Tag

Miso

Blog

Midnight Diner Shinya Shokudo (深夜食堂) Vegan Tonjiru


ビーガン豚汁

Vegan Tonjiru Soup

Inspired by Midnight Diner

Shinya Shokudo (深夜食堂)

Tonjiru is a classic winter dish which is popular all over Japan when the weather is cold. Some people call it Butajiru (豚汁)

As you know I am in love with the Japanese series  ‘Midnight Diner.’ And “Midnight Diner Tokyo Stories”. I have already made lots of the recipes on my website inspired by the episodes making them more suitable for a VEGAN diet and talk more in-depth about the characters and meals.

The owner (known as Master) only has 4 things on his menu: Pork and Vegetable Miso Soup (Tonjiru), Beer, Sake and Shochu. However  Master will cook anything on request so long as he has the ingredients.

As Tonjiru is the only food actually on the menu on the opening sequence of the start of each episode you will see “Master” prepare this meal.

Tonjiru translates to “pork” (ton) “soup” (jiru)

The soup is full of seasonal root vegetables and to replace the meat I added torn konnyaku and sliced aburaage. It’s a perfect miso soup on a cold day. Why not cosy on down at home with a  nourishing bowl of root vegetable miso soup and watch episodes of Midnight diner to warm the soul while the soup warms your body.

If you would like to read more about this check out the rest of my midnight diner series here on the website.

Here is what went into my soup.

You will need to make a kombu shiitake dashi by soaking them in water over night. Discard the kombu and take out the shiitake and slice them ( I used three shiitake).

Then prepare all your veggies this is what takes the time but after this it’s quick to make. I used carrot, daikon, Gobo, satoimo, lotus root, komatsuna, satsumaimo, aburaage, konnyaku.

I bought Gobo ( burdock root with the soil still on it so I gave it a wash and scrub, sliced it and put it in water so it didn’t go brown.
Slice lotus root into chunks and again leave to soak in water.

Peel satoimo ( taro potato and soak in water ) you can leave the skin on the satsumaimo ( Japanese sweet potato ) if you wish just slice and soak in water. This helps to remove the starch.

Cut your carrot and daikon into wedges and set aside.

Drain the konnyaku and rinse under running water then rub a little salt into it, tear into pieces and simmer in boiling water for ten minutes.

When it’s done drain and add to a pan this  is your pork substitute. Sauté the konnyaku in a little toasted sesame oil for a few minutes then add sliced shiitake, carrot, daikon, drained lotus root and Gobo.

Sauté and then add your kombu dashi. I normally make around 500ml of dashi to top up with 500ml of water. Take a piece of aburaage and pour boiling water over it to remove excess oil. Slice it into strips and add this also to your pan. Add a dash of mirin and tamari or soy sauce, gently mix and then simmer with the lid on.
In another pan I add the drained potatoes and cook those in water at the same time. I find potatoes easily get damaged as they knock about with other veggies so I cook them separately and add them at the end.

Just keep an eye on the water level as they simmer and top up the liquid with either dashi or water as needed. When the potatoes are not quite done add them to the pan to finish with the rest of the veggies.
When the veggies are tender, turn off the heat and with a ladle add one tablespoon of miso to a ladle ( I used an organic red miso ) brown rice miso or barley miso would be nice also. Lower the ladle half way into your soup and with another spoon start to mix liquid with miso. This helps break down the miso so it’s not all in one clump.

Add some chopped greens of choice like komatsuna which are Japanese mustard greens or you could use something like choysum. These will wilt in the hot broth.
Serve up into your bowls. Can be eaten like temple food with simply rice and pickles.


When people finish their day and hurry home, my day starts. 
My diner is open from midnight to seven in the morning. They call it “Midnight Diner”. Do I even have customers? More than you would expect……

Blog, Winter Food

Comforting Winter Stew Donburi With Tofu & Miso


Everything goes better with rice right ?
Well this Lima bean and tofu sausage Nabe definitely does, but equally comforting spooned on top of mashed potato or served with warm crusty bread. However you decide to have this delicious winter stew it’s sure to warm and nourish you.
Start with some tofu sausages I used some organic ones made by Taifun. I brushed them lightly with toasted sesame oil then rolled them in some sage, thyme and rosemary and set them under the grill to cook.

