Tag Archives: Yam

Today’s Lunch Box/Bento (’10/79): Tango Bento

No, this bento has nothing to do with dancing!
“Tango” in French is also the name of a colour halfway between orange and red. This is also the colour and surname of my hometown Rugby Club in Chalon Sur Saone in France: Check their fans’ Forum Page at 16 TANGOS!
Since kaki/persimmon are mentioned in this blog, I couldn’t resist the temptation! I wonder if there is an Amreican Football Team sporting the same colour!
Incidentally beer mixed with grenadine is also called Tango!

The Missus’ bentos might look elaborate, but she actually makes use of simple everyday ingredients most of the time.
Today, after steaming the rice she opened a small can of yakitori and mixed the lot with the rice while it was still hot.

Alright, the home-pickled sansho/Japanese pepper seeds will be difficult to obtain or make outside Japan. Pickled, they are not so common here, either, but they add so much taste and zip!
As for the pickles, the red ones are murasaki daikon/violet daikon that the Missus has marinated with vinegar and konbu/seweed. The yellow shredded daikon pickles are from the supermarket. She sprinkled them with black roasted sesame seeds for a last touch.

The “garnish” box was a combination of leftovers and freshly cooked food.

For the fresh part the Missus prepared tamagoyaki/Japanese omelette with shiso/perilla leaves and sweet umeboshi/Japanese pickled plums. Instead of cutting it across, she cut it at a slant for a different design very similar to what you will encounter at a sushi restaurant.
Leetuce wrap provisded for some more vitamins.

The “leftover” part consisted of macaroni, cucumber and avocado salad she had prepared the night before for dinner.
She added fresh plum tomato and home-pickled renkon/lotus root and more lettuce for good balance.

As for dessert, shizuoka-grown fruits: jiro kaki/squat persimmon for the “tango” part and red-heart kiwi fruit. The latter is very very sweet!

Great bento I must admit,when you consider the relative simplicity of the ingredients!

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Today’s Lunch Box/Bento (’10/78): Back To Work Bento

Today was certainly back to work after a great Sunday spent playing cricket away from the computers for a ful day!

Today’s bento was also very much a classic bento.
The Missus steamed plain rice and filled one box with two layers of it separated with seaweed, a very popular way to remind the taste of a seaweed wrapped musubi.

She added home-pickled renkon/lotus roots with black sesame seeds, gobo/burdock root and carrot salad in gomadare/sesame sauce, and the last the mukago/yam nuts from my nighbor’s garden she had deep-fried beforehand.

The garnish was also a classic in two separate parts.

Karaage chicken/deep-fried chicken, Japanese-style, and friedsweet ptatoes with lettuce and lime for seasoning and more vitamins.

Salad of home-pickled cucumber, carrt, pepper and daikon.
Dessert consisted of apples stewed in roselle (hibiscus) jam I had made following a visit at a local farm.

A solid and tasty bento!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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)

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Today’s Lunch Box/Bento (’10/77): Omu Raisu Musubi Bento

The Missus had planned to make an “Omu Raisu”, that is, fried rice coververed with omelette for my bento oday but she was not satisfied with her fried rice and decided to make musubi with it!

So, having steamed the rice, she fried/sauteed it Chinese style with finely chopped vegetables, spices and tomato sauce.
She then shaped the rice into triangular musubi/rice balls (not round, then! LOL).
She next made a thin rectangular omelette for each and wrapped the musubi inside it. She finally placed then in the box half-wrapped in lettuce.
She added some home-pickled carrot, cucumber and red pimento as well as cut plum tomatoes and olives.

For the salad dish she served bean salad mixed with hijiki sweet seaweed and freshly cut okra and celery.
Dessert consisted of sweet potatoes cooked in honey and lemon as well as figs in compote I acquired during my interview of Saitoh Orchard in Okitsu, Shimizu Ku, Shizuoka City!

Great balance and certainly yummy!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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)

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Today’s Lunch Box/Bento (’10/76): Fried Shrimps Te-Mari Sushi Bento

The Missus is “geared up” for making bento on Wednesdays so things had to be kept simple today!

