Tag Archives: 日本料理

Sansai/Edible Wild Japanese Mountain Vegetables (2014 edition)

January 27, 2014 dragonlife 16 Comments

“Sansai/Wild Mountain Plants” are around the corner so I thought it might be a good idea to draw people’s attention back to them for easier reference! They also include wild fruit that can be eaten both as vegetables and fruit with various preparations.
Some can be boiled, others fried, prepared as tempura, cooked in soup, prepared as pickles or jam, etc.

As it would become far too big (already massive, but inexhaustive) a posting if I wrote everything, please pick up one item at a time if you want more explanations and I will write an individual article for your pleasure!
But some have added some since the last time I wrote about them and I added some facts!

Here we go:
(No particular order)

AINU NEGI: ALIUM VICTORIALIS
Also called: GYOUJA NINIKU/VICTORY ONION/ALPINE LEEK

High in Vitamin B1

AKEBI: CHOCOLATE VINE

High in Potassium, Vitamin B1, B2, B6, C and vegetal fibers.
Provide great stamina!
The inside is eaten raw as it is sweet.
The outside can be pickled or fried as tempura!

AMADOKORO: POLYGONATUM ODORATUM

AZAMI: THISTLE
Try it as tempura!

FUKINOTO: GIANT BUTTERBUR/FLOWER CLUSTER

High in Vitamin A Beta carotene, B1, B2, b6, C, vegetal Fibers and Potassium.
Beautiful as tempura!

HAMABOUFUU: GLEHNIA LITTORALIS

HANGONSOU: SENECIO CANNABIFOLIUS

HASUKAPPU: LONICERA CAERULEA/HASCUP

HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

IRAKUSA: URTICA THUNBERGIANA

ITADORI: JAPANESE KNOTWEED

KATAKURI: DOGTOOTH VIOLET

Flowers are also edible.

KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)
Beautiful lightly steamed!

KOGOMI: OSTRICH FERN (exists as green and red)

One of the most eaten wild maoutain vegetable in Japan!
Great plant as it needs no special procees to erase tanginess.
High Carotenes, Vitamin C, Amino acids and vegetal fibers.

KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

KUKO: CHINESE WOLFBERRY

KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

MATATABI: SILVER VINE

MITSUBA: JAPANESE HONEYWORT
has become a common garden vegetable!

NIRINSOU: ANEMONE FLACCIDA

NOBIRU: ALIUM MACROSTEMON
Another favorite in Japan!

High in Vitamin C, Carotenes, Calcium, Potassium and vegetal fibers.

OYAMABOKUCHI: SYNURUS PUNGENS

RYOUBU: CLERTHRA BARBINERVIS

SARUNASHI: ACTINIA ARGUTA

SERI: JAPANESE PARSLEY
has become a garden vegetable in Japan!

SUBERIYU: COMMON PURSLANE

TAKENOKO: BAMBOO SHOOTS (SPROUTS)

TANPOPO: DANDELION
A green and a yellow variety are already grown in Japanese gardens!

TARA NO ME: ARALIA ELATA

High in Potassium, Vitamin A Beta Carotenes, B2 and vegetal fibers.
Another favorite in Japan!

TSUKUSHI: HORSETAIL-Equisetum arvense (Source IVY)
A kid’s favorite!
High in Potassium, Magnesium, Carotenes and Vitamin E.

TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

UDO: ARALIA CORDATA
Commonly found in Japanese supermarkets!
High in Potassium, Calcium, Magnesium, Vitamin B1, C, Pantotene acid.
Helps combat human body acidity.

YAMAUDO: same as UDO (above)

URUI: HOSTA MONTANA
Can be eaten raw.
Great in salads. Has become a common vegetable in Japan.

WARABI: PTERIDIUM AQUILINUM/BRACKEN
High Potassium, Calcium, Magnesium, Iron, Vitamin B2, C, E and vegetal fibers.
Commonly seen in supermarkets!

YAMABUDO: CRIMSON GLORY VINE

YAMAWASABI: WILD HORSERADISH
Consumed for its flowers, stalks and leaves, but not roots!

