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Autumn Food

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Sesame Cookies


These cookies were a big hit, soft and chewy on the inside but a nice crisp outer. They make the perfect ice cream cookie sandwich, and have a lovely caramel flavour. Some of you on my Instagram account wanted to know the recipe so here you are.

This will make about 10 large cookies.

Preheat the oven to 150 ( moderate oven )

Mix in one bowl

1/2 cup of gluten-free oat flour

1/2 cup of chick pea flour (gram flour)

1/2 cup of coconut sugar

1 teaspoon of baking powder

2 tablespoons of White roasted ground sesame (suri goma shiro)

すりごま

If you are in Japan you maybe able to get this ground almond and sesame blend which is also a nice alternative.

Mix in a separate bowl

1/4 cup of maple syrup

1/3 cup of melted coconut butter

1 teaspoon of vanilla essence

2 tablespoons of sesame paste or tahini

1 tablespoon of water

Mix the wet ingredients into the dry and form a dough

Make balls from the dough and place on a baking sheet lined with parchment paper. When you have used all the dough flatten them out with you hands and then if you like make a pattern with a fork.

Sprinkle with some toasted sesames and place in the oven for 15-20 minutes.

Take out the oven and leave to harden and cool.


Enjoy!

 

 

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Midnight Diner Tokyo Stories Plum Rice Ball

Episode 3 of season 2 sees Master the owner of the diner Meishiya make plum rice balls for a customer. The series is so heart warming and shows how food has the ability to not only to connect people but to bring back memories. One such memory for me was one Marine day ( a public holiday held on third Monday in July in Japan where many people head off to the coast). We had started our train journey over to Enoshima island in Kanagawa Prefecture and there were lots of families on the train. On the opposite seat was a family the mother got out a neatly packed bento and untied the furoshiki around it. Opening the lid she started to take out onigiri those triangle shaped rice balls wrapped in nori sometimes with a filling, she handed them to her children. The onigiri filled the hands of the small children and I remember how happy there faces were to be eating such a breakfast on the way to the seaside. Onigiri ( rice balls ) are perfect for picnics or in the case of the Midnight diner an evening snack.
The pickled plums used in the series were the hard type called Ko ume, as I only had umeboshi I used those instead. Umeboshi are slightly squashy which are dried and salted plums. They are tart and tangy and I must admit to not liking them at first but now I love them. They have been used in Japan to aid digestion and are a good way to keep the rice fresh for a few hours.

Cook up some Japanese rice and chop up an umeboshi plum. When the rice is done fold in your umeboshi ( I also added some furikake with sesame and dried daikon greens to give it a little colour ).

Wet your hands and make a ball of rice then start to mould the rice by pressing the rice into a point, then rotate the ball pressing it into that onigiri shape.

Do not put in the fridge as they will go hard, the umeboshi will help to keep them fresh for a few hours, if you want just put a damp cloth over them. When your ready to eat them I find a strip of nori ( dried seaweed) makes them easier to hold.

I like to toast my nori in the oven to make it extra crispy. The crunch of the nori and the soft rice then the tang of the umeboshi, just takes me right back to Japan, and for me that is one of the  reasons I make Japanese food.

They are nice just simply served on their own with a sake or a miso soup.

 

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Kiriboshi Don ( rice bowl with daikon )

Daikon means big root, and boy do they grow big in Japan. I love going to the Japanese markets and seeing all the fresh produce there grown by local farmers.

Daikon has to be one of my favourite vegetables, although not originally native to Japan it is now Japan’s most widely cultivated vegetable. In season mainly from autumn to spring you can pretty much pick them up all year round in Japan. Daikon is good for the digestion and is such a versatile ingredients in cooking. I often manage to get mooli which is the most similar but they are never quite the same as the ones in Japan. Daikon has a light peppery flavour and when cooked in broth soaks up lots of flavour, I particularly like them in winter hot pot dishes. It can be eaten raw, simmered, fried, pickled and dried. Dried is known as kiriboshi daikon 切り干し大根 and this is what I will be using in this recipe. Kiriboshi translates to cut 切りand dry 干しin Japanese. It is basically daikon 大根 that has been shredded and traditionally left out to dry in the sun. Preserving daikon in this way has been popular since the Edo period ( 1603-1868). The daikon becomes sweeter when dried, packed with umami flavour. Drying  also concentrates the fibre and mineral content making it a good source of calcium and iron.