As you can see it was almost all sushi!
After steaming the rice she blended it in sushi rice fasion addin finely shredded pickled daikon.

She fried shrimps she had beforehand seasoned and coated with a little cornstarch.
She shaped the te-mari sushi (small sushiballs) between her palms before pressing their top to form a small bowl in which she placed a little coleslaw and a shrimp.
She wrapped each te-mari in lettuce and placed them in the bento box.

For more garnish and dessert I had the onsen tamago again with its yolk beautifully running and sprinkled with black sesame seeds.
She also included daigaku-imo she made the night before with two kinds of sweet potatoes.
The daigaku-imo are called so as they were very popular with penniless students in Tokyo back a long time ago!

Tasty and hearty!
No complaints!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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)

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Today’s Lunch Box/Bento (’10/75): Chicken & Burdock Root Rice Bento

Interestingly enough, today’s bento could really qualify as a “leftovers” bento!
Last night the Missus had made a very tasty Japanese stew of chicken and burdock (gobou/牛蒡) root with some other vege including small dices of carrot.
As she hade enough left over this morning she turned my bento into a new experience!

So last night she covered the rice to be steamed this morning with chicken and burdock root stew leftovers to allow them to season the rice and its water.

Once the rice had been steamed she mixed a lot with a spatula and filled the first box with it.
She sprinkled generously with roasted sesame seeds and added some Japanese pickled (and shredded) daikon for colour and taste.

She kept the “garnish” box as light and healthy as possible while providing for colours and design.

She put a good portion of boiled carrot and string beans seasoned with gomadare/sesame dressing, Ameera Rubbins pearl tomatoes and Japanese-style onsen egg, that is softly boiled and and marinated overnight, which makes for a tasty runny yolk once you cut it. She sprinkled the latter with black roasted ssame seeds and added a little lettuce bedding.

For a second look of the onsen tamago/soft-boiled egg.
The dessert consisted of walnut and apple pieces cooked in roselle (hibiscus) jam I made last week!

Plenty of colours and very healthy (and tasty!)!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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)

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Today’s Lunch Box/Bento (’10/74): Vegetables Roll Sushi Bento

The Missus has been battering my ears with the fact I’m putting on weight again!
The fast is I have little time to take physical exercise with all the work I have to do on the computer these days!
Ayway, plenty of veg and fruit today!LOL

Having steamed (and grumbled) the rice, she prepared it as susi rice and mixed it with roasted sesame seeds.
She made three types of vegetavbles rolls:
-Carrots and green peppers (pimento)
-Cucumber and tartare sauce
-Buckwheat sprouts and umeboshi/Japanese pickled plum (sweet type)
Made for some interesting colours!

As for the garnish, she made her favourite mimosa egg on a bed of sprouts, French pickles and Ameera Rubbins pearl tomatoes on another bed of vegetables, and local (I was offered them during an interview!) fresh figs cut and seasoned with cottage cheese, walnuts and cheese dresing.

Simple (mind you it still seemed a lot of work!), plentiful, tasty and so healthy!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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)

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Today’s Lunch Box/Bento (’10/73): Mukago Bento

Why did I call this bento “mukago bento”?
Mukago is the fruit/seed of the yama imo/yam.
They are not easy to find on the market as their season is very short (it has just finished) and they are usually served in expensive traditional Japanese restaurants.
But I’m blessed with a neighbor who grows them in his own garden, who was kind enough to offer me a whole bunch the other day!
Half of them (the larger ones) were eaten with the first glass of Japanese sake of that day, while the Missus kep the rest for today’s bento!

The Missus steamed them whole (their skinis very tasty!) with plain rice.
Later she added a little dashi soup stock and soy sauce when she mixed them together before placing them inside the bento box.

The skinof the mukago is easily broken with the teeth and the inside is very tender with an elegant taste.
The Missus added shredded Japanese pickles for more taste and colour!

Autumn is just arriving with (at last!) cooler nights and there are plenty to choose from in the fridge for a colourful garnish!