ZENMAI: OSMUNDA JAPONICA/ROYAL FERN
High in Potassium, Vitamin A Beta Carotenes, B2, B6, C and vegetal fibers.

FUKI:JAPANESE BUTTERBUR/GIANT BUTTERBUR-Petasites japonicus (Source IVY)

High in Potassium, Calcium, Vitamin B2 and vegetal fibers.

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Still have to find the English names for the following ones!

AIKO/Laportea macrostachya (Maxim.) Ohwi (Source IVY)

AKAMIZU/ELATOSTEMA UMBELLATUM var. NAJUS

Found the name!

AOMIZU/Pilea Mongolica
Found the name thanks to IVY

INUDOUNA/Cacalia Hastata L. var . tanakae kitam
Found the name thanks to IVY

SHIDOKE

ITADORI
has become common in Japan! Can actually be very invasive!

HONNA/Also called SUPPON

YOMOGI/MUGWORT
Great as tempura or in rice cakes!
Not to be confused with absinthe!

NOKANZOU/Hemerocallis fulva, orange daylily
Found the name thanks to IVY

YUKINOSHITA/Saxifraga stolonifera (is the same as Saxifraga sarmentosa), known by several common names, including Creeping Saxifrage, Strawberry Saxifrage, Creeping Rockfoil, the quite ambiguous “Aaron’s beard”, and Strawberry Begonia or Strawberry Geranium (Source: IVY)

Found the name!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Sansai/Edible Wild Japanese Mountain Vegetables (2012 edition)

February 21, 2012 dragonlife 2 Comments

tomii-veg31

Here we go:
(No particular order)

ainu-negi-alium-victorialis
AINU NEGI: ALIUM VICTORIALIS
Also called: GYOUJA NINIKU/VICTORY ONION/ALPINE LEEK

High in Vitamin B1

akebi-chocolate-vine
AKEBI: CHOCOLATE VINE

High in Potassium, Vitamin B1, B2, B6, C and vegetal fibers.
Provide great stamina!

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle
AZAMI: THISTLE

fukinoto-giant-butterbur
FUKINOTO: GIANT BUTTERBUR/FLOWER CLUSTER

High in Vitamin A Beta carotene, B1, B2, b6, C, vegetal Fibers and Potassium.

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius
HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea
HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern
HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana
IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet
KATAKURI: DOGTOOTH VIOLET

Flowers are also edible.

kiboushi-plantain-lily-hosta-fortinei
KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)

kogomi-ostrich-fern
KOGOMI: OSTRICH FERN (exists as green and red)

Great plant as it needs no special procees to erase tanginess.
High Carotenes, Vitamin C, Amino acids and vegetal fibers.

koshiabura-ascathopanax-sciadophylloides
KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2
KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort
MITSUBA: JAPANESE HONEYWORT

nirinsou-anemone-flaccida
NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon
NOBIRU: ALIUM MACROSTEMON

High in Vitamin C, Carotenes, Calcium, Potassium and vegetal fibers.

oyamabokuchi-synurus-pungens
OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta
SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley
SERI: JAPANESE PARSLEY

suberiyu-common-purslane
SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion
TANPOPO: DANDELION

tara-no-me-aralia-elata
TARA NO ME: ARALIA ELATA

High in Potassium, Vitamin A Beta Carotenes, B2 and vegetal fibers.

tsukushi-horsetail
TSUKUSHI: HORSETAIL

High in Potassium, Magnesium, Carotenes and Vitamin E.

tsuroganeninjin-adenophora-triphylla
TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata
UDO: ARALIA CORDATA

High in Potassium, Calcium, Magnesium, Vitamin B1, C, Pantotene acid.
Helps combat human body acidity.

yamaudo
YAMAUDO: same as UDO (above)

urui-hosta-montana
URUI: HOSTA MONTANA

Can be eaten raw.
Great in salads. Have become a common vegetable in Japan.

warabi-pteridium-aquilinum
WARABI: PTERIDIUM AQUILINUM/BRACKEN

High Potassium, Calcium, Magnesium, Iron, Vitamin B2, C, E and vegetal fibers.

yamabudo-crimson-glory-vine
YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish
YAMAWASABI: WILD HORSERADISH

zenmai-osmunda-japonica
ZENMAI: OSMUNDA JAPONICA/ROYAL FERN

High in Potassium, Vitamin A Beta Carotenes, B2, B6, C and vegetal fibers.

