Tag Archives: Japanese Appetizer

Vegan Japanese Cuisine: Ko Imo No Nimono

In Jpanese Ko Imo/小芋 means small taro tubers, and Nimono/煮物 can be loosely translated as stew.
Imo are great for vegans as they are fulfilling and so healthy!

Ko Imo No Nimono: Small Taro Tubers Stew

INGREDIENTS: For up to 3 people

-Ko Imo/small taro tubers: 15
-Vegan Dashi: 1 cup/200 cc/ml. Check RECIPE.
-Mirin/Sweet sake: 1 tablespoon
-Japanese sake: 3 tablespoons
-Salt: a little less than 1/2 teaspoon
-Sugar: 1 large tablespoon
-Light soy sauce: 1/2 tablespoon
-Fresh string beans: as many as you want
-Yuzu/Lime

RECIPE:

-Wash the the ko imo/taro tubers throroughly. Cut off both hands and peel “straight” so as to form six distinct sides. Was in clear running water and drain.

-Drop the imo in a large pot and cover completely with water. add a little rice (it will add taste). Cook until you can pass a wooden skewer through the imo.

-Bring the pot at a slant under the water tap and let the cold water flow into the pot and out with the hot water. This simple techenique will get the imo rid of unwanted stickiness. Throw all water out, but keep the imo inside the pot.

-Pour all the sauce ingredients onto the imo. Switch on fire and simmer the imo over a weak fire long enough for the imo to “suck in” the sauce.

-Cut the extremeities off the string beans and boil in salted water until tender enough. The Japanese like them only lightly boiled and crispy.

-Let imo and string beans cool completely. Transfer the string beans with the imo. Chill if necessary.

-Serve in a dish as shown on picture above and press some lime/yuzu over 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

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Red Miso Dip Sauce

This posting has also been prompted by my new friend, Maggie Lam, who wanted to get some information for a red miso dipping sauce.
It is only a suggestion open to infinite variations!

INGREDIENTS: For 2~3 people

-Japanese sake (if inavailable, replace with dry white wine): 1 tablespoon
-Red miso: 2 tablespoons
-Sugar: 1 tablespoons
-Ground sesame seeds: 1 tablespoon
-Oyster sauce (vegan and vegetarians can replace it with soy sauce): 1 teaspoon
-Sesame oil: 1 teaspoon

RECIPE:

-In a small pan, heat the Japanese sake to have the alcohol evaporate. Do not boil. Add all other ingredients and mix well.

-Let cool completely before using it.

NOTES:

This sauce is especially welcome in summer.
Combine white miso withe red miso for a different colour and taste!
If consumed by adults only, use chili pepper sesame oil!

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

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Red Miso Dressing

This posting has been prompted by my new friend, Maggie Lam, who wanted to get some information for a red miso dipping sauce.
Although this particular recipe is more a dressing than anything else, it could be used as a dipping sauce if you mixed in fresh cream. Th cream will solidify when combined with oil.
Unfortunately it will not qualify as a vegan recipe.
I wonder if soy milk cream exists!

INGREDIENTS:: for 60 ml/cc of dressing

-Red miso: 1.5 tablespoons
-Soy sauce: 1/2 tablespoon
-Rice vinegar: 1.5 tablespoons
-Sugar: 1 tablespoon
-Salad oil of your choice: 3 tablespoons
-Ground sesame seeds: 1.5 tablespoons
-Freshly grated ginger: a little
-Freshly grated garlic: a little

RECIPE:

-First mix miso, soy sauce, sugar, ground sesame, grated ginger and garlic until you obtain a smooth mixture. Add oil and rice vinegar and stir well.

-Serve it onfresh vegetables and tofu salad!

-Great for taste and look on freshly boiled or steamed vegetables!

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

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Vegan Edamame Tofu

This is the season for fresh edamame and there are so many ways to accomodate them!
Have you ever thought of creating a vegan recipe with them and tofu.
Here is a simple way to please everyone!

Vegan Edamame Tofu!

INGREDIENTS: For about 6 people, unless you have a big appetite!

