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Autumn Food, Blog

Fukiyose 吹き寄せ A Taste Of Autumn

03/11/2025 Leave a comment


As the leaves begin to fall and the air turns crisp, Japan welcomes autumn, not only through changing scenery but also through its seasonal cuisine. One of the most poetic and visually captivating treats of the season is “Fukiyose” (吹き寄せ) a traditional assortment of sweets that evokes the feeling of autumn winds gathering fallen leaves.

What Is Fukiyose 吹き寄せ? 

Literally meaning “wind blown gathering”, fukiyose is inspired by the image of scattered autumn leaves being swept together by the breeze. In the world of wagashi (traditional Japanese sweets), this concept is brought to life as a charming assortment of confections, often colourful, delicate, and full of texture.

Each piece in a fukiyose mix represents a different aspect of autumn:

Momiji (maple leaves) made from crisp senbei or sugar candies

Sweet potatoes shaped in miniature form

Chestnuts, either whole or sweetened

Mushrooms, nuts, and even ginkgo leaves as decorative elements. It’s not just a snack it’s a celebration of the season’s abundance and transience.

The Aesthetics Of Seasonality

Japanese cuisine places deep importance on shun (旬) the peak seasonality of ingredients. Fukiyose reflects this philosophy not only in flavour but in its presentation, which is often as intricate as an autumn landscape painting.

Whether packaged in a lacquered box or wrapped in seasonal paper, fukiyose is a visual delight. During autumn this confectionery can be found in wagashi stores in Japan.The sweets are arranged in a way that mimics leaves gently blown together random yet harmonious. Often a selection of jelly sweets, wasanbon (sugar confectionery) and senbei (rice crackers). This attention to detail is one of the reasons fukiyose is often enjoyed during tea ceremonies or given as gifts.

I decided to try making my own fukiyose style sweet selection made from vegan jelly sweets flattened out and then cut into maple leaf and gingko leaf shapes along with rice crackers.

If you are buying Japanese rice crackers check the ingredients as they often contain bonito.

More Than A Sweet: A Reflection Of Nature

Fukiyose is more than a mix of snacks, it’s a reflection of the Japanese appreciation for impermanence and the changing seasons. Each bite is a gentle reminder to pause, observe, and savour the present moment.

So this autumn, whether you’re sipping a cup of green tea or looking for a unique seasonal treat, consider indulging in fukiyose a sweet little echo of the autumn wind.

While fukiyose traditionally refers to a visual and seasonal motif in Japanese sweets, the concept can definitely be extended more broadly to other types of autumn food especially when you’re framing it as a gathering of seasonal ingredients that reflect the feeling of autumn.

At its heart, fukiyose is a celebration of seasonal variety. It’s not just one flavour, but many brought together naturally, like the wind gathering fallen leaves, there’s harmony in the diversity.

When applied to food beyond sweets, fukiyose becomes a culinary expression of the season’s richness:

Dishes that combine roasted chestnuts, mushrooms, and sweet potatoes.

Platters featuring grilled tofu, seasonal pickles, and root vegetables.

Bento boxes styled to look like miniature autumn landscapes.

Bowls of rice mixed with chestnuts, mushrooms and fallen “leaves” of colourful carrots.

Fukiyose Inspired Autumn Dishes

Here are a few examples of how you might bring the fukiyose spirit into your autumn meals:

Fukiyose Rice Bowl

A warm bowl of rice mixed with roasted sweet potato, shiitake mushrooms, chopped chestnuts, and a sprinkle of sesame seeds like autumn in a bowl.

Fukiyose Tempura Platter

A seasonal medley of tempura vegetables such as lotus root, kabocha squash, and maple-leaf-shaped carrots arranged artfully on a plate.

Modern Charcuterie Fukiyose

A non Japanese take: create a seasonal grazing board with autumnal vegan cheeses, roasted nuts, dried persimmons, figs,styled to mimic a scatter of fallen leaves.

Fukiyose Bento

Popular in Japan during autumn, these lunch boxes often contain colourful vegetables, tamagoyaki (rolled omelette ), grilled tofu, and seasonal shapes cut from vegetables.

A Moment Of Seasonality

What sets fukiyose apart isn’t just what is eaten it’s how it’s presented and appreciated. It’s about capturing the feeling of the season through food. A harmony of textures and colours. A sense of impermanence flavours that only appear once a year. The quiet beauty of nature, reflected on a plate. In a world that often moves too fast, fukiyose encourages us to slow down, to notice, to gather, not only ingredients, but moments. As fukiyose means different kinds of coloured leaves blown together by an autumn wind, in cooking, when a dish has an assortment of bite size food in various colours and flavours, it is often named fukiyose. So finally we could bring together an assortment of small bites to make one meal.

Fukiyose in a Bowl

A Stew That Gathers The Flavours Of Autumn

As the days grow shorter and the evenings cooler, there’s nothing quite like a bowl of warm, nourishing stew to bring comfort to the table. But this isn’t just any autumn stew ,it’s one inspired by the Japanese concept of fukiyose, the poetic image of fallen leaves gathered by the autumn wind.

In traditional Japanese confectionery, fukiyose refers to a mixed assortment of seasonal sweets arranged to resemble colourful leaves and nuts scattered by the breeze. Today, I’m borrowing that spirit and turning it into a hearty, soulful dish that’s as beautiful to look at as it is to eat.

The Idea: Fukiyose As Food, Not Just Sweets

What if we could turn the philosophy of fukiyose into a savoury meal?

This stew does exactly that. It gathers together the bounty of the season, root vegetables, mushrooms, squash, ginkgo and chestnuts,and brings them together into one warm, nourishing bowl. But the magic is in the detail, some of the vegetables are cut into delicate autumn leaf shapes, mimicking maple and ginkgo leaves.

It’s a dish that feels both rustic and refined, perfect for an autumn dinner party, a seasonal celebration, or simply a mindful moment at home.

Steam the cut leaf shapes and any green vegetables.

I also added ginkgo nuts, chestnuts and edamame

How to Serve: In rustic bowls, preferably earthy ceramics that highlight the season. With a side of rice, crusty bread, or steamed grains. Pair with hot tea, sake, or a warm apple cider. Optional: serve on a tray with a small branch of autumn leaves or seasonal flowers nearby for that full, mindful presentation.

This stew is more than just comfort food. It’s a quiet celebration of impermanence, of the natural rhythm of the seasons, and of the small joys that can be found in thoughtful preparation.

