Tag Archives: Asparaguses

Japanese-style Butter and Soy Sauce fried Scallops and Asparaguses

Green asparaguses are still on the market and cheaper fresh small (“baby”) scallops are readily available.
Here is a very simple snack that should please even kids all over the world!

INGREDIENTS: for 2 people

-Baby scallops: 16
-Gree asparaguses: 4 thin to medium thickness
-White wine or Japanese sake: 2 tablespoons
-Butter: as appropriate, about 10 grams
-Soy sauce: 1~1.5 tablespoons
-Salad oil: as appropriate

RECIPE

Boil the asparaguses lightly (60%) and cut in small trunks.

pour some salad oil in a frypan.
Drop in the baby scallops and fry for a lttle while. Add white wine or sake. Turn fir to low. Cover with lid and steam fry for a while.

After the wine or sake has almost completely reduced, add the asparaguses, soy sauce and butter.
Stir or sautee a couple of times and serve!

So simple and delicious!

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

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Japanese-style Pork and Asparagus Rolls

Green asparaguses are still in season and combined with meat they make for a such a tasty snack or appetizer!
And there is nothing difficult about it!

INGREDIENTS: For 4 people

-Thin slices of pork belly: 200 g
-Asparaguses (medium size): 9
-Japanese sake: 50 cc (1/4 cup)
-Soy sauce: 50 cc (1/4 cup)
-Mirin/Japanese sweet sake: 50 cc(1/4 cup)
-Cornstarch: 1 tablespoon
-Water: 1 tablespoon
-Sesame oil: as appropriate
-Salt & Black pepper: as appropriate

RECIPE:

First boil the asparaguses to 90% tender and then fry them for 2 minutes.

Divide the pork belly slices into 3 batches and stretch them side by side according to the length of the asparaguses.

Sprinkle the pork with salt and pepper. Roll three asparaguses in each batch of pork belly slices. You should come out with 3 big rolls with the indicated proportions.

Heat sesame oil in a frypan and fry the rolls all over their surface until they reach a nice cooked color.

Add sake, soy sauce and mirin and simmer for 2 or 3 minutes over alowered fire and under a lid.
Dissolve cornstarch in water and add to rolls.
Cut and serve as soon as the sauce has attained a nice texture!

So easy!

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

Vegan Korean Recipe: Namuru-style Asparaguses

Fresh asparaguses, especially green ones, are still very much in season!
Here is a simple way to accomodate them Korean-style to please vegans and vegetarians!

INGREDIENTS: For 2 people

-Fresh green asparaguses: 5
-Sesame oil: 1 teaspoon
-Salt: 1/3 of a teaspoon
-White sesame seeds: 1 teaspoon
-Black pepper: a lttle

RECIPE:

Cut off bottom ends of asparaguses and peel off the bottom half.
Make sure to discard the peeled part as they tend to stick inside the palate!

Cut the asparaguses as in above picture in easy-to-eat size.

pour sesame oil in a fry pan and fry asparaguses.
Adding some sliced garlic then would be a good idea!

once the asparaguses have been cooked to satisfaction add salt, sesame seeds and black pepper and fry a few seconds.

Simple and delish!

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

Japanese Vegetables 5: Asparaguses

asparagus-varieties

Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It is said that it was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter. It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.

It is recognized in many quarters as natural medicine:
-Asparagus rhizomes and root are used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones.
-Asparagus is also believed to have aphrodisiac properties (this belief is at least partially due to the phallic shape of the shoots).

FACTS:

-Season (in Japan): May~June
They are at their best March~June in the Northern Hemisphere, but can be obtained all year round thanks to state-of-the-art greenhouse cultivation.

-Analytic data (as per 100g):

Energy: 22 kcal
Water: 92.6 g
Carbohydrates: 3.9 g

Inorganic qualities:
Potassium: 270 mg
Iron: 0,7 mg
Zinc: 60 mg

Vitamins:
A alpha caroatene: 380 microg
B1: 0.14 mg
B2: 0.15 mg
B6: 0.12 mg
Leafy acid: 190 microg
C: 15 mg

Dietary fibers: 1.8 g

HEALTH FACTS:

-When combined with seaweed, or carrot, or broccoli, or spinach, provides stamina and helps combat cancer and colds.

-When combined with shellfish, or chicken, or turnips, or red-fleshed fat fish, helps combat liver problems and provides stamina.

-When combined with okra, or avocado, or celery, or garlic, heps combat cancer, high blood pressure and heart diseases.

-When combined with onion, or codfish, or tofu (especially yuba), or konnyaku/devil’s tongue tuber-elephant’s foot tuber, helps with qaulity and flow of blood, helps combat obesity and blood vessel hardening.

VARIETIES:
Most popular varieties are shown in the picture above: White, Green and “wild-style” (apeelations vary!)

asparagus-wild

Asparaguses are abundant in the wild, but they grow very quickly and get too hard for consumption.
The wild ones picked in their natural environment are my favourite as I fondly remember picking them up as a soldier in the South of France during our drills and cooking them in simple omelettes!

asparagus-violet

Violet asparaguse are very popular in any restaurants!

asparagus-mini

Mini-asparaguses are ever so popular in Japan thanks to their practical size.

TIPS:

-Choose asparaguses with a clean cutting surface. No black spots should appear.

-The darker the colour, the better. As for white asparaguses, choses with a “wet cutting”

-When storing your asparaguses in the fridge, have them stand upright in a long narrow container with their foot wrapped in wet kitchen paper. Discard bent asparaguses on the supermarket stands.