This is normally how you will buy kiriboshi daikon. You may see the words Singiri ぜんざい written in Japanese on the packet this means julienne in English, vegetable cut into strips . This is what I will be using for the simple but tasty rice kiriboshi don ( rice bowl ).

First take a handful of the dried daikon and wash it in a sieve under running water. Then place in a bowl and add warm water, leave to rehydrate for around 15 mins. To make this dish I used Arame seaweed. This is a species of kelp and looks a little similar to Hijiki. It comes dried so you need to do the same to this as the kiriboshi wash and leave to rehydrate. Unlike the daikon when it is rehydrated you will need to simmer the Arame in boiling water for about 20 mins.
Now your daikon is rehydrated you will notice the liquid that it is in has turned yellow. Drain off the liquid but retain it in a jug squeezing any excess liquid out the daikon also into the jug placing your daikon in a bowl.When you have your Arame simmered and drained add this to your daikon in a bowl. Add to your bowl with the daikon and Arame, a tablespoon of mirin and a tablespoon of tamari. Leave while you prepare your rice. Take a rice cooker cup of sushi rice and wash it until the water runs clear. Add this to your rice cooker and add two cups of your daikon liquid, top up with extra water if needed. Then add the juice of fresh grated ginger I used about an inch piece and a small piece of kombu again only a few inches. Let this soak for around 20 mins and then remove the kombu. Put your rice cooker on cook and prepare your kiriboshi and Arame by sautéing in toasted sesame oil, I added some extra chopped negi ( green onion ) for a little colour.
When your rice is done spoon into a bowl and add your sautéed kiriboshi on top. Sprinkle with sesame seeds and if you have any  ground black sesame salt. The rice has taken on the delicious flavour of the sweet daikon and ginger, it makes for a nutritious and filling meal that’s full of umami.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Midnight Diner Tokyo Stories Season 2 Episode 8 Curry Ramen

I have been loving watching Midnight Diner Tokyo Stories, about a diner in the night life district of Shinjuku Tokyo called Meshiya, open from midnight to 7am. The owner the customers call Master, maybe asked to make food that the customer has a special relationship with. It may remind them of someone, a feeling or home. I’m sure any of us that have been to Japan can relate to this. Myself included, this was why I started making Japanese food in the first place. There is something comforting about a bowl of ramen but when asked to make this particular one, Master and the others in the diner find it quite unusual. Ramen+curry+cheese. It’s actually a girl Hinano who asks for the cheese on top. I decided I wanted to try to recreate this Midnight Diner Tokyo Stories recipe for myself.

The master used shio ramen or salt ramen but I used the packet that came with my vegan ramen which was umami rich.

The master also used meat in his curry, if I’d of had maitake mushrooms I think I would of used them in this meal but I didn’t have them so I just made the traditional curry from potato, carrot and onion.
I first roughly peeled and chopped half an onion, a carrot and a potato this was enough for two portions of curry. Then peel and grate finely one apple.

Sauté them in some oil, if you have maitake then add it here also. Then add kombu dashi enough to cover the vegetables. Kombu dashi can be made by soaking a piece of kombu kelp over night in water or you can simmer the kombu for ten minutes in water if you have not soaked it over night.
Then add a tablespoon of tamari or soy sauce, a tablespoon of tomato ketchup, a tablespoon of mirin and a dashi of vegan Worcestershire sauce. Let this simmer until the vegetables are tender but not falling apart, add a little more dashi when simmering if needed. Then get some of the broth with a ladle and put it in a bowl add to this half a block of curry roux cubes and dissolve, then add this to your curry, stirring as it thicken. I also added a tablespoon of S&B Japanese curry spice. You can add this also if you have it.

