Tag Archives: Vegan Cuisine

レシピ, 美食, 野菜, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

My 10 Best Vegetables Dishes in Japan

October 7, 2013 dragonlife 1 Comment

To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10”, be they the best, worst or whatever, I could come up with. And the ideas are coming fast and thick!
I’m not a vegetarian or vegan but I love vegetables and I’m always keen to check what the chef at any restaurant I visit (and I visit quite a few because this is one of my occupations!) can achieve with vegetables only!
Here are what I would consider the best 10 vegetables dishes I ever had (so far!) in Japan. Mind you, they were all enjoyed inside Shizuoka City, a bias helped by the simply mind-blowing number of varieties grown in Shizuoka Prefecture!

1) Wok-fried at Annam Restaurant, Vietnamese Cuisine!

2) Fried and steamed vegetables appetizer at Aquavite, Italian Cuisine!

3) vegetables Terrine at Caravin, French Cuisine!

4) Steamed vegetables at Cham, Chinese Cuisine!

5) Japanese pickles at Kawakatsu, Japanese cuisine (this is an exception as it is located in Fujieda City!)!

6) Steamed and stir-fried vegetables appetizer at Pissenlit, French Cuisine!

7) Steamed and sauteed-baked vegatables appetizer at Tetsuya Sugimoto, French Cuisine!

8) “Goro goro” stir-fried vegetables at Uzu, Japanese Izakaya Cuisine!

9) Vegetables Sashimi Plate at Yasai tei, Japanese Izakaya Cuisine!

10) “Eggplant Vegetables Steak” at Tetsuya Sugimoto, French Cuisine!

RECOMMENDED RELATED WEBSITES

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: 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!
-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

レシピ, 美食, Ecology, Environment, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Vegan, Vegan Cuisine, Vegan Restaurant, vegetables, Vegetarian cuisine

Japanese Vegan Gastronomy: Veggie Burger at Rama 4.5 Organic Cafe & Shop in Shizuoka City!

September 30, 2013 dragonlife Leave a comment

Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

I paid my second visit today to Rama 4.5 Organic Cafe & Shop in Shizuoka City, Aoi Ku, where I was looking forward to a different vegan (I’m not, sorry!) lunch!

I also noticed that a young couple of local potters living in Mori Machi, Kakegawa City, were exhibiting and selling some exquisite pottery!

I understand that interviewing will quite a challenge as they usually do allow it, but I’m confident I will succeed. Their art is just too good to ignore!

There was a choice but since Mrs. Miho Maki/牧美穂さん recommended her veggie burger, I didn’t hesitate!

Her vegan soy milk based soup would please anyone with a health-conscious and epicurian mind! I particularly love the ginger included in it and the herbs sprinkled on top!

Exquisite and so aromatic herb tea!

The veggie burger!

Home-baked vegan bread!

Two deep-fried veggie/vegan patties in between with plenty of fresh local vegetables!

Organic herbs providing extra seasoning!

Not only very healthy, but more fulfilling than expected! Who would complain? Certainly not me, in spite of being an omnivore!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 静岡市, 観光, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Vegan, Vegan Cuisine, Vegan Dessert, Vegan Restaurant, vegetables, Vegetarian cuisine

Vegan Restaurant & Shop in Shizuoka City: Rama 4.5 Organic Cafe & Shop!

September 14, 2013 dragonlife 4 Comments

The (small) Rama Group which has been serving for some time vegan food inside the home of some of their members in the south of Shizuoka City at last on August 6th opened a real Cafe & Shop in Gennan Street, Gofuku-Cho, Aoi Ku, in the middle of the city for the pleasure of all vegans and health food lovers!

I’m no vegan myself, but I do appreciate it from time to time, and I’m really happy for my friends and visitors to Shizuoka City who have such priorities!

The shop itself offers an enormous (by Japanese standards!) array of vegan, organic and macrobiotic foods including home-made jams….

and pickles made with fruit and vegetables locally and organically grown.

It is all set in a beautiful and very natural environment, the more for it as it is open as a Cafe all day long!