FUKI:JAPANESE BUTTERBUR/GIANT BUTTERBUR

High in Potassium, Calcium, Vitamin B2 and vegetal fibers.

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Still have to find the English names for the following ones!

aiko
AIKO

akamizu
AKAMIZU/ELATOSTEMA UMBELLATUM var. NAJUS

Found the name!

aomizu
AOMIZU

INUDOUNA

shidoke
SHIDOKE

ITADORI

HONNA/Also called SUPPON

YOMOGI/MUGWORT

Not to be confused with absinthe!

NOKANZOU

YUKINOSHITA/BEEFSTEAK GERANIUM

Found the name!

RECOMMENDED RELATED WEBSITES

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

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Tofu & Cabbage Okonomiyaki

April 21, 2010 dragonlife 7 Comments

Okonomiyaki, originally a fast food from Osaka and Hiroshima has become so popular abroad that one has to try and find variants of the original recipes.
Here is a simple and healthy one:

Tofu & Cabbage Okonomiyaki!

INGREDIENTS: For 2 people

-Tofu/kinudofu/silk tofu: 1/2 block, ~200 g
-Cabbage: 1/6
-All-purpose flour: 3 tablespoons
-Thin pork slice (belly): 50 g
-Egg: 1
-Hon dashi/dashi stock soup powder (if unavailable, use bouillon powder): 10 g
-Salt & pepper: as appropriate

Sauce:
-Ponzu: as appropriate
-Chopped leeks: as appropriate

RECIPE:

-Pres water out of tofu as much as you can. Break up the tofu in a large bowl with a spatula and stir until smooth.

-Cut cabbage leaves thinly.

-Add cabbage, flour , egg, hon dashi powder, salt and pepper.
Mix well.

-In a large enough frypan, fdry-ry the pork slices. There is enough fat in the pork, no need for oil! Spread pork slices evenly.

-Pour batter all over the pork. Cook and turn over until you are satisfied with both sides of the okonomiyaki.

-Serve on a warm plate. Season with ponzu (better and healthie than sauce) and chopped leeks (for the vitamins!)

Easy, isn’t it?

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Edamame Spanish Omelette

April 21, 2010 dragonlife 4 Comments

Edamame/枝豆 seem to become evermore popular throughout the world.
It is ironic that common soy beans were not Japanese originally to later become a Japanese specialty in its unripe shape!
Everyone knows about Spanish omelettes. Her is a simple recipe combining Spanish and Japanese Cuisines that I’m sure everyone will be able to expand on:

Edamame Spanish Omelette!

INGREDIENTS: For a 20cm-diameter frypan

Potatoes: 3 medium
-Onion: half 1 medium/thinly sliced
-Eggs: 3
-Salt: 1 teaspoon or as appropriate
-Olive oil: 2 tablespoons
-Edamame: 100 g (beans only)

RECIPE:

-Boil the edamame enough to be able to peel the beans easily.

-Peel potatoes. Cut lengthwise in 4 portions and cut each portion in about 3cm thick strips. Cut strips into 3 cm long pieces. Wash rapidly and drain.

-Pour oil in a frypan. Add salt (imporatnt point) first. Throw in potatoes and fry for a short while until potato pieces are completely coated with oil.

-Reduce fire to medium low. Cover with glass lid. Cook/simmer for 10 minutes.
Turn over from time to time to evenly cook potatoes. Avoid “burning” them. Once the potatoes have become translucent (if 10 minutes have not elapsed, stop cooking!), switch fire and Pour excess oil in a small bowl.