-Choose green asparaguses with the smallest possible foliage along the stems and dark tips.

-When boiling them, either boil them stading upright inside a pasta mesh container, or absolutely flat in a sauce pan. Do not bend them.

-Asparaguses are best digested when lightly fried with oil.

-If Asparaguses cannot be obtained directly from the farmer, lightly peel but keep yop half as it is to preserve Vitamins.

RECIPES:

uzu-41

Recipes are endless, but my favourite is the large green asparaguses and mozzarella gratin as prepared and served at Uzu/うず Izakaya in Shizuoka City!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Vegetables Facts and Tips 6: Asparaguses (amended & expanded)

asparagus-varieties

SYNOPSIS:

I started this series (15 articles so far) quite some time ago to help my vegan and vegetarian (I’m not!) friends and omnivores as well because of the obvious health benefits.
Since then, I’ve learned and discovered a lot more information that could not stay ignored.
Therefore I plan to amend and expand all former articles before I can continue introducing a lot more vegetables!
Incidentally、 nothing, pictures included, is copyrighted in my food blogs, so please feel free to use anything!
1) POTATOES, 2) TOMATOES, 3) BROCCOLI, 4) CARROTS, 5) Sweet Potatoes

Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It is said that it was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.

FACTS:

-Season: They are at their best March~June in the Northern Hemisphere, but can be obtained all year round thanks to state-of-the-art greenhouse cultivation.

-Beneficial elements: Carotene, Vitamin C and E, Vitamins from the B group (B1, B2, B6), Rutin, Vegetal fibers, Folic Acid, Potassium. The amino acid asparagine gets its name from the plant.

-Asparagus rhizomes and root are used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones.

-Asparagus is also believed to have aphrodisiac properties (this belief is at least partially due to the phallic shape of the shoots).

TIPS:

-Choose asparaguses with a clean cutting surface. No black spots should appear.

-The darker the colour, the better. As for white asparaguses, choses with a “wet cutting”

-When storing your asparaguses in the fridge, have them stand upright in a long narrow container with their foot wrapped in wet kitchen paper. Discard bent asparaguses on the supermarket stands.

-Choose green asparaguses with the smallest possible foliage along the stems and dark tips.

-When boiling them, either boil them stading upright inside a pasta mesh container, or absolutely flat in a sauce pan. Do not bend them.

-Asparaguses are best digested when lightly fried with oil.

-If Asparaguses cannot be obtained directly from the farmer, lightly peel but keep yop half as it is to preserve Vitamins.

Varieties:
Most popular varieties are shown in the picture above: White, Green and “wild-style” (apeelations vary!)

asparagus-wild

Asparaguses are abundant in the while, but they grow very quickly and get too hard for consumption.
The wild ones picked in their natural environment are my favourite as I fondly rememebr picking them up as a soldier in the South of France during our drills and cooking them in simple omelettes!

asparagus-violet

Violet asparaguse are very popular in any restaurants!

asparagus-mini

Mini-asparaguses are ever so popular in Japan thanks to their practical size.

uzu-41

Recipes are endless, but my favourite is the large green asparaguses and mozzarella gratin as prepared and served at Uzu Izakaya in Shizuoka City!

HEALTH FACTS:

-When combined with seaweed, or carrot, or Broccoli, or Spinach, provides stamina and helps combat cancer and colds.

-When combined with shellfish, or chicken, or turnips, or red-fleshed fat fish, helps combat liver problems and provides stamina.

-When combined with okr, or avocado, or celery, or garlic, heps combat cancer, high blood pressure and heart diseases.

-When combined with onion, or codfish, or tofu (especially yuba), or konnyaku/devil’s tongue tuber, helps with qaulitey and flow of blood, helps combat obesity and blood vessel hardening.

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Asparaguses Season


The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Although the asparaguses season is almost finished in Shizuoka, we still get plenty from other parts of the country as people here show an insatiable taste for them.
The Japanese and Sizuokaites will practically eat only the green variety although the latter does comprise a host of sub varieties. Here the trend is for large specimens like the ones grown in Shimizu Ku as demonstrated in the picture above sauteed with Chinese XO Sauce by Hana Oto Izakaya in Shizuoka City. A way that surely please the likes of Foodhoe and Bill!

Shizuoka ladies do have their own way to cook them. Everyone down here seem to sautee them and Yasatei, for all their very Japanese character, have opted for the Italian way: Akita Prefecture Asparaguses sauteed in olive oil and parmesan cheese!

Villa D’Est Quisine, on the other hand, seems to have opted for a median method of lightly frying Hokkaido asparaguses with olive oil and lean bacon.

In all cases those large green asparaguses combine a outside crunchy texture breaking easily under the teeth to reveal a tender juicy inside! Something difficult to obtain with overcooked lean samples!

HANA OTO
420-0033 Shizuoka City, Aoi Ku, Ryogae-cho, 3-9, Hoshi Bldg. 1F
Tel.: 054-273-8591
Business hours: 18:00~03:00 (until 05:00 on Fridays and Saturdays)
Closed on Mondays

Yasaitei
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business haours: 17:30~22:00
Closed on Sundays
Reservations highly recommended

Villa d’Est Quisine
420-0839 Shizuoka City, Aoi Ku, Takajo, 3-10-1
Tel.: 054-2514763
Business Hours: 17:00~24:00
Closed on Thursdays