Tag Archives: Imo

Vegan Japanese Imo Dessert: Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

Shizuoka Prefecture in Japan is celebrated for its many varieties of Imo/芋/Taro roots from sato Imo/里芋 to
Ebi Imo/海老芋!
It is only natural that we can come up with some succulent desserts to please any priority!

Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

INGREDIENTS: For about 15 balls

Sato Imo/里芋/Taro roots: 300 g (frozen: you can get them all year. In season choose them fresh and cook them!)
Rice powder: 60 g
White sugar: 2 tablespoons

For the sweet sauce/Mitarashi An
Soy sauce: 3 tablespoons
Sugar: 4 tablespoons
Water: 4 tablespoons
Cornstarch: as appropriate dissolved in lukewarm water
Ground black sesame seeds: 1 teaspoon

RECIPE:

Thaw the frozen sato imo. Put them inside an oven dish, cover with cellophane paper and cook in microwave oven for 5~6 minutes until they get soft.
For fresh sato imo, boil them first and peel them off (you can also team them)
Mash them finely.

Add one third of rice powder to mashed sato imo and mix well, kneading all the time. Cover with cellophane paper and cook inside microwave oven for 2 minutes and a half. Repeat process twice more.

Make sure that all rice powder has been used. Add sugar and mix well. Cover again with cellophane paper and cook inside microwave oven for 3 more minutes.
Let cool down completely.

Prepare some sweet water with 2 tablespoons of water and 1 tablespoon of sugar.
Make balls with mashed sato imo, wetting your palms with the sweet water beforeahnd.

In a frypan with only a little oil fry balls on both sides util they attain a light brown color. Let cool down completely.

In a saucepan pour the soy sauce, water and sugar. heat until the sugar has completely dissolved.
Add cornstarch dissolevd in lukewarm water and stir until the sauce has become a thick syrup. Take off fire. Add ground black sesame seeds and mix.
Let cool down completely.

Serve the dango/balls topped wipped with sweet sauce.

The kids will love them!

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

Traditional Japanese Tororo/grated yam gastronomy at Chojiya and Culture at Chojiya in Shizuoka City!

Service: Friendly and informative
Equipment & Facilities: Old but very clean
Prices: Reasonable
Strong points: Traditional japanese food in a traditional environment full of history!

Chojiya/弔子屋 in Mariko, the 21st station of the Old Tokaido Highway made famous by Utagawa Hisroshige’s (real name:  Ando Hiroshige) wooden prints, has served traditional tororojiru, grated yam soup, for no less than 400 years! actually many think that the inn featured on Hiroshige’s woodblock print is Chojiya indeed!

Chojiya under the rain.

In 1596 Shojiya Heikichi/丁子屋平吉 established this tea house in the post town of Mariko to serve the many travelers using the Old Tokaido Route from Edo/Tokyo to Kyoto.
Before reading this article I strongly encourage you to visit their superb HOMEPAGE (English)! A window opened on the history of Japan and Shizuoka!
Great bilingual pamphlets are available for free, too!

History is all around you in this tradtional Japanese inn! take as many photographs as you wish but bear in mind this is a busy place!

You will dine under the benign protection of giant Hina Dolls! Such dolls are to celebrate the Girls Day on March 3rd and Boys day on May 5th, but they are on constant display!

Do not forget to visit the little museum at the entrance where you will discover a genuine ukiyoe wooden print!

A genuine ceramic dish showing a scene of Mariko in Edo Era!

Keep your cameras on the ready!

The tororojiru/grated yam soup that Mariko and Chojiya are so famous for!
I visited the place with my good friend, Patrick who loves the delicacy served on freshly steamed rice!

You pour it yourself on your rice!

And you savor it with chopped thin leeks! The perfect dish for a vegetarian!

The whole traditional lunch!

You will also have the opportunity to enjoy great local sashimi!

Local vegetables served as a traditional boiled vegetable salad!

Their dashi tamagoyaki is a must! Tamagoyaki is the famous omelet-like dish in Japan that all egg lovers must try once!

I’m not too keen on grated yam soup myself but the staff readily agreed to replace it with vegetables serrved as tororoage/vegetables deep-fried in tororojiru! Lovely and such kind and great service!

The menu is impossible to explore in a single day so I definitely plan to come again, especially as the whole establishment is non-smoking!

CHOJIYA
421-0103 Shizuoka City, Aoi Ku, Mariko, 7-10-10 (Take the bus going to Fujieda from North Exit Platform No 7 at Shizuoka JR Station. Get off at Marikobashi Iriguchi stop!)
Opening hours: 11:00~19:00
Closed on Thursdays and last Wedenesday of the month
Entirely non-smoking!
HOMEPAGE

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

Vegan Japanese Recipe: Daikon Leaves, Imo and Miso Stew

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

Vegan Imo Burger

The basic problem for most vegans (and vegetarians) is to find or create food with a sufficien/satisfying “bite”.
Imo or sato imo/taro in this case do provide that satisfactory sensation and can be presented in an appetizing manner for big appetites!

One such simple recipe is Imo Burgers!

INGREDIENTS: for 2~ people

-Sato imo/taro: 7~10 medium-sized
-Cornstarch: 1 tablespoon
-Soy sauce: 1 tablespoon
-Salt: about 1 teaspoon
-Black pepper: as appropriate

-Sweet and sour sauce:
-Water used for boiling the imo: 1 cup/200 cc
-Soy sauce: 2 tablespoons
-Cornstarch: 1 tablespoon
-Sugar: 1 tablespoon
-Fresh ginger juice: ~1 tablespoon

Fresh and tender mushrooms

RECIPE:

Peel and boil taro until you can pass a stick through easily.