More Than A Meal

In the spirit of Fukiyose, these ideas are not just recipes but a reminder to gather the moment, to observe the changing world, and to bring a little beauty to the everyday.

Blog, Winter Food

Auspicious symbolisms of Japanese Winter Part 1 Touji (toji 冬至)

19/12/2024 Leave a comment

Auspicious symbolisms of Japanese Winter

Part 1 Winter Solstice Touji (toji 冬至)

Japanese people have many seasonal customs using plants, flowers, animal motifs and delicious food to keep them lucky and healthy all winter long.

Food around the winter solstice and new year play an important role in symbolism. Let’s delve a little deeper starting with the winter solstice.

The Japanese follow traditional customs when daytime is the shortest. The winter solstice known as (touji or toji 冬至 in Japanese ) symbolizes the death and rebirth of the sun and is celebrated as we swing from negative to positive as the days start to lengthen. This is known as Ichiyo raifuku一陽来復.

Yuzu is a winter citrus fruit having a rich source of vitamin C which is good for the immunity. It is known for its cleansing properties and its fragrance it lowers tension and helps fatigue. This is why it is also popular to visit an onsen and bathe with yuzu fruit around the winter solstice this is called yuzu-yu (柚子湯), a hot bath with yuzu. The essential oils from the fruit help soothe the skin and mind. In Japan it is also said that the strong smell of yuzu will drive away evil spirits.

One such way that seasonal changes are celebrated is with something in Japan called “unmori” 運盛, this is something that has an auspicious nasel sound of “un” which means fortune and mori which means abundant, so it’s considered lucky to eat food produce that end with “n ん” for a healthy and lucky year ahead. They are known as “The seven foods of winter”  “n ん.” Pumpkin (なんきん nankin), lotus root (れんこん renkon), carrot (にんじん ninjin), ginkgo nuts (ぎんなん ginnan), kumquats (きんかん kinkan), agar (かんてんkanten), and udon noodles (うどん).

Kabocha (かぼちゃ) which is green-skinned squash with an orange flesh is a popular food eaten around the winter solstice. People wish for good health by eating this nutritious vegetable. Azuki beans are said to ward off evil spirits and bad luck and are often eaten together with Kabocha on the winter solstice. This combination is known in Japan as “Toji Kabocha”

Itokoni いとこ煮


Itokoni いとこ煮 is a rustic Japanese regional Buddhist dish from Ishikawa, Toyama and Niigata prefectures. This shojin ryori dish is often prepared at this time made of simmered azuki beans, burdock root, daikon radish, carrot, taro, konnyaku, and deep-fried tofu. The name itokoni means cousin stew, there are several theories about the origin of the name. One is it is generally known that the ingredients are put in a pot in order from the ones that takes the longest to cook following with ingredients which take less time to cook this process is known as  “Oi-oi” (oi means cousin) “.

To make this dish super easy I use the already boiled canned variety of azuki beans. Drain the azuki beans from the can. You will need half the can for this dish put the other half in a pan for later.

You will need around 100g each of roughly chopped daikon radish, carrot, kabocha pumpkin, 100g of peeled satoimo (taro potato) lotus root and burdock root with the outer skin scraped off.

You will also need a pack of the firm or super firm variety of Shizenno Megumi tofu. Drain the liquid from the pack and press out any liquid. Slice the tofu in half and put one half aside.

Heat some oil in a pan and fry 1/2 the tofu on all sides until it’s nice and crispy then cut into cubes.

Put 600ml of water in a large pot and add a 2-3 inch piece of kombu kelp. To add extra flavour I like to add a few slices of yuzu rind. When yuzu is in season I like to buy the fruit and slice the rind then freeze it for when I want to drop some in a broth. Start to heat up your water and then remove the kombu when you see bubbles.

Add the chopped burdock, carrots, daikon radish, lotus root and taro and simmer for 10-15 minutes then add the kabocha and tofu.

Add two tablespoons of tamari or soy sauce and one tablespoon of mirin. When the kabocha is tender add the azuki beans, as they are already cooked you just need to heat them through. You can also add a little green vegetables for colour if you wish.

Serve and enjoy.



Eating the seven winter foods is not only for superstition but it is also a way to add nourishment, vitamins and  β-carotene, to your diet keeping you healthy to prevent against colds and viruses. Why not even add udon noodles to this dish for that extra “n ん”

Now for a winter solstice dessert using the remaining tofu and azuki.

Kabocha & tofu almond mini fritters with sweet azuki beans and shiso.

Prepare the remaining azuki beans by adding a cup of water to the azuki beans in the pan along with 1/3 cup of sugar. Simmer the azuki beans and mash the beans to a thick paste. Then place in the fridge to set.

For the fritters:

You will need 1/4 kabocha pumpkin and the rest of the tofu from the above recipe.

You will also need a tablespoon of maple syrup, 8 tablespoons of plain sifted flour plus more for dusting your hands, fresh shiso leaves, a tablespoon of flaked almonds and neutral oil for frying.

Remove the rind from the kabocha and chop the flesh into chunks. Add the kabocha to a steamer or pan and steam or simmer until the kabocha is tender.

Drain the kabocha and add to the bowl with the tofu. Add a tablespoon of maple syrup and mash it all together.

Add the flour and work it all together into a soft dough.
Lay 6 shiso leaves out on to a surface. Scoop up balls of dough with floured hands and work each ball into a patty. Lay each patty onto a shiso leaf, keep doing this until all your dough has been used. Then push some flaked almonds into the surface and maybe a sprinkle of black sesame seeds if you have some.

Heat up some neutral flavour oil in a pan and lay the patties into the oil shiso side down first, cook until crispy then flip them over and do the same

Lift the fritters out of the oil on to some kitchen towel to absorb any oil. Serve warm with sweet azuki beans.

Why not make a lucky hot pot with seasonal vegetables or a dessert to enjoy on the winter solstice to bring health and wealth in the upcoming year ahead.

Happy winter solstice! 幸せな冬至

Blog, Winter Food

Winter solstice Yuzu & Kabocha Cake

13/12/2024 Leave a comment

Touji (toji 冬至)(Winter Solstice) falls on or around December 21st or 22nd each year. This is the shortest day of the year and time for celebration as from this day forward, we welcome the returning sun.