Make your ramen noodles as instructed. Using the broth that your ramen has been cooked in with the sachet of seasoning  add to a bowl some ramen broth and the cooked ramen noodles. Then add your curry. Top with vegan cheese, I used daiya mozzarella and I added a sprinkle of parsley for colour. I must say I have never added cheese before but the three together made the most delicious meal. I hope you try it out.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Vegan Curry Doria

Curry Doria was first created by the head chef Saly Weil at the New Grand Hotel in Yokohama back in 1930. It is a rice gratin dish in a Yoshoku style meaning a fusion of western and Japanese. There are many variations but all are made with some kind of meat so I decided to make a vegan version.
This makes one gratin enough for two people with sides.
First wash a cup ( sushi rice cup ) of sushi rice and cook with two cups of water. While that’s cooking make the curry meat topping.
In a pan sauté  finely chopped x1 shallot, 1/2 stick celery, x1 carrot and x2 mushrooms in a little coconut oil. I had some lovely shiitake stock left from making some teriyaki shiitake so I used that but you can use kombu dashi or veg stock you will need to add about 1 cup to the pan. Then I added 1/2 cup of soy mince the kind that comes dry and you add water to.

Add 1 tablespoon of vegan Worcestershire sauce and x1 tablespoon of tomato purée. Finally for the Japanese  curry flavour I used S&B curry spice. You should be able to get this from an Asian grocery shop . If you cannot  just use normal curry powder or another Japanese curry.

Mix this together and leave to simmer until the veg is done and stock reduced.
Grease a dish with some vegan margarine or butter. When your rice is cooked add this to the bottom of your dish, then add your curry soy mince on top. Then add a good layer of vegan cheese and place in the oven until the cheese has melted. Sprinkle the top with some chopped parsley and serve with salad or vegetables.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Tofu Shepherds Pie With a creamy Miso Mashed Potato

This is a vegan version of a classic comforting recipe for Shepherds pie. That comforting meal which is  great for a Sunday lunch with vegetables or in the week as left overs with  salad .  The main ingredients are normally some form of minced meat with potato on top. I decided I was going to use tofu mince rather than my normal soy mince this time.

Take one block of firm tofu unpack it and drain off the water. Then put it in the freezer in either a ziplock bag or container. I normally do this the morning of the day before. Then defrost over night.

Peel and chop enough potatoes to use as your topping ( this will depend on the  size of dish your using and size of potatoes you have) when they are done mash the potatoes with vegetable margarine a splash of soy milk and a tablespoon of sweet white miso. Mash this all together and set aside.

Take the defrosted tofu and press out the water, then crumble it into a bowl with your hands like breadcrumbs. To this add two tablespoons of tamari or soy sauce, one tablespoon of tomato purée and two teaspoons of dark miso which has been dissolved in a little warm water. I like to use a rustic earthy miso like Hatcho miso.

Chop up any veggies you want to use . I used leek and sautéed them in coconut oil with some already steamed carrot and boiled peas but chopped mushrooms, sweetcorn, onion or zucchini work well. Add your tofu mince and sauté altogether.

At this point if you want to add some vegan gravy to your mince you can.
To an oven proof dish tip out your mince and then add your mashed potato on top. Smooth the mash over and then make little flicks with a fork ( these little peaks will crisp in the oven ) I also like to sprinkle the mash with sesame seeds.

Bake in a moderate oven until the mashed potato browns. To serve I like to add a few chopped chives.


