Kisetsukan at the table

02/09/2026 Leave a comment

Kisetsukan 季節感 The Sense of the Seasons

Kisetsukan (季節感, きせつかん) can be translated as “a sense of the seasons” an awareness of the subtle changes that take place throughout the year and an appreciation of what each season brings.

Although every country experiences seasonal change, Japan has an especially strong cultural appreciation of the seasons. Rather than simply marking the four familiar seasons of spring, summer, autumn and winter, the traditional Japanese calendar observes a much more delicate progression. The year is divided into 24 seasonal periods, which are then divided again into 72 micro-seasons, each reflecting small changes in nature, weather, plants and wildlife.

This way of looking at the year encourages us to notice things that might otherwise pass us by, the first blossoms appearing on a tree, the arrival of a particular bird, the emergence of insects, the changing colour of the leaves or the first signs that summer is beginning to fade.

There is something very beautiful about this attention to the natural world. In Japan, seasonal awareness can be seen not only in nature but also in festivals, traditions and national observances that celebrate and respect elements of the natural environment, including the mountains, the sea and the greenery of the countryside.

This deep connection with nature has roots in Shinto, where the natural world has traditionally been regarded with reverence. The changing seasons therefore become more than simply changes in temperature or weather; they become something to observe, appreciate and experience.

One of the easiest ways to experience kisetsukan is through colour.

Spring arrives in delicate shades of pink as the sakura, or cherry blossoms, appear. The rainy season brings the beautiful blues and purples of ajisai, the hydrangea. Summer is filled with vibrant greens bamboo, trees, vegetables and the young rice growing in the paddy fields. Then, as autumn approaches, the landscape slowly transforms into deep reds, oranges and russet tones, particularly when the momiji, or Japanese maple, begins to change.

But there is another colour that sits quietly between the fullness of summer and the richness of autumn: yellow. Late summer has its own golden beauty.

As August moves towards September, the intense greens of summer begin to soften. Rice fields gradually take on a golden hue as the grain matures, while other crops begin to ripen. In Japan, vast areas of agricultural land can create wonderful swathes of yellow and gold across the countryside.

The same feeling can be seen closer to home here in the UK, where fields of wheat and barley turn golden towards the end of summer. It is a colour that seems to announce that one season is gently giving way to another. Yellow is therefore a lovely late summer colour, warm and full of sunshine, but with a hint of autumn to come.

Kisetsukan at the table

Kisetsukan is perhaps even more noticeable when we look at Japanese food.

Seasonality has always been an important part of Japanese cuisine. There is a great appreciation for eating ingredients when they are at their best, freshest and most flavoursome. This is expressed through the word shun (旬), meaning the peak season of an ingredient.

Shun is an important concept in Japanese cooking because food is not simply about taste. The ingredients on the plate can also tell us something about the time of year.

Summer brings its own collection of ingredients, including cucumber, goya or bitter melon, bell peppers, edamame, okra, myoga ginger, tomatoes, shiso, aubergine and sweetcorn.

Many of these summer vegetables have a high water content and are naturally refreshing, making them particularly welcome during the hot and humid Japanese summer. Eating seasonal foods is therefore not only about enjoying them at their best but also about responding to the conditions of the season.

There is even a Japanese word for the tiredness and loss of energy that can accompany the intense summer heat and humidity: natsubate (夏バテ). Refreshing, seasonal foods can be part of the way people look after themselves during this demanding time of year.

The taste of late summer

And then there is sweetcorn….

Sweetcorn seems almost made for late summer. It develops its sweetness as it grows beneath the warmth of the summer sun, and freshly harvested corn is wonderfully juicy and naturally sweet.

For me, sweetcorn is one of those ingredients that captures the feeling of the changing season. It belongs firmly to summer, yet by the time it reaches its sweetest point, we are already beginning to sense that autumn is approaching.

This brings us to another beautiful Japanese expression: shiki no aji (四季の味) — “the taste of the seasons.”

It is the idea that food can express the character of a particular time of year. The ingredients we eat, the colours on our plates and even the way food is presented can all remind us where we are in the seasonal cycle.

Perhaps this is one of the things I find most fascinating about Japanese culture. The seasons are not simply something that happens around us. They are something to be noticed, celebrated, tasted and experienced.

So as summer begins to soften into September, look out for those flashes of yellow and gold ripening fields, late summer vegetables and the warm colour of the evening light.

They are small reminders that the seasons are always moving, and that there is beauty to be found in the transition from one to another.

Kisetsukan is, after all, about paying attention.

I was eagerly anticipating locally grown organic sweetcorn coming in to season and as soon as it did I added some straight away to my Abel & Cole veg box order.

Corn can simply be boiled and eaten to enjoy its sweetness, but it is also a vegetable that can be used in a variety of dishes.

Have you thought of using sweetcorn to make ice cream?

Sweetcorn Ice Cream A Taste of Late Summer

Sweetcorn may not be the first ingredient that comes to mind when we think about ice cream, but in Japan it is a flavour that celebrates the sweetness of summer.

Corn is in season in Japan from around July to September, and as the summer progresses the kernels become plumper, sweeter and richer in flavour. This makes it a wonderful example of shun enjoying an ingredient when it is at its seasonal best.

I love the idea that something so familiar can be transformed into something completely unexpected. Sweetcorn already has a natural sweetness, particularly when it has been warmed by the summer sun, so perhaps it isn’t such a strange idea after all.

For my version, I have taken the idea and made it completely plant-based, using soya cream and tofu instead of dairy cream and egg yolks. The tofu gives the ice cream a lovely creamy texture, while allowing the sweetcorn itself to remain the star of the recipe.

There is something very kisetsukan about this ice cream. Its beautiful golden yellow colour reflects the fields of late summer, while the sweetness of the corn captures the warmth of the season.

It is also a lovely example of shiki no aji “the taste of the seasons.” Rather than simply eating an ingredient because it is available, we are celebrating it at a particular moment in the year.

So if you have never tried sweetcorn ice cream before, don’t be put off by the unusual combination. Think of it as summer captured in a scoop sweet, creamy, golden and just a little bit unexpected.

Recipe For Sweetcorn Ice Cream

Ingredients:

x1 corn on the cob “husk removed”

150ml of single soya cream

30g of sugar

60g silken tofu

A few drops of vanilla essence/extract

Method:

1. Steam the corn and then remove the kernels

2. Add all the ingredients to a high speed blender and blend until smooth.

3. Pour the mixture into a container, cover and freeze, stirring half way to break up the ice crystals. (You can go one step further and put the semi frozen ice cream back in the blender then pour back into your container.)

5. Scoop into a chilled glass and enjoy

Abel & Cole

I have been an Abel & Cole customer for over 12 years, loving their Fruit, Veg and Produce which is 100% organic, seasonal goodness. Abel & Cole veg is chemical free and with no needless plastic, just fresh, flavourful produce the way nature intended.

I’m so pleased that I have teamed up with them again this September to offer all my followers an “Amazing Discount Code”offering you not one but a whole months worth of 1/2 priced small fruit & veg boxes.

Yes your first x4 boxes 50% off !

Organic & responsibly grown

No pesticides, no nasties

Minimal, recyclable packaging

Supports sustainable British farming

It’s food that’s as real as it gets. Let’s unprocess what we eat one box at a time, by making delicious homemade food.

Use my exclusive discount code TOKYOPONY50 at the checkout

Don’t fancy any of the items in the box ?

You can also swap them reducing food waste!

It’s a perfect way to feel Kisetsukan “a sense of the seasons”

Look out for more recipe ideas over the following weeks on my instagram as we celebrate the seasonal change together.

Summer Food

Doyō-mochi (土用餅) A Sweet Tradition for Surviving Japan’s Summer

25/07/2026 Leave a comment

When people think of Japanese summer food traditions, one custom immediately comes to mind: eating unagi (freshwater eel) on the Day of the Ox (Doyō no Ushi no Hi) to help endure the intense summer heat. I have spoken about this in previous posts providing you with a vegan alternative recipe.

While this tradition remains incredibly popular today, there is another, much quieter seasonal delicacy that has been enjoyed for centuries during Doyo no Iri” (the start of the Doyo period) which is Doyō-mochi (土用餅), also known as “ankoro mochi”

This simple yet elegant confection is a wonderful example of how Japanese food culture intertwines with the changing seasons, tradition, and the hope for good health.

What is Doyō?

The word doyō (土用) refers to an approximately eighteen-day transitional period before each new season in the traditional East Asian calendar. Although there are four doyō periods throughout the year, the summer doyō is by far the best known, as it falls during the hottest and most humid weeks of the year, just before the beginning of autumn.

It is during this time that people have traditionally sought foods eaten as a charm for “shoki-barai” (warding off the summer heat) which are believed to restore energy and help them cope with the exhausting heat. I have spoken about this in a previous post “Summer Doyo”.

The tradition of eating Doyō-mochi dates back to Japan’s Edo period (1603–1868), when seasonal customs flourished and food was closely connected to health and the rhythms of nature.

Before the custom of eating eel became the defining feature of the summer doyō, people enjoyed a variety of seasonal foods thought to nourish the body. Among them was Doyō-mochi, particularly in the Kansai region, including the historic cities of Kyoto and Osaka.

Today, many traditional wagashi shops continue to make Doyō-mochi only during this brief seasonal window, making it a true taste of summer.

Doyō-mochi is beautifully simple and looks a bit like Ohagi but instead of mochi rice coated with anko (sweet bean paste) it is a soft, chewy mochi, made from Shiratamako rice flour, which is generously coated in smooth or lightly textured sweet azuki bean paste (anko). Some regional variations place the bean paste inside the mochi, but the classic Kansai style features the mochi wrapped in a layer of rich, velvety anko.

Like many traditional Japanese sweets, its understated appearance reflects an appreciation for balance, simplicity, and seasonal beauty.

Azuki beans have held a special place in Japanese culture for centuries. Their vibrant red colour has long been associated with protection, purification, and good fortune. In Japanese folklore, red was believed to ward off misfortune and harmful influences, making azuki beans a popular ingredient in celebratory foods and seasonal rituals.

Eating azuki during the demanding summer doyō was therefore seen as a way of inviting good health and resilience through the changing season.