The winter solstice is usually associated with the yuzu fruit. Yuzu is a citrus fruit enjoyed for its aromatic properties it is believed the fruit can ward off bad luck and that soaking in a yuzu bath on the winter solstice invited health and fortune for the new year. The fruit itself, contains a large amount of vitamin C (about three times as much as that of a lemon) it also includes antioxidants, which help boost the immune system, to help fight off colds and viruses.

Kabocha is a Japanese pumpkin often enjoyed at this time. Eating seasonal vegetables that have the auspicious, nasal sound of ’n’ in their name is said to bring good luck. Another word for pumpkin is なんきん nankin and is one of the “The seven foods of winter” bringing a healthy and lucky year ahead. Kabocha is an excellent source of beta-carotene the compound that gives kabocha pumpkins their orange colour and a rich source of vitamin A, fibre and vitamin C. Kabocha is often eaten during the winter solstice symbolising hope for good health in the coming winter months.

Fresh yuzu fruit is not always easy to come by, but living in the U.K. I can buy fresh yuzu from the wasabi company. You can find a link to their website at the bottom or side of my web pages depending on your browser.

Why not treat yourself to some fresh yuzu, add it to a hot bath or drink or try my latest recipe for winter solstice cake with yuzu & kabocha.

You will need x1 loaf pan x2 mixing bowls parchment paper and silver foil.

Line the loaf pan with parchment paper and preheat your oven to a moderate temperature.

Cake Ingredients

Dry:

2 cups of plain white flour

1/2 cup caster sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch of salt

1/2 a teaspoon each of cinnamon, allspice, nutmeg and ground ginger

Plus x1 tablespoon of sugar put to one side for later

Wet:

1/3 cup odourless coconut oil

1/2 cup agave syrup

2 tablespoons flaxseed meal

1 tablespoon apple cider vinegar

1/3 cup boiling hot water

a handful of chopped walnuts

A handful of raisins

x1 cup of grated Kabocha (skin removed)

x2 tablespoons of apple purée

You will also need x3 fresh yuzu

Or x1 yuzu for the rind plus a bottle of yuzu juice

If you can’t get yuzu for the rind you can use lemon.

If using three fresh yuzu fruit:

Grate off the rind of one yuzu fruit chop finely and put to one side then juice all three yuzu fruit.

Alternatively grate one yuzu fruit for the rind and squeeze out the juice.

Then use bottled yuzu juice for the rest. Or use an unwaxed lemon for the rind.

You will need x3 tablespoons of yuzu juice one for in the cake one for drizzling on to the cake when it’s finished

Note do not throw away the remaining yuzu rind scrape out the white pith and slice the rind freeze to drop into broths at a later date for extra flavour.

Method:

Sift the flour baking powder and baking soda into a bowl. Add the salt, sugar and spices then mix to combine.

Remove the skin from 1/4 Kabocha squash and grate the flesh to yield one cup place into a bowl and add the rest of the wet ingredients then mix to combine plus x1 tablespoon of yuzu juice.


Add the wet ingredients to the dry and fold in slowly do not mix or your cake will not rise.

Spoon the mixture into your loaf pan

Set a timer one for 1 hour and one for 30 mins

After 30 minutes, loosely cover with kitchen foil so the top doesn’t over brown and leave for the next 30 minutes in the oven

Remove from the oven and while still warm combine x2 tablespoons of yuzu juice with a tablespoon of sugar mix and drizzle over the top of the cake.

At this point you can either make a vegan butter cream cheese icing, if not you can sprinkle the yuzu rind on-top of the cake after your have poured over the yuzu juice.

Cream cheese icing topping (optional)

25g vegan butter

100g cream cheese 1/2  pack of Violife cream cheese

1/3 cup + x1 tablespoon of sifted icing sugar

x1 tablespoon of soy milk

Add the ingredients to a bowl except the soy milk making sure the butter is soft. Cream all the ingredients together then add the soy milk. Use an immersion blender to make it nice and creamy.

Leave the loaf to cool then pour over the butter cream cheese topping and finish with a sprinkle of yuzu rind. Note I was impatient and put the icing on before the loaf had cooled thus it melted the icing. 


Note this recipe also works wonderfully using grated carrot and orange as an alternative to the solstice recipe.

Autumn Food, Blog

Halloween Sanshoku Dango 三色団子

25/10/2024 Leave a comment

 

Sanshoku Dango 三色団子 which translates literally as three colour dango are a popular treat around hanami time with the distinctive pink white and green colours. I decided it would be fun to make a three colour dango for Halloween using kabocha pumpkin, purple potato and black sesame. The perfect treat to celebrate the spooky season.


ingredients:

x1 purple sweet potato

x1 1/2 of a small kabocha or 1/4 large

shiratamako (dango rice flour)

black sesame paste or black sesame  tahini

small cup of water

You will also need:

x3 small bowls

bamboo dango skewers

a bowl of iced water

a pan of boiling water.

Method:

Wash your purple sweet potato and pat dry, prick with a fork and wrap in foil. Bake in the oven until done, cut in half and leave to cool.

Remove any seeds from the pumpkin and steam over boiling water until soft, then leave to cool.

To your three bowls add a heaped tablespoon of kabocha to one bowl a heaped tablespoon of purple sweet potato to another and a heaped teaspoon of black sesame paste to the final bowl.

Grind the shiratamako into a powder as it comes more in bigger chunks. This will make it easier to blend.

Take the first bowl with kabocha and add shiratamako a tablespoon at a time adding a teaspoon of water to get it started. Blend the kabocha and shiratamako with a spoon adding more shiratamako until you get a dough consistency. People say that the dough should feel like an earlobe.

Do the same with the purple sweet potato. For the black sesame you will need to add more shiratamako and water to get the correct dough consistency just keep adding a little at a time.

When the dough is ready roll each into a ball then into a log shape  cut equal amounts and roll each piece into a small ball.



Boil a large pan of water and drop the balls into the water. When they rise to the top give them a few more minutes to cook and them drop them into ice water.


Lay the balls out on a plate with a cloth. Take the black sesame balls and roll these in ground black sesame.

Slide the black sesame balls on to the dango skewers then slide on a kabocha then a purple potato ball.