-Beat the eggs in a bowl and season according to preference. No need for more salt!

-Throw the edamame and sliced onion into the frypan containg the potatoes. Add the oil back.

-Turn the frypan around to coat all the vegetables with the ol. Cook over a small fire for about 5 minutes. Trurn over from time to time for even cooking. Avoid “burning” the vegetables.

-Season the vegetables according to preference. No need for more salt!

-Add the beaten eggs evenly. Fry, turning from time to time.
If you want to cook only on one side keep frying until the omelette is ready.
If you want to cook on bothe sides, get a plate ready in your other hand and turn the omelette onto the plate and let it slide again into the frypan. Repeat operation 2 or 3 times if necessary.

-Check by pressing a finger on the middle of the omellette. It shouldn’t sink.

-Serve on a large plate as it is or cut to size.

-Serve with a green salad and white wine!

Please check the new postings at:
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Japanese Appetizer: Octopus & Okra Salad in Ginger Marinade

April 19, 2010 dragonlife 2 Comments

Spring and warmer days have finally come to Japan!
It is time to enjoy lighter and fresher food!
Here is a simple idea for a sanck/appetizer which can be easily prepared anywhere:

Octopus & Okra In Ginger Marinade!

INGREDIENTS: For 2~ people

-Boiled octopus: 2 tentacles (they say “foot” in Japanese!)
-Okra: 10
-Salt: as appropriate

Marinade/sauce:
-Rice vinegar: 2 tablespoons
-Light soy sauce: 2 teaspoons
-Dashi/Soup stock: 3 tablespoons
-Fresh ginger juice: 1~teaspoon(s)

RECIPE:

-Cut the octopus in thin slices and cut again across into 2~3 pieces.

-Cut the stem end off the okura. Get rid of their “hairs” by rolling them around inside a Japanese-style mortar.

-Drop the okra in warm salted water and leave them ther for a while. Scoop them out and drain well. Cut them into small squares, then chop them with a sharp knife.

-Chill the octopus and okra well before preparing them before the meal. Take them out of the refrigerator. Mount the octopus slices on a plate as shown on the picture above and top with okura. Pour the marinade over the top.

-You may mix the whole as you are eating it!

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Horse Meat Sashimi at Tomii

April 15, 2010 dragonlife 10 Comments

Horse meat has been a favourite of the Japanese (and only the French and the Tatars!). They call it “Sakura” as it is reminiscent of the colour of cherry blossoms!
The best quality is produced in Kagoshima Prefecture in the Island of Kyushu.

It is usually served in very thin sashimi/carpaccio-style slices.

In sushi restaurants, it will usually be frozen for easier cutting, but Tomii beig a high-quality restaurant they avoid frezzing which might add water to the meat.
It is very sweet and tender, and a very special morsel.

It is always served with two types of seasoning at Tomii:
Soy sauce (light variety) with freshly grated ginger, or the same soy sauce with grated garlic. Both are complemented with very finely chopped fresh thin leek!

To be enjoyed with a great sake or shochu!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

Please check the new postings at:
sake, shochu and sushi; Happy Little Bento

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Yoghurt Bread

April 14, 2010 dragonlife 2 Comments

Here is a very simple recipe for bread than can be enjoyed at any times by adults and kids:

Yoghurt Bread!

INGREDIENTS: For 6 “balls”

-All-purpose flour: 150 g
-Light flour (cake flour): 50 g
-Baking powder: 5 g
-Salt: a pinch
-Salad oil: 35 cc/ml
-Plain yoghurt: 150 g
-Honey (liquid): 35 g
-Sliced cheese for topping: as appropriate

RECIPE:

-In one bowl, sift flour, salt and baking powder through and mix well.

-In another bowl, pour yoghurt, salad oil and honey. Mix with a hand mixer or whisk until bubbly.

-Pour the yoghurt mixture a lttle at a time in bowl containg the flour mixture. mix well well with a spatula. Repeat until all the yoghurt mixture has blended well with the flour mixture.