This works  just as well  with salad and left overs the next day as it does for a Sunday lunch with vegetables, in fact my perfect comfort food would be this and baked beans.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Vegan Banana Bread with Yuzu & Kinako

Everyone is making Banana bread at the moment it’s having a revival during these trying times. Maybe it’s because banana bread is that comforting moist treat that’s good toasted warm for breakfast or is nice with that cup of tea in the afternoon. I had some Bananas in my organic veg box delivery and bananas are not something I eat many of so they went soft and spotty sitting in my fruit bowl, which is perfect for making banana bread. However flour is also in short supply and the only flour I could get was sprouted spelt flour, then I remembered how I had previously used kinako ( roasted soybean flour ) in some of my other baking  recipes and thought why don’t I mix the two and try it making a banana bread. It turned out much more tasty than any banana bread I had ever made before! In these times when your normal ingredients are scarce you might find that using an alternative can either be a disaster or a success, but that is how new recipes are created, it can be very much trial and error. Many times I have experimented with ingredients so that I can bring to you the recipes on this website. Many at the time were not commonly used.
So I give you my friends a banana bread with a Japanese twist.

Heat up your oven to 180c and line a loaf pan with parchment paper.

Make 2 flax eggs ( x2 tablespoon of flax meal mixed with x6 tablespoon of water and set aside to set.

Then to a bowl add
x1 cup of spelt flour and x1 cup of kinako ( you can use oat flour but I really liked how the spelt and the kinako together gave it a lovely nutty flavour. I used sprouted spelt flour by Rude Health.

Addto the flour x1 teaspoon of baking powder and 1/2 teaspoon of baking soda.

Then in a food processor add 10 soft medjool pitted dates and to that 1/2 a cup of soy milk and 1-2 tablespoons of Yuzu juice. You can buy bottles of 100% Yuzu juice from Asian supermarkets online.


Give this all a good process until smooth, then while the food processor is still moving break up and drop in x3 over ripe bananas and your flax eggs. Make sure it’s all well blended and then fold in the mixture into your flour mix. If you have any candied Yuzu peel you can chop this up and fold into the mixture also.


Tip the mixture into a loaf pan and add sliced banana to the top.

Then use some ground sesame to sprinkle on the top. I actually had a packet of a combination of ground sesame and almond from Japan and I used that.


Bake in the oven for 1 hour and remove to cool. After about 30 mins you can lift out the banana bread with the parchment paper and place on a wire rack to cool more.
I had this the next day with a coffee for breakfast.
I really hope you can enjoy making this banana bread for yourself.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Midnight Diner Tokyo Stories Vegan Chicken Fried Rice

I have just finished watching series one of “Midnight Diner Tokyo Stories “ . A Japanese TV series about a man his customers call “Master”. He opens his diner at midnight and cooks people comfort food on request. It has a new recipe theme every episode with typical Japanese home style food. The characters are some new and some that follow through into each episode. I love the Golden Gai type setting which really gets me reminiscing of evenings in Tokyo. I have now started watching Season 2 . The first meal Master was asked to cook was Chicken Fried Rice. I thought to myself it might be nice to try to make a few vegan versions of the meals so today I made this meal. It’s an easy one pan meal that’s quick to make with just a few basic ingredients.
The ingredients used is for one person as a main meal or two people as a side dish.

Drain a can of jackfruit and separate in half put the other half in a container for another meal ( why not try my fake crab sushi ). You can then simmer the jackfruit in hot water to make it easier to pull apart if your not able to shred it. This time I used a new brand of jackfruit that I had never tried which didn’t need any further cooking before I used it. It was by Plant pioneers available at Sainsbury’s but you can use any brand you can get as long as it’s  in water and not syrup.

Defrost a handful of frozen peas in a bowl of hot water.
Then prepare your rice. I used one cup of Japanese rice washed and rinsed with two cups of water. When I say cups it refers to the cups you get with your rice cooker. This equals around 3/4 US cup or 180ml.