When they are done slice them into chunks and set aside.
In your donabe pot or other cooking pot, sauté  half a diced onion, one diced carrot and  one of each diced red and green bell pepper in a little sesame oil or olive oil. Add your sausages and then add two tins of chopped tomatoes, a tablespoon of tomato purée  one tin or carton of Lima beans (butter beans), two cups of vegetable stock and a dash of red wine if you have it and a dash of tamari or soy sauce. Then add a dash of cayenne pepper and a sprinkle of fennel, mustard and coriander seeds and some salt and pepper. Put the lid on your pot and let it simmer until every thing is tender.  While it’s cooking cook your rice if your having it with rice.
When your stew is done mix in a heaped teaspoon of brown rice miso  this will give it lots of depth of flavours, add some chopped fresh parsley and a squeeze of citrus.


I managed to get some fragrant bergamot lemons which just add a lovely freshness to the sauce.
Spoon over warm rice or dunk right in there with that crusty bread.

Perfect for a cold day to warm you up.

Blog, Winter Food

Year of the Tiger Tora 虎 2022


明けましておめでとうございます!

Happy New Year to you all ! This year is the year of the Tiger. 

Years of the Tiger include 2022, 2010, 1998, 1986, 1974, 1962, 1950, 1938.….

The zodiac sign Tiger is a symbol of strength, exorcising evils, and braveness.

People born in a year of the Tiger are brave, competitive, and confident. They are very charming and well-liked.

Tigers usually enjoy good health. Colds coughs, and fever, are rarely experienced by Tigers. Let’s hope that’s a good omen for 2022

The Tiger ranks third among the animals of the 12 zodiac animals

in order: Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog, and Pig. Each year is related to an animal sign according to a 12-year-cycle.

Tigers in temples

I have talked about Kurama-dera (鞍馬寺), before In a previous post “Yama no Hi “.

On visiting the main hall you see some very unusual guardians . Tigers protecting the main temple .

Why unusual? Usually, two koma-inu, or sacred dogs, protect the entrance of temples. However Tigers are considered to be messengers of the Buddhist divinity Bishamonten, one of the Four Heavenly Kings and the protector of northern Kyoto. According to legend, Bishamonten came to Kurama with a tiger in the Hour of the Tiger, on the Day of the Tiger, within the Month of the Tiger according to the Chinese lunar calendar. Called “the tigers of A-Un”, the concept of A-Un is one that encapsulates all of life from its beginning to its end. 

The two tigers sit facing each other, one with an open mouth representing the beginning and the other with a closed mouth representing the end. These two tigers are a metaphor of the universe.

New year Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods.

I make Osechi Ryori 御節料理 or お節料理 every year for New Year’s Day ( Ganjitsu 元日). Even though I am not in Japan I feel making it can bring Japan closer to me with  with my food. And hopefully closer for you also.

New year is a very important time and food has a lot of special meaning. I have done a few posts on new year foods over the years on my website why not check them out.

Osechi Ryori are traditional foods normally packed in a tiered bento box known as ojubuko 重箱 enjoyed at New Year’s Day in Japan.

These boxes can contain small appetizers to go with drinks,  grilled and vinegared dishes, and simmered dishes. All dishes are eaten  at room temperature,  like a bento box. If the dish contains countable food like Inari for instance then serve in auspicious numbers 3, 5, 7, or 9 pieces. To make your box look pleasing to the eye Coordinate your colours. I also like to use small bowls and dishes These small bowls are called Kobachi 小鉢 and it’s nice to use ones with bright colours and pretty patterns. Try looking at Musubikiln which have a lovely selection of such bowls to purchase on their website.

I have made a vegan selection of traditional dishes.

Nishime 煮しめ (圧力鍋)

one-pot colorful stew of root vegetables, shiitake and koyadofu, simmered in dashi broth seasoned with soy sauce, sake, and mirin. These simmered dishes are called nimono (煮物).

Carrot – Welcome spring by shaping carrot into plum or cherry blossom shapes.

Lotus root – The holes of lotus root presents a clear and unobstructed future

Taro – Taro symbolizes fertility or descendants’ cut into hexagon that resembles a turtle shape represents longevity

Sekihan (Red Bean glutinous Rice) 赤飯 traditional rice dish served on happy occasions which I stuffed some into inari いなり寿司. The other  Inari was  komatsuna Yuzu citrus vinegared rice.

Namasu (なます) or also known as Kohaku Namasu (red and white)(紅白なます) Red and white are considered celebratory colours in Japan. Julienned daikon and carrot pickled in a sweet vinegar with a hint of citrus.