-Divide the dough into 8 balls. Use flour if they are too sticky. Sprinkle some four on an oven plate and place the balls on it. Make a cut over the top. Place some cheese over the top according to preference.

-Bake for 25 minutes at 180 degrees Celsius.

NOTE:

-Try with roasted sesame seeds (black or yellow) either included in the dough or as topping!

Please check the new postings at:
sake, shochu and sushi; Happy Little Bento

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Vegan Japanese Cuisine: Yuki Nabe/Tofu Pot au feu

April 14, 2010 dragonlife Leave a comment

The Japanese have a very simple and healthy tofu recipe called Yuki Nabe/雪鍋 (“Snow Pot) which can be loosely translated as Tofu Pot Au Feu.
By just adapting the dashi soupstock to a vegan seaweed dashi, vegans and vegetarian can enjoy it!

Before reading the ingredients, check:
Vegan Japanese dashi soupstock recipe

INGREDIENTS: For 5 people

Tofu/Kinudofu/Silk tofu: count 1 block per person (1 block is about 300~400 g)
-Freshly grated daikon: 2 cups/400 cc
-Salt: 2 teaspoons
-Dashi: 5 cups/1000 cc
-Mitsuba/Trefoil/Japanese Honeywort: 1/2 cup/100 cc (Chopped). (if unavailable use fresh coriander or thin leeks, although the taste will be a lot stronger. Chopped shiso is fine, too)

RECIPE:

-Lightly press grated daikon to take out excess water.

-In a large Japanese nabe/pot (earthenware pot) pour the dashi/soupstock.

-Heat over a medium fire. Once the dashi starts boiling add the freshly garted daikon. Once it starts boiling again add the tofu cut into fairly bite-sized pieces.

-When it starts boiling again, lower the fire to very low and add the mitsuba and salt (if needed).

-Ask the guests to seve themselves with a ladle into individual bowls. Eat with a Chinese soup spoon (“renge” in Japanese).

-Have some grated lime skin, grated fresh ginger and even grated wasabi ready in small dishes for adults wishing for some more zip!

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Oyakodon Recipe: Koyadofu Oyakodon

April 14, 2010 dragonlife Leave a comment

Oyakodon seems to be a popular dish even outside Japan!
Here is a simple, healthy and light version with Koyadofu!

Before reading the ingredients, check:
Koyadofu Recipe

INGREDIENTS: For 2 people

-Koyadofu: 3 sheets
-Onion:1/2

Garlic chives (simplified Chinese: 韭菜; traditional Chinese: 韭菜; pinyin: jiǔcài, also 韮菜) are also known as Chinese chives, Chinese leek, ku chai, jiu cai, Oriental garlic chives or, in Japanese, nira (kanji: 韮; hiragana: にら; katakana: ニラ); in Kapampangan it is known as Kuse/Cu-se; in Korea known as buchu (부추), sol (솔), or jeongguji (정구지) or in Vietnamese, hẹ.

-Nira/Garlic Chives/Chinese Chives: as appropriate
-Egg: 1

-Dashi/Japanese soupstock: 300 ml/cc
-Sugar: 1 tablespoon
-Soy sauce: 3 tablespoons
-Mirin/Sweet sake: 3 tablespoons

-Two bowls of freshly steamed plain rice

RECIPE:

-In a pan pour the dashi, sugar, soy sauce and mirin. Heat slowly (avoid boiling) to dissolve and belend all the ingredients.

-During that time, if the koyadofu is dry soak it in lukewarm water until soft. Press water out of it. Cut it in pieces the size of your preference. Slice the onion fairly thin. Cut the nira into 5~7 cm long pieces.

-Drop the onion and koyadofu in the pan and cook on a samll fire for 5 minutes on medium-low fir.

-Drop the nira in the bowl and cook for one more minute on a low fire.

-beat the egg and pour delicately over the vegetables in the pan. When the egg is cooked (still a bit soft), pour the whole over two bowls of freshly steamed rice.

Easy, isn’t it?