Have a Spooktacular Halloween 🎃

Autumn Food, Blog

Autumn The Season Of Food, Reading, Arts, & Sports & Recipe For Kabocha Pumpkin Muffins

11/10/2024 Leave a comment

Aki Kinu 秋来ぬ (Autumn has arrived)

This is known as Kigo a word or phrase that is used in Japanese poetry to associate with Japanese seasons. In Japan people honour the changes in the seasons with foods, customs,and celebrations. It is a season filled with delicious food, gorgeous scenery, arts and creativity. After the hot humid heat of the Japanese summer, people look forward to the cooling breezes and clear blue skies that the new season brings.

Kouyou 紅葉 is a word that describes when the leaves change colour and like the viewing of cherry blossoms in the spring, autumn is a time when people take the time to look at and appreciate the changing leaves. Especially the vibrant momiji 紅葉 (Japanese maple trees.)

Autumn has become connected with a number of leisure activities in Japan.

読書の秋（”Dokusho no Aki”）
meaning: Autumn Of Book Reading

It is said to have been prompted by writer Natsume Soseki’s quotation of a Chinese poem in his 1908 novel Sanshirō: “Autumn is here, let us read by the lamplight.”

With the nights drawing in people find it easier to sit and read. There is dokusho shūkan (“Reading Week”) in Japan between 27 October and 9 November. Schools across Japan encourage students to participate in more reading activities. It is often a time of new book releases to encourage people to visit book stores.

芸術の秋（”Geijutsu no Aki”）
meaning: The Autumn Of Art

It is the season for both artists and art enthusiasts to appreciate art and encounter artistic inspiration. Art exhibitions and events are held all across the country with many art galleries and museums opening for free on November 3rd, the national holiday known as Culture Day in Japan. This gives time for people to pursue Japanese art from ikebana and ceramics to tea ceremonies and dancing.


スポーツの秋（”Supotsu no Aki”）

meaning: The Autumn of Sports

Also Koraku no Aki (Fall the season of athletics, or activities outdoors).

The root of this is tied to the Tokyo Olympic Games held in the autumn of 1964. The first Health and Sports Day was held on October 10th, 1966, two years after. It was selected as a national holiday called “体育の日”(“Taiiku no Hi”) meaning health and sports day. Beginning in 2020, Health and Sports Day was permanently renamed Sports Day (スポーツの日, Supōtsu no hi) which is held on the second Monday in October and exists to promote sports and an active lifestyle.

At this time many schools choose this day to hold their annual sports day or Field Day (運動会, Undō-kai) events. With the cooler air it is also the perfect time to go walking or hiking to enjoy the autumn foliage.

During the heat of the summer people loose their appetites so when autumn comes people refer to it as;

食欲の秋 Shokuyoku no Aki

meaning: Autumn The Season Of Appetites.

Being a time of harvests it is when many foods are at their best. Known as “shun”(旬), which means enjoying ingredients at the peak of their freshness. During this time there is an abundance of seasonal produce at the markets like:

Chestnuts (Kuri) 栗

These are a favourite in Japan over the autumn season. They are sometimes also referred to by the French name of “marron”, particularly when used in Western-style desserts. One of the most popular being Mont Blanc (or Mont-Blanc aux marrons) which is a dessert of sweetened chestnut purée. In Japan they are small individual sponge cakes covered with spiraling vermicelli of chestnut puree, and topped with a candied preserved chestnut.

Chestnuts are often cooked with rice in a dish called kuri gohan in the autumn and is a popular dish to eat for Kiku no Sekku. (See a previous post for recipe).

You may see them being roasted and sold by street vendors, the perfect treat on a chilly autumn day.

Matsutake mushrooms 松茸

Matsutake are one of the most sought after mushrooms, few ingredients generate as much anticipation in Japan as this variety which have a pungent earthy aroma with a meaty texture. They grow wild under pine tree forests and are rare and expensive, with some going for ¥14,000.00 around £70-£80 just for one single mushroom making them one of the most expensive ingredients in the world.

Sweet Potetoes (Satsumaimo) 薩摩芋

When autumn comes you will often find many cafes using sweet potatoes from drinks in Starbucks to desserts. You may even hear the melancholy music from the yaki-imo trucks ringing through the streets selling hot baked sweet potatoes.

Persimmons (Kaki) 柿

An orange edible fruit that grows on trees that are in season from October and January. Kaki are rich in vitamin C (approximately 20 times the amount of lemons! Plus Potassium, β-carotene, and fibre

When driving through the countryside you might see orchards of kaki or even strings of them outside peoples houses They are strung up drying into a sweet snack called hoshigaki.

Kabocha pumpkins 南瓜

Kabocha is hard on the outside with knobbly-looking skin. It is shaped like a squat pumpkin and has a dull-finished, deep-green skin with white stripes and an intense yellow-orange colour on the inside.

Most kabocha is harvested in summer and autumn, but turns sweeter in autumn and winter after a post-harvest ripening period. Highly nutritious, it is rich in beta carotene, potassium, fibre and antioxidants, and can be stored for long periods.
These are one of my favourites as they are so versatile for savoury and sweet dishes and after many years of recipe testing I decided to share with you my recipe for kabocha muffins. I think they are the perfect treat to enjoy on an autumn walk or with a warming drink while reading a good book.

Kabocha pumpkin muffins 南瓜マフィン

You will need some paper muffin cases and either a muffin tray or silicone holders for them to fit in so the muffins keep their shape.

You will also need two bowls, a steamer and a blender or food processor.

Turn on your oven to 200 degrees centigrade to warm.

ingredients:

You will need to steam 1/4 piece of Kabocha pumpkin.

Wet:

3 tablespoons of apple purée

1/3 cup neutral oil (I use melted Tiana coconut butter)

1/2 cup light colour agave

2 tablespoons milled ground flaxseed 

1 tablespoon apple cider vinegar

1/3 cup boiling hot water

Dry

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon of pumpkin spice

(or spice of choice think a blend of cinnamon, clove, nutmeg and allspice)

1/2 cup of unrefined caster sugar

Extras

You could sprinkle in some extras I added some succulent sultanas you could also add in chocolate chips or chopped walnuts into the batter mixture.

Directions

After steaming your pumpkin scoop out the flesh and put it in a blender. Blend until smooth with the apple purée then transfer to a bowl with all the other wet ingredients and whisk together.

In a large separate bowl sift in your flour and baking powder and baking soda and spice then add the sugar. Mix to combine.

Then add your wet ingredients to the dry along with any extra nuts fruit or chocolate of choice.

Fold in the mixture gently and do not over mix otherwise your muffins will not rise.