Kuromame (Sweet Black Soybeans) 黒豆 served on New Year’s Day as a part of Osechi Ryori (traditional New Year’s meal). Eating kuromame is considered good for your health for the new year.

This year I was lucky to be given by a friend in Japan some very special  Hanamame which are from Gunma .

Pickled Lotus Root (Su Renkon) 酢れんこん Lotus root has been considered an auspicious food for the Japanese New Year because lotus root with its many holes is a symbol of an unobstructed view of the future.

Kuri Kinton (Candied Chestnuts and Sweet Potatoes) 栗きんとんchestnut gold mash. This dish symbolises fortune and wealth for a prosperous year ahead. Japanese sweet potatoes with chestnuts in syrup called kuri kanroni (栗甘露煮.)

aburaage rolls with daikon and carrot 油揚げロールズ tied with kanpyo. Black sesame Gomadofu, Ginnan, simmered Kabocha and Yuzu tofu mousse served in a Yuzu fruit.

ピーチビーガンゼリー Peach vegan jelly


Start  the New Year’s Day with a traditional Japanese breakfast.

This breakfast soup, said to be the most auspicious new year food is part of Osechi Ryori. (Good luck food) Depending on the region in Japan the broth can either be clear or with miso .

Ozoni お雑煮 Enjoyed on the morning of New Year’s Day in Japan.

(Japanese New Year Mochi Soup – Kansai Style) This style of soup from Kyoto region is made with Saikyo Miso (white miso from kyoto) and a round toasted Mochi. It is even more auspicious to add 5 ingredients I added daikon,carrot, komatsuna and Silken tofu with the mochi as the 5th ingredient.


関東風书雜煮 Kanto style Ozoni

(more popular in Tokyo and eastern Japan ). This is a clear kombu dashi, with mirin and tamari known as Osumashi.

I like to add a dried shiitake when soaking the kombu to add to the umami. The flavours are very delicate which is typical of Shojin Ryori . Ozoni means mixed boil which relates to the mixed ingredients you can use. This soup was believed to bring good luck to samurai warriors and was served on New Year’s Day. Mochi is served to represent long life because it stretches. This time it is traditional to use a rectangular or square mochi for Kansai style.

As we head into a new year I wish all of you a healthy and happy one. And for those of you who are missing Japan because you cannot travel let’s make Japanese food together to help us feel closer to the place we love and miss so much.

Winter Food

The Perfect Miso Soup

Miso

For centuries Japanese artisans have been fermenting grains and soybeans with koji to make what’s considered a super food. An essential ingredient in many dishes but who can forget the humblest of them all miso soup.

white miso with silken tofu, komatsuna, maitake and enoki mushrooms and chopped green onion.

Miso soup, rice and pickles are the main components of any ichiju-sansai or ichiju-Issai zen Buddhist meal or a kenchin-Jiru soup, a root vegetable and tofu soup with miso.

miso soup with shimeji mushrooms, mizuna,daikon, aburaage and Japanese sweet potato.

Miso is a source of essential amino acids, vitamins and minerals from iron and B vitamins to calcium and protein. This ingredient is often used to restore health and prevent illness and many people in Japan have miso everyday. There are many different types of miso depending on what has been used to make it. The cooked grains or beans are mixed with koji aspergillus culture water and salt and left to naturally ferment at room temperature for up to two years. Gradually the enzymes supplied by the koji breaks down the beans or grains into fatty acids, amino acids and simple sugars.
When you go shopping for miso there is a wide variety to choose from some are white and sweet and some are dark and earthy, choose ones that are made naturally preferably organic and unpasteurised.

Miso soup with mushrooms,cabbage,tofu and watercress.

When making miso soup start with dashi, in Japan this is often made with fish flakes called bonito,but a simple kombu dashi will work fine for vegans. Just soak a piece of kombu over night in water and gently simmer for 10 mins then remove.

why not try adding some Yuzu rind to your kombu dashi for a touch of citrus flavour.

You can experiment with different ingredients from carrots, mushrooms,radish,seaweed and tofu along with different kinds of miso to find your favourite but here is some inspiration for you. Cook your veggies first before adding your miso. Never boil your miso as this will destroy the natural beneficial enzymes. The best thing is to take a little warm cooking liquid and ladle some into a bowl, add your miso and dissolve then put this into your pan.