The general design makes use of a lot of wood.
You can either sit a t tables, or in my case at the counter overlooking the street outside!

The young owners at work1
Mr. Tomonari Maki/牧知成さん and Mrs. Miho Maki/牧美穂さん!

As for the food served the lunch is unique but changes regularly depending on the seasonal ingredients.
They serve all kinds of drinks, including organic beer!
If you don’t speak Japanese speak slowly in English and I’m sure mutual understanding will be easy!

The lunch of the day!
Very appetizing, indeed!
As far as I know this is the sole truly vegan restaurant in town, and probably in the whole prefecture

The hot soup!
No dairy products is used whatsoever!

It is not only healthy but has a beautiful cachet attached to it!

Whatever the angle it is definitely tempting!

Home-made vegan bread!

Home-made jam/chutney!

Plenty of natural spices!

I’m glad to admit that the deep-fried vegetables patty was delicious!

The kinako/roasted soy bean powder jelly dessert and herb tea!

Not only a very healthy dessert but also a traditional Japnese one!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

レシピ, Cakes, Chestnut, 美食, Dessert, Desserts, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 栗

Japanese Vegan Dessert: Chetsnuts Wagashi-Kurikinton-和菓子の栗きんとん

September 11, 2013 dragonlife 4 Comments

The chestnut picking season is just around the corner in Shizuoka Prefecture and more particularly in Makinohara where it is officially announced as starting on the 14th!
Chestnuts have been since ancient times a great source of food not only for its nuts but also as a basic ingredient for cakes and even bread (far healthier than wheat flour bread incidentally!)!

Here is recipe for a typical wagashi cake called kuri kinton that should please any priorities!

INGREDIENTS:

Chestnuts: 500g
Maple syrup: 100cc~
Water: 50cc~
Natural salt: a pinch

RECIPE:

Wash the chestnuts well before making a thin indent with a knife steaming them for about 50 minutes.

Spoon out the chestnuts into a bowl taking care not to scoop any skin with it.

Pour all the chestnuts inside a food processor and process until all the chestnuts are well broken. Add salt. Adding water and syrup a little at a time process until all ingredients are used.

Sieve into a pan.
Cook over a little fire for a while to lower the humidity.

Spread thinly over a clean cloth to take out excess humidity.

Roll small balls (size of your liking!) and wrap them into cellophane paper. Twist paper hard to create shape.

Unwrap and top with some syrup and a nicely cut piece of steamed chestnut!

By adding some soy milk and more maple syrup you can create a beautiful marron paste!

So easy and healthy!
Enjoy!

RECOMMENDED RELATED WEBSITES

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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Mushrooms, Recipes, Restaurants, Shizuoka, Shizuoka City, Shizuoka Cuisine, Tourism

Vegan & Vegetarian Gastronomy: Mushrooms Cuisine at Yasaitei in Shizuoka City!

December 18, 2012 dragonlife 4 Comments

Eringe/エリンゲ and maitake/舞茸 at Yasaitei!

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Specialties: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

The Japanese have always been in love with their mushrooms and the number of varieties they grow is simply mind-blowing!
Mushrooms, although they don’t contain many calories offer a lot of healthy ingredients on top of their beautiful taste. You never feel guilty when indulging in them!

Yasaitei/やさい亭, which could be roughly translated as “vegetables station” in English, is the izakaya to visit in Shizuoka City for gastronomes who love mushrooms and vegetables in particular as their priorities can be cateｒed for with the minimum of fuss and explanations.
The following describes recent dishes I have savored there including other vegetarian and vegan tidbits!

When I visit Yasaitei I always “Doman”, a rice shochu distilled by Hamamatsu-Tenjingura Brewery in Hamamatsu City!

A “o-tooshi/お通し/snack served with the first drink!

Lotus root/renkon/蓮根 in “kinpira” fashion!
Such a satisfying crunch!

Grilled fresh shiitake/椎茸!

The shiitake were simply grilled and seasoned with soy sauce before being served over shiso/perilla leaves.

