Tag

Lotus Root

Autumn Food, Blog

Macrobiotic Soup With Miso Buckwheat & Lima Beans

In the U.K. Where the weather is very changeable we very rarely get much in the way of hot summers,so it’s a good idea to make meals with a macrobiotic approach. Not only eating what’s in season but eating for the temperature. So when the summer weather is more like mid Autumn why not make a nourishing warming soup. This is a good one as we head off in to Autumn and you can change the vegetables you use accordingly.

To make the stock for the soup I used kombu good for the thyroid as its high in iodine, you just add a piece of dried kombu to water and gently heat for ten minutes then take out the kombu ( this can be chopped and used in salads if you wish)

I also used miso in this soup a good source of iron,calcium,potassium and B vitamins and beneficial bacteria and enzymes. Miso helps to stimulate the digestion and energise. No wonder people in Japan start the day with it. Make sure your miso is GMO free and organic and unpasteurised.

I added a grain to this soup you could use things like brown rice, quinoa,millet,amaranth or barley . In this one I’m choosing to use buckwheat. Buckwheat is a rich source of protein a very nutritious grain which is also gluten free.

Adding a bean of some kind really gives it extra sustenance  and also adds to it being macrobiotic. You can choose what ever you wish in this soup I’m using butter beans also known as Lima beans rich in protein,fiber and B vitamins.

Lots of veggies like carrot,potato,burdock,kale,shiitake and daikon and butternut squash when in season kabocha pumpkin would be wonderful also.

Maybe top with some fresh chopped herbs and a few pieces of tofu if you like.

Just what you need to curl up with on the sofa as the nights start to draw in.

Blog

Chirashi Zushi

To night is a traditional meal for Hina-matsuri
Chirashi Zushi ( scattered sushi )
Seasoned sushi rice with seasonal toppings .
As Hina-matsuri is also known as dolls day I put one of my kokeshi in this photo that was sent to me from @tohokukokeshi if you get chance to read her book it’s very interesting.
Also a big thank you to @malamala for the beautiful Hina-matsuri cloth ???
Happy Hina- Matsuri Japan
幸ひな祭り
ちらし寿司

Blog

Salad Donburi

Salad donburi .
I’ve been wanting to recreate a salad I had in Kyoto at Kousocafe85
I enjoyed the salad don so much .
Underneath all that salad is warm rice with azuki beans.
The salad was a mix of lots of different leaves spinach,baby red leaf,mizuna,chive,parsley,baby coriander,salanova,butterhead,
Rocket and celery leaf.
Mixed in to the leaves were chiquino peppers,chopped celery,cherry tomato,grated carrot,radish,cucumber wedges,raw cauliflower florets and raw tender stem broccoli and asparagus tips,blanched beansprouts,lotus root and burdock,hijiki seaweed and avocado. I also remembering how nice it was to have a bit of mango in my salad I threw in a few pieces of chopped mango . In fact I only had half this salad as it was so filling and saved the rest for lunch tomorrow.
I made a miso dressing and had this with a simple miso soup and a small dessert of yuzu ice cream with sweet bean paste.
Mixing in the salad in to the warm rice was so delicious. A little bit like having a scattered sushi bowl.
If your in Kyoto I really recommend finding kousocafe85 I found it by accident it’s a vegan organic cafe and was a very memorable visit .

Blog

Pizza or Toasted Open Sandwich

This is kinda of a mix between a pizza and a toasted open sandwich . Toasted bread topped with sweet tomato purée then spread with mochi cheese and roasted veggies . Veggies were red and yellow peppers,aubergine,lotus root, eryngii mushroom and snap peas and cress. Served with salad and miso tofu dressing .
ピザオープン野菜サンドイッチ
餅チーズ
サラダ
豆腐みそドレッシング

Blog

Osechi Ryori

Another Osechi Ryori
お節料理
O’zoni お雑煮
Namasu and Kiriboshi
紅白なます
Nishime (simmered vegetables) 煮しめ
And kuromame with candied yuzu peel
黒豆
For the simmered vegetables I used taro,carrot,daikon,freeze dried tofu
shiitake,mangetout and bamboo shoots. I did mean to use lotus root and completely forgot so will use it in another dish .
It was a lovely sunny day to day much better weather than yesterday so we went for a lovely walk in the countryside. I hope everyone is enjoying their New Year so far.

Blog, Winter Food

Kenchinjiru

This is a traditional Zen Buddhist shojin Ryori cuisine which originates from the Kencho-ji Temple in Kamakura .  Jiru means soup and Kenchin is derived from the temple name.

This soup is full of umami flavour using kombu,shiitake mushroom,toasted sesame oil and tamari ( or soy sauce )

The soup consists of root vegetables in a shiitake kombu stock ( you can also add miso if you wish .) This soup also has tofu it is said that you tear the tofu into the soup instead of cutting the tofu as it is supposed to be divided equally between the residents of the temple regardless of status.  This dish contains no onion,devout Buddhists believe that onion is not good for your peace of mind so not good for meditation.