I normally use 1/2 litre of kombu dashi with two tablespoons of miso but you might like it stronger or weaker depending on the miso your using. Who would of thought a simple miso soup could have so many possibilities. You could even experiment with combining different miso together.

Leeks, mushrooms and vegetables

In Japan on New Year’s Day there is a special soup called Ozoni which is eaten for breakfast as part of Osechi Ryori ( New Years food) with a Mochi rice cake. The kansai style uses sweet white miso why not try having this and follow the Japanese traditions even if you can’t be in Japan right now.

Ozoni

Blog

Toji 冬至 ( How to celebrate the winter solstice )

If you have been following my Japanese micro seasonal blog posts you will know by now that Japanese people like to mark the changing of the seasons. The winter solstice or Toji as it’s known in Japan is another one of those celebrations. I love the winter solstice in the fact that we know after the darkest day of the year the light and warmth will start to return.
People in Japan love to visit onsen and it is a winter solstice custom to either visit an onsen or take a hot bath with Yuzu citrus fruit on this day.


This bath is called Yuzu-yu, Yuzu grow on small thorny trees and have the taste between a grapefruit and mandarin, the smell of the fruit relaxes the mind and relieves stress. It is also said to ward of cold and viruses and as the Yuzu signifies good luck it is said to protect you from evil spirits. The juice also has a softening effect on the skin.
Yuzu juice is also really tasty and I like to slice the rind and freeze it to drop in a dashi broth or use in refreshing drinks in the summer. I often buy the juice in bottles already done to use in desserts. You can find many recipes on my pages that include Yuzu.
Why not try recreating an onsen at home for a real act of Japanese self care.

There are foods in Japan that are said to be auspicious Kabocha and red azuki beans are some of the Japanese good luck foods. Why not have a winter zenzai breakfast on the day of the solstice. A sweet azuki bean soup with simmered pieces of Kabocha and a toasted Mochi.


There is also something in Japan called “unmori” this is something that has an auspicious nasel sound of “n” which means fortune so it’s considered lucky to eat udon, daikon, ninjin (carrot) and renkon (lotus root). I made a lucky miso hot pot with these seasonal vegetables. Eating seasonal foods nourishes the body and gives us the vitamins we need.

I hope you can celebrate the solstice and welcome back the light returning.

Blog, Winter Food

Vegan Honey Butter Miso Toast

You may think it strange but in Hokkaido where butter and miso are used together quite often and in Tokyo cafes where they have thickly cut toast with honey, I decided to combine the two to bring you this honey butter miso toast.

A combination of sweet and salty it would be perfect for breakfast or a delicious cosy afternoon snack.
I used a vegan orange blossom honey by a independent company called Plant-Based-Artisan, but if you can’t get this you could try maple syrup, agave or another vegan honey if you know one.

You will need an uncut white tin loaf, cut two slices around 1 -1 1/2 inches thick and score a cross hatch pattern on one side, half way through the bread slice.
You will need one 1 inch x 1 inch piece of vegan butter slightly warmed.
one teaspoon of vegan honey or similar and one teaspoon of miso paste of choice. I used Clearspring barley miso paste.  Mix your butter, honey and miso together.

Toast the uncut side of your bread under the grill then flip it over and spread over your honey miso butter thickly and put it back under the grill. The miso will start to bubble a bit like cheese on toast. When the miso butter in bubbling and your toast is done, take it out and sprinkle with a few sesame seeds. Eat while it’s still hot.
A comforting toast with the taste of Japan .

 

 

Blog, Winter Food

Hachinohe Senbei-Jiru & Suiton

As we dive deeper into colder days the winter micro season on the 7th of December with Sora samuku fuyu to naru meaning “cold sets in winter begins” starts. This is a time to start thinking of cosy home cooked meals with seasonal ingredients to feed the soul and warm the body.
Have you heard of a dish called Senbei-Jiru? It’s a country-style rice cracker stew sometimes known as wafer soup, from the northern prefecture of Aomori in the city of Hachinohe.

This dish dating back to the Edo period uses something called Nambu-senbei crackers. They are made from wheat and salt and are formed  into thin round shapes before toasting.

They can be eaten on their own or as a snack or in this case they are dropped into a soup before serving. The soup varies but always has seasonal vegetables and mushrooms in either a soy sauce or miso broth. The wafers absorb the flavour and when In the soup take on a dumpling like texture. This is how the soup known as “Suiton” evolved from this to Senbei-Jiru, as the crackers can be stored dry for a long time.  Suiton is a soup commonly known as Hitsumi is an earthy vegetable soup with dumplings made from rice or wheat flour sometimes known as Hatto-Jiru or Dango-Jiru.