Freshly grated daikon and ginger were provided for further seasoning and enjoyment.

Surely one of the best ways to enjoy fresh shiitake!

Another o-tooshi!

Mushrooms and fried tofu o-hitashi/お浸し/Japanese-style light appetizer!

Maitake, tomato and spinach stir-fried in sesame oil and served with fresh coriander!
Maitake/舞茸 in English stands for mushrooms called Hen-of-the-Woods, Ram’s Head or Sheep’s Head!

Juicy and so tasty mushrooms!

Note the coriander for beautiful balance in presentation and taste!

Another o-tooshi!

Mushrooms and mekabu/芽蕪/small turnips! If you are vegetarian or vegan just tell them not to top it with katsuo bushi!

Steamed eringe (or eringi)/エリンゲ/known in English as king trumpet mushroom, French horn mushroom or king oyster mushroom!

The eringe were steamed together with fresh cucumber and served with freshly grated Shizuoka-grown wasabi!

Looking for more of the same!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
Individual orders (carte) welcome
Parties welcome
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pasta, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Takuan

Takuan Recipe: Japanese Cold Takuan Pasta (with Vegan Version)

August 20, 2012 dragonlife Leave a comment

Takuan in Japan is usually eaten at the end of the meal with rice and miso soup, but there are ways to accomodate it Western-style!
Here is a suggestion for a cold pasta recipe for a light refreshing dish during the summer heat.
As for a vegan version use vegan pasta!

INGREDIENTS: (for 2 people)

Pasta (or vegan pasta): 200 g
Takuan: 50 g (cut into thick filaments)
Cucumber: 100 g (cut inot thick filaments)
Salted konbu seaweed: 20 g (cut into thick filaments)
Roasted sesame seeds: A little

RECIPE:

Boil the pasta to your liking in 2 liters of water and 1 tablespoon of salt.

Prepare aside the takuan and cucumber (small and crunchy Japanese style) cut into thick filaments and salted konbu seaweed.

Transfer the boiled pasta into a bowl full of icy water.
Drain well.

In a bowl drop the pasta, takuan, cucumber and seaweed and mix well.
Note: Use your imagination if you want to add taste and seasoning but keep in mind you don’t need any more salt!
Suggestions: sesame oil, umeboshi meat, gomadare/sesame dressing, etc.

Serve in a plate and sprinkle wit roasted sesame seeds!

For more color and taste you could add thinly cut pimento!

RECOMMENDED RELATED WEBSITES

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,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:

美食, Dessert, Desserts, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Sweet Potatoes

Vegan Japanese Dessert: “Daigaku Imo” Sweet Potato

August 17, 2012 dragonlife 2 Comments

Sweet potatoes or Satsuma Imo/薩摩芋 were introduced a long time ago in Japan where they became a mainstay vegetable in winter, especially in the west of Japan where they supplemented rice as a staple food.
Daigaku Imo/大学芋, literally ‘University Potatoes” have been popular with students for times immemorial as not only as a dessert but also as a great snack. In fact, a lot of people prefer them to fried potatoes!

INGREDIENTS: (for 4 people)

Sweet potato (raw): 600 g
Sugar: 90 g
Ground white sesame seeds: 1 teaspoon
Oil: As appropriate

RECIPE:

Peel sweet potatoes.
Cut in long thin slices (thin wedges). Actually cut them into the shape and size of your preference but take in account that the thicker they are, the longer time they will take to fry.
Leave in water for 10 minutes.
Take out of water.
Wipe off all humidity.

Heat oil to 150 degrees. Keep oil shallow enough.
Fry until the sweet potatoes have softened. Do not let them change color then.

Take sweet potatoes out and shake oil off.
Bring the oil to 180 degrees.
Fry the sweet potatoes again until they attain a nice brown color.

While the sweet potatoes are frying pour the water and sugar in a separate pan and heat on a low fire.
Let sugar dissolve completely.
When the rim of the water changes color keep heating gently shaking the pan around. You may use a spatula but proceed gently.
When the syrup has attained a light brown color switch off fire.