While these beliefs belong to traditional folklore rather than modern medicine, they remain an enduring part of Japan’s cultural heritage. One of the most charming aspects of Japanese confectionery is its deep connection to the seasons. Rather than producing every sweet throughout the year, many wagashi are created for just a few weeks, encouraging us to appreciate each season as it comes.

Doyō-mochi perfectly embodies this philosophy. Available only during the summer doyō, it reminds us that even the hottest days of the year have their own traditions, flavours, and quiet moments of beauty.

Doyō-mochi remains a cherished seasonal confection that speaks to the heart of Japanese culture. Its combination of tender mochi and sweet azuki bean paste is comforting in its simplicity, while its history offers a glimpse into centuries old customs centred on health, harmony, and living in tune with nature.

If you happen to visit Japan during the summer doyō, keep an eye out for Doyō-mochi in traditional wagashi shops. It is a fleeting seasonal treat that carries with it a rich cultural story.

To make this seasonal wagashi at home is super easy to do with a few ingredients.

Wishing you a healthy summer!

Ingredients

100g Shiratamako (Glutinous rice flour)
120ml water
1 tablespoon sugar
240g red bean paste (divided into 6 equal portions)
potato starch

Method

Combine glutinous rice flour, water, and sugar in a microwave safe bowl. Whisk until completely smooth with no lumps.
Cover the bowl loosely with plastic wrap.
Microwave at 600W for 1 1/2 mins
Stir vigorously with a wet spatula.
Cover again and microwave for another 1 minute.
The dough should look translucent and glossy. Stir well until it becomes elastic and sticky.
Let the dough cool slightly until safe to handle. Dust a tray with potato starch and tip out the dough. Give the dough a coating of potato starch this will make it much easier to handle.
Divide it into 6 equal pieces. Roll each piece into a small ball.
Flatten a portion of the smooth red bean paste in your palm. Place a mochi ball in the centre. Carefully pinch the bean paste around the mochi to coat it completely.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

“The Art of 天盛り (Tenmori) Japan’s Elegant Finishing Touch”

16/10/2025 Leave a comment

When we think of Japanese cuisine, it’s easy to focus on flavour or, technique, and seasonal ingredients, but equally important is the way a dish is presented. At the heart of this aesthetic lies tenmori (天盛り), a deceptively simple yet deeply meaningful finishing technique that brings harmony, beauty, and spirit to the plate. A feeling of “Kisetsukan” 季節感 “sense of the seasons” in every bite.

What Is Tenmori?

The word tenmori comes from the kanji 天 (ten, meaning “sky” or “top”) and 盛り (mori, meaning “to heap” or “to place”). In the culinary world, it refers to the final garnish placed on top of a dish, not just to beautify, but to subtly enhance the dish’s character, seasonality, and emotional impact.

Tenmori adds visual balance, seasonal expression (shun)旬, and connection to nature, a core concepts in washoku (和食) “Japanese cuisine”. The plating often gives a subtle cue to the flavour or seasonality of the dish, and reflects Japanese omotenashi (hospitality), showing care for the guest through presentation, and a sign that no one has touched the dish yet.

Some chefs say that tenmori is like the “final breath” of a dish it embodies spirit (kokoro), not just technique. It’s a moment of connection between chef and diner. A cultural, spiritual layer of depth.

Unlike Western garnishing, which can sometimes be showy or superfluous, tenmori is thoughtful, restrained, and symbolic. It’s the culinary equivalent of a haiku, minimal, yet expressive.

Tenmori is more than just a garnish, traditional kaiseki cuisine and refined home-cooked meals, tenmori acts as a final breath, a moment of intent from the cook to the diner. It’s a way to communicate the season, the feeling, or the essence of the dish in a single visual gesture.

It also reflects the Japanese principles of wabi-sabi (beauty in imperfection and impermanence) and shun (seasonal peak), both of which deeply influence Japanese culinary arts.

Common Tenmori Elements

The beauty of tenmori lies in its subtlety. You might not even notice it at first, a tiny curl of citrus peel, a delicate sprig of herb, a petal floating on broth. Yet each element is chosen with care.

Some classic examples include:

Yuzu zest: This adds brightness and fragrance in winter dishes.

Kinome (young sansho leaves): A springtime favourite with a peppery aroma.

Shiso blossoms: Used to accent sashimi or tofu with gentle fragrance.

Edible petals: Chrysanthemum, sakura, or wild herbs.

Grated daikon with chili (momiji oroshi): Colourful and cooling.

A thin sliver of myoga (ginger bud) or wasabi leaf.

Each of these reflects not only the flavour of the dish, but the season, the temperature, and sometimes even the region.

Seasonality and Symbolism

Japanese food is deeply connected to the natural world, and tenmori is a beautiful reflection of that.

Common Tenmori Symbolism

Spring: Kinome and cherry blossom petals. Represent rebirth and freshness.

Summer: Ice, cucumber curls, young herbs. Represent coolness and lightness.

Autumn: Maple leaves and chrysanthemum petals. Represent fleeting moments and warmth.

Winter: Grated daikon and yuzu peel.Represent cleanliness and purity.

Using these elements isn’t just about looks, it’s about storytelling. The garnish whispers the mood of the season to the diner before the first bite.

How Tenmori Differs from Other Plating Styles

While many cuisines celebrate plating, tenmori is about restraint, harmony, and intentionality. There’s no excess just the right amount of detail to elevate the dish.

Unlike modern Western styles where the plate may be a canvas for visual drama, tenmori invites quiet appreciation. It’s not center stage it’s a final note, a breath, a whisper.

Try Tenmori at Home

You don’t need to be a trained chef to embrace tenmori, the principles can be adapted to home cooking too.Whether you’re plating a simple bowl of noodles or a small rice dish, consider:

A single herb or zest curl placed slightly off-centre.
Seasonal touches like edible flowers or micro-greens.

A colour contrast that complements the dish (green on white tofu, gold on dark broth).

Avoid inedible garnishes unless they’re clearly symbolic (like a maple leaf in autumn).

Remember, less is more. Tenmori should never compete with the dish it completes it.

In many ways, tenmori represents the Japanese culinary spirit itself, subtle, seasonal, and deeply respectful of nature and those who eat the food. It’s a small gesture of care, but one filled with meaning.

So next time you prepare a dish, even a simple one, consider adding that final touch. A curl of zest. A tiny bloom. A sprig of green. A sense of the seasons.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Shiso (紫蘇)

08/10/2025 Leave a comment

Shiso (紫蘇)
The Flavourful and Healthy Herb You Should Know

If you’ve ever enjoyed a plate of sashimi or a refreshing umeboshi, chances are you’ve encountered shiso, an aromatic herb that’s a staple in Japanese cuisine. With its distinct flavour, often described as a cross between mint, basil, and cinnamon, shiso not only enhances dishes but also brings a wealth of health benefits. In this post, we’ll explore both the green and red varieties of shiso, their nutritional perks, and ways to enjoy them with a couple of delicious recipes.

What Is Shiso? しそ, 紫蘇

Shiso (紫蘇), also known as Perilla, Japanese mint, or Ooba (大葉), which belongs to the mint family. It’s widely used in East Asian cooking, particularly in Japan, Korea, and China. There are two main types commonly used in Japanese cuisine:

• Green Shiso (Ao-jiso / 青じそ): Often used fresh, wrapped around sashimi, added to salads, or chopped into rice and noodle dishes. Delicious julienned as a garnish on cold tofu or tomato dishes.

• Red Shiso (Aka-jiso / 赤じそ): Typically used for pickling, especially in making umeboshi (pickled plums), beni shoga red pickled ginger and Kyoto pickles like Shibazuke a traditional Japanese pickle.

Health Benefits of Shiso

Both red and green Shiso are celebrated not just for their flavour, but also for their medicinal properties:

1. Anti-inflammatory & Antioxidant Properties

Shiso leaves are rich in rosmarinic acid, an antioxidant that helps fight inflammation and oxidative stress. This can benefit skin health, reduce allergies, and support overall wellness.

2. Rich in Vitamins & Minerals

Shiso contains vitamin vitamin C,A and K, also iron, calcium, and potassium, which are all essential for maintaining a healthy immune system, strong bones, and energy levels.

3. Allergy Relief

Studies suggest that shiso may reduce symptoms of seasonal allergies by suppressing histamine release in the body.

4. Antibacterial & Preservative Qualities

This is one reason shiso is often used with raw fish—it has natural antibacterial properties that help preserve food and aid digestion.

5. Supports Respiratory Health

Traditional herbal medicine often uses shiso to ease coughs and asthma-like symptoms due to its anti-inflammatory effects on the respiratory tract.

This Spring I bought the red and green varieties of shiso in the form of small plant plugs to grow on from “The Wasabi Company”.

Over the summer as both plants grew I used the green variety picked fresh for vegan sushi, salads, noodles and tempura dishes and the first harvest of red I used to make a red shiso syrup. I had been seeing it a lot served in the summer mixed with ice and soda in Japan as a cooling summer drink known as Aka Shiso Juice (Red Perilla Juice) 赤紫蘇ジュース.

Red Shiso Juice (Shiso Juice / 紫蘇ジュース)

Ingredients:

• Red Shiso leaves

• Water

• Sugar

• Lemon juice

Instructions:

Boil Shiso in water for 10–15 minutes until the colour fades. Strain, add sweetener and lemon juice. Chill and serve over ice. See my post “live by the shun summer” for the full recipe.

You can also make red shiso vinegar, which is a wonderfully aromatic and tangy ingredient.

All you need is a handful of red shiso leaves

200 ml of brown rice vinegar

1/2 teaspoon salt

Put the leaves into a bowl. Sprinkle with salt and massage the salt in gently with your hands.

Leave for 20 minutes.

Massage again, squashing the leaves gently then with your hands and then discard the liquid.

To a clean jar add the vinegar to the shiso leaves.
Close the jar it and keep for 2-3 weeks in the fridge.After this time discard the shiso, and strain the vinegar into a bottle and it will keep for months. Use in salad dressing, to season rice, marinades and pickles and even in cocktails and mocktails.

But now the summer is over and the weather is starting to turn cool so before the first frost I want to gather what shiso I have to dry and be able to use later.

The first thing I did was gather some of the green shiso to make shiso pesto.