I decided to make one base miso vegetable soup and try it three ways.

The soup can be any seasonal vegetables with a kombu dashi, like potato, daikon,carrot and kabocha then mushrooms I used shiitake. The soup normally has some meat so I used strips of aburaage instead ( deep fried tofu ) I love this in broth as it soaks up all the lovely flavours. I then added some miso. I used a combination of organic Japanese brown rice miso and white miso paste by Clearspring.
For the Suiton you need dumplings 1/2 cup of all purpose flour mixed with 1/4 cup of water and a little salt. Mix into a dough and form into balls. Drop the balls into the cooked soup when they float to the top they are ready. Serve with some chopped green onions or chopped greens like komatsuna.

I was lucky enough to be sent some nambu-senbei from Japan so in my second dish I added these just before serving.

However like many of you who can’t get the authentic thing why not just try using wheat crackers the type you would use for cheese. I tried these ones.

The second part of the winter micro season starts on the 12th of December and is Kuma ana ni komoru meaning bears start hibernating in their dens.  Maybe that’s something we also do in away. We stay inside on cold dark days. It’s a time to cosy up under a blanket or in Japan something called a kotatsu which is a low level table draped with a thick blanket with a heater underneath. The perfect place to eat your nourishing soup which ever way you choose to prepare it.

Autumn Food, Blog, Winter Food

Japanese Thanksgiving & Kondate-Zukushi Meal

Niinamesai 新嘗祭 is a Shinto celebration held on the 23rd of November, nowadays it has been rebranded as Labour Thanksgiving Day. It is a very important day in Shinto religion as it is the annual day to give thanks for the newly harvested rice. This is known as the celebration of first taste.In Buddhist temples it is known as The Autumn Festival and is normally a ceremony of the gratitude for everything nature provides. It is also a time to pray for a prosperous and fruitful New Year.

I decided to make a temple style meal to celebrate doing something a little different. These days due to modern cultivation methods, vegetables are grown all year round and no one seams to know a vegetables true season. In temple cuisine it is believed to be important to follow the flow of nature and eat foods provided by the season. This makes sense as each season provides us with the nourishment we need, consider summer vegetables tomatoes, cucumber and melon all have a cooling effect on the body. Autumn and winter root vegetables give us warmth and nourishment to warm the body with soups and nabes.

I had just received a box of kabu from an organic Japanese vegetable farm. Robin & Ikuko run Nama Yasai farm in East Sussex.

Kabu かふis a type of Japanese turnip, it has an effective digestive aid and is rich in vitamin C, iron and fibre. The leaves are nutrient rich in vitamin A and Calcium.
As the whole part of the vegetable is good in so many dishes from soups and simmered dishes to salad and pickles, I decided to prepare a meal using two Japanese principles. The first is called Ichi Motsu Zen Shoku, which is the use of using a vegetable in it’s entirety. The second approach is called Kondate-Zukushi a culinary practice of making an entire meal from one single ingredient (in this case kabu).

This is my Teishoku meal

Kabu & Soymilk Soup

Chopped Kabu, simmered in vegetable stock until tender adding some greens at the last minute, then add a dash of soymilk and white miso before blending.

Gohan & Kabu greens

cooked Japanese rice with chopped Kabu greens mixed in after cooking.

Simmered whole Kabu with Yuzu miso

Miso roasted Kabu with sautéed greens and baked tofu

Finally what no Japanese meal should be without Tsukemono or pickles. This pickle is known as Asazuke or quick pickle.

Slice a medium Kabu and place in a ziplock bag, add to this some chopped greens, some sliced kombu kelp, 1/3 chopped red chilli a teaspoon of Yuzu zest and a teaspoon of Yuzu juice, a table spoon each of brown rice vinegar and mirin and a tablespoon of salt. Press the air out of the bag and seal it then massage the Kabu so all the flavours are immersed. Then leave in the fridge at least four hours or overnight.

I hope this can inspire you to make your own meal around the Kondate-Zukushi principle.

