Tag

Sakura

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Sushi Lunch

A sushi lunch to day.
Mini cucumber sushi rolls and Gunkan maki sushi .
Gunkan actually translates as warship .
This is super easy just seasoned sushi rice wrapped in nori with various toppings . Just make sure you cut your nori a little higher than your rice to hold your toppings.
My toppings included maitake mushrooms with bamboo shoots,avocado and pickled red cabbage, broccoli and asparagus,umeboshi,Sakura,hijiki and sushi ginger.

軍艦巻寿司

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Sakura soba noodles

I wanted to use the last of my Sakura soba noodles as it’s cherry blossom season .
I chose to make a simple kitsune soba.
Kitsune means fox in Japanese and it is said that the fox spirits are very fond of fried tofu so hence the name kitsune soba as I added aburaage to my soba noodles. The broth was just a simple tamari and mirin.
I added a few toppings of carrot flowers,furikake,sesame seeds,diced green onion and komatsuna.
It makes a really satisfying meal so quick and easy .
Now I’m off to watch ghost in the shell.
狐そば
さくらおはぎ

Blog, Spring Food

Botamochi

The bi-annual days of the vernal equinox are nearly upon us. In Japan it is a Buddhist festival known as higan. In the spring it is known as haru no higan . To celebrate I made Botamochi. This is a traditional confectionery made of sweet mochi rice pounded and shaped with a red bean centre . It is traditional to take these with flowers and incense to the graves of ancestors at this time. In the spring the sweets are called Botamochi named after the tree peony botan . In the fall the same sweets are called ohagi named after the clover bush hagi. I covered mine with different toppings matcha,kinako and black sesame . I also made a reverse one with the rice on the inside . Spring is nearly here . ぼたもち (牡丹餅) (おはぎ) 私は春分点のために作った ほぼ春です!

This is how to make your very own ( it takes a little time but is well worth the effort !)

1 cup of Japanese rice

1 cup of mochi rice

plastic wrap

tsubu-an ( bean paste )

toppings  matcha powder,kinako ground black sesame powder

first wash your rice together really well changing the water a few times

place in your rice cooker with water up to level 2 and cook until done

then pound your rice I use the end of a rolling pin until some it’s mashed but still has some grain don’t over pound or it will be to sticky mix it as your pounding in between with your rice paddle so it’s even.

take about 70g of rice if your having rice on the outside and make balls of these in plastic wrap . Flatten each one spreading it out. Measure out balls of bean paste 30g and place in the middle of each flattened out ball ( mould  the rice around the bean paste .

If you want to do a reverse 40g rice and 60g red bean paste .

when they are all done roll them in your chosen topping .

I like to then wrap each one in plastic wrap and freeze them and defrost over night ( great for a bento dessert ) .

 

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Pink Sushi

Again in celebration of the Sakura blooming in Japan and my own Sakura .
I made pink sushi for lunch . Also having this with a Sakura scone .
ピンクの寿司とサクラスコーン
幸せな花見季節
?????

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Roasted Kabocha

To night roasted kabocha with a crispy coating and rice also a nice big salad with a miso yuzu dressing.
With that was a delicious and filling yudofu . I think this soup is one of the best ways to appreciate the delicate flavour of tofu. This dish is a shojin ryori Buddhist monk style of cuisine. Often you can have this meal in temple restaurants in Kyoto .
Yudofu means hot water tofu I added some komatsuna for extra flavour and a small amount of miso in the broth . It’s mostly traditional to just use a simple kombu dashi maybe with a little soy sauce . You can also add a sprinkle of sesame seeds or green onion . I added some chopped chives . I forgot how good this was . For dessert was a small piece of peach Melba cake and fruit.
カリカリローストカボチャ
ごはんとサラダ
湯豆腐
桃のケーキとフルーツ
さくら茶

Blog, Spring Food

Pink Iced Sakura Donut

Enjoying a pink iced Sakura donut and Sakura tea this Hanami weekend. 自家製 ピンクのさくらドーナツとさくらお茶. 幸せな花見季節 ?????

why not try and make these donuts for yourself

you will need:

two cups of oat flour

3/4 cup of almond flour ( ground almond meal )

2 teaspoon of Baking powder and 1 baking soda

mix these in one bowl

In another bowl

1/2 cup of apple purée ( I normally make my own ) peel core and chop two apples steam until tender and blend in a food processor) or you can use ready made in a jar .

1 tablespoon of coconut oil / melted coconut butter

1/2 cup soy milk

2 tablespoon of brown rice vinegar

1/2 cup of unrefined caster sugar

1 tablespoon of yuzu juice

For the frosting

icing sugar water and beetroot juice for colouring

sakura flowers for decoration

mix the wet ingredients in to the dry and mix in to a batter .

brush a donut pan with a little melted coconut oil and spoon in your batter I like to use a teaspoon .

bake in a moderate oven to light and fluffy risen and golden

you may find when you take them out you may need to use a tooth pick just to make the holes again .

leave to cool and turn out on to a rack

mix icing sugar  beetroot juice and add a little water at a time to make your icing . Cover your donuts with icing and a Sakura flower and maybe a little dusting of coconut .