1. Green Shiso Pesto

A Japanese twist on a classic, great over soba noodles pasta or pizza. Or spread on sandwiches or bruschetta.

Ingredients:

• Fresh green Shiso leaves

• Olive oil

• Garlic (if you wish)

• Pine nuts or walnuts

• Parmesan (optional) or for a vegan version I used nutritional yeast.

• Lemon juice

• Salt to taste and maybe a pinch of nutmeg

Instructions:

Blend all ingredients until smooth adjusting the amounts until you get your desired texture and flavour. Store in the fridge for up to 3 days.

Here I added it to green tea soba noodles.

Yukari (Shiso Rice Seasoning) ゆかり

You can make this from either the red or green variety a type of furikake ふりかけ a Japanese condiment that comes in flakes or powder and is used as a topping for cooked rice or also used to flavour onigiri and is made by drying shiso leaves slowly in the oven on a low heat. Just pick your leaves, wash them and pat them dry.

Lay them out on parchment paper and set your oven to low 40 minutes at 170°F (75°C) until the leaves are dry and completely crispy.

Add the dried leaves to a suribachi (mortar and pestle and grind them down. Add a little flaky sea salt and some sesame seeds if you wish and you’re done.

Add as a topping to freshly cooked rice

Or roll onigiri edges in the furikake

With the last of the red shiso cut the stems to hang upside down to dry and make a soothing fruity tea.

Just steep a few leaves in hot water. I recommend adding a little citrus juice it really makes the colour pop like in making the shiso syrup.

Shiso is more than just a garnish—it’s a flavourful, health-boosting herb deeply rooted in Japanese culinary traditions. Whether you’re experimenting with green shiso’s fresh, zesty notes or enjoying the earthy complexity of red shiso, this herb has a place in your kitchen.

If you want to buy your own shiso plant plugs next year why not go on the Wasabi Company waiting list and don’t forget to use my discount code for 10% off your first purchase using Tokyopony10. Direct link at the bottom or side of the page depending on your browser.

Blog, Summer Food

Himuro Tofu 氷室豆腐 Japan’s Forgotten Crystal-Clear Delight

19/08/2025 Leave a comment

Himuro‑dōfu, also known by the literary name (reirō‑dōfu) 玲瓏豆腐

The kanji 玲瓏 (reirō) suggests “crystalline clarity,” often used in Chinese and Japanese poetry to describe the shimmer of ice or clear water. It frames the tofu as not just food, but short-lived art, a fitting idea in Edo-period aesthetics.

Reirō Tōfu (Himuro‑dōfu) originates from the “奇品” (“curious/rare items”) section of Tōfu Hyakuchin豆腐百珍, “One Hundred Tofu Delicacies,” 1782) Authored by Seikyōdōjin Kahitsujun (醒狂道人輝皓隼) highlighting its refined and visually distinctive qualities and reflecting the period’s culinary creativity and tofu’s cultural importance.

The wildly popular Edo-period cookbook featured 100 creative tofu dishes, which I’ve spoken about in previous tofu blog posts. It categorized recipes by type: common (平凡), curious/rare (奇品), and extraordinary (妙品).

The dish’s aesthetic beauty, seasonality, and clarity mirrored elite tastes in kaiseki, tea culture.

The original Edo‑period recipe is elegantly minimal, just tofu, agar, and optional toppings making it perfect for both historical involvement and modern reinterpretation.

Named after Himuro (氷室) which was an ice chamber or icehouse, traditionally used to store ice harvested in winter. In courtly and Buddhist circles, ice was a symbol of luxury and impermanence. “Himuro Tofu” evokes this tradition aligning with wabi-sabi aesthetics, fleeting beauty, seasonality, and subtlety.

“Himuro Tofu” is celebrated for its beauty and delicate flavour, silken tofu is suspended in a clear, slightly sweet kanten (agar jelly), like preserved ice creating a visually stunning, refreshing treat, which is meant to be served in the summer as a cooling, delight.

Today it celebrates a modern revival, artisans and chefs reinterpret this aesthetic tofu dessert, emphasizing its seasonality and delicate visual appeal.

It was popularized in places like the Sakurai Tea Laboratory founded by tea master Shinya Sakurai. The place is located near Omotesandō, Tokyo, where Himuro Tofu is served as a summer delicacy. Perfect for those seeking both visual and gustatory elegance. Sakurai Tea Laboratory is for tea enthusiasts or anyone looking for a serene escape within Tokyo’s Aoyama district.

It’s amazing how something as simple as tofu could be turned into such a refined and poetic dessert during the Edo period. The idea of it floating in transparent kanten jelly like a snowflake preserved in ice… very fitting for a dish named after an ice house (氷室 himuro). I have been seeing this dessert have a revival on instagram this summer and wanted to try making it for myself with just a few simple ingredients.

Here’s a recreation of the Himuro‑dōfu (玲瓏豆腐) recipe, translated and adapted from Tōfu Hyakuchin(1782), with a modern version and tips to make it at home. The dessert evokes brightness and clarity, so opt for the translucent kanten holding the pure tofu.

Ingredients (serves about 4-6)

1 block of silken tofu (絹ごし豆腐, well-drained)

For the kanten jelly:

4 1/2 cups of cold water

4 1/2 teaspoons of powdered kanten (agar‑agar)

(depending on your container you may need less, as a rule you will need 1 teaspoon of agar powder to 1 cup of water)

1 level tablespoon of white granulated sugar (optional, for subtle sweetness)

Toppings (choose your flavour)

Black sugar syrup (kuro‑mitsu), plain soy sauce, kinako (roasted soy‑flour), or light vinegared dressing (sanbai‑su)

Instructions:

1. Prep the kanten: In a saucepan, combine cold water and kanten powder, mix in well and bring to a hard boil, add the sugar then turn down the heat simmer briefly (about 2 minutes) to dissolve completely, stirring occasionally.

Pour a small amount of liquid into the bottom of a flat mold or tray and place in a bath of ice water then chill in the fridge to set enough that it will hold the tofu. This should take about five minutes. If it is not set put it in the freezer for a few minutes.

2. Arrange the tofu: Cut tofu into cubes (e.g., 4-6 cubes) to fit your mold. Place them spaced out on top of the already set kanten in the mold, avoid overcrowding or they may break when cutting.

3. Once the kanten mixture has cooled slightly but is still liquid, gently pour it over the tofu until covered. Let it set at room temperature for a bit, then transfer to the refrigerator until fully firm.

4. Slice & serve: Lift the gel block from the mold and cut into serving portions.

Do not discard the kanten jelly you cut off from the sides, these can be used to transform into small cubes to eat like Anmitsu, also the extra tofu can be used to make Shiratama tofu dango (see a previous post for more information).

Serve with your preferred topping either drizzle over kuro‑mitsu and kinako for a dessert style, or sanbai‑su (a blend of rice vinegar, mirin and soy sauce) for a refreshing savoury twist.

Note I use my my stainless steel mold called Nagashikan (流し缶) it Is perfect for making jelly as it has a removable tray. I bought this from GlobalKitchen on line they sell lots of Japanese kitchen gadgets. If you don’t have one just use any container around 6×4 inches.

Pairing suggestions, like seasonal teas or accompaniments.

Tea Pairings for Himuro Tofu

Given its minimalist, cooling profile and its roots in Edo-period refinement, the best tea pairings should complement its texture, lightness, and seasonal feel.

1. Sencha (煎茶) – Clean, crisp, and fresh

A light, grassy mid-grade sencha (not too bitter) pairs beautifully. Enhances the tofu’s cool and smooth texture without overpowering it. Ideal for sweet-style toppings like kuro-mitsu or kinako. Pairing tip: Serve sencha slightly cooled (60–70°C) to echo the chilled tofu.

2. Gyokuro (玉露) – Umami-rich and luxurious

A shaded tea with deep umami and a delicate sweetness. Complements the tofu’s silken body and gentle kanten. Works well with savory versions of Himuro tofu (e.g. soy sauce or sanbai-su dressing). Pairing tip: Gyokuro is brewed at lower temps (~50°C) — perfect for an elegant summer tea moment.

3. Hōjicha (焙じ茶) – Toasty and warming contrast

Roasted green tea with nutty, earthy tones. Provides a balancing warmth when paired with the chilled tofu dish. Works beautifully with kinako or brown sugar toppings for an earthy-sweet combo. Pairing tip: Slightly cooled hōjicha (50–60°C) will keep the contrast gentle.

4. Seasonal Wagashi + Tea Pairing

If you’re serving Himuro Tofu as part of a summer wagashi course, consider. Yuzu-infused sencha or cold-brewed genmaicha, pair the tofu with a floral twist like shiso or a light ume syrup.

Final Serving Suggestion plating

Serve Himuro Tofu:

In a shallow crystal or glass dish to emphasize clarity. With a sprig of green maple leaf (momiji) or a shiso flower. Serve with tea in seasonal cups to enhance the fleeting, poetic nature of the presentation.

I also like to slice the top off and eat the tofu with a spoon adding toppings. However you choose to serve this seasonal dessert I am sure you will appreciate its delicate taste.

Blog, Summer Food

Shibazuke 柴漬け

28/07/2025 Leave a comment

Shibazuke 柴漬け

Kyoto’s Beloved Purple Pickle and How to Make It at Home

Following on with less well known foods of Kyoto I wanted to introduce Shibazuke.

One of the most iconic “Tsukemono” Japanese pickles, especially linked to Kyoto.

Tsukemono (漬物)

Tsukemono (漬物), meaning “pickled things,” are an essential part of Japanese cuisine. These traditional pickles are made by preserving vegetables such as daikon, cucumber, eggplant, or ginger in a variety of mediums like salt, vinegar, rice bran (nuka), miso, or sake lees. Japanese considered tsukemono to be the earliest form of food processing. During the Nara era vegetables and fruits were pickled by temple priests. During the Heian era “794-1185” pickles became popular at the imperial court as a side dish. Pickles became even more popular during the Kamakura era and were introduced into shojin ryori cuisine.

Far from being just a garnish, tsukemono serve multiple purposes: they cleanse the palate, aid digestion, and provide a vibrant contrast in texture and flavor to a meal. In shojin ryori, the plant-based cuisine developed in Buddhist temples, tsukemono are especially significant. Since this cuisine avoids animal products and emphasizes balance and mindfulness, pickles offer a preserved, umami-rich element that complements the seasonal and simple dishes. They embody the principles of frugality, harmony, and respect for ingredients, making them both a practical and philosophical cornerstone of Japanese culinary tradition.