 

 

Summer Food

Hiyajiru ( cold summer soup ) & Kohaku-Kan ( Brown Sugar kanten jelly )

Even though there is still ranging heat in Japan I am beginning to see a shift in the seasons here in the UK. The nights are getting shorter and the weather cooler. The swallows are getting ready to migrate and the fields are being harvested. With that said I wanted to make one final summer Japanese dish before I start to think about heading over to making autumn meals.
This is something I have tried making in the past but it didn’t turn out to my liking but when I saw an NHK programme dining with the chef I knew I could try to make a vegan version.

Hiyajiru is a Japanese cold summer soup with rice. Traditionally with flaked mackerel and miso. Instead of the mackerel I decided to use flakes of jackfruit with aonori seaweed mixed in.

First you need to make a dashi, soak a small piece of kombu kelp for a few hours in 150ml of cold water, after bring the water to a simmer over a medium heat for ten minutes ( do not boil) then remove the kombu.

Add to the water, 1 tablespoon each of soy sauce or tamari and mirin then chill in the fridge.

Make some Japanese rice in advance and tip out into a bowl and allow to cool. I used 1 rice cooker cup – 2 rice cooker cups of water.

Emty the contents out of a tin of jackfruit rinse and drain, you will only need to use half a tin so transfer the other half to a container to use in something else ( you could try one of my other recipes like vegan crab sushi). To the other half of the drained jackfruit add a teaspoon of aonori.

Finely grate a 1 inch piece of peeled ginger.
Slice in half a bulb of myoga ginger and finely slice.                            Slice into rounds a two inch piece of Japanese cucumber, or similar.  Half a lemon length ways and remove the skin and any seeds and dice into small cubes.
Chop half a green onion.

You will also need miso around one tablespoon, about a heaped teaspoon of vegan butter and a tablespoon of ground sesame.

Melt the butter in a pan and add the grated ginger and green onion and sauté, then add the jackfruit and miso keep stirring as it burns easily, add the ground sesame and stir in. Sauté for a few minutes then transfer to a dish, add your cubes of lemon and put in the fridge to cool.

Make a ball with your rice ( to fit in the middle of your bowl ) press the rice so it doesn’t fall apart. Pour around the rice your chilled dashi and then add around your rice slices of cucumber and myoga ginger. Finally top the rice with your jackfruit miso mixture, and maybe some sliced shiso leaves. Then add any remaining dashi over the rice. Eat by taking a little rice, mixture and dashi in each spoonful.


Hiyajiru is the signature dish from Miyazaki in southern Japan and  has been selected as one of the top 100 countryside recipes making it the perfect summer meal as temperatures rise.

For dessert why not make Kohaku-kan brown sugar jelly.

Kohaku-kan mean amber relating to the colour of the jelly.

For the jelly we use Kanten which is made from seaweed and traditionally you would use raw cane sugar but I am using coconut palm sugar. This dessert is so easy and quick to make.

Depending on how many people you are making it for just double the recipe. This makes two servings if you decide to put the jelly with other things like sweet red beans and fruit.

For the jelly
125ml cold water

1.5 gram of powdered kanten

30 grams of coconut palm sugar
Plus a small container to pour the jelly into around 3×3 inch

You will also need to make kuromitsu which is a brown sugar syrup, simply made with brown sugar and a little water heated in a pan until it thickens and if you wish some sweet azuki beans to add over your jelly plus any fruit of choice. I added a few pomegranate seeds.

Add kanten to a pan with the cold water and stir to dissolve. Turn on the heat and bring to a boil then turn the heat to a simmer until the liquid looks clearer, then add your sugar and mix in. Turn up the heat and wait until your mixture starts to bubble then turn off the heat.

To a large bowl add some iced water then fit a small bowl inside. Pour your sugar jelly Into the empty bowl this will help to cool it down. Keep stirring this will stop the sugar sinking, when it starts to set at the edges pour into your mould. Allow to cool at room temperature then set in the fridge for a few hours.

Loosen the edges and tip out onto a plate and cut into squares.

Serve in a glass dish or bowl, with sweet azuki beans and pour over kuromitsu.

There you have it Hiyajiru cold summer soup and Kohaku-kan sugar jelly dessert

Let’s say goodbye to the summer and welcome in the new season.

 

 

 

 

 

 

 

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.

Blog, Spring Food, Summer Food

Tofu & Vegetable Quiche With a Miso Potato Hash Crust


Even when I was vegetarian and not vegan I never liked quiche because I didn’t like eggs . This quiche made from silken tofu is really tasty hot or cold and gives you a few portions to give you meals for a few days. Served with salad and soup it makes a satisfying meal.