I like to film my icing up in the freezer for half an hour . If your not eating them straight away I tend to keep mine in the freezer and defrost them one at a time .

enjoy !

 

Blog, Spring Food

Sakura Scones

Sakura Scones
Sakura Scones

Home made scones with Sakura flowers and strawberry jam sweetened with rice syrup and thickened with kuzu. Lovely with afternoon tea or to take on a Hanami picnic. 自家製スコーンとイチゴジャム 花見ピクニックのために素敵な ??????????

to make these you will need 

225g of all purpose gluten free flour sifted 

40g caster sugar

1/2 teaspoon of salt

1/2 teaspoon baking powder 

50g of melted coconut butter / oil 

mix in all ingredients in a bowl adding the oil last 

the consistency should be like a dough so you can roll it out if it’s two wet add more flour 

roll out your dough on parchment paper and have another baking sheet ready lined with parchment paper.

roll out to about 1 inch thickness and cut out small rounds with a cutter.

place your rounds on the parchment and press in a washed pressed Sakura flower ( see Sakura cookie recipe for how to ) and bake until risen and golden take out and leave to cool.

dust  with icing sugar cut in half and add strawberry jam 

want to make the jam ?

its so easy 

just a handful of chopped strawberries with a tablespoon of water and a tablespoon of rice syrup and the juice of half a lemon . Add this to a pan and simmer until the strawberries are mostly liquid ( you may need to use a fork to mash them a little)  the natural juices will come out in the strawberries but if it gets to dry add a little more water.

make a kuzu slurry with 1 teaspoon of kuzu starch powder and 1/4 teaspoon of water and add this to your mixture . Turn up the heat slightly and stir well . Kuzu is a natural thickener used in Japan from the kuzu root and is gluten free . 

Put in an air tight sterilised jar ( I just use boiling water ) this will keep in the fridge for a few days and should be enough for all your scones .

this recipe makes about six scones 

 

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Sakura Mochi

It’s Hanami season !
In Japan it is traditional at this time to make Sakura mochi .
Sweet sticky mochi rice with a bean paste filling wrapped In pickled Sakura leaves and topped with a Sakura flower .
The last ones I made I had to make some marzipan leaves as I didn’t have the pickled Sakura ones but I was lucky enough to be sent some by my good friend @violet_1223 so I decided to make some more .
自家製さくら餅 ???

Blog, Spring Food

White Day Sakura Cookies

On the 14th of March in Japan is a day called White Day this is like Valentine’s Day but to day the girls get the gifts and on Valentine’s Day the men get the gifts. In celebration I made sugared Sakura cookies. In Japan the cherry blossoms are preserved using a special process using ume plum vinegar and salt. So as the cookies are not salty I soaked them in water then dried them . Hope everyone has a lovely White Day in Japan. 幸せなホワイトデー 自家製さくら、クッキー

First you need to wash and dry your Sakura flowers as shown

you will need

in one bowl

1 cup oat flour

2/3 cup almond flour ( meal )

1 1/2 teaspoon of baking powder

in another bowl

1/4 cup of melted coconut butter / oil

1 tablespoon of flax meal

1/2 cup of rice malt syrup

1-2 tablespoons of water  add 1 to start with

caster sugar for decorating and Sakura flowers

if you are wondering how to find Preserved Sakura flowers out side of Japan check your Japanese super market in the tea section these ones were sold as Sakura tea . There is no tea leaves just flowers in salt . These flowers are often dunk as a salty tea in Japan for Hanami ( cherry blossom viewing season ) with a  wagashi Japanese sweet .

mix wet mixture into dry mixture if it seams to dry add more water mix well until a dough forms .

Roll your mixture out on parchment paper and cut out cookie rounds with a cookie cutter and transfer to a baking sheet lined with more parchment paper .

press a Sakura flower into each cookie and sprinkle with carter sugar

bake in a moderate oven until cookies are golden

leave to cool and enjoy .

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Sakura Mochi

It is almost Hina-matsuri in Japan .
On March the 3rd it is the girls day festival in Japan .
One of the traditional foods to eat is Sakura mochi . Mochi rice cakes filled with red bean paste and wrapped in a pickled cherry leaf.
Unfortunately I do not have pickled cherry leaves so I made the Sakura mochi Kansai style with sweet mochi rice filled it with lovely sweet Tsubu-an (chunky bean paste) and then made matcha marzipan cherry leaves . To make the pink rice I just used a little beet juice .
They turned out really good lovely to have with a matcha tea.
私はさくら餅を作った.
私はチェリーリーフを持っていなかったので即興しなければならなかった.
???

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Bento Lunch

This is my bento lunch to day .
Inari zushi seasoned rice with perilla (red shiso) and topped with furikake,umeboshi and daikon leaf.
I’m also having a treat some yatsuhashi I brought back from Kyoto ( they freeze really well ) this means I could have anko yatsuhashi well after I came back.
I’m also having sencha in my little hand made tea cup I bought off an artist a few years ago on the philosophers path. All these things have treasured memories . Even my hashi case to day was bought in Kyoto . I’m missing Japan so much it helps to have these kinds of meals to help me feel closer some how .
弁当
稲荷寿司
ヤツハシ (八橋)
煎茶
私は日本が欠けている?