Spoon the mixture into your paper muffin cups which are sitting in a muffin tray ( I used silicone cups) Fill the cups as much as possible.

I also pushed in a small piece of uncooked pumpkin to the top of the muffin, added a sprinkle of sugar, flaked almonds and a dusting of spice to the top before baking.

Then place in the oven for around 20 minutes

Take out the oven and leave to completely cool. You can dust with powdered sugar to serve with a warming tea. Hear I chose a delicious earthy Hojicha tea latte.


As the days grow shorter, the leaves start to change and the air gets cooler why not embrace the spirit of Japan’s autumn traditions?

Try cooking seasonal dishes, spend time curled up under a blanket at home with a good book, or going for a walk on a crisp autumn day, making the most of this beautiful season.

Blog

Mt. Haguro (羽黒山)& Yama no Hi (山の日)

10/08/2024 Leave a comment



Hagurosan 羽黒山 Yamagata prefecture Tohoku region.

During my Autumn trip to Japan last year 2023 I made the pilgrimage up 2446 stone steps within a stunning 1.7km walk starting at Zuishinmon gate.

I set off through a towering cedar forest that is lined with temples and shrines to the top of Mt Haguro on a very wet and stormy autumn day.

The weather infact added to the atmosphere and you could almost hear the Kami whispering to you from the trees.

Dewa Sanzan 出羽三山 is the collective name given to the “Three Sacred Mountains of Dewa” — Mt. Haguro, Mt. Gassan, and Mt. Yudono. It has been a pilgrimage site for religious practitioners of ‘Shugendo’ for more than 1400 years. Shugendo 修験道 (in Japanese: “the Way of the Harsh Training”) is derived from Esoteric Buddhism practices; it includes principles from both the Shinto religion and Taoism and is strongly linked to Japan’s original spirituality that centers on the worship of mountains.

Mt. Haguro’s stone stairway is composed of three parts passing through the main Zuishinmon 随神門  gate crossing the vermillion “Shinkyo Bridge” you will first encounter “The Suga falls” 須賀の滝 this is where the yamabushi priests of the Dewa Sanzan shrine accomplish the Omisogi cleansing ritual in late March.




Through the dense forest is Grandpa Cedar (Jiji-sugi 爺杉) a Natural National Monument that is more than 1000 years old.


Next to this is the five story pagoda, Ninosaka Chaya 二ノ坂茶屋 a towering wooden structure that has been designated as a national treasure of Japan. It is the only pagoda of its kind that is not painted. The wooden walls of the pagoda are left bare so the construction can blend with the surrounding nature. Sadly at the time of visiting it was under some construction so was covered in scaffolding.

As I started to climb the holy path that has drawn pilgrims here for centuries, the stone steps got steeper and steeper and are indeed a challenge.


I was aiming to rest at the tea house but due to the time of year it was closed so hoping there would be refreshments at the top it pushed me on to arrive at the summit.

Passing ancient graveyards and shrines along the way.

The Izanagi shrine ruins and its torii

Finally arriving at the summit to the complex of Sanshuden 参集殿.


With its big thatched-roof  (Sanjingosaiden) Dewa Shrine, also called Hagurosan Shrine or Sanjingōsaiden shrine (三神合祭殿).

Here you can buy amulets Omamori (御守/お守) . Omamori are Japanese amulets commonly sold at Shinto shrines and Buddhist temples, dedicated to particular Shinto kami as well as Buddhist figures, and are said to provide various forms of luck and protection.

Dewa Sanzan Museum

At the summit I was happy to find a couple making warm drinks and food in their souvenir shop.

I had a welcome rest and snack of amazake and mitarashi dango before my decent. A challenge that was well-rewarded.

On the way back down they had removed some of the scaffolding from the pagoda, I did go back the next day in hope they had removed more but at least I got to see some of it not covered in scaffolding.

For the true Japan experience stay at a Shukubo Pilgrim Lodge.

Shukubo are purpose-built lodges established for those making a pilgrimage up Mt Haguro.

They are not  Ryokan Inns, nor are they a hotel. Staying in a Shukubo is more like staying in both a temple and a Ryokan at the same time.


Besides lodging, the main role of a Shukubo is simply to support pilgrims.

They offer traditional Japanese tatami-style rooms, in other words, sleeping on a futon on the floor and delicious shojin ryouri style evening meal and breakfast.







This experience added to the trip and I would definitely recommend it.


Mountain Day, or Yama no Hi

(山の日)

Japans newest public holiday, only starting in 2016. A holiday to honour the Japanese landscape with its many mountains and volcanoes.

Mountain day normally falls on August 11th the reason this day was chosen is that the kanji for the eighth month looks like a mountain 八 and the number 11 signifies two trees

Why not read more about today on my previous blog post including about other mountains I have visited.

Did you know the triangular shaped onigiri is said to resemble a mountain?

When eating Onigiri it is said you are taking on its power. Maybe this is why they are the food of choice to fuel a long journey or hike.

Today I made a special onigiri to resemble Mt Fuji and filled it with steamed Kabocha.

What mountains have you visited in Japan ?

Autumn Food, Blog

Halloween Tofu Dessert

28/10/2023 Leave a comment


This is how you can make a delicious pumpkin spiced dessert using Japanese authentically made soft Shizenno Megumi tofu by Dragonfly Foods, www.dragonflyfoods.com

If you haven’t already read the story behind this tofu why not check out my blog post Introducing Shizenno Megumi Tofu.

Have you ever used tofu to make desserts? The soft variety of the Shizenno Megumi tofu is perfect for whipping up desserts mousses and smoothies in no time and gives them a wonderful creamy texture.

I decided to use this tofu to make a seasonal Halloween themed pumpkin spice  Kabocha mousse with some Shiratama tofu dango ghosties.

Makes x2 large desserts or x4 small

For the Kabocha pumpkin spice mousse you will need:

x1 block of soft Shizenno Megumi Tofu

tofu drained and dried with kitchen towel then cut in half. Use one half for the dessert.

x1 half of a  Kabocha squash with seeds scooped out.

x1 tablespoon of maple syrup

x1 tablespoon of melted coconut butter

(I always use the odourless coconut butter by Tiana).

x1-2 teaspoons of Pumpkin spice or your own spice blend try nutmeg cinnamon ginger clove allspice etc

For the ghosties:

Shiratamako

1/4 of the tofu

Also black sesame paste, soy yogurt and pomegranate seeds to decorate.