What Is Shibazuke?

With its distinctive eye-catching purple hue, and unique tangy, sour umami rich flavour, shibazuke has seasonal significance and It’s a key part of Kyo-tsukemono, Kyoto’s refined approach to pickling.

Shibazuke is a traditional Japanese pickle made primarily with summer vegetables Eggplants (aubergines), Aka Shiso 赤紫蘇 (purple perilla leaves), Cucumber and Myoga, (Japanese ginger) along with salt, and ume vinegar (umezu). It is known for its distinctive purple colour which comes from the red shiso (perilla) leaves.

Shibazuke originated in the Ohara region of northern Kyoto, with a history that traces back to Japan’s late Heian period. The area known for its pristine environment and traditional vegetable farming played a key part of Kyo-tsukemono, Kyoto’s refined approach to pickling. Shibazuke is considered one of the three great pickles of Kyoto alongside sugukizuke (made with local turnip greens pickled in salt) and senmaizuke (turnips pickled with salt, kombu and red chilli.

With Buddhist vegetarian/vegan cuisine (shöjin ryori) and the preservation of seasonal produce this influenced the development of such pickles.

Why not try making this summer pickle for yourself at home as a way to experience the elegance of Kyoto cuisine.

Red shiso and myoga ginger can be difficult to find outside of Japan but the people at the Wasabi Company have grown it at their farms in Dorset and Hampshire and you can buy shiso plant plugs to grow on in spring along with myoga plants and the flower buds known as myoga ginger which is great if you live in the U.K. For others outside the U.K. and Japan try your local Japanese produce store who may sell imported myoga. Also why not try growing red shiso in the spring from seed. You can use the direct link to the Wasabi Company either at the bottom or side of the page depending on your browser.

Ingredients for making Shibazuke

You will need:

Red shiso leaves 赤紫蘇 “aka shiso” (purple perilla leaves). These leaves are used for natural colouring rather than eating like the green variety. They are used in making umeboshi and aka shiso syrup which makes a refreshing summer cordial (you can find the recipe for this on my blog post “live by the shun summer”. You will need around 12 red shiso leaves.

Myoga japanese ginger 茗荷 x1 pack of three buds.

Unlike the more commonly known ginger rhizome myoga is prized for its flower buds and young shoots, rather than its root.

Myoga is a popular ingredient in Japanese cuisine, where it is often used as a garnish or added to salads, pickles, and to liven summer dishes.

Umezu (Ume Plum Vinegar) (赤梅酢) x4 tablespoons

Mirin 味醂 x1 tablespoon

About 8 grams of salt, I use Japanese pickling salt but any coarse sea salt will do.

x1 Ridge cucumber or two small Japanese cucumbers

x1 Root ginger around 1 inch peeled and sliced thinly (optional)

x2 Asian eggplants (aubergine) (I used an English eggplant as I was not able to get Asian and it did have a lot of seeds I recommend Asian eggplants if you can get them.

Method:

1. Wash your vegetables and shiso leaves and fill a bowl with water.

2. Slice the eggplant into long strips then slice each strip into diagonal pieces and place in the bowl of water to prevent browning.

3. Cut the cucumber in half and scoop out the seeds then slice into diagonal pieces.

4. Cut each myoga bud in half then julienne each half into slices.

5. Peel the ginger and julienne if using

6. Place all the vegetable ingredients in a ziplock bag, except the shiso leaves and sprinkle in the salt. Close the bag and massage in the salt. Leave for a few hours at room temperature.

7. Drain the vegetables in a seive and press out the water from the vegetables. Transfer the squeezed vegetables back to the bag.

8. Lay all your shiso leaves on-top of each other and roll them into a log shape then slice the shiso.

9. Add the shiso to the bag with the vegetables along with the ume vinegar and mirin. Seal the bag and knead the vegetables. Roll the bag and secure with a rubber band and place in the fridge for at least three days. After this time you squeeze the pickles and discard the leftover pickling liquid. You can transfer the shibazuke to a sterilised jar. As you can see there were quite a few seeds in mine from the eggplant. Enjoy within a few weeks in the fridge.

Shibazuke is rich in antioxidants from the red Shiso, reducing stress and inflammation. As it’s fermented it aids digestion and the vegetables add fibre along with vitamins and minerals making it a delicious and healthy accompaniment to any meal.

Shibazuke is often served as a side dish with rice, ochazuke (tea over rice), or as a filling for onigiri. it is appreciated for its ability to cleanse the palate and enhance subtle flavours of Kyoto-style dishes.

Blog, Summer Food, Winter Food

Kyoto Yuba ゆば

24/07/2025 Leave a comment

Kyoto Yuba (Kyo Yuba)

A Silken Taste of Tradition

In the serene city of Kyoto, where the seasons are celebrated in every meal, tucked among the temples and gardens lies a culinary gem that embodies the elegance and simplicity of Kyoto, a traditional special delicacy of Japanese cuisine “Yuba”(ゆば, 湯葉)

This silken tofu skin might sound humble but is more than just a food, it’s a delicate embodiment of Kyoto’s refined plant-based dining culture and a quiet star in Kyoto’s rich culinary tradition deeply rooted in Zen Buddhist heritage.

If you’re visiting Japan’s ancient capital, don’t miss the chance to taste yuba.

As a vegan traveller and someone who appreciates simple, beautiful plant food and Japan’s mindful culinary traditions, I couldn’t pass up the chance to try this fresh, delicate, nourishing food.

A Kyoto Specialty

Originating in China, Yuba was brought to Japan about 1,200 years ago by the Buddhist monk Saicho, who also introduced the teachings of Buddhism and tea to Japan. While yuba is made across Japan, Kyoto is its true spiritual home. This connection dates back to the city’s deep Buddhist traditions. In shojin ryori-Zen Buddhist vegetarian/vegan cuisine, yuba became an important source of protein, especially in temple cooking.

Kyoto’s pure water and high-quality local soybeans also help produce especially flavorful yuba. Today, it’s a delicacy served in everything from high-end kaiseki meals to casual cafes.

If you read my last blog post about obanzai you may recall i mentioned “Mumokuteki”. There you will find a vegan omurice where the omelettes are replaced by using fresh yuba skin.

What is Yuba? Yuba (ゆば, 湯葉)

Yuba is created by gently heating soy milk until a delicate skin forms on the surface. This film is carefully lifted off and can be eaten fresh (nama yuba) or dried for cooking. The result? A creamy, slightly nutty, and uniquely tender texture that sets it apart from tofu.

It’s rich in plant protein and has been part of shöjin ryori-Japanese Buddhist temple cuisine-for centuries. For those following a vegan or plant-based lifestyle, yuba is a nourishing, traditional, and deeply satisfying choice.

Kyoto: The Spiritual Home of Yuba

Kyoto’s connection to yuba is spiritual as much as it is culinary. The city’s abundance of clear spring water and high-quality soybeans create the perfect environment for soy-based cuisine to flourish. Although yuba is made from the same soybeans that produce tofu, it has a richer, creamier texture and a slightly nutty flavor. It’s prized not only for its taste but also for its versatility. Whether served as sashimi, simmered in broth, or tucked into a sushi roll. Many temples throughout Kyoto historically relied on tofu and yuba as staples of their vegetarian meals, and you’ll still find it served with reverence in kaiseki, temple meals, and seasonal set menus.

Where to Try Yuba in Kyoto

Vegan-Friendly

Here are a few special places where i recommend to try yuba for fellow plant-based travellers:

Okutan near Kiyomizu-dera) – A historic tofu restaurant over 380 years old. Their yudofu set features creamy yuba and other seasonal sides in a peaceful, tatami setting. Ask for vegan options many dishes are naturally plant-based.

Yudofu Sagano (Arashiyama) – Located near the bamboo forest, they offer a tranquil lunch set featuring tofu hot pot, yuba, and vegetables, with a lovely garden view.
Izusen (inside Daitoku-ji Temple) – A fully Buddhist shöjin ryori restaurant. Every dish is vegan, seasonal, and beautifully presented. The yuba here is soft, rich, and truly unforgettable.

Bringing Yuba Home

Many shops in Kyoto sell dried yuba, perfect for recreating dishes at home.

If I’m ever in Kyoto I head straight to Yubakichi located in Nishiki Market. Nishiki Market is a 390 meter indoor arcade lined on both sides with stores often referred to as “Kyoto’s kitchen” having a large variety of seasonal produce. Nishiki Market is easy to spot having its signature red yellow and green roof. Yubakichi has been dedicated to making and selling yuba in Nishiki Market since 1790. The current owner is the ninth generation making yuba still in the traditional way using Japanese soybeans and Nishiki’s groundwater.

The main products sold at the store are fresh yuba and dried yuba. I have bought sheets of dried yuba to bring home before like the ones seen above, but when I arrive home they have broken into tiny pieces due to their delicate nature. This time I bought dried yuba that came in small rolls, Komaki yuba made from a long thin roll of yuba cut into bite-sized pieces.

To use at home, simply soak dried yuba in warm water until soft. You can add it to soups, stir-fries, sushi rolls, or enjoy it cold with a little soy sauce and wasabi like vegan sashimi.

Yuba can also be fried to make crispy rolls.

During my travels in Japan, one of the most memorable tofu experiences I had was at a charming little restaurant in Takayama called Tofu Cuisine Noguchiya.

Run by a group of warm and welcoming elderly women, the restaurant is a hidden gem that offers an entire menu centred around tofu in all its forms.

I went for a tofu set meal of small bowls of perfectly seasoned tofu, every dish felt like a celebration of simplicity and tradition.

Among the bowls was yuba sashimi.

The care and craftsmanship in their food reflected a deep respect for the ingredient – and reminded me just how versatile and soulful tofu can be.

Yuba is humble yet refined, simple yet full of history. It’s Kyoto in edible form-quietly beautiful, deeply rooted in tradition, and always in harmony with the seasons. For anyone seeking the heart of Japanese vegan cuisine, yuba is a must-experience.

If you would like to learn more about yuba and how it’s made why not check out “Tails of Oishii” on NHK who have an episode all about it.