I must have my Tamagoyaki/Japanese omelette in my bento!
This time, the Missus prepared them plain and slightly sweet (they were my dessert of the day!).
Shw rolled okra in thin pork slices and fried them with some seasoning of hers. They make for a great sight once cut across their section!

The vegetables part were represented with her special carrot tagliatelle salad with a bit of lettuce, some parsley and walnuts.
The pearl tomatoes are “Ameera Rubbins” (still) exclusively grown by only two farmers in Iwata City in Western Shizuoka Prefecture!

I love the Autumn!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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)

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Japanese Snack: Wasabi, Umeboshi & Avocado Salad

SYNOPSIS:

Living in a Prefecture that grows 80% of all wasabi in Japan, I thought it was about time I came up with a few recipes with wasabi!

I fully understand that wasabi and wasabi paste is not readily available outside Japan, but if you have the chance to get at least a tube of real wasabi, I a a few recipes for you that requires only a little of the precious stuff.
Bear in mind that wasabi (as well as umeboshi!) is a natural medicine by itself, one more reason for you to buy some.

As for the following recipe, the second one, vegans and vegetarians can substitute the mayonnaise with gomadare/sesame sauce or a simple vinaigrette with olive oil, wine vinegar, salt pepper and wasabi!

Wasabi, Umeboshi & Avocado Salad:

INGREDIENTS: For 1~2 persons

-Avocado: 1 (choose a ripe one!)
-Umeboshi/Japanese pickled plum: 1 (if you don’t want too much salt, choose a sweet one!)
-Mayonnaise: 1 teaspoon
-Wasabi paste: 1/2 teaspoon
-Soy sauce: 1 teaspoon
-Lemon juice: as appropriate
-Nori/dry seaweed: as appropriate

RECIPE:

-Cut avocado in halves, peel, discard seed and cut into samll enough pieces. Drop them in a bowl. Add the lemon juice and stir delicately. Very iportant as it will preserve the colour of the avocado and add to taste.

-Take out and discard the umeboshi seed and chop/mash fine. Add to avocado and stir delicately.

-Add mayonnaise (or vinaigrette), wasabi, soy sauce and stir/mix delicately.

-Serve in a bowl topped with dry seaweed cut in short and thin strips.

NOTE:

-Add peeled orange wedges for looks and taste!

So easy, isn’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, 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

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Vegan Japanese Snack: Imo & Wasabi

Living in a Prefecture that grows 80% of all wasabi in Japan, I thought it was about time I came up with a few recipes with wasabi!

I fully understand that wasabi and wasabi paste is not readily available outside Japan, but if you have the chance to get at least a tube of real wasabi, I a a few recipes for you that requires only a little of the precious stuff.
Bear in mind that wasabi is a natural medicine by itself, one more reason for you to buy some.
The present recipe also include yama imo/山芋, or long yam, which also so good for stamina and health!

Vegan Japanese Snack: Imo & Wasabi

INGREDIENTS: For 2 people

-Long yam (fresh): 7 cm long piece
-Mitsuba/Trefoil/Japanese honeywort
-Dry seaweed/nori: as appropriate
-Soy sauce: 1 teaspoon
-Wasabi paste: 1/2 teaspoon
-Soy sauce for “washing”: 1 teaspoon

RECIPE:

-Peel the yam and cut into pieces of your preferred size.
If you are sensitive to the yam “juice”, freeze it first!

-Boil the trefoil lightly and for only a short time. Drain and press water out. Add the soy sauce “for washing”, mix and press the the trefoil again!
Cut the trefoil into 1 cm long pieces.

-In a bowl mix the yam and trefoil with the soy sauce and wasabi. Mix well.
Place in serving dish topped with dry seaweed cut into short thin strips.

-You may add many green leaf veg to this recipe of course and decorate it with sliced red radihes for example!

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

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Chicken and Sweet Potato in Sweet and Sour Sauce, Japanese Style

CHICKEN-SATSUMA-1

I’ve been posting recipes for vegans and vegetarians for quite a while and since I haven’t any introduction of a fish or else ready right now, I thought an easy chicken recipe was in order! Great with a beer in this hot weather!