( Shiratamako 白玉粉 ) is glutinous rice flour made from mochigome, Japanese short-grain glutinous rice. The Shiratamako comes in coarse granules and I find it’s better to grind this into a finer powder using a motor and pestle or Japanese suribachi. It is the main ingredient in many Japanese wagashi (Japanese confectionery).

Method:

Steam the Kabocha and leave to cool

Drain the tofu and wrap in kitchen towel, cut in half then half the other half into 1/4

Scoop the flesh out the Kabocha leaving the flesh and add this to a food processor or blender. Add 1/2 the tofu and maple syrup coconut butter and spices. Blend until creamy and smooth and tip out into your chosen bowls and pop them into the fridge while you make your ghosties.

Add about 2-3 tablespoons of ground Shiratamako to a bowl and add a 1/4 piece of tofu. Cream the tofu and shiratamako together it needs to be the consistency of an ear lobe. Add more shiratamako and tofu if needed to get the desired dough.

Knead the dough and then form into a log shape

Cut into pieces and form each piece into a ball and then pinch to make a tail.

Boil a pan of water and drop the ghosties into the boiling water wait until they float then leave a further 1-2 mins. Scoop them out and drop them into ice water to cool.

Take the tofu pumpkin spice Kabocha mousse from the fridge and drop a few ghosties ontop.

Decorate with black sesame paste soy yogurt and pomegranate seeds if you wish.

Happy Halloween 👻

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

The Makanai: Cooking for the Maiko House. Vegan Tempura

14/04/2023 Leave a comment

The Makanai: Cooking for the Maiko House

舞妓さんちのまかないさん A series on Netflix about Food & Friendship set in a Maiko house in Kyoto.

Photo Credit: The Makanai: Cooking for the Maiko House, 2023. Netflix

From acclaimed filmmaker Hirokazu Kore-eda

Adapted from the manga series “Kiyo in Kyoto”by Aiko Koyama,

season 1 episode 5

“Choice”

Do you believe in destiny? Many of our choices in life take us on different paths. For me, when I started following a vegan lifestyle over twelve years ago now, I became interested in cooking. This then lead me to start to try and create vegan (plant based) recipes for Japanese food which wouldn’t normally be vegan. This incorporated my love for Japan, animals and food.
Even though Kiyo was told she would never be a maiko she found that rather than it being a set back, it lead her into a new life’s path. She discovers new pleasures in every day life, from shopping for seasonal produce at the markets to deciding what she will make for food for the maiko house.
In episode five which it titled “Choice”, we see lots of characters reflecting on the choices they need to make or have made. A lot of them are over love interests.

At the beginning of the episode we see Kiyo making tempura, all the girls are discussing love interests while they eat. Tsuru asks Kiyo if she has any love interests and for a moment Kiyo shocks everyone with her reply , “You know what? I’m actually in love…. with my frying pan Tetsuko”. Kiyo is also asked how she makes her tempura batter so crispy she explains she keeps the batter in the fridge. Keeping the batter extra cold is indeed key to making the perfect tempura batter.

The perfect tempura vegan batter:

You will need a selection of vegetables for your Tempura you could choose sliced kabocha, sliced Japanese sweet potato, lotus root, shiitake, bamboo shoots, shiso leaves, and maybe asparagus.  Prepare your vegetables and put them to one side, keeping potatoes in water to remove the starch, lotus root is also best kept in water once sliced.

I like to slightly steam or microwave root vegetables so they do not take as long to cook, just 1-2 minutes in the microwave. So just before you’re about to cook your tempura drain the sweet potatoes and lotus root pat them dry with kitchen towel and slightly cook them with kabocha squash if using.

Make your batter:

Add to a bowl 1 1/4 cup of plain flour, 1 tablespoon of potato starch, 1/4 teaspoons of salt and 1/8 teaspoons of baking powder and mix.

You will then need to add to your dry ingredients 200ml of ice cold carbonated spring water. Stir in the water to make a lumpy batter but do not over mix. Chill in the fridge while you heat up your oil.
You will need to heat four cups of cooking oil suitable for a high heat like rapeseed, vegetable or sunflower oil, in a deep pan. Heat the oil and test it by putting a chopstick in the oil if you see little bubbles gather around the chop stick it’s ready.

Put a wire rack to one side of the pan and your vegetables and batter to the other side. Remove your batter from the fridge give it one final mix and then start to dip the vegetables into the batter and then drop them into the oil. Do not over crowd your pan just cook a few at a time for 1 minute until golden and crispy and transfer to your wire rack.

Finish with the shiso leaves if you have them. Dip the underside of the leaves in potato startch before  dipping one side only in the batter. Drop them for a few seconds in the oil until the batter is crispy then remove.


Now your Tempura is ready to serve. You can serve them just simply with a dipping sauce known as Tsuyu .

You can make this with 1/2 cup of dashi (kombu and a dried shiitake left over night in 1 litre of water then discarded.) Add to 1/2 cup of dashi, 3 tablespoons of tamari and 2 tablespoons of mirin. I also love the concentrated noodle broth by clear spring just use four parts water to one tsuyu which makes it super easy and quick to use.
You can also add your tempura on top of rice this is known as “Tendon” Tempura rice bowl.
I definitely recommend making more tempura than you need and freezing the rest. Just defrost on a wire rack when needed and place in the oven to crisp and warm back up (do not microwave as it will go soggy).

Tempura is also delicious with soba noodles. A popular dish is “Tenzaru” cold soba noodles served in a sieve or basket  with tempura and a dipping sauce “Mentsyu” or for short “Tsuyu” served in something called a“Choko cup” with condiments like grated daikon and ginger and chopped green onions, maybe even a little wasabi. Just dip the soba and tempura into the dipping sauce.

Another variation could be Tempura soba in a hot broth. Just use the clear spring concentrate for ease or make tsuyu and add more dashi and tamari to taste. You can also add maybe some steamed greens and chopped green onion. Be sure to add your tempura at the last minute.

This whole episode seamed to be about fried food tempura then croquettes and finally karaage (fried chicken) please see my vegan recipe made from wheat gluten on another recipe page.