Not able to buy Kyoto yuba? Have a go at making it yourself at home with good quality unsweetened soy milk. I recommend Bonsoy.

The first few pieces of yuba that form are the most sought after in Japan as they are the softest and creamiest and are called kumiage yuba 汲み上げ湯葉

This kumiage yuba can be enjoyed as simply, with soy sauce and wasabi, but it is also eaten on rice as Yuba Donburi finished with a dash of soy sauce and wasabi, or served in soy milk.

1: Depending on how much yuba you want to make. Pour 500ml to 1 litre of soy milk into a shallow pan.

2: Slowly heat the soy milk gently

3: A skin will start to form on the top of the soy milk.

4: Carefully pick the yuba up with chopsticks by
gathering it in the centre, and place on a plate.

5: Keep doing this until all the milk has dried up.

Creamy, elegant, and packed with history, this tofu delicacy is the soul of zen cooking.

Would you try tofu skin ?

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Kyoyasai & Obanzai A Match Made In Kyoto

12/07/2025 Leave a comment

Kyoyasai (京野菜) Kyoto’s traditional heirloom vegetables.
These vegetables hold within their seeds a history deeply tied to Japanese culinary tradition and sustainable agriculture, they play an important role in Kyo-ryori (京料理), the traditional cuisine of Kyoto.

When people think of Kyoto, images of serene temples, geisha, and ancient tea houses often come to mind. Kyoto is all that, but nestled in the basins culinary heart of this historic city is a lesser-known treasure with its roots dating back to a time when Kyoto prospered as Japan’s national capital during the Edo period (-800-1,200 AD).

“Kyoyasai” the traditional vegetables of Kyoto. Vibrant, flavorful, and steeped in cultural heritage, these vegetables are as much a symbol of Kyoto as its famed temples.

Kyoyasai refers to a collection of heirloom vegetables that have been cultivated in the Kyoto area for 1200 years. Unlike modern hybrid vegetables, these varieties have been passed down through generations, preserved for their unique taste, appearance, and adaptability to Kyoto’s climate and soil.

They are often more colourful, aromatic, and nutrient-rich than their mass-produced counterparts, making them a favourite among chefs, especially in kaiseki ryori — the refined, seasonal multi-course cuisine of Kyoto.

Kyoyasai stand as a reminder of the importance of local, seasonal eating. These vegetables are deeply linked to Kyoto’s cuisine , many are grown with traditional organic or low-impact methods, aligning with sustainable farming practices.

Moreover, preserving these heirloom varieties helps maintain biodiversity – an increasingly urgent issue in modern agriculture dominated by monocultures.

Kyoyasai were designated in 1989 as produce that had been cultivated in the region from the Meiji period or earlier. There are over 30 major Kyoyasai considered essential to Kyoto cuisine here are just a few standout examples of Kyoto’s traditional vegetables each with unique shapes and tastes:

Mibuna : A leafy green and natural hybrid of Mizuna greens, but with a milder peppery kick. It’s perfect in salads, soups, and pickles.
Mizuna: Another leafy green rich in vitamin E used as an ingredient for simmered dishes with deep fried bean curd, salad, marinated food with mustard, and pickles.
Kamo Nasu : A large, round eggplant with a dense, meaty texture When cooked, these eggplants become creamy and savory Ideal for grilling or simmering. Rich in vitamin C it’s prized in Kyoto-style cooking for its rich flavour and ability to absorb umami-packed sauces.
Kujonegi: Slickness in the leaves gives it a sweet flavor and tender texture it is a condiment with its rich aroma.
Shogoin Daikon: A large, round daikon radish known for its mild flavour and tenderness. Commonly used in oden and stews and making senmaizuke, pickles made from turnip sliced very thinly. Along with other varieties of daikon and turnip like Kyo-kokabu turnip a small variety. Which you can also use in a simple salad, or eat the leaves.
Shishigatani squash: an unusually shaped squash a mutated variety from the Edo period during the Meiji period these squashes were mostly eaten nowadays there is hardly anyone left who cultivates these and they mainly come from Ayabe City in central Kyoto Prefecture.
Kintoki Ninjin : A vibrant red carrot often used in traditional New Year’s dishes due to its bright colour and sweet taste.
I also had to add to this list Kyoto Dainagon a variety of azuki beans. The best beans for making Tsubuan (mashed sweet red beans) Essential to making high quality sweets including Kyoto sweets.
Other vegetables include hon shimeji mushrooms, Japanese rapeseed, Kyo bamboo shoots, fushimi chilli pepper, manganji pepper, Kyo yamashina eggplant, Kyo summer soybeans, purple soybeans, ebi-imo, horikawa burdock, Japanese yam, kyotango melon, kyotango pear, tamba kuri (chestnut), black soybeans. Along with Iwai brewers rice and tango egg cockle mollusk and tango guji horse head fish.

Products carefully selected for their exceptional quality are certified as Kyoto Brand Goods and are sold with the “Kyo Mark.”

The design mark is formed by the initial letter “K” of “Kyoto”. The three ellipses drawn on the right side of the mark represent the rich fruits of ‘agriculture’, ‘forest’ and ‘fisheries’. And the three lines represent ‘earth’, ‘water’ and ‘sun’.

The “Traditional Vegetables Of Kyoto” meet the following five conditions.

1) Originate before the Meiji period

2) Grown throughout Kyoto Prefecture

3) Include bamboo

4) Exclude mushrooms and ferns

5) Include cultivated or preserved things and extinct species

if you would like to read more about each specific Kyoto vegetable please check out KYOYASAI.KYOTO

You can find Kyoyasai at Kyoto’s Nishiki Market: Often called “Kyoto’s Kitchen”, this lively market offers a chance to see (and taste) fresh Kyoyasai straight from the source.

Other places you can try are Farm-to-table restaurants. Many Kyoto restaurants specialize in menus built around Kyoyasai, especially during the changing seasons. You can also find it at Kaiseki dining, which are high-end, traditional Japanese restaurants where Kyoyasai are often featured as stars of the plate.

Obanzai: The Soul of Kyoto Home

Obanzai (おばんざい) is a perfect complement to Kyoyasai it is a traditional style of home-cooked Kyoto cuisine that often features these heirloom vegetables. Obanzai cuisine captures the warmth of home-cooked meals and reflects Kyoto’s rich culture and history.

To truly understand how Kyoyasai are used and appreciated, look no further than Obanzai. Kyoto’s humble, heartwarming home-style cuisine.

Obanzai isn’t just a cooking style; it’s a philosophy rooted in simplicity, seasonality, and sustainability. The word itself refers to daily dishes prepared using seasonal, local ingredients often Kyoyasai, in a way that minimizes waste and maximizes nourishment.

Obanzai (おばんざい) is the name for traditional Kyoto home cooking, known for its gentle flavours, seasonal ingredients, and deep respect for food. The word comes from the Kyoto dialect, meaning “daily food”,dishes that are humble, balanced, and made with heart.

Obanzai isn’t about fancy plating or rare ingredients. It’s about working with what’s at hand, the day’s seasonal find from the market, yesterday’s leftover greens, or that single perfect kamo nasu in the kitchen basket.

A Taste of Everyday Kyoto

Unlike the refined elegance of kaiseki ryori, Obanzai represents the everyday meals enjoyed by kyoto families. Where kaiseki dining is elegant and precise, Obanzai is an intimate cuisine passed from grandmother to mother to child, quietly nourishing homes through generations. Think simmered vegetables, vinegared dishes, lightly pickled greens, and sautéed tofu — all infused with the subtle, umami-rich flavors of miso, dashi, and soy sauce. The cooking methods are simple: grilling, steaming, frying, boiling and sautéing with the Kyoyasai being the soul of many Obanzai dishes.Their bold flavours and unique shapes shine in simple preparations.
Here are a few dishes:

Kamo nasu dengaku – Grilled eggplant glazed with sweet miso, soft and smoky.
Mibuna no ohitashi – Lightly blanched mibuna greens served with dashi broth
Simmered shogoin daikon with miso and yuzu
Kintoki ninjin kinpira (stir-fried sweet red carrots with sesame and soy)
Kabocha no Nimono (Simmered Pumpkin
Koya Dofu no Fukume-ni (Simmered Koya Tofu)

These dishes might be served all together at a small family table, each one in simple ceramic bowls and plates which patterns change with the seasons along with the food served on them.

They are easy to create at home, offering a comforting meal that’s nutritionally balanced. Bringing the essence of Kyoto’s culinary heritage to your own home. Even if you don’t live in Kyoto you can still practice the principles of making Obanzai.

A Practice of Gratitude

At the heart of Obanzai is the principle of mottainaiもったいない, a sense of respect for ingredients and avoidance of waste and Ichibutsu Zentai” (一物全体) a Japanese concept emphasizing the value of using all parts of a food to minimise waste. Cooks make use of vegetable peels, roots, and off-cuts, transforming them into flavorful side dishes. Every element is appreciated, every dish telling a story of resourcefulness and care.

A Moment in Kyoto

In a small alley off Teramachi Street, I met Okamoto-san, a woman in her seventies who still cooks Obanzai at her family’s machiya (townhouse). Offering me her Omotenashi the essence of Japanese hospitality, she welcomed me in with slippers, a tea cup, and a simmering pot of nimono.

“I don’t follow recipes,” she smiled, stirring slowly.

“You taste. You feel. You use what’s fresh. That’s Obanzai.”

In her kitchen, nothing went to waste. Radish tops became pickles. Kombu from yesterday’s broth flavored today’s simmered pumpkin. “It’s not fancy,” she said, “but it’s good for your body and kind to the world.”

Where to Experience Obanzai in Kyoto

If you want to experience Obanzai for yourself, here are a few places to try:

Obanzai Menami – Tucked in Gion, this intimate eatery offers daily-changing Obanzai platters.
Izusen (at Daitoku-ji Temple) – Traditional shöjin ryori (Buddhist cuisine), often blending Obanzai-style techniques with temple vegetarian dishes.
Nishiki Market Bento Counters – Grab small portions of Obanzai to-go, including Kyoyasai sides, perfect for a picnic.

One of my favourite places is Mumokuteki Café A cozy spot near Kawaramachi serving plant-based Obanzai with Kyoyasai.