Take sweet potatoes out of the oil once cooked. Shake off oil well. Drop the potatoes into a separate bowl.
Add the ground white sesame seeds.
Mix well, taking care not to damage the potatoes.

Coat the potatoes with syrup while hot and let cool down completely inside a recipient slightly coated with oil.

Serve and enjoy!

RECOMMENDED RELATED WEBSITES

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,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:

美食, Eggplants, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese recipe: Fried and Marinated Eggplants with Paprika

August 14, 2012 dragonlife 6 Comments

Vegan cuisine can be a very easy concept making the best out of simple and tasty ingredients!
here is another simple way to accomodate eggplants the Japanese way!

INGREDIENTS: (for 2~3 people)

Eggplants: 3^4
White wine vinegar (or Japanese rice vinegar): 1 tablespoon
Paprika powder: as much as you want!
Salt: 1/2 teaspoon

RECIPE:

Clean the eggplants. Wipe them and cut them into one bite pieces.

In a pan pour olive oil. Heat the pan over a low fire.
Throw in all the eggplants.
Fry until heat has penetrated the eggplants well. Add teh vinegar.
Cover with a lid and cook over medium fire until the greater part of water/sauce has disappeared.

Transfer into a recipient Let cool down. Keep inside therefrigerator.
Serve chilled sprinkled with plenty of paprika powder!
Naturally you can add color and taste served topped with fresh herbs!

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:

美食, Dessert, 里芋, 野菜, 農業, Gastronomes, Gastronomy, Imo, Japan, Japanese Gastronomy, Recipes, Sato Imo, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Taro root, Vegan, Vegan Dessert, Vegetarian cuisine

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

August 8, 2012 dragonlife 2 Comments

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

Must-see tasting websites:

美食, Eggplants, 茄子, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tomato

Vegan Japanese Recipe: Japanese-style Cold Eggplants & Tomato Antipasti

July 28, 2012 dragonlife 4 Comments

Japanese and Italian influences can be found in this simple antipasti recip!

Japanese-style Cold Eggplants & Tomato Antipasti

INGREDIENTS: (for 3 people)

Eggplants: 3 (400 g)
Tomato: 1 large
Small leek: 1 finely chopped
Ooba or large shiso/perilla : 4 leaves finly cut

For the dressing:
Ground white sesame seeds: 1 very large tablespoon/30 g
Sesame oil: 1 and a half tablespoons
Soy sauce: 3 tablespoons
Sugar: 1 tablespoon
Japanese sake (if not available dry white wine):
Finely chopped fresh ginger: 1 teaspoon
Grated fresh garlic: a ;ittle or as appropriate
Red chili pepper: 1/2, finely chopped

RECIPE:

Cut eggplants in half. Then cut off part of the skin 8to make them easier to eat. Cut each half lengthwise in atrips 5~8 mm thick.

Wet the the eggplants in water. Put them inside a cooking cellphane/vinyl pouch. Fold the pouch so as to have the opening ath bottom. You could also wrap them in cellophane paper.
Cook in microwave oven at 600 W for 1 minute and 30 seconds.
You could also cook them inside a steamer.

Let cool down completely and then chill them inside refrigerator.
If you want to chill them quickly bind the pouch closed and dip it in a bowl full of water and ice.

Put all the sauce ingredients into a bowl. Cover it with cellophane paper and cook in microwave oven for 50 seconds. Let it cool completely and then chill it.

Serving for one person.

Arrange the eggplants on serving dish. Put the tomato thinly sliced and formed into a rose on top.
decorate the eggplants and tomato with chopped leek and thinly sliced shiso.
Pour sauce over the whole as shown in top picyure.

Serve and enjoy with a great beer, cold sake or chilled white wine!

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美食, Eggplants, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine, Vegetarian terrine

Vegan Japanese Recipe: Japanese-style Sweet & Sour Eggplants

July 26, 2012 dragonlife 8 Comments

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
Sweet & sour sauces basically originate from China but Japan has its own versions, albeit lighter in texture and taste!

