Marine Day (海の日) (Umi no Hi) also known as Ocean Day or Sea Day it is a Japanese national holiday normally celebrated on the third Monday in July. The purpose of this day is to give thanks to the ocean and consider its importance. Many people on this day may take advantage of it being a public holiday and go to the coast. I myself did just that and have spoken about my trip in previous posts to Enoshima island that I made on this day on one of my visits to Japan.
This year the date has been moved to Thursday 22nd July to coincide with the Tokyo Olympics which makes it a long holiday with Sports day normally in October being moved to Friday the 23rd for the opening of the games.
How about making one of my recipes that do not contain fish and leave the marine wildlife where it belongs in the ocean. You could make my tofu fish and chips for instance or my crab cakes, tuna mayo donburi or takoyaki.
This year I made a special poke bowl.
I started first with the rice, making a vegan Kani Gohan (crab rice ).
I often use jackfruit as a crab substitute you could also check out my vegan crab sushi salad.
For one person:
First wash one rice cooker cup of rice and add it to your rice cooker with one cup of kombu dashi, one tablespoon of sake and one tablespoon of soy sauce or tamari. Let this soak for half an hour. While the rice is soaking drain a can of jackfruit and shred the jackfruit pieces taking out the seeds and set aside. I also had some maitake mushrooms or you could use shimeji. After soaking the rice add the jackfruit and mushrooms and cook with the specified rice cooker setting for your cooker.
While that’s cooking prepare your poke bowl toppings. A poke bowl is normally raw sashimi with other vegetables. This time for the sashimi I steamed sliced red bell pepper until tender then poured over some soy sauce to marinade with a squeeze of lime. You could also use one of my favourite marinades from the wasabi company ( sudachi ponzu ) in the past I’ve also used marinated tomato or even watermelon for my sashimi substitute.
Then prepare any other toppings, you can use anything you like from tomato, avocado, edamame, sliced green onions to cucumber, sweetcorn, carrot, even some fruit thrown in like melon or mango.
Spoon your finished vegan Kani Gohan into a bowl and add your toppings. Finish with vegan mayonnaise a sprinkle of furikake and sesame seeds. Finally pour over the marinade from the peppers.
I hope that even if you cannot visit the seaside today that you will start to think about the impact we have on our marine life and oceans. Happy Marine Day.