As interest grows in plant-based eating, zero-waste cooking, and seasonal diets, Obanzai offers timeless wisdom. Cook with what’s fresh and seasonal, appreciate what we have, waste nothing, nourish the body, cook with care not perfection. Obanzai ryori teaches us take things slowly following the flow of the seasons helping us connect with nature. Obanzai embodies sustainability, mindfulness and community values what I feel the world needs more of. Obanzai is a quiet ritual of gratitude – for the soil, the seasons, and the hands that prepare the food.

In every bowl of simmered greens or sweet miso eggplant, you taste not only Kyoyasai, but Kyoto’s philosophy of harmony with nature.

I have lots of recipes on my seasonal recipe pages which I’m sure you can use to inspire you to make your own special obanzai style home cooked meal. Just remember….

“Obanzai is not about recipes — it’s about using what you have, with heart.”

— Kyoto saying

Blog, Summer Food

Nagoshi no Harae

28/06/2025 Leave a comment

“Nagoshi no Harae” 夏越之祓

A Shinto purification ritual held every last day of June to ward off misfortunes from the past six months and pray for health and longevity for the remaining six months.

These major purifications are held twice a year, along with the “Toshikoshiharae” ritual held on New Year’s Eve.

As part of the ritual a large hoop made of cogon grass or straw can be set up at many shrines in Japan over the summer or winter called Chinowa (the ring of purification) this maybe set up under the toril gate or in front of the worship hall. People pass through the Chinowa three times in a figure eight pattern, in a ritual act known as Chinowa-kuguri kuguri which means “passing through”. This tradition of walking through and around is part of the summer purification rites called “nagoshi no harae” which is meant to cleanse any impurities from the first half of the year and pray for good health for the second half. Nagoshi means “over summer” and harae means “purification.

Katashiro 形代

Another way that Shinto shrines help people purify bad luck and illness from the first part of the year is with katashiro.

Usually made of white washi paper which is cut to serve as a symbolic object to represent a person and acts as a substitute for yourself and a vessel to transfer impurities, sins, or negative energy from a person or place to the katashiro.

Take the paper figure and write your name and age on it. Breathe on the front three times transferring your life force to make it your other self, while chanting “Purify me, purify me,”.

You can also wipe on a body part one wishes to improve or renew with the katashiro. For example, if you were suffering from back pain you would wipe the katashiro on your back. The dolls are then placed in a collection box and either burned or floated in a river.

The bad luck and impurities will be washed or burned away by the priest on the same day. The bad luck will be carried away by smoke or will be carried from the river to the sea, and will eventually disappear.

Food for “Nagoshi no Harae”

Minazuki 水無月 (みなづき)

June is the start of rainy season in Japan. Minazuki is a representation of the month of water.

At the end of June people in Japan like to eat a seasonal wagashi “confectionery”called Minazuki. Made from kuzu starch and rice flour it is cut into a triangle shape and is said to resemble ice, to cool you from the hot summer heat. It is topped with sweet red beans which is said to ward off evil. It is taken from the same Shinto ritual eaten twice a year on the 30th of June and the 30th of December for the purification of sins and bad luck from the first or second half of the year. You can get my recipe by searching Minazuki on my recipe pages.

Nagoshi gohan（夏越しごはん）

Summer rice bowl meal

Another traditional meal is a ceremonial 16-grain multigrain rice topped with round ingredients made with summer vegetables, reminiscent of the Chinowa (the ring of purification). Rice has been the most important grain for the Japanese since ancient times. This rice bowl meal with multi grain rice includes millet and beans. I find it easy to use the little sachets of grains you can add to rice.

As for the veggies all you need is a round green ingredient that resembles a chinowa, a red ingredient that wards off evil spirits and deep-fried onions.

The dish is a bit like a kakiage rice bowl.

There is also a refreshing sauce to pour over with grated daikon and ginger added.

As long as you remember the two elements of “rice preferably multigrain)” and “round ingredients reminiscent of a chinowa” you can create your own. I used goya also known as bitter melon to represent the chinowa. Goya has many medicinal properties used in Ayurvedic medicine for over 3,000 years helping fight viruses, bacteria and strengthening immunity, it is also high in vitamins B,C,E and K . This fruit is very popular in Okinawa the southern most prefecture of japan and one of the world’s five blue zones (where people live the longest). It must be an important fruit over there as they even have a day spent honouring it so I thought it was very appropriate. I also used rings of red pepper and onion. If you don’t want to use Goya or can’t get hold of it use something else green like green pepper.

Method:

1: Add the grain sachet to the rice and set your rice to cook

2: Slice your vegetables thinly into rounds.

3: Depending on how many vegetables you use add two tablespoons per person of plain flour to a bowl with four tablespoons of cold water and mix into a batter. Put the vegetables into the bowl and mix in to the batter mixture.

Scoop up heaped spoonfuls of the mixture and put them on a flat spatula, flatten out the mixture and lower it in to hot oil. I sometimes do this on cut sheets of baking paper.

Make sure you use a neutral unflavoured cooking oil for frying. Cook until crispy on both sides, then lift them out and place on some kitchen towel to soak up any excess oil.

4: Make your sauce

You can make a tasty Tentsuyu tempura style sauce to pour over.

Use equal amounts of 3 tablespoons each of tamari or soy sauce, mirin, and kombu dashi mixed with a little sugar I like to add 1/2 teaspoon of maple syrup as it can mix easily into the other liquids. You can also add a little yuzu or lemon juice for a citrus flavour.

5: Grate daikon & ginger to add as a topping.

Eating these foods is said to purify yourself from summer heat and spend the second half of the year in good health.

Let’s hope for luck and health for the rest of the year .

Blog, Summer Food

Wagashi Day Three Desserts Using Kuzu Root Starch

15/06/2025 Leave a comment

(Wagashi no hi) The Day of Japanese Confectionery

(和菓子の日）Wagashi no hi was established by “Zenkoku Wagashi Kyokai” (Japan Wagashi Association) in 1979. It is now observed every year on June 16th.

Wagashi comes in so many shapes and is a wide term for many varieties of Japanese desserts and confectionery as well as sweets eaten with green tea. Wagashi plays an important role in representing the seasons and you may find motifs used in the confectionery each month bringing a celebration of nature.

As wagashi day falls during the rainy season known as tsuyu in Japanese I decided this year to make three different Japanese sweets using one prominent ingredient “kuzu root starch” which when cooked turns into a refreshing watery transparent texture.

Before I share with you the recipes I wanted to talk a bit more about what exactly is kuzu some times spelt kudzu and known as kuzuko 葛粉 in Japan and why it’s so healthy.

Hon-kudzu starch is extracted from the roots of the Pueraria lobata plant, commonly known as kudzu, which is a climbing vine related to the pea family which grows wild in the mountains of Japan and East Asia. The process of making kuzu normally starts in December the roots are dug then crushed into a paste. The paste is repeatedly rinsed with water to extract the starch and filtered.This traditional process can take up to four months before all the impurities are drained ready to then be dried, after this the starch is dried for two months. Because the process takes a great deal of time and effort, this makes kuzu extremely valuable. Because of the cost many use potato starch as an alternative in cooking which can take just a few days to make the same amount so is much cheaper. However potato starch doesn’t have the medical benefits kuzu does.

In the macrobiotic diet and (Kanpō 漢方 traditional holistic Japanese medicine) kuzu is prized for having many health benefits from helping stomach illnesses, regulating blood sugar and high blood pressure to comforting cold and flu symptoms plus many more.

Kuzu is a wonderful thickening and jelling agent and is also gluten free. Kuzu root powder doesn’t have a starchy taste like potato starch and when water is added to kuzu and gently heated it thickens and becomes translucent. This makes it ideal to use for desserts especially in the summer when it has a cooling effect.

When you buy kuzu always make sure it’s 100% kuzu. I like to buy mine from either Clearspring or the Wasabi Company use my exclusive discount codes to get money off at their checkouts.

Clearspring Tokyopony15

Wasabi Company Tokyopony for 10% discount

When you buy kuzu it arrives in large chunks crush it into a powder so it dissolves easily.

If using kuzu to thicken soups and sauces always mix a teaspoon with a little water into a paste first before adding it to hot ingredients adding more if needed. Never add directly into a hot liquid.

I am going to use kuzu to make three summer desserts to celebrate not only wagashi day but all summer long.

Recipe 1.

Kuzu miso ice cream with tamari maple roasted cashews.
葛味噌アイスクリーム

I saw Ohsawa macrobiotics using Kuzu root to make ice cream and i decided I wanted to try using it . I added white miso which gives the ice cream a sweet and salty flavour.

Recipe ingredients & Method:

300ml of good quality unsweetened soy milk

x4 tablespoons of maple syrup

12gm of kuzu root powder

x1 tablespoon of sweet white miso paste

For the tamari maple roasted cashews

A tablespoon of cashews mixed with a tablespoon each of tamari,maple syrup and toasted sesame oil then place everything on parchment paper in the oven to roast.

1:Place the kuzu,maple syrup and kuzu root powder in a pan and mix to combine. Keep on a low heat constantly stirring until it becomes the consistency of pouring custard.

2: Pour into a container (I like to use my Nagashikan, stainless steel jelly mould with a removable inner container) but you can use any container you like.

3: Leave the liquid to cool then place the container in the freezer to freeze solid.

4: Remove and cut into cubes and add the cubes to a food processor or blender with the miso. Blend until smooth (you may need to keep stopping to scrape down the sides).

5: Pour the smoothie into a dish and place back into the freezer, half way through freezing take out the dish and give it a stir then put back in the freezer to set solid.

6: Remove a few minutes before serving and then scoop into a dish or add to a waffle cone.

7: Enjoy on its own with tamari maple roasted cashews and a drizzle of maple syrup. Or in a waffle cone chopping the cashews and sprinkling them ontop.

A creaming dessert that tastes so indulgent.

Note: you can use this recipe to try out different flavours try adding matcha to make a matcha ice cream.

Kuzukiri 葛切り（くずきり）

Kuzukiri is a traditional Japanese dessert originating in Kyoto and considered a delicacy. Kuzukiri consists of translucent, jelly-like noodles with a delicate sweetness and delightful chewy consistency made from kuzu starch. Served chilled with a brown sugar syrup (kuromitsu), It’s a refreshing and light dessert, perfect for summer.
Although noodles kuzukiri is considered a wagashi and will often be found served in traditional tea shops during the summer as it is extremely refreshing to eat.