Japanese-style Sweet & Sour Eggplants

INGREDIENTS: (for 2 people)

Eggplants: 2~3
Freshly grated ginger: 1 tablespoon
Green shiso/perilla: 5 leaves
Soy sauce: 2 tablespoons
Sugar: 1 and a half tablespoons
Salad oil: 1 large tablespoon and a little
Golden sesame seeds: as appropriate

RECIPE:

Take off stem part and cut eggplants lengthwise in four. Clean under running cold water. Wipe off all water with kitchen paper.

In a skillet pour the oil and fry the eggplants until they have attained a nice color.

In a large bowl drop the soy sauce, grated ginger and sugar. Mix well. Add the shiso leaves finely cut in thin strips. mix quickly.

Add the fried eggplants in the bowl. Stir them gently as to cover them completely. Let soak them in for at least 5 minutes. The fact that the eggplants are hot will melt the sugar and help them absorb the sauce.

Place the eggplants in a dish. Pour all the sauce on top and sprinkle sesame seeds on top.
The Japanese eat such a dish in summer at room temperature.
Great snack with beer!

Here is a variation with the same ingredients with mini tomatoes and shishito hot chilies added for more color and presentation. And taste, of course!

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美食, 野菜, 野菜ジャム, 農業, Gastronomes, Gastronomy, Jam, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine, Zucchini

Vegan Japanese Zucchini Jam Recipe

July 23, 2012 dragonlife 4 Comments

Zucchini practically come in season at the same time as eggplants and apart of cooking them together in ratatouille, there pleny of ways to accomodate them to satisfy all culinary priorities.
Moreover, jams should not be a problem for vegans or vegetarians and they do contribute healthy energy!

Vegan Japanese Zucchini Jam!

INGREDIENTS (for about 200 g of jam)

Zucchini: 2 medium-sized green zucchini (for a total of about 200 g). Yellow zucchini and round zucchini are naturaly ok!
Lemon: a large one
Fresh ginger: 30 g
Powder white sugar (or sugar of your choice, but keep color in mind): 100 g
Whole cloves: 2

RECIPE:

Wash the lemon.
Cut the lemon in two.
Press the juice out of one half and keep the juice aside.
Push the cloves into the pressed lemon skin.
Put the the two lemon halves in a gauze pouch and bind/knot the pouch closed.

In a large pan drop all the zucchini thinly sliced (5 mm), fresh ginger chopped into small bits, the lemon juice and sugar. Let soak for 30 minutes.
As for the thinly cut zucchini, it is up you whether to peel them beforehand or not.

Add the pouch containing the spiced lemon skin and cook over medium fire for 25 minutes.

Once the zucchini has got soft take the spiced lemon pouch out.

Reduce the zucchini into a puree with an electric stick mixer.

Taste for eventual rectification!

Jam can be used in many ways:
For non-vegans atop cream cheese.
Vegans shoul also remember it can be used as a sauce! Spread some over steamed vegetables!

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Couscous, 美食, 野菜, 農業, Food, Gastronomes, Gastronomy, North Africa, North African Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Zucchini

Vegan North African Cuisine: Couscous-stuffed Round Zucchini

July 22, 2012 dragonlife 2 Comments

Zucchini practically come in season at the same time as eggplants and apart of cooking them together in ratatouille, there pleny of ways to accomodate them to satisfy all culinary priorities.

Here is a simple recipe inspired by North African and Southern French gastronomies!
Couscous-stuufed Round Zucchini!

INGREDIENTS (for 2 zucchinis. Please don’t fight over them! LOL)

Zucchinis: 2 of two different colors, about 150 g each
Couscous: 80 g
Water: 200 cc (1 cup)
Dried tomatoes: 2
Mushroom: Brown mushroom, a couple
Onion: 1/4
Salt: 1/2 teaspoon
Black pepper: as appropriate
Olive oil: 1/2 tablespoon

RECIPE:

Clean the zucchini

Wrap the zucchini into cellophane paper and cook for 1 mi\ute at 600 KW inside a microwave oven.