-Kinu Tofu/Silk Tofu: 400 g
-Edamame: 1 cup (boiled in salted water and extracted from their pods)
-Agar agar: 8g
-Water: 385 CC/about 2 cups
-Salt: 1/2 teaspoon
-Mirin/sweet sake: 1 tablespoon

-Vegan konbu dashi/seaweed soupstock: Check RECIPE: 1 cup/200 cc/ml
-Mirin/sweet sake: 3 tablespoons
-Soy sauce: 3 tablespoons
-Grated wasabi: as appropriate

RECIPE:

-Soak the agar agar in the water for at least two hours or overnight.

-Peel off the thin skin of each edamame. Borin work, I must admit, but worth it!

-Place the tofu over a bamboo strainer/zaru to take as much water off as possible.
Press the agar agar strongly to drain it of any water.
Drop the agar agra in 400 cc of water and simmer on a weak fire until completely dissolved.

-Drop the edamame, tofu, salt and mirin in a mixer/food processor.
Turn until you attain a smooth paste.

-In a large bowl pour the tofu mixture and add the dissolved agar agar a lttle at a time and mix well until all has been incorporated.
Pour the whole into a rectangular mold you will have wetted beforehand.

-Smooth the surface flat with a gum spatula. Knock down the mold on the working table a few times to ensure homogeneousity.
Let cool and place inside refrigerator.

-Mix the dashi, soy sauce and mirin/sweet sake.
Heat to just before boiling point. Switch off fire and let cool completely.
Keep in thefridge.

-Turn the edamame to fu over a cutting board.
Cut into 8 pieces and place them on serving dish as shown above.
Pour dashi drssing around it.
Decorate with a few edamame and some grated wasabi.

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

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Vegan Sushi at Sushi Ko (Shizuoka City, ’10/04/22)

4 Sprout Sushi Set!

Vegan and vegetarian sushi exists!
Although Im neither, I always make a pont to order a few vegan nigiri at my favourite sushi Restaurant, Shizuoka City.
Every time the Missus and I visit the restaurant like we did last night, Mr. Oda knows what’s coming!
Although it is easier in Shizuoka than anywhere else, one should be able to taste them at any sushi restaurant worth its name. A little smile and politeness will do wonders!

The first thing I asked (there will be a full posting soon about the whole meal!) was to devise a set of sprout sushi as shown in picture at top of this posting.
The first sprout was menegi/芽葱 or thin leek sprouts.

The second one was himesoba/姫蕎麦 or buckwheat sprouts.

The third one was mitsuba/三つ葉 or trefoil sprouts with beautiful leaves.

The fourth one was kawairedaikon/かわいれ大根 or daikon sprouts, lightly boiled and topped with umeboshi.

We did have a sushi roll which is vegan: shiso/始祖 or perilla leaves, natto/納豆 and umeboshi/梅干!

SUSHI KO
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

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Sashimi Plate at Uzu (’10/02/25)

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

Just had our regular visit, the Missus and I last night at Uzu, the talk of the town (on TV nest Sunday!) as far as Izakayas arec ocncerned in this city.

Apart of supremely extravagant vegatables and meat, one can expect the best quality sashimi there, too. And most of it local!

From right to left:
-Isaki/Chicken Grunt (what a name!), both as sashimi and seared sashimi/aburi sashimi (Suruga Bay).
-Kihada Magura/Albacore Tuna
-Madako/True Octopus
-Grated fresh wasabi from up the Abe River, Shizuoka City.
-Benimasu/Salmon Trout from Fijnomya City.

A real treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

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, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef

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Sashimi Feast at Ekimae Matsuno Sushi

Now, what makes sushi restaurants of so high level in Shizuoka?
Tokyoites will say that they have Tsukiji and that is enough…
Have you ever wondered how fresh fish, shellfish and others are “fresh” there?
“Fresh fish” at all costs has become a very misleading notion.
The fact it is alive and swimming does not mean it is fresh.