INGREDIENTS: For 2 persons
-Chicken thigh: 180 g
-Salt, pepper, Japanese sake (rice wine, or white wine if not available) for the chicken marinade: to taste
-Sweet potato (satsuma imo): 150 g
-Cornstarch: according to your preferences
-Cashew nuts: 30 g
For the sweet and sour sauce:
-Sugar: half a large tablespoon
-Soy sauce: half a large tablespoon
-Rice vinegar: 1 large tablespoon
-Water: half a cup, 100 ml
-Ginger: 2 slices finely cut
-Cornstarch: 1 teaspoon
Others
-Oil for frying
-Black sesame seeds and finely chopped thin leeks for topping

RECIPE:
CHICKEN-SATSUMA-2

Take unwanted fat from chicken and discard. Cut into one bite size.
Put into a bowl with salt, pepper and Japanese sake. Let marinate for 10 minutes.

CHICKEN-SATSUMA-3

In another bowl, cut sweet potatoes.Leave skin on. Not need to add water as they are to be fried immediately. If dirty, wash thoroughly with clear cold water and dry them.

CHICKEN-SATSUMA-4

Pour some oil on a frypan and fry sweet potato and cashew nuts on a low fire. Take cashew nuts out once they have attained a nice light g\brown colour. Cook sweet potato on low fire until a knife get through them easily. Fry them a little more over a strong fire and lay on a kitchen paper.
Keep the frypan with its oil for the chicken!

CHICKEN-SATSUMA-5

Prepare the sweet and sour sauce:
In a different deep pan pour in Sugar, Soy sauce, Rice vinegar, Water, Ginger, and Cornstarch. Heat over a low fire, stirring slowly all the time with a wooden spoon.
Careful about the timing. If you heat it too long,it will solidify!

CHICKEN-SATSUMA-6

Drop the sweet potato and cashew nuts in the sweet and sour sauce. switch off fire and wait for a while.

CHICKEN-SATSUMA-7

Take chicken out of its marinade and sprinkle it with cornstarch.
Fry the chicken in the frypan used for the sweet potatoes and cashew nuts (add oil only if absolutely necessary!).
Fry until crispy, then add to deep pan containing the sweet potato and cashew nuts in sweet and sour sauce.
Cook on a low fire long enough for taste to spread equally.

CHICKEN-SATSUMA-8

Transfer onto a plate and season it with black sesame seeds and finely chopped thin leeks.

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Vegetables Facts and Tips (5): Yams


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satsuma-1

Yams or “Satsuma Imo” were first introduced to Japan in the rykyu Islands (Okinawa) in 1604 by the Chinese. It was then introduced in Kyushu in 1609, an area that grows 80% of the total Japanese production.

It has been recognized in this country fro a long time for both its nutritional and pharmaceutical qualities.

satsumabeni_haruka

There are over a hundred species in Japan, but the most popular edible ones (not the ones exclusively used for making shochu) have red skins and light yellow flesh.

satsumatanegashima

My personal favorite is the “Tanekoshima Gold Imo” grown in Taneko Island south of Kyushu. It has the particularity of being red when raw before chaning to a rich golden color when cooked. Among other varieties, the violet yams are getting increasingly popular.

yummy
Tanekoshima yam (deep yellow), “common yam” (light yellow) and Murasaki/Violet yam.

The Missus particularly likes to mix the three above as a cold salad with mayonnaise or cream-based dressing.

FACTS:
-Season: September to November
-Main elements: Carbohydrates, Carotene, Vitamin C, Vitamin E, Potassium, Calcium, Magnesium, vegetal fibers.
-Beneficial to digestion.
-Lose very little of its beneficial elements even after a long cooking.

TIPS:
-Choose specimens with nice color and a “fat/roundish” aspect!
-Plunge yam in cold water as soon as you have cut them. They will not lose their color!
-Boil, bake or steam long enough before taking skin off. Discard skin!