium, and Phosphourous.

-Greatly beneficial to skin when fried!

-Should be combined with oil (fried, vinaigrette) whwnever possible for better absorption by human bodies. Are generally beneficial against high blood pressure and helps recovery from fatigue.

TIPS:

-Choose specimens with unblemished stem cuts. The older, the more change in colour there.

-They are best stored inside a vinyl pouch in the refrigerator.
Old specimens will show blemishes and black spots.

HEALTH FACTS:

-Pepper bells combined with whole rice, or yam, or scallops, or oysters, will help combat diabetes and obesity, and revitalize digestive system.

-Pepper bells combined with onion, or konnayaku, or celery, will help combat high blood pressure and artery ageing.

-Pepper bells combined with shiso/perilla, or turnips, or leeks, or chili peppers, will prevent digestive system illnesses and help blood circulation.

-Pepper bells combined Chinese chives, or shiitake mushrooms, or egg plant/aubergine, will help combat cancer, will provide stamina, help combat general ageing and help skin.

-Paprika combined with olive oil, will help combine stress and skin.

-Parika combined with turnips, or leeks will hep blood circulation and combat digestive system illnesses.

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato, Peas Love Carrots

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Tofu & Chicken stuffed Green Peppers

TOOFU-CHICKEN-PIMAN

Tofu when mixed with other ingredients opens a door on an infinite number of easy recipes!

Here is a very simple Japanes-style snack:
Tofu & Chicken stuffed Green Peppers!

INGREDIENTS: For 4 people

-Green peppers: 6
-Kinu tofu: 400 g
-Minced chicken: 175 g
-Japanese Sake: 1 tablespoon
-Soy sauce: 2 teaspoons
-Cheese powder: 1 tablespoon
-Salt: 1/2 teaspoon
-Black or white pepper: to taste
-Cornstarch: a small amount according to preferences

RECIPE:

-Leave a weight on top of the tofu to drain water and reduce it about two thirds of its volume.
-Wash the green peppers, cut in halves and wipe off humidity.
-In a bowl drop the tofu and minced chicken. Mix well by hand until you obtain a soft smooth paste.
-Add Japanese sake, cheese powder, salt and pepper and mix well.
Sprinkle insides of peppers with cornstach and fill each pepper half with tofu/chicken mixture.
-Place on oven plate and cook at 200 degrees Celsius for 15 minutes.
Serve with a little salt or soy sauce.

RECOMMENDED RELATED SITES:
Warren Bobrow
Wild River Review
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Hapabento
Elinluv Tidbit Corner
Think Twice

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