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Vegan Chinese Cuisine: Spring Rolls

April 14, 2010 dragonlife 2 Comments

Chinese (and Japanese) Cuisine can easily be adapted for vegans and vegetarians and deserrves to apprecaited by all.
Vegan and vegetarians recipes are easier and probably healthier!
As for the ingredients, make sure of what the warppers are made of. They can be either made with wheat flour or rice flour. Your choice!
Choose a frying oil of your preference, too.

As for the dip, I leave it to you, although I will check if I can find one for your prirorities!

INGREDIENTS: For 10 rolls

-Spring roll wrappers: 10

Mizuna

Mizuna (Japanese: 水菜 ‘water greens’), also called Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, Spider Mustard, etc., is a Japanese name used primarily for cultivated varieties of Brassica rapa nipposinica but also for Brassica juncea var. japonica.

Mizuna and Daikon Salad

In addition to the term “mizuna” (and its alternates) being applied to at least two different species of Brassica, horticulturalists have defined and named a number of varieties. For example, a resource provided by Cornell University and the United States Department of Agriculture lists sixteen varieties including “Early Mizuna”, “Kyona Mizuna”, “Komatsuna Mizuna”, “Vitamin Green Mizuna”, “Kyoto Mizuna”, “Happy Rich Mizuna”, “Summer Fest Mizuna”, “Tokyo Early Mizuna”, “Mibuna Mizuna”, “Red Komatsuna Mizuna”, “Waido Mizuna” and “Purple Mizuna”.[

-Mizuna: as appropriate
-Carrot: as appropriate
-Flour: a little
-Rice vinegar: as you like
-Chili pepper: as you like

RECIPE:

-Cut Mizuna in 6 cm long pieces.

-Cut carrot in 6cm long thin strips.

-Place mizuna and carrot on the first third of the wrapper.

-Roll as above. To securely close it apply a little water mixed a little flour on the inside of the wrapper (only on the end!).

-Deep-fry until it has become crispy and a nice light brown.
Bear in mind that the vegetables contain water. Don’t overfry them!
As soon as they look crispy, scop out and lay on a grill or kitchen paper to take off excess oil.
Dip in rice vinegar seaoned with chili pepper (mustard is great, too).

This is only the basice recipe. One can add all kinds of vegetables. The point is that they must be cut in the same size for even cooking!

Please check the new postings at:
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Vegan Japanese Cuisine: Koyadofu Agedashi

April 13, 2010 dragonlife Leave a comment

As I said before, Koyadofu is one kind of tofu that can beasily arranged into all kinds of interesting appetizers in Japanese Homes’ Gastronomy!
Here is a simple suggestsion for a yummy lunch to be eaten by all, vegans, vegetarians or omnivores:

Koyadofu Agedashi Appetizer!

Before reading the ingredients, check:
Koyadofu Recipe

Vegan Japanese dashi soupstock recipe

INGREDIENTS: For 2 people

-Koyadofu: 1 sheet (multiply everything accordingly for mor!)
-Cornstarch: as appropriate
-Deep-frying oil: a appropriate

-Dashi soup stock: 1 cup (vegans, check recipe!)
Soy sauce: 1 tablespoon
-Mirin/sweet sake: 1 tablespon
-Fresh grated ginger juice: 1/2 teaspoon
-Green shiso/perilla leaves: 2~3 (if unavailable, use stron flavour leaf vegetable)

RECIPE:

-If dry, let the koyadofu saok in plenty lukewarm water for 10 minutes.
In a pan drop the dashi, soy sauce and sweet sake/ mirin. Cook on medium fire for a little while without boiling too much. Switch off fire and add ginger jice. Mix.
Chop/finely cut green shiso and leave in cold water.

-Take kyadofu out of the water. Press water out hard. Cut into 8 pieces.Roll in cornstarch. Deep-fry at 150~160 degrees Celsius until they have attained a nice brownish colour (if the oil is too hot, it will “smoke”). Let rest on kitchen paper to absorb excess oil.