First make you stock

I normally leave a piece of konbu to soak over night in water the konbu comes with a white powder on its surface do not wash this off as this adds to the flavour just simply wipe with a cloth.  ( for this recipe I used 3 cups of  konbu stock and 1 cup of shiitake stock .

After you have soaked your konbu place the water and konbu in a pan and turn on the heat remove the konbu just before the water starts to boil.  Make shiitake stock by soaking a few dried shiitake in one cup of water for around 20 mins ( place a small bowl over to submerge the shittake to stop them from floating.  After 20 mins take out the shiitake and slice them and add the stock to the konbu soaked water .

Now you need to prepare your vegetables

You can use a variety for vegetables Burdock root,daikon radish,carrot,lotus root,taro komatsuna  or any leafy green vegetable,you can also add konnyaku (konjac) but I just used tofu in this recipe . I didn’t use burdock root as I couldn’t find any and I didn’t use taro .

chop your vegetables and add about a tablespoon of toasted sesame oil to a deep pan sauté your root vegetables for a few minutes then add your stock  but do not add your leafy greens until the soup is nearly ready to serve.  Simmer until the vegetables are tender then add 1 tablespoon of tamari or soy sauce and one tablespoon of mirin .

take a block of drained tofu and crumble it into the soup in large pieces  and finally add your chopped leafy greens .

Now your soup is ready

 

 

 

 

 

Blog, Winter Food

Oden (winter stew)

In the winter in Japan you can often walk in to stores and find lots of things simmering in piping hot stock for you to choose and have a hot meal . This is called Oden . I made my own oden winter stew.

It is traditional to use a donabe pot but if you don’t have one you can use what ever you have .

First make your broth to simmer your vegetables in I used water that had been soaked over night with a piece of kombu kelp about 1 litre add to this some mirin and tamari ( or soy sauce) about one tablespoon .

In your donabe set out your veggies I used sliced daikon ,tofu,bamboo shoots,lotus root,tofu sausage,shiitake mushroom and aburaage parcels filled with cabbage bean sprouts and vegetables. These pouches are called kinchaku or fukuro.

If you do not have a donabe you can use another pot or even a steamer and arrange them after.  If you decide to use a steamer steam your vegetables and make a separate broth to add your vegetables to after . I prefer to cook the vegetables in the broth as they soak up the flavour.

Pour in your stock and simmer your pot on low with the lid on if it looks like the water is running low add a little more stock.

When your vegetables are tender take a little stock and in a bowl add a little miso . Dissolve the miso and then pour this over your vegetables to finish.

I would of liked to of added a few other things that I didn’t have but I’m glad with how it turned out.

Served with rice it was a delicious filling meal for a cold winter evening

 

Autumn Food, Blog

Kabocha ( pumpkin) curry

A super delicious filling curry using pumpkin to thicken the sauce .

you will need a quarter of kabocha squash ( Japanese pumpkin) this has a lovely nutty flavour steam the kabocha until tender scoop out the flesh and discard the skin.

Cook your Japanese rice and leave on warm in your rice cooker or pan with lid.

In a pan add the kabocha and some of the cooking liquid from steaming  about one and a half cups , add to this one tablespoon of S&B Japanese curry spice mix or any Japanese curry spice you can find ( I get mine from the Japan centre in London ) and simmer the kabocha down . If you need to thicken it you can add a 1/2 teaspoon slurry of kuzu powder.

Steam some lovely vegetables until tender I cut the vegetables nice and chunky to really get the flavour I used zucchini,peppers,daikon,carrot,lotusroot and more kabocha.

Add some rice to a plate or bowl and laden your curry sauce around and top with steamed vegetables and a sprinkle of sesame seeds.

 

 

Blog, Summer Food

Japanese pizza

Japanese style pizza using sliced lotus root and hijiki and sprinkled not with herbs but with ao-nori which is an edible green sea weed known as green laver which is dried and ground into a powder and used as a seasoning. It is rich in minerals and vitamins often seen sprinkled on Okonomiyaki and takoyaki .

和風ピザ

First use a plain pizza base and cover it with tomato purée then grate on some vegan cheese.

Add sliced lotus root ( you can either get this fresh from Asian super markets which you simply peel and slice ) or you can buy it in packets already peeled .

After this sprinkle on some already washed soaked and cooked hijiki sea weed . ( hijiki comes dried take a little and soak it in warm water for 20 mins it will double in size.  Then wash it well in a sieve then adds to a pan of hot water and simmer for 10 mins.  Drain . At this point I like to add a little mirin and tamari )

Then finally sprinkle on your aonori and bake until pizza crisp .

This is something a little different to the normal pizza toppings .