When I was on my last trip to Japan I found a dried version in the supermarket these are so easy to make Simply boil the noodles until soft, rinse under cool water, and drain and serve straight away. If you are in Japan maybe you could look for them in the wagashi ingredients isle or visit www.kokorocares.com who sell them on line to order (also check out their other vegan Japanese ingredients they have for sale if you can’t visit Japan yourself to buy hard to find ingredients). If you want to purchase anything from Kokorocares you can use my exclusive discount code TOKYOPONYVEGAN10 at the checkout.

Serve either chilled in iced water with kuromitsu Okinawan black sugar syrup (recipe below) in a bowl on the side to dip the noodles in tsukemen style or in a bowl with black syrup poured over.

Recipe 3.

Kuzumochi & Kuromitsu 葛餅& 黒蜜

Kuzumochi is a traditional summer simple wagashi that resembles a jelly-like mochi cake but is made with kuzu starch instead of glutinous rice flour just adding sugar and water. Served chilled with kinako (toasted ground soybean powder and black sugar syrup known as kuromitsu made with Okinawan black sugar (Kokuto) poured over)

Recipe ingredients & Method :

100gm kuzu root powder

50gm organic caster sugar

500ml cold water

For the topping kinako toasted soybean powder

For the Kuromitsu

50gm of kokuto Okinawa sugar (you can purchase this from The Wasabi Company)

25gm coconut palm sugar

50ml cold water

Add to a pan turn up the heat until it starts to boil turn down the heat and simmer for a few minutes. Pour into a heatproof jug and place in the fridge to cool and thicken.

1: Crush the kuzu into a powder

2: Add to a saucepan with the sugar and water and mix.

3: Turn on the heat and keep stirring the kuzu will start to gel and then thicken. Keep stirring until it turns translucent.

4: Line a container with parchment paper and wet the sides. You don’t have to use parchment but it makes it easier to remove.

5: Pour the kuzu into the container and smooth out the top. Leave in the fridge to set for a few hours along with your kuromitsu.

7: remove and cut into triangles of cubes, serve with kinako and kuromitsu.

Note: again you can add matcha powder to make matcha kuzumochi very popular in Kyoto served with sweet red azuki beans.

You can also find more recipes on my pages using Kuzu. Kuzu tea known as kuzu-yu, soy milk and matcha purin & Gomadofu also known as sesame tofu. I hope you can use this healthy Japanese ingredient in your every day cooking to not only thicken soups and sauces but to maybe try out one of these recipes. You can also find many more wagashi recipes from daifuku to yokan just search wagashi or wagashi no hi for more information and recipes about today.

Have a wonderful summer!

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Vegan Wafu Hamburger Steak (和風ハンバーグステーキ)

31/10/2024 Leave a comment

Vegan Wafu Hamburger Steak

(和風ハンバーグステーキ)

Vegan Japanese Style Hamburger Steak

Hambāgu (ハンバーグ), or Japanese Hamburger Steak (ハンバーグステーキ) is a popular Yoshoku meal (western-influenced Japanese dish) that is normally made from ground meat with finely chopped onions, eggs and breadcrumbs, flavoured with various spices, and made into a flat, oval shape about 4 cm thick. It is related to Salisbury steak, which uses ground beef and considered the origin of the hamburger.

I first came across it at a vegan restaurant in Tokyo where it came out sizzling on hot cast iron plates with a side of vegetables and rice rather than buns.

In Japan, the dish dates back to the Meiji period and is believed to have been first served in Yokohama, which was one of the first ports opened to foreigners. Hamburg steak became popular during the 1960s as a more affordable way to serve otherwise costly meat.

Some variations include hanbāgu topped with cheese (チーズハンバーグ, or chīzuhanbāgu), hanbāgu with Japanese curry, and Italian hanbāgu with tomato sauce.

Today I’m going to share with you my All Plant based recipe in a wafu style.

Wafu 和風 food is the meeting of Japanese ingredients and western cooking I will be making Hamburger Steak with the super firm “Shizenno Megumi” tofu from dragonfly foods and choosing Japanese grated daikon, chopped shiso leaves and umeboshi paste on top, along with a thin ponzu dressing to serve this Yoshoku meal (western-influenced Japanese dish)

Ingredients:

You will need x1 pack of the super firm Shizenno Megumi Tofu drained of the liquid it’s packed in.

1/2 cup of walnuts pulsed into crumbs

1/2 an onion and a few shiitake mushrooms chopped finely

x4 tablespoons of panko breadcrumbs

1/2 teaspoon of nutmeg

1 tablespoons of potato starch

1 tablespoon vegan Worcestershire sauce

1 tablespoon tamari or soy sauce

1 tablespoon tomato purée

Salt & pepper

Oil for frying

Method:

Place the drained tofu in a muslin cloth or similar and squeeze out as much water as possible then tip this into a bowl with the pulsed walnut crumbs. Mix to combine.

Sauté the chopped onion and mushrooms in a little oil until tender then add to the tofu. Add the rest of the ingredients and mix to combine.

I find it better to use your hands to get it properly mixed into a ball then you can divide the mixture into burger patties. Make four balls then flatten them slightly to make a thick oval burger and dust with a little potato starch.

Heat up some oil in a pan and fry on a low heat to start with then turn up the heat turning them over so they are browned on both sides.

Transfer to a baking sheet lined with parchment paper and bake for a further ten minutes.

Ponzu sauce

You can serve the burgers with a citrus ponzu

Equal amounts of soy sauce or tamari, yuzu juice and mirin or you can buy store bought. To make it extra fiery you could add a small amount of kuzu kosho.

Alternatively you can serve it with a thick tonkatsu style sauce. You can again buy store bought or make a quick easy style with equal amounts of ketchup,vegan Worcestershire sauce and maple syrup.

To make the Hambāgu wafu 和風 add grated daikon to the top of the burger this is known as daikon oroshi it is a Japanese condiment made from grated daikon radish that’s known for its refreshing, tangy flavor and fluffy texture. The word “oroshi” means “to grate or shred”.

To grate finely i recommend using a Japanese grater called a Kyocera ceramic grater 京セラセラミックおろし器.

I also topped the Hambāgu with chopped shiso and umeboshi paste.

To serve.

It is recommended that you serve Hamburger Steak with chunky steamed vegetables and roast or baked potatoes along with rice and miso soup.

They are also perfect for the Tsukurioki method of cooking which I wrote about in my Kiku no Sekku blog post back in September, which means pre-made or put aside. If you do not intend to eat them straight away just leave to cool and put them in a container in the freezer. They make the perfect meal for a busy week night. Just take out the night before to defrost then warm through and serve with your choice of vegetables the next day.

I would say that Hambāgu is like a single serve vegan meat loaf you may even consider this as an alternative to a Christmas nut roast served with all the trimmings.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

豆腐の日 (tofu no hi) : Day Of Tofu & Visiting Dragonfly Foods Tofu Factory

01/10/2024 Leave a comment

豆腐の日 (tofu no hi) : Day Of Tofu

The 2nd of October is Tofu Day “Nihon Tofu Kyokai”(日本豆腐協会), Japan Tofu Association decided that Oct 2nd as Day of Tofu (豆腐の日: tofu no hi in 1993. It’s a bit of a play on words due to the date. In japan the month comes before the day so the 10 for the month of October and 2 for the 2nd day in that month read in Japanese is 十二 is also read as to (十) fu (二) .

Tofu is one of the foods which represents the essence of traditional Japanese cuisine. The soybean, which is the key ingredient of tofu is rich in vegetable protein along with vitamins and minerals. Recently the world has come to recognize the health benefits of tofu and the appeal as an Ingredient.

In this blog post I discuss this and take you on a tofu journey for “tofu no hi”.

You may of noticed I’ve been creating tofu recipes this year using “Shizenno Megumi” tofu from Dragonfly foods. Shizenno Megumi means natures best, the brand was started to follow the traditional style of tofu making in Japan.

Nestled near the beautiful Devonshire coast is Dragonfly Foods. A tofu manufacturer that has gone above and beyond to uphold making tofu by a small group of passionate members, who bring traditionally made Japanese style tofu to the U.K

So how is tofu actually made ?

I had a rare chance to see first hand for myself a traditional tofu factory at work when I visited Dragonfly Foods this summer. And took an exclusive look into the art of making tofu and find out the process of what makes “Shizenno Megumi”tofu stand out from the rest.

I was greeted by Shunzo Horikawa the managing director of Dragonfly Foods, who arrived in the U.K. in April 2022 from the parent company Hikari Miso, who bought dragonfly foods in 2015 a company that had been producing tofu since 1984. Hikari Miso wanted to upscale capacity and start to make tofu in a traditional Japanese way. To do this they decided to take on the massive task of shipping a whole new purpose built facility for making tofu from Japan to Devon in 2017.

Shunzo was so kind to take time out of his dedicated busy day to give me a guided visit of the factory and an overview of the tofu making process.

We put on our protective clothing so we could enter into the factory.

First I was shown the organic soy beans from which the tofu making process all starts. The beans are soaked in water for 9 ~ 16 hours, after this time they have increased in size considerably. Once the soybeans have fully absorbed the water they are then washed and ground with water to make a slurry this is called (Namago). The slurry is then cooked under strict temperature control.

The heated slurry becomes Nigo and is then squeezed to separate soyamilk and okara (soy bean pulp).

Shunzo then explained that when soy milk is heated it produces foam and this is where Dragonfly Foods tofu becomes special. Other tofu may have an anti-former added to reduce foam developing. Dragonfly do not add any processing aid, and uses equipment called a Deaerator to remove foam by chilling milk while removing foams naturally.

Heated soya milk is then mixed with coagulant called Nigari to create curd. Nigari naturally promotes umami and sweetness, Nigari derived from the Japanese word for “bitter” is a product created through harvesting sea salt and letting the water evaporate. Nigari contains a high concentration of minerals such as magnesium, potassium, calcium, iron, copper, zinc, selenium and chlorines.

The soya curd is then placed in a box and pressed gradually to make the appropriate firmness tofu slab.

Tofu slabs are then cut into 300g sizes and packed into individual containers.