Preheat  your oven to around 180c (medium heat)

First make you hash brown potato crust . You will need three medium sized potatoes, peal and grate them into a bowl . Then you need to get out as much water as possible by using a muslin type cloth. I actually used the cloth I’d saved from the Christmas pudding. Tip your grated potato into a cloth and squeeze out all the water.

Then tip your potato into a bowl. Add a good heaped tablespoon of white miso paste and make sure it’s well blended into the potato .Take a pie/flan dish and brush with oil, tip the grated miso potato into the dish and spread it out. Using a sheet of kitchen paper give it a good press into the dish, the kitchen paper will help soak up any excess water, brush the surface with oil  coconut or olive, and bake until golden in the oven.

While your crust is baking, add to a food processor x1 block of silken tofu, x1 tablespoon of fresh squeezed lemon juice, x1 tablespoon of tamari or soy sauce x2 tablespoon of nutritional yeast x1 teaspoon of turmeric and salt and pepper. Give it all a good process stopping and scraping down the sides a few times.
Then in a pan add a little oil and add to it any chopped vegetables you like, this is a good way of using up bits of vegetables in the fridge, I used yellow and red bell pepper, zucchini, chopped tomato, onion and spinach. Broccoli and mushrooms work well also.


When it’s all sautéed and tender add this to your tofu mixture and mix together.
Take out your crust from the oven and spoon in your mixture, you could add a few cherry tomatoes to the top for decoration if you have any.

Put this back in the oven until the tofu is golden . Remove from the oven and allow to cool before cutting.

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.

Blog, Winter Food

My Osechi Ryori for 2020

Happy New Year Akemashite omedetou gozaimasu 明けましておめでとうございます!

Did you make toshikoshi soba last night to bring in the new year and cut ties with the old ?  2020 is not only the start of a new decade but its the year that Japan will be hosting the summer Olympics and I will be visiting Japan again myself at the end of April ! I’m so excited to be back.

I make Osechi Ryori 御節料理 or お節料理 every year for New Year’s Day ( Ganjitsu 元日). Even though I am not in Japan I can bring Japan closer with my food.

New year is a very important time and food has a lot of special meaning. I have made a few posts on Osechi over the years  and this year also my last blog post is on other new year symbolism in Japan.

Osechi Ryori are traditional foods normally packed in a tiered bento box known as ojubuko 重箱 enjoyed at New Year’s Day in Japan. I have made a vegan selection of these dishes. There are other popular dishes but they are not vegan.

Ozoni 関西風お雑煮( Kansai – style ) new year soup This style of soup from Kyoto region is made with miso and toasted Mochi. I added daikon,carrot, komatsuna and Yuzu peel.

Candied chestnut and sweet potato ( Kuri Kinton )  栗きんとん .This golden mash symbolises wealth and fortune.

Kinpira Renkon (Japanese Lotus Root Stir Fry) きんぴら蓮根

Sweet black soy beans (Kuro-mame) 黒豆 Symbolises good health.

Daikon & carrot salad (Namasu ) 紅白なます.These are colours of celebration. I served it inside a Yuzu skin.

Nishime 煮しめ simmered vegetables is a must for a New Years meal and the lotus root is a symbol of an unobstructed view to the future. I used carrot, taro potato, Kouya dofu, lotus root, kabocha,shiitake,konnyaku and snow peas all simmered in a kombu shiitake stock with tamari, mirin and Yuzu. 

I also made some inari sushi いなり寿司 ( because I like them ) and Furofuki daikon 風呂吹き大根  simmered daikon with miso and a tofu, kabocha and Yuzu mousse topped with sweet red beans.

Mitarashi dango みたらし団子 chewy soft warm dumplings with a with a sweet soy sauce glaze.

Amazake 甘酒 is also popular at new year along with sake. Many Shinto shrines sell or provide amazake on New Year’s Eve. There is also a herb sake called O-toso drunk at new year. Drinking O-toso is said to ward off infectious diseases like colds for the year.

Dried persimmon hoshigaki (干し柿).These ones are pretty special they are stuffed with sweet white bean paste and are a wagashi called Suikanshuku (粋甘粛) . It is traditional to eat dried persimmon over the new year as the wrinkled skin is said to be associated with longevity. The Japanese word for persimmon (not dried is kaki ) which means luck. 


What ever your plans for 2020 I hope it brings health, happiness and everything you could possibly wish for. The new year and new decade is full of possibilities.