All fish must be caught first and depending on their kind have to be either eaten right away or…
For example seabreams should be kept at least a day alive in an aquarium/tub to get them rid of unwanted parasites inside their innards. But at the same time keeping them alive longer will result in a loss of proteins and fat with the consequence of a fast quality decline.
Tuna has to be blooded very precisely first, then frozen. Once thawed and cut it is usually left at least a week for maturing/ripening before reaching the perfect taste.
On the other hand, squids must be dressed and eaten alive (still moving!).
It is a “case by case” (said in English) as explained by the chef at Ekimae Matsuno Sushi in Shizuoka City.
Founded in 1930, the oldest sushi restaurant know what they are talking about!

Bachi Maguro/目鉢鮪/Big-eyed Tuna from Ogasawara/Shizuoka Prefecture, Tairagai/玉珧/Pen shell from Aichi Prefecture, Sayori/細魚/Japanese Halfbeak from Suruga Bay/Shizuoka Prefecture

The key to appreciating top-class sashimi at all times and seasons is to savour it locally. Only then will you be sure of its origin and quality.
Naturally you must also discover a trustworthy sushi restaurant and chef. Not very difficult here where the competition is intense!

Tachiuo/太刀魚/Scabbard fish partly seared/aburi/炙り, Aori Ika/障泥烏賊/Bigfin Reef Squid rolled with seaweed/nori/海苔, and Madai/真鯛/Japanese red seabream, red seabream snapper. All from Suruga Bay in Shizuoka Prefecture.

Ekimae matsuno Sushi pride themselves in providing Shizuoka Prefecture fare whenever possible, including Japanese sake (all from Shizuoka Prefecture!), and they make no bones (fish bones!LOL) about that! Shy and reserved, they will quickly warm up to your questions if asked in a gentle enough manner good manners!).

I sudenly felt an urgent longing for more Sayori/細魚/Japanese Halfbeak after having sampled it in the first sashimi set. It is such a great and delicate fish and ripened to perfection as a whole fish inside the refrigerated display window. It canbe manipulated in all kinds of designs.

Sorry for the fuzzy pic. I’m still getting used to the newly discovered possibilities of my old mobile phone camera (up to 2 MB).

Kawahagi no Kimo Ae/カワハギの肝和え/Thread-Sail File Fish sashimi seasoned with its Liver. From Suruga Bay, Shizuoka Prefecture.

Now, here is a fish you must eat as fresh as possible!
Take it out alive (caught the day before maximum) out of the aquarium, dress it quickly, clean the liver, and serve the fish cut either in thin strips or slices with its liver chopped into a dip sauce, or season the cut fish directly (once cut) with its live, and serve it with chopped scallions/thin leeks and grated wasabi!
Ah, I forgot to mention that wasabi is from Shizuoka Prefecture (80% of the total national crop!)! Actually I’m repeating that every time! LOL

The chef had the grace (and pride) of showing me this (small, although reaching more than 20 cm!) Aori Ika/障泥烏賊/Bigfin Reef Squid live and kicking before preparing it for me!

It was still moving (I mean the very strips) under my chopsticks.
The chef gently asked me to taste it first as it is with nothing.
Incredible! Crunchy, not the merest hint of “fishy” taste. An experience!
Then he asked me to try it with a little salt only. Another discovery!

Last, the chef brought an enormous fresh egg yolk in a small crystal bowl and invited me to add a little soy sauce to it before dipping the squid in it. You must try that!

This was lunch and I am not eating much then as a rul these days.
I decided to skip the sushi for another (near) day and asked for tamagoyaki/卵焼き/japanese Omelette as dessert.
It came in two varieties:
the thin slices were eggs mixed with fish paste and the other were plain tamagoyaki fried with shiso.

Now, how much did I pay for all that?
60 US $!
Have I convinced you?

Ekimae Matsuno Sushi/駅前松乃鮨
Shizuoka City, Aoi Ku, Koya Machi, 9-3 (in front of Shizuoka City JR Station, North Side)
Tel.: 054-251-0123
Business hours: 11:00~21:00
Closed on Wednesdays and third Tuesday
HOMEPAGE (Japanese)

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Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, Jefferson’s Table, Rubber Slippers in Italy, The London Foodie

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