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.