The packs of tofu are filled with water, sealed and go into a pasteurisation system for 3.5 hours. Finely the tofu is checked for weight and quality .

Dragonfly tofu is made with modern equipment but with a traditional method as purely processing as possible and the taste and texture profile is targeted to be similar to Kyo Tofu and Shima Tofu for richness in soya flavour and sweet after taste.

Who would have thought so much love and attention goes in to every single block of tofu.

The origins of tofu:

It is said that tofu originated in China over two thousand years ago when a cook over seasoned a soy milk broth with too much salt. The salt then caused the milk to coagulate and that is how tofu became to be. Tofu was introduced into Japan with Buddhism as Buddhist eat in general a plant based diet. It soon became the quintessential Japanese ingredient becoming a popular food among the general population during the Edo period.

The book “Tofu Hyakuchin”, which contained one hundred tofu recipes, was published in 1782 towards the end of the mid Edo period. The book shows an extensive variety of cooking techniques and a variety of ways of eating tofu. The most popular way of eating tofu was “yu-dofu”, a simple dish of boiled tofu with a dash of soy sauce. I think to truly taste tofu you have to first strip back everything to its freshest form by adding just a small amount of condiment. Only then can we really appreciate the subtle sweet flavour. I was lucky enough to try fresh tofu just as it had been made when I visited the tofu factory it was still warm and I could have just eaten a pack just as it was with nothing else.

Tofu and the health conscious:

Tofu has now become a popular choice for people trying to be more health conscious in their diet, being low in calories and packed with nutrients. Tofu is a concentrated source of easy to digest protein along with amino acids for cell growth, calcium, iron, magnesium, selenium, folic acid, essential B vitamins and more. Soybean has also something called isoflavones which has shown to reduce cholesterol, help regulate sugar, help with osteoporosis and even the menopause.

For those wanting to cut down or restrict meat totally from their diet tofu is the perfect meat alternative due to its high protein content one 115 gram serving of firm tofu containing around 20% of your daily requirements.

Cooking with tofu:

Tofu is an incredible versatile ingredient to cook with, it has little taste of its own but absorbs flavours extremely well. Dragonfly make three kinds of tofu in their Devonshire factory Firm, Super Extra Firm and Soft.

The soft variety this year I have been working with to produce a multitude of delicious desserts for you to try from donuts to ice cream, the softer variety also work with for dips and dressing as well as adding to the humble miso soup. The firmer varieties work wells in dishes like my recipe for Chanpura or my yakitori skewers or anything from frying, marinating, grilling or stir frying.

Shopping for tofu:

When shopping for tofu make sure you choose organic, made with the highest quality ingredients and containing no GMOs. Choosing Organic Dragonfly Tofu gives you that peace of mind as they are BRC AA+ soil association approved, the highest grade possible, they are also BRCGS food safety certificated. After purchasing simply store in the fridge and use before the best before date stated on the pack. When ready to use unpack from its packaging and discard the water. Your tofu if soft is ready to use straight away or press out any remaining liquid from the firmer varieties.

Yudofu 湯豆腐

Why not try using it simply in yudofu taking inspiration from the “Tofu Hyakuchin” cook book or Buddhist temples where it is often served. Buddhist kitchens focus on cooking natural foods with simple techniques. Yudofu 湯豆腐 is a nabe (hotpot) which is healthy, light and packed full of umami flavour.

Japanese hot pot is usually cooked in a clay pot called donabe (土鍋), however if you do not have one at home, you can make it in a regular pot.
All you need to do is simmer tofu in water konbu (昆布, kelp) and then eat it with a tsuyu dipping sauce and various condiments known as yakumi 薬味.
Yakumi are small amounts of condiments that are seasoning to bring out the umami of a particular dish. They are said to bring out the five tastes, amai (sweet), nigai (bitter), suppai (sour), karai (spicy) and shio (salty). Think of the paring together of wasabi and sushi. Some dishes have yakumi on the side where others are incorporated into the meal it’s self, like sauces and dashi.
Some of the most common yakumi are chopped green onion, schichimi pepper, shiso, oroshi daikon (grated daikon), sesame seeds and grated ginger. Yudofu is about one of the simplest forms of Japanese cuisine you can make, it is sometimes referred to as boiled tofu, although it is actually cooked at just below boiling.

To make Yudofu you will need a piece of dried konbu and one to two packs of Firm “Shizenno Megumi” tofu drained and pressed. If you would like to add some greens like watercress or mizuna that’s nice also.
You will also need your Yakumi any of the ones listed above.
You will need a dipping sauce and I find a citrus variation works wonderfully with the delicate flavours. If you want to make your own simply add 4 tablespoons of soy sauce and 1 tablespoons of mirin to a bowl and dilute with some kombu dashi, adding a little citrus juice is definitely recommended like yuzu or sudachi juice which you can buy already squeezed in bottles.
Put a 2-3 inch piece of kombu in a donabe or pot and enough water to half fill the pot, turn on the heat and when you see bubbles take out the kombu. Prepare your tofu then cut it into large squares, now gently add your tofu to the kombu infused liquid (dashi). Let the tofu simmer gently with the lid on for the tofu to warm through. Don’t let it boil. Add any greens to wilt in the hot water. With a slotted spoon or ladle transfer to your serving dish. Serve with your sauce poured over and experiment with flavours by adding condiments of choice.

However you decide to use tofu in your diet even if you are not vegan or vegetarian I am sure you will enjoy using it for its versatility and health benefits. I hope you will try out some of my many original tofu recipes that I have to offer on my recipe pages.

Autumn Food, Blog, Summer Food

Vegan Goya Champuru ゴーヤチャンプルー

31/08/2024 Leave a comment

Goya Champuru ゴーヤチャンプルー

The fruit known as bitter melon or Goya in Okinawa looks a bit like a cucumber but with lots of bumps.

It has many medicinal properties used in Ayurvedic medicine for over 3,000 years helping fight viruses, bacteria and strengthening immunity, it is also high in vitamins B,C,E and K . This fruit is very popular in Okinawa the southern most prefecture of japan and one of the world’s five blue zones (where people live the longest). It must be an important fruit over there as they even have a day spent honouring it.
People seam to use it in Japan to help build up immunity for Autumn due to goya having many different antioxidants.
Goya is a very acquired taste it didn’t get its name bitter melon for nothing. After cutting it in half and scooping out the seeds and slicing some people soak the goya in salted water or steam it. I have found it most palatable when soaked in salt and adding a little mirin, so this is what I do to prepare it.

After discussing the extra firm & firm “Shizenno Megumi” style of tofu with Shunzo the managing director of Dragonfly foods, who make hand crafted tofu using Japanese techniques in their factory in the U.K.. He explained that this tofu if very similar to Shima Tofu 島豆腐＝沖縄豆腐 which means “island tofu” made in Okinawa. Because of this I wanted to make a classic favourite okinawan dish called Chanpuru a stir-fry that normally contains egg, tofu, goya and pork or spam. Okinawan cuisine uses spam due to the influence of the US Navy. In my recipe I will not be using the spam or eggs to make it completely plant based.

People seam to use Goya in Japan to help build up immunity for Autumn, so I thought it an especially fitting dish going into the new season being packed with protein and vitamins. Usually, vitamins get lost by being cooked, but this is not the case when using Goya.

You may have trouble finding Goya in a normal supermarket seek it out in your local Asian store instead.

Chanpurū (チャンプルー) refers to Okinawan stir-fry dishes, meaning “something mixed” or “hodgepodge.” Using the firmer texture tofu is the perfect choice when it comes to making stir -fries.

Serves x4 people with rice

To make Healthy Vegan Goya Chanpura you will need:

Toasted sesame oil

x2 teaspoons of salt

1/2 teaspoon mirin

x1 large or x2 small Goya (bitter melon)

x1 pack of super firm “Shizenno Megumi”tofu drained of liquid and cut in 1/2

x1 small onion sliced finely or 1/2 a large

x1 kuruma fu / fu pieces or substitute for spam with seitan or similar

A handful of bean sprouts

x1/4 red pepper sliced finely

For the tofu scramble:

1/2 the tofu

x1 teaspoon turmeric

x1 tablespoon of nutritional yeast

In a separate bowl mix

x1 teaspoon brown rice vinegar

x1 teaspoon mirin

x1 teaspoon tamari or soy sauce

x1 teaspoon white miso

x4 tablespoon of dashi (a 1 inch piece of kombu left in 2 cups of water to soak over night)

Method:

Tofu

Drain the tofu of liquid and wrap in kitchen towel, press the water out of the tofu. Unwrap from the kitchen towel and cut in half.

With one half you’re going to make a tofu scramble that will substitute the egg in this dish.

Place one 1/2 of the tofu in a bowl and mash with a fork adding the turmeric and nutritional yeast. Then in a separate bowl whisk together all the other ingredients for the tofu scramble then add to the mashed tofu and put aside.

Fu (dried wheat gluten)
If using fu soak in hot water to reconstitute. This will be your spam substitute, you can use anything you like as a meat replacement from fu to seitan or vegetable protein. If using fu leave to soak for 20 mins then squeeze out the water and slice.

Prepare your Goya.

Cut the Goya lengthways and scoop out the seeds and inner white pith then slice. Place the goya slices in a bowl with x2 teaspoons of salt, rub the salt into the goya and leave for ten minutes.

After this time rinse with cold water then blanch in boiling water for 30 seconds.

Plunge the Goya in cold water to stop the cooking process and sprinkle with a few drops of mirin to add sweetness.

While the fu and Goya are soaking slice the pepper and onion and put to one side.

Take the other 1/2 of the tofu and cut this into small cubes. I like to oven bake my tofu first prior to stir frying. Place the cubes on a lined baking sheet brush with a little sesame oil and bake until slightly golden on the outside.

The preparation takes a little time but the meal comes together in minutes.

When everything is prepared add a few teaspoons of sesame oil to a pan and start to stir fry the onion and peppers.

Then add your fu or spam replacement then the bean sprouts, goya and baked tofu.

Finally add your tofu scramble and mix it all together.

Serve with rice pickles and miso soup.

I’m sure you will enjoy this well balanced savoury rustic okinawan cuisine bringing a taste of Japan into your own kitchen where ever you are in the world.

Summer Food

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