While the zucchini cool down chop the dried tomatoes.

Chop the mushrooms in dices.

Chop the onion.
Wash in cold water and drain.

In a pan pour the water, add the dried tomato and mushrooms, the salt. Bring to boil and cokk for a minute or two. Switch off and drain. kep the water for the couscous!

Pour the couscous into a bowl.
Add the still hot water used for cooking the dried tomato and mushrooms.
Cover the bowl with kitchen foil aper and let the couscous absorb the liquid for 8 minutes.

Cut “caps” off the zucchini. Take insides out with a spoon so as to leave “zucchini bowls” about 5 mm thick. Discard the seeds if any. Chop the zucchini fleah finely.

The couscous should be soft enough.
Pour in the olive oil and mix well.

Add the dried tomatoes, mushrooms, chopped zucchini fleah, salt and pepper and mix well.
Naturally you can add spices and chopped herbes of your liking then!

Brush the inside of the zucchini with olive oil and stuff them with the couscous.
Fill the zucchini over the brim!

Pre-heat oven to 230 degrees Celsius and cook for 15 minutes.

Serve immediately or lukewarm.

If you have any coucous filling left just eat it as salad!

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美食, Dashi, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, Vegan Dashi, vegetables, Vegetarian cuisine

Vegan Japanese Dashi/Soup Stock: The Basic Recipe (re-published)

July 20, 2012 dragonlife Leave a comment

So many times have I heard my vegan and vegetarian friends complain about the fact that most dashi/soup stock is not done according to their priorities in Japan, making it impossible for them to enjoy food in this country.
Fortunately, this is a big misconception. Vegan dashi exists and is very easy to make or request.
Now, to make sure that the same friends can savour Japanese food, either at home or with friends, here is the basic ans simple recipe!
Please save or copy this recipe for future reference!

Vegan Japanese Dashi/Soup Stock

INGREDIENTS: (multiply according to demand. This is the minimum quantity!)

Konbu as sold in Japan

Konbu out of its packaging

-Konbu/dried thick dark seaweed: ５ｃｍ×５ｃｍ piece (dry)
-Water: ４００cc/ml
-Japanese sake: 1 tablespoon (don’t worry, the alcohol will disappear upon heating/cooking!)
-Mirin/sweet sake (same comments as above!): 2 tablespoons
-Soy sauce: 2 and a half tablespoons

RECIPE:

Pour the water into a large pan. Drop the seaweed into the water.
Switch on the fire.
The moment bubbles appear on the surface of the konbu, the water will start sucking the its essence in.
At that time add soy sauce, sake and mirin.

Taste from time to time to decide when taste suits you best.
Switch off fire then and take konbu out.
Let cool completely, pour it inside a bottle. Seal the bottle properly and store inside refrigerator.
Use it as soon as possible.

The seaweed doesn’t have to be thrown away. It is edible as it is once cooked!

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美食, 野菜, 茄子, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe: Eggplants Agedashi

July 20, 2012 dragonlife 4 Comments

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
Agedashi/揚げだし is atrditional cooking technique in Japan that combines frying/pan-frying/deep-frying/Age-揚げ and a soupstock/dasi-出し.
Check this vegan recipe for Japanese dashi first!

Eggplants Agedashi/nasu Agedashi/茄子揚げだし

INGREDIENTS (for 2~3 people)

Eggplants: 2
Fresh ginger: 1 cut 2×3 cm
Dashi/soupstock: 100cc (1/2 cup)
Soy sauce: 1 + 2/3 tablespoons (25cc)
Mirin/sweet sake if unavailable sake + sugar or dry white wine + sugar): 1 + 1/2 teaspoon (12.5 cc)

RECIPE

Prepare the soup stock in a pan for immediate use later by pouring in the dashi soupstock, soy sauve and mirin.

Do not peel the eggplants.
Cut off both ends and cut in halves.
Then make shallow indents with a shrp knife every 2 or 3 mm. This will not only make the skin easy to eat but also allow all the ingredients to “sink in/imbibe” the eggplants!