Kiyo makes karaage as a surprise for Sumire but it turned out to be a celebration meal as Sumire is told she will be officially a maiko earlier than expected. As they both sit in the kitchen it is then that Sumire asks Kiyo that when she is officially a maiko she would like the tiny sandwiches eaten by maiko that do not ruin their makeup. She explained she had always dreamed of having them. It was decided that Sumire will have a maiko name “ Momohana” taken from sister Momoko and combined with hana. Momo means peach in Japanese and hana means flowers so Sumire’s new name is peach blossom.

Photo taken in Kyoto

 

Autumn Food, Blog

Kabocha yokan 羊羹

11/11/2021 Leave a comment


Yokan羊羹 is a Japanese wagashi ( sweet ) and are typically eaten with tea. Yokan is a type of jelly confectionery normally made with red bean paste. The jelly is made with agar not gelatine so is a perfect tea time treat for the vegan diet. You may sometimes see yokan with seasonal fillings like persimmon, sweet potato or chestnuts.

This is a different kind of yokan instead of using bean paste I used Kabocha. Sometimes this is called Kabocha kan. It’s a delicious treat for an autumn tea time. Kabocha is a sweet pumpkin and works so well with desserts as well as savoury dishes.

All you need is to cut a Kabocha in half and scoop out the seeds. Steam the Kabocha until the skin is falling away from the flesh. Let the Kabocha cool and weigh the flesh you will need 300g

Cream the Kabocha with two tablespoons of maple syrup.
Add a cup of cold water to a pan and sprinkle in two teaspoons of agar agar powder. Give it a mix and bring the water to a steady simmer until the agar agar powder has dissolved. Take the water off the heat and mix in the Kabocha. The Kabocha will dissolve into the water as you keep stirring.
You can then pour the mixture into a container or if you have one you can use a Nagashikan. This is a stainless steel container with a removable inner tray. It’s one of my favourite kitchen gadgets.

To make the yokan even more seasonal I dropped in some whole roast  chestnuts. You could also use the candied kind that are preserved in syrup called Kuri no kanroni.

Let your container cool a little then put it in the fridge to set. If using a Nagashikan this will slice it for you into six individual pieces, however if your not ease the yokan out of your container by going round the edge with a knife.
Slice to reveal the hidden chestnut inside, and serve with some sweet bean paste and your favourite tea.


You can also make this into a dessert by pouring the mixture into individual bowl instead of a container.

Autumn Food, Blog

Live by the (Shun) 旬 The Philosophy of seasonal eating part 4 Autumn

02/10/2021 Leave a comment

When the cicadas can be heard no more, the leaves start to turn and the temperatures cool, we know Aki Kinu ( Autumn has arrived in Japan ! ) This is known as Kigo a word or phrase that is used in Japanese poetry to associate with Japanese seasons.

In Japan people are very much in touch with the changing of the seasons. Aki 秋 is the word for autumn/fall in Japan and after the hot humid heat of the Japanese summer, people look forward to the cooling breezes and clear blue skies that the new season brings.

During the heat of the summer people loose their appetites so when autumn comes people refer to it as   Shokuyoku no Aki ( Autumn the season of Appetites).

Autumn is the season of the rice harvest with  world sake day being held on October 1st at the start of sake production. 

There is an abundance of delicious produce to have at this time from, matsutake mushrooms, persimmons (kaki), chestnuts known as Kuri or marron when it is in a sweet or dessert, sweet potato and a variety of squash and pumpkins.



Even the Starbucks gets on board with seasonal flavours like sweet potato or chocolate marron flavour. This year japan will be finally getting a pumpkin spice latte after a long 15 year absence along with Starbucks Reserve serving up a warming autumn spice oat latte.

I decided to do my own version with powdered hojicha, spices and warm oat milk. I made some chocolate chip pumpkin spiced loaf cake  to go with it. It made the perfect tea time snack.

To make the pumpkin spice loaf cake :preheat your oven 180 degrees c

I used 1 cup of puréed pumpkin that I had steamed and scooped from the flesh. Combine that in a bowl  with 1/3 cup of coconut oil, 1 tea of brown rice vinegar and 1 tablespoon  of maple syrup. In another bowl add x2 cups of plain flour, 1/2 cup of coconut sugar and 1/2 a cup of caster sugar,1/2 teaspoon of baking powder and 1/2 a teaspoon of baking soda a pinch of salt and some pumpkin spice ( I will let you decide how much spice you want to put in, you can also add other spices like cinnamon or nutmeg ) Add the wet ingredients to the dry and give it a good mix. I then gradually started to add oat milk. You can use any plant based milk. Add a little at a time until you get a batter consistency. Throw in some chocolate chips or walnuts are also nice and give it one final mix but don’t mix too much.
Line a loaf pan with parchment paper and pour in the batter smoothing it out evenly. Bake for around 60 mins.
Finish with a dusting of icing sugar.
Japan sometimes refer to autumn also as Aki no Mikaku ( autumn the season of flavours ).

You may like to try making some simple rice dishes with mushrooms, chestnuts or sweet potato  that are popular at this time.

Another thing that people anticipate with the changing seasons is Momiji, this refers to the Japanese maple tree. As well as viewing the cherry blossoms in spring people in Japan are also excited about the turning of the maple leaves from green to bright vivid red and orange, this is known as kouyou or autumn colours.

There is a word in Japanese Fuubutsushi this refers to the little things that signal a change in the seasons, the feelings, scents, images and sounds that might evoke memories or anticipation of the coming season. I think when we become more aware of this it helps us to centre ourselves and celebrate the passing of time.

As well as viewing the beautiful leaves and partaking in eating delicious food. Japan has other sayings for autumn.

Dokusho no Aki ( Fall the season of reading ) with the nights drawing in people find it easier to sit and read.

Also Koraku no Aki ( Fall the season of athletics, or activities outdoors). I guess this is why on the second Monday in October Japan have a national holiday known as sports day. This year it was brought forward to coincide with the Olympics. 

Maybe it’s time to get out those winter blankets that you have put away over the summer, in Japan they have something called a kotatsu a table with a blanket and a heater underneath, doesn’t that sound cosy.

What ever way you choose to enjoy autumn I hope you are all stay safe and well. Why not take some inspiration from my autumn recipe food section and cook up something to celebrate the season with what ever seasonal produce you can find. Or go hunting for the changing leaves so you can admire them this is known as “Momiji -Gari” in Japan and is a very popular thing to do in Autumn. 