Set your rice cooker to cook or cook in a pan.
While your rice is cooking chop 1/4 white onion and around 3-4 regular mushrooms and add them to a frying pan with a little coconut oil or any oil of choice. Drain your frozen peas and add those and then add your jackfruit ( chicken substitute ). Sauté these until the onion and mushroom are tender, then if your rice is cooked add your rice. Stir this through and finally add a tablespoon of tomato purée. It is normally tomato ketchup that is used so it’s up to you if you use purée or ketchup. Sauté altogether and it’s done.

I’m looking forward to seeing what other meals Master cooks up for his customers next and maybe I might try making another vegan version. I was really surprised how this simple meal could be so tasty, try making it for yourself and transport your mind to a midnight diner in Tokyo.

Autumn Food, Blog, Spring Food, Winter Food

Miso Curry Soy Milk Ramen

Miso Curry Soy Milk Ramen 味噌カレー豆乳ラーメン

I have made this meal once before and shared it on my Instagram feed. If you think this combination sounds strange bare with me it’s well worth making it for yourself.

The distinctive soup which has become Aomori city’s local dish is a blend of miso based soup and milk with curry powder and it always has a butter topping along with bean sprouts, bamboo shoots and wakame seaweed. Normally made with cows milk but I made it vegan by using soy milk and vegan ramen noodles .

The taste is sweet and spicy and has a creamy texture. The ramen is a hot comforting meal on a cold day, I guess that’s why it’s so popular in the colder regions of Japan in winter time.

Even though this dish is a speciality of Aomori it is originally from Sapporo. Mr. Kiyoshi Satoh, who moved from Sapporo to Aomori wanted to promote Sapporo-style ramen outside Hokkaido and made this curry miso ramen as his signature dish.

Why not try a steamy hot yellow bowl of this miso curry milk ramen for yourself and be surprised with how delicious it is. Don’t omit that butter topping, you can buy vegan butter, my favourite in the UK is the organic vegan butter block by Naturli. I also recommend a good quality soy milk like Bonsoy. As for the curry powder you can buy vegan curry powder in Japan or you can use S&B curry spice powder but this will not thicken your soup so you may need to use a little kuzu powder. There is a new vegan store just opened in Tokyo in Asakusa and they sell a good range of vegan curry powders. As for vegan ramen I used Samurai ramen or you could use ramen by Ohsawa  which I always buy in Japan, also available on Amazon.

When I’m in Tokyo my favourite vegan ramen place to eat is Ts Tan Tan well worth a visit to either their ramen shops in Tokyo station and Ueno  or restaurant at Jiyugaoka, they even have a noodle bar at Narita airport at T2. They do not have curry ramen maybe they should, but non the less they have really good vegan ramen to try when your in Tokyo.

To make this miso curry milk ramen gather your ingredients serves 2 people.

White miso paste x1 heaped tablespoon

Soy milk 500-800ml

Curry powder x3 tablespoons

Ramen noodles x1 pack of samurai ramen this has two servings ( do not use the sauce inside the packet )

Vegan butter a small square each when serving

Bamboo shoots I bought the vacuumed sealed type which has x1 whole bamboo shoot, slice this into quarters. The remaining will keep in water in an air tight container for a few days in the fridge ( why not search bamboo shoots for ideas on how to use the rest of it up ) take the 1/4 piece and slice it. If you cannot get a whole piece of bamboo shoot you can use tinned. I got mine from the Japan centre in London, they also sell them through out Japan.

Wakame seaweed I used dried seaweed and just added it to hot water in a bowl to rehydrate you will only need a small piece. Slice into pieces

Bean sprouts x1 1/2 bag

You can also add sweetcorn which goes well with the butter.

If using S&B curry powder

Kuzu powder if your using just curry spice powder like S&B, use x1 tablespoon of curry powder and x1-2 teaspoons of crushed kuzu root in a little water around x1 teaspoon to make a slurry before adding to your warm milk.

You will need two pans one with boiling water for your ramen to cook and to lightly steam your bamboo shoot and bean sprouts and one to make your soup.

