This year many of us will not be able to have hanami parties outside with friends and will be celebrating at home . Just as the Sakura blooms and falls let’s hope that the world situation will pass in time . I decided to make a spring meal although the weather turned today from warm to windy and quite chilly, however I’m lucky enough to have a cherry tree in my garden and do not have to go outside for hanami and the warmth of the last few days had started to open the blooms.
My meal consisted of vinegared cucumber and vegan crab salad, Temari sushi with vegan sashimi, Oroshi soba and sake sakura kanten jelly.
I prepared the cucumber by salting first, after I had washed the salt off after about 15 mins I then added this to a bowl with jackfruit, lime juice, brown rice vinegar, chopped red chilli and sesame seeds. You can also see the vegan crab meat recipe on my recipe for Vegan crab sushi salad. Having vinegared cucumber always reminds me of a child when I would go round to my grandmothers house for Sunday tea. It would take her all afternoon to prepare a massive Sunday spread for the family. My mother would help my grandmother while my father and grandfather would go for a drink at the local pub. I would play outside in my grand parents garden often sneaking in to their greenhouse to pick a ripe tomato directly off the vine (nothing better).
I also made bite sized sushi balls known as Temari sushi. With seasoned sushi rice and mock tuna sashimi. You can find Temari sushi recipes on my recipe page plus how to make the vegan tuna on my recipe for tekka don ( tuna rice bowl ).
Oroshi Soba is a chilled minimalist dish, ideal for summer. It consists of chilled soba noodles in a dashi broth. Oroshi refers to the grated daikon. By adding this and a few simple ingredients like chopped green onion it makes a refreshing filling meal.
This was the last of my daikon I had brought back from London a few weeks ago when I went to see the kimono exhibition at the V&A.
Now we are all confined to our homes and getting ingredients is becoming increasingly harder, so for me not only was this meal special because of the daikon but the soba noodles had been sent to me from Japan . I’m already running low on Japanese food supplies as I was expecting to be in Japan in a few weeks but now that’s not the case and on line ordering is mostly sold out. Each meal is going to be precious as I use up the last of my ingredients. When all this is over I’m going to seriously stock up ! Probably taking empty suitcases to bring back food from Japan. I’m also really going to appreciate all the more my next trip to Japan and I think any of us will appreciate our travels and holidays a lot more from now on. For me even something so simple as going to the supermarket which was something I actually enjoyed is now full of anxiety.
It was with great joy I managed to add a veg box into my basket in my online delivery which had been out of stock all week. So many things we take for granted.
With the last of the sake in the fridge I added it to a pan with a little fruit tea ( you could use fruit juice ) and made a jelly with kanten flakes. Adding a salted Sakura into the jelly mould .
As I sit safe at home, I give thanks to all the hospital staff, doctors, nurses and people in the community, police, delivery drivers, super market workers and online shops, that are helping us all get through these trying times. Thank you to you all . I wish you all now more than ever health and safety, we can get through this in time. It’s going to be hard but we must remain strong. Now is the time to maybe start up a new hobby or rekindle an old one. Cherish loved ones and turn to simpler times. Hopefully as we go through the year things will get easier and more back to normal, but let’s not forget this and how we may often take things for granted. Like the Sakura life is fleeting.