As the rain is tipping down to day I decided to make a soup. The rain is making everything lush and green so I decided to use some green vegetables,zucchini and fennel with Japanese sweet potato and some spices. I think this soup could be comforting on a rainy summers day so I’m dedicating this soup to the Japanese tsuyu or ( rainy season ).
Every season and every month in japan has something beautiful and is celebrated. I think that’s one the reasons I love japan so much. Even the rain is celebrated, it waters the growing rice fields and helps them to grow. Also during rainy season which starts around June the hydrangeas or Ajisai as they are known in Japan start to bloom. This is a plant that needs a lot water and again people flock to see the big blooms of hydrangea. Good places to see them are Kamakura,at the Hase temple with over 2500 of them. The Hakusan jinjya in Tokyo hold a Ajisai Matsuri ( festival) during the 6th-14th of June where you can admire 3000 Ajisai. Ueno Park in tokyo is another good place. In Kyoto at the mimurotoji temple you can view 10,000 Ajisai ( what a site that must be). There are lots more places this was just a few.
Another thing you may see is Teru teru bozu which is a white cloth doll that is hung outside of windows on a string ( looks a bit like a ghost )
These talismans are said to bring good weather and prevent rain that day.
If it’s raining why not get your umbrella and go out walking and come home to this rainy day soup after.
Dice x1 fennel bulb x1 zucchini and x1 peeled Japanese sweet potato
Place these in a pan with a little olive oil and sauté.
Add to this a chopped green or red chilli,a teaspoon of turmeric,a teaspoon of fennel seeds,a teaspoon of coriander and an inch of peeled grated fresh ginger.
Then add enough water to cover and simmer until all of the vegetables are soft. Add one tablespoon of sweet white miso paste and dissolve.
Either use a blender or a hand held blender and blend until creamy adding a little soy milk or almond milk if you wish.
Pour into a bowl and top with soy yogurt and fennel seeds. I served mine with some gorgeous turmeric sour dough bread topped with beetroot hummus.
Happy Tsuyu ☔