First add your milk to a pan and heat slowly do not boil, when it’s warm add miso and dissolve, then add your curry powder and mix in well. The curry powder will thicken the milk, however if your using S&B then add the powder mix and then add your kuzu slurry and mix well to thicken. You may need to turn the heat up slightly with the kuzu but as soon as it thickens turn it all on to a low simmer. Then steam your bamboo and bean sprouts for a few minutes, take the steamer off if using the same pan you can can just use the boiling water to now cook your noodles. Keep the lid on your steamed veg to keep warm. When the noodles are done, they only take a few minutes add some miso curry soy milk to your bowls then drain your noodles and add these to your soup. Top with bean sprouts, sweetcorn if you like and bamboo shoots. Don’t forget that butter.

You can also add some sautéed sliced king mushrooms. This ramen normally has slices of pork on top so I think the mushrooms make a good substitute for this. You can sprinkle with an extra dash of curry powder and a drizzle of chilli oil to finish if you wish. 

I hope you will be pleasantly surprised like I was with how well all the flavours blend together and make a delicious ramen.

Autumn Food, Blog, Winter Food

Wide Noodles With Hokkaidō Pumpkin Sauce

Hokkaidō pumpkin, also known as red kuri squash. Kuri means chestnut in Japanese and this pumpkin has a chestnut taste and texture. In the UK we call it onion squash I guess more because of it’s shape than it’s taste.


I decided to use this pumpkin to make a sauce to go with some wide noodles that I had bought. They are brown rice noodles by Clearspring but you could easily use tagliatelle.


First I made the sauce, I used half a pumpkin, scoop out the seeds and chop into chunks and slice off the skin.
Finely dice 1/2 an onion and sauté in a little coconut or olive oil until tender.

Add the pumpkin to the pan with the onions and add enough water to cover and bring to a simmer. Then add half a stock cube and stir in to dissolve. Cover the pan and leave on a simmer until the pumpkin is tender and falls apart.

Then add a teaspoon of white miso paste and dissolve it in. Stir in about a one – two tablespoons of soy cream and two tablespoons of nutritional yeast. Use a hand blender to blend the sauce until smooth. Add salt and pepper to taste.

The noodles I used did not require cooking you just soak them for 30 minutes in boiling water. Either do this or cook your desired pasta or noodles. When they are ready stir in your sauce.

This simple sauce is so tasty you could also use this with more of a fusilli pasta and bake it like a mac and cheese if you wish with some grated vegan cheese on top.

I also added some blanched broccoli, chopped parsley and a scatter of chilli flakes, and served it with salad, for a filling comforting meal.

Autumn Food, Blog, Winter Food

Shiitake & Miso Risotto

I had lots of shiitake mushrooms that needed using up, so I decided to create this creamy comforting risotto.
Use one rice cooker measuring cup of Japanese sushi rice, wash well and leave to soak for a few hours then use your rice cooker measuring cup to measure out x4 cups of hot water ( around 500ml ) add this to a jug with half a vegetable stock cube and one tablespoon of sweet white miso and dissolve. Add your soaked rice to a rice cooker or pan and add half your stock, put your rice cooker on cook or cook your rice in a pan.
Slice what ever mushrooms you like a mix of shiitake, maitake and oyster is nice. Melt some vegan butter and sautéed until the mushrooms are cooked.
When the rice cooker clicks over add the sautéed mushrooms and the remaining stock and put it back on cook. Keep stirring a few times. When it’s done a second time stir in some soy cream and add salt and pepper to taste. Also nice with some chopped parsley and vegan Parmesan. I made my own by pulsing hemp hearts and nutritional yeast. Serve with some nice warm crusty or sourdough bread.