Mash the boiled taro in a food processor.

This is how it should look. Don’t worry if somelittle pieces are left.

Transfer into a large bowl and add cornstarch, soy sauc, salt and black pepper.

Mix well with a spatula.

Moisten your hands and form burgers in your preferred shape.

Fry the burgers (on teflon so you don’t need any oil) until they reach a nice color.

Slice some mushrooms (any tender mushrooms are fine).

Add another kind of mushroom shred into strips or ribblens.

Mix the sweet and sour ingredients into a bowl.

Fry the mushrooms in a little oil until they get soft and add sweet and sour sauce and cook until the mushrooms are nice and soft.

Place the burger on a hot serving dish and pour sauce on op.
Enjoy!

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

Vegan Japanese Yama Imo Salad

Yama Imo is Yam in English.
As said many a time before, it is a very healthy vegetable.
The Japanese often eat it raw in salads or as an appetizer.
Here is a very simple suggestion for vegans, vegetarians and omnivores alike!
Great with beer or Japanese sake!

INGREDIENTS:

-Yama Imo/Yam: 1/4
-Ooba/Large shiso/perilla leaves (if not available, use perilla leaves): 3~4
-Soy sauce: of your choice and as appropriate. (can be replaced with ponzu)
-Wasabi: grated as appropriate.

RECIPE:

-Peel yama imo.
Cut it in 5~7 cm-long and 1/2cm wide strips/sticks.
If you find cutting it raw diificult, freeze it first, then cut. It will re-attain its original state very quickly.

-On a serving dish, make a bed of leaves.
Place yama imo sticks as shown on pics.

-For the sauce, you can either mix the soy sauce (or ponzu) with the grated wasabi and serve it in small dish for dipping if you use chopsticks.
If you use a fork, pour the sauce over the yam imo.

Note: I use sprinkle the yama imo with plenty of roasted sesame seeds for extra taste and crunch!

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

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

Imo Souffle (Naga Imo Souffle)

After extolling the virtues of yams/imo in another posting, I thought I had to introduce a few simple Japanese recipes using this very useful vegetable!
This recipe is more a combination of Japanese and French gastronomy than anything else. It has the merit to be very simple and healthy!
No need for an ove, a simple grill is enough!

The yam used in this particular recipe is “naga imo/長いも or long yam”.

The same, cleaned and cut!

INGREDIENTS: For 2 people

-Yam/naga imo: 150 g
-Egg: 1
-White dashi/shirodashi/shiradshi (if not available, plain dashi or souptock of your choice): 1 tablespoon
-Flour: 1 teaspoon
-Salt, pepper and spices: if and as you like!

RECIPE:

-Peel the yam and grate into a bowl.

-Add the beaten egg, dashi, flour and (optional) seasoning and mix well.

Pour into shallow oven dish and cook in the grill for 5~10 minutes.
Serve at once!

Simple, ain’t it?

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

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

Health & Nutrition Facts in Japanese Food 11: Yama Imo/山芋

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 11: Yama Imo/山芋

Yam, or Yamo Imo/Yamanoimo/山芋/ヤマノイモ in Japanese are not only a great source of energy, but also of great help when it comes to digestion in general thanks to the proteins (glycosylated proteins) provided by the mucin contained in its jelly-like sap.
Moreover its high contents in Vitamin B and C, Potaasium, and dietary fibres make for a remarkably balanced source of food.
It is best assimilated by the human body in its raw form, either cut or grated.
It is of vital importance to vegans, vegetarians and wheat allergics as it can replace wheat flour and egg whites as a liaising agent in cooking!

For each 100g (edible parts) it contains:
-Energy: 65 kcal
-Water: 82.6 g
-Proteins: 2,2 g
-Carbohydrates: 13.9 g
-Natrium: 3 mg
-Potassium: 430 mg
-Calcium: 17 mg
-Phosphorous: 27 mg
-Copper: 0.10 mg
-Magnesium: 17 mg
-Vitamin B1: 0.10 mg
-Vitamin B2: 0.02 mg
-Vitamin B6: 0.09 mg
-Vitamin C: 5 mg
-Dietary (roughage) fibre: 1.0 g

HEALTH FACTS & TIPS:

-Combined with shiso/perilla leaves, or with turnip, or with Chinese Cabbage, or with green chili peppers, will promote digestion and digestive flow and appetite.

-Combined with moroheiya/nalta jute, or with okra, or with lotus root, or with namaeko mushrooms, wil help lower down blood cholesterol and increase stamina.

-Combine with soy beans, or with pomegranate, or with myoga ginger, will help with hormonal balance and blood flow.

-Combined with cabbage, or with potatoes, or with broccoli, or with Chinese Cabbage, will will help prevent cancer and aging.

RECIPE:

Here is a recipe to help with hormonal balance and resistance to cancer and aging: yam okonomiyaki!

Yam/yam imo: 100g
Cabbage: 2~3 leaves
Pork (sliced): 50 g
Egg: 1
Flour: 100 g
Water: as appropriate
Agetama/deep-fried breadcrumbs (from tempura, etc.): according to taste
Salad oil: as appropriate

Roughly chop cabbage. If the pork is not sliced, cut it in 1.5 mm thick strips.

Peel yam and grate it into a bowl. Add flour and beaten eggand mix. Add water and mix to the batter fluidity of your preference.

Add cabbage, pork and agetama. Season with a little salt, ground pepper as you like. Mix the whole roughly.

Fry in the shape of pancakes on salad oil.
Serve with your favourite sauce!

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

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