-Let the deep-fried koyadofu soak in the dashi soup until completely cooled down.
Chill the whole for a while in the refrigerator.

-Serve in a dish with the soupstock.
Drain and press water out the chopped green shiso and place on top.

-You can also serve it hot.
In this case after you have deep-fried the koyadofu and let it rest on a pice of paper kitchen to take excess oil, heat the soupstock. Add cornstarch dissolved in some lukewarm water and make a sweet and sour sauce (“ankake”) and serve it as shown in pic above.

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Kabocha Bread

April 13, 2010 dragonlife Leave a comment

Here is another simple bread recipe using kabocha this time!
It ca easily be used for sandwiches and even hamburgers!

Kabocha Bread!

INGREDIENTS: For 8 balls

-All-purpose flour: 4 cups
-Egg: 1
-Lukewarm water: 120 cc/ml
-Oilve oil: 2 tablespoons
-Brown sugar: 1 tablespoon
-Salt: 1 teaspoon
-Dry yeast/yeast powder: 2 g
-Kabocha: 100 g

RECIPE:

-Pour all ingredients, except kabocha, into the bowl of the Home Bakery (see above pic) and set for a first fermentation and switch on.

-Cut the kabocha into small pieces. Boil until soft. Drain well and pass through a sieve to obtain a puree.

-Once the dough has been fermented, take out of the Home Bakery mold. Mix it with the kabocha puree and knead well.

-Form a ball (it’s ok if some kabocha is still visible) and drop it in the Home Bakery mold. Set it for a first fermentation agan and switch on.

-Once the fermentation is finished take dough out and form 8 equal-sized balls.

-Sprinkle balls with flour and let rest on a oven hot plate for a second fermentation.

-When econd fermentation has been finished bake for 10 minutes at 200 degrees Celsius.

Sandwich samples:

Deep-fried chicken burger!

Bacon sandwich!

Ham sandwich!

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Sansai/Mountain vegetable Recipe: Itadori/Japanese Knotweed

April 12, 2010 dragonlife 8 Comments

The Sansai/Mountain Vegetable season has started for good in Japan and might be around the corner in many parts of the world, but many people are still wondering how to prepare and eat them.

Here is a simple explanation of how the Japanese do it with some of them.
I’ll try to research for more in the near future.

ITADORI/JAPANESE KNOTWEED

Japanese Knotweed (Fallopia japonica, syn. Polygonum cuspidatum, Reynoutria japonica) is a large, herbaceous perennial plant, native to eastern Asia in Japan, China and Korea. In North America and Europe the species is very successful and has been classified as invasive in several countries. About time to eat it, then!

Closely related species include giant knotweed (Fallopia sachalinensis, syn. Polygonum sachalinense) and Russian vine (Fallopia baldschuanica, syn. Polygonum aubertii, Polygonum baldschuanicum).

Other English names for Japanese knotweed include fleeceflower, Himalayan fleece vine, monkeyweed, Huzhang (Chinese: 虎杖; pinyin: Hǔzhàng), Hancock’s curse, elephant ears, pea shooters, donkey rhubarb (although it is not a rhubarb), sally rhubarb, Japanese bamboo, American bamboo, and Mexican bamboo (though it is not a bamboo). There are also regional names, and it is sometimes confused with sorrel.

In Japanese, the name is itadori (虎杖, イタドリ).

Japanese knotweed flowers are valued by some beekeepers as an important source of nectar for honeybees, at a time of year when little else is flowering. Japanese knotweed yields a monofloral honey, usually called bamboo honey by northeastern U.S. beekeepers, like a mild-flavored version of buckwheat honey (a related plant also in the Polygonaceae).

The young stems are edible as a spring vegetable, with a flavor similar to mild rhubarb. In some locations, semi-cultivating Japanese knotweed for food has been used as a means of controlling knotweed populations that invade sensitive wetland areas and drive out the native vegetation.

RECIPE:

Peel the knotweed from the root (easier this way). Peel all the skin!

Boil the knotweed. If you have a lot of them, proceed in batches.