Autumn Food, Blog

Vegan Nikujaga ( meat & potatoes )

Niku Jaga, is a home style cooked dish made from beef and potatoes. Niku is meat in Japanese and Jaga is short for jagaimo which means potato. The meat and potatoes are stewed in a soy sauce broth with mirin and sugar with onion, carrot and green beans or snow peas. Konnyaku ( konjac ) noodles known as Shirataki  which means white waterfall and refers to how the noodles look are also added as part of this meal. They are thin translucent noodles made from the konjac yam and have almost zero calories made up of water and fiber. Don’t be put off by the smell when you open them just drain the liquid and wash the noodles well under cold water then blanch for a few minutes in boiling water this will get rid of the fishy smell. Drain and leave while you prepare the rest of the items you need.

You will need dashi not the kind made from bonito flakes but a vegan dashi made with a piece of kombu soaked in water over night. Around 2-3 cups.

For the meat substitute I have chosen gorgeous maitake mushrooms. They have a meaty texture and  give the soup the most amazing flavour .

Then you will need potato ( I used taro and normal potato ) peel and cut into large wedges use what is called the mentori technique by rounding off any sharp corners. This will stop the potatoes from bumping into each other and breaking up. Put the potatoes in some cold water to remove the starch while you peel and chop one large carrot into rolling wedges. Cut one small white onion into large wedges. Then heat some toasted sesame oil in a large pan and add your onions and maitake, if your maitake come in large clusters just break them up into smaller pieces. Sauté the onion and maitake until the onion is tender then place on top ( do not mix in ) your potato, carrot and Shirataki group them together so all the carrots together all the potato together etc and make sure they are flat Then mix into your dashi 4 tsps of mirin 4 tbsps tamari or soy sauce and 1 tbsp of sugar . Pour this over your vegetables until they are covered. Place a otoshibuta on top this can be in the form of a smaller lid that sits inside your pan or you can use foil with a hole. This will stop the vegetables moving while they simmer but help the flavour . Simmer until tender then leave to stand so the flavours really soak in. Heat to serve adding your snow peas or green beans. I can’t tell you how delicious this was and I can recommend having a chunk of nice rustic bread with it to soak up that lovely broth. Perfect for a cold day it’s hearty, comforting and filling and the maitake are rich in vitamin D which is great for the winter months .

Autumn Food, Blog

Ginkgo Festival Tokyo

Last year I was in Tokyo late November to mid December. One of the festivals at that time is the Jingu Gaien Ginkgo Festival. Starting this year 2019  November 15th and running until December 1st. The famous 300 meter long avenue lined with 146 Gingko trees turn a spectacular golden . The day I visited the sky was pure blue and was a gorgeous backdrop for the golden leaves.


It reminded me very much as I walked through the crowds of people of cherry blossom viewing in the spring. People would stop and take selfies or pictures with their loved ones with the leaves.

People would gather leaves and throw them into the air to capture that special shot, or even take pictures of their beloved pets against the carpet of already fallen leaves.

Did you also know that the Gingko tree produces edible nuts called (ginnan)?

They are shelled, skinned and boiled and are a popular snack at autumn time or can be used in dishes like chawan mushi a savoury egg custard for which I have a vegan recipe for on my autumn recipe section or cooked with rice to make takikomi Gohan. They are very nutritious and high in vitamin C, iron,copper, manganese,potassium,calcium, zinc and selenium. They are some times salted and had with beer as maybe an izakaya snack. However these nuts should only be eaten in limited quantities no more than 8 a day to enjoy them safely as they can be toxic in larger amounts.
I made a meal using some of the ginnan in an obanzai style like the ones at VegOut Cafe in Kyoto. Seasonal ingredients are used and have a small selection of different dishes on one plate.
Kabocha loaf ( recipe on my autumn section )
Kabocha salad
Avocado & Potato salad
Simmered eggplant with miso
Salad & Pickles
Vegetable Soup with ginnan
Rice with ginnan and cut out carrot ginkgo leaf shapes
As a dessert I made a tofu persimmon mousse with candied chestnuts.

Why not try to make seasonal meals for yourself , check out my seasonal recipe section for ideas.


  1. The lovely Gingko tenugui cloth is from www.nugoo.jp