Blog, Summer Food

Live by the (Shun) 旬 The philosophy of seasonal eating part 3 Summer

02/08/2021 Leave a comment

Have you heard of the term Dog days of summer? A period in the farmers almanac from July 3rd- August 11th. This is a term used to describe the hottest sultry days. This is a time when the sun occupies the same region of sky as Sirius the brightest visible star in the night sky that’s rises and sets with the sun. Sirius also known as the Dog Star and is part of the constellation Canis Major. This star was connected with heat draught and sudden storms.
We seam to spend a lot of the summer looking up into the sky in Japan. Maybe to view the spectacular fireworks that explode in the summer sky or to witness the form of the fluffiest of summer cumulonimbus clouds that signify a down pour might be on its way. The clouds even even has a sub micro season named after them Taiu tokidoki furu ( Great rains sometimes fall). The whole micro season is called Taisho meaning Greater Heat and you can read more about this in my separate micro season posts. As the temperatures start to climb we are reminded once more by scents, feelings sounds and images that evoke memories of the changing  seasons. This is known in Japan as Fuubutsushi. What does summer in Japan mean to you? I think like every season we are aware of Mono no aware “the pathos of things” basically the awareness of impermanence. Every season you are made aware of the powerful emotions associated with the changing seasons. From the cherry blossoms of spring to the kouyou colours of autumn. It is the key part of helping us centre on the hear and now and celebrate each season with the passing of time. Summer in Japan brings with it  its own impermanence. The sounds of cicadas is a quintessential sound that signifies summer is here. Cicadas live for seven years underground before escaping to the surface only to live but a short seven days above ground. The Hasu or lotus flower pops open in the early morning dew like the fireworks that are over so quickly the blooms of the lotus last but four days. In Buddhism the impermanence of life states we should use this to let go of attachments. Maybe the way to appreciate life to its  fullest  means we concentrate on the hear and now allowing each day to be lived in the moment.

The cooling sounds of summer are felt by the tinkling of a fuurin “Japanese wind chime” when a sound is heard people know there is a light cool breeze. After the blistering heat of the day it is tradition in Japan to enjoy the cooler evenings maybe by taking a walk to watch fireflies in the early twilight or  watch the sunset with a glass of sake after a evening bath. This is a habit called Yusuzumi “enjoying coolness by looking at things”.

Uchimizu is another practice originating from the sado tea ceremony. It is the act of enjoying the sprinkle of water on a stoney path. The act causes vaporisation and decreases the ground temperature. You may in the summer see shop keepers also do this outside their businesses.

Summer brings a sense of nostalgia in Japan it is known as  Natsukashii. I remember long hot days that seamed to never end as a child, riding bikes, climbing trees, making dens, playing with newts in the pond, (I was a bit of a Tom boy ) but they were good memories and simple pleasures.

As the crops begin to turn golden and sunflowers (Himawari) dance their sunny heads in the fields  (another symbol of summer) the obon festival is almost upon us, a time to remember family and friends that have past over from this world. For a short time it is said they visit us again and join us in dance and song until it is time to say farewell for another year.


Summer brings many eagerly awaited produce at the markets and “Shun” refers to the time they are at peak season. Enjoy the bounty of nature that summer brings us edamame, suica, Goya,eggplant, cucumber, okra and sweet bell peppers are all perfect right now . When you see fresh corn at the market why not pick some up to make this summer rice dish.
Using corn on the cob with vegan butter to make a Japanese summer favourite sweetcorn rice bursts with the flavour of summer. The secret is to use fresh corn not the tinned variety. Rinse your rice like you would normally and add this to your rice cooker or pan. For one rice cooker cup add one rice cooker cup of water and two teaspoons of soy sauce or tamari. Leave to soak for a few hours. Cut off the corn from the cob and add this to the top of your rice but do not mix and place the cobs on top you may need to cut them in half to fit them in. Cook your rice and when done take out the cobs and add fresh ground pepper and vegan butter. Cover the lid and let the rice steam and butter melt. When ready to serve fluff up the rice mixing the rice and corn together. If you have made any furikake this is perfect to sprinkle on top.

I decided to grow some of my own vegetables this year and I have taken great pleasure in going out each morning checking up on the progress of growth each day.


I decided to grow Mizuna and Mibuna mustard greens, both considered Kyoyasai “green treasures of Kyoto “ there are 37 varieties documented as kyoyasai and have played a key role for centuries in the food culture of Kyoto. Mibuna a close sibling of mizuna received its name from the Mibu- dera temple. I grew mizuna for salads as it contains 10 times more vitamin C and 3 times more fibre than lettuce and Mibuna to use like spinach. I also grew Kabu and daikon radish. I think I’d like to go into more detail in another blog post about Kyoyasai at some point, but for now would love to share a simple recipe with you for daikon furikake.
Furikake is a Japanese condiment often sprinkled on top of cooked rice. Shop bought ones can often not be vegan as they may consist of dried fish. For the first time ever as I was growing my own daikon I had daikon leaves to enjoy as well. Daikon do not often come with leaves attached in the U.K. which is a real shame as the leaves are delicious blanched and eaten like spinach or are wonderful chopped up and just mixed into warm rice.
As I had an abundance of daikon leaves I picked them to make easy furikake.

Pick and wash the leaves, then blanch for a few minutes in boiling salted water.


Have a bowl of ice water ready and plunge the boiled leaves straight into the water to avoid any extra cooking.
Remove from the water and shake off excess then pat dry with some kitchen towel.

Bunch up the leaves and chop finely, then spread out onto some parchment paper on a baking sheet.


Place them in the oven and dry out on your ovens lowest setting until they become dry.


Remove from the oven and grind in a Japanese grinding bowl known as a suribachi. (More about this in a bit ).


I decided to add toasted white sesame seeds and goma shio black sesame seeds and salt to mine, I then put them in a jar to use on top of rice.

Now the suribachi bowl and surikogi wood pestle is the Japanese equivalent of a mortar and pestle and is used in Japan to crush and grind ingredients like toasted sesame seeds for instance. The bowl is glazed on the outside and has a rough pattern on the inside called Kushi-no-me. You could use this for making a sesame dressing for spinach called goma-ae or a mashed tofu dish called shira-ae both of these can be found on my recipe pages.


I had received from nama yasai farm some kinome the leaves from the Japanese sansho and decided to use my suribachi to crush the leaves to make a pesto.
All I did was add the sansho leaves to the bowl and added some other leaves like basil