Once the knotweed colour has turned from deep green to “tea green”, the boiling should be enough. It would take up to 2 minutes for items of the thickness shown on the above picture.
Note that that if the deep-green colour hasn’t sufficiently gone, the knotweed will be acid in taste.

Now as soon as you attained the right colour, scoop knotweed out or over cooking will result in the plant breaking up. Very important!

Transfer immediately into chilled water. Leave it there for a whole night and you will be able to get rid of astrigency and unwanted matters.

Next morning drain, cleanse under cold running water and drain thoroughly.
It can be preserved inside the fridge for quite some time inside a tupperware box.
If you have a lot you can always make salty pickles of them.
If you do so, just put them inside a tightly closed tupperware box with a good measure of salt. Wash them with plenty of water before consuming them.

Freshly boiled, they can be eaten as they are with mayonnaise, or a simple dressing for vegans and vegetarians. A little chili pepper is fine, too!

Simple recipe 1:
Two large knotweed (boiled and prepared as above).
Japanese sake: 1/2 tablespoon
Water: 1/2 tablespoon
Mirin/sweet Japanese sake: 1 tablespoon
Men tsuyu/vegan dashi: 1/2 tablespoon
Gently simmer the whole together for a little while.
Try and serve together with other boiled vegetables!

Simple recipe 2:
Two large knotweed (boiled and prepared as above).
Aburaage (fried tofu sheet): 1/2
Cut the aburaage into fine strips and fry them quickly with knotweeed.
Add Mirin/sweet sake (1 tablespoon), men tsuyu or vegan dashi (a little less than a tablespoon) while frying. Finish with withsome sesame oil and eat at once!
Great with beer or sake!

Uropean/American style cuisine suggestion:

Itadori/Japanese knotweeed in tomato sauce!

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Vegan Tofu Curry

April 11, 2010 dragonlife 3 Comments

Vegan (Japanese) Tofu Curry!

INGREDIENTS: For 4 people

-Koyadofu: 5 sheets/85 g
-Carrot: 1 medium
-Onion: 1 medium
-Potato: 1 medium
-Shiitake mushrooms: 10 small
-Green peas: the equivalent of 1 small can/60 g
-Curyr powder (of your preference): 1~ tablespoon (I would use 2)
-Soy sauce: 2/3 tablepsoon
-Garan masala powder: 1/2 teaspoon

-Salad oil

-Steamed rice: count a large bowl per person

RECIPE:

-Cut the koyadofu into small bits and let them (if dry) soak in lukewram water until they get soft. Press the water out of them and keep in separate bowl. Finely chop the carrot, onion, potato, and shiitake mushroom. Keep in separate bowl. boil the green peas beforehand if necessary.

-Fry all chopped vegetables in salad oil for a while until the onions become translucent.

-Add some water and bring to boil. Remove any unwanted matter if necessary. Add chopped koyadofu. Cook until carrot are sufficently soft. Switch off fire. Add curry powder and mix quickly. Add soy sauce and garam masala and mix quickly. Switch on the fire and cook over small fire until you are satisfied withe the consistency of the whole.

On a dish turn over a bowl of rice and surround it like in the toppicture with curry to which you add the green peas at the last second (on directly “seeded” over it) for good effect.

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Foodbuzz 10,000 th Friend!

April 10, 2010 dragonlife 6 Comments

Taylor’s Foodbuzz Avatar

Today at 07.02 a.m., Sunday April 11th, that is 16.02, Saturday April 10th in the US, I had the pleasure to have my Foodbuzz Friendship request accepted by Greenschocolate!

Taylor’s website is actually greens & chocolate, a charming blog mostly about great homey desserts.
Taylor hails from Midwest America (US).

I’ve been a member at Foodbuzz since February 2008. Making 10,000 friends in the last 2 years and 2 months was certainly an unforeseen boo,
Incidentally I do not “collect” friends, but only make a point to greet any new Foodie on Foodbuzz. That is the least I can do!

Thanks to you for sahring the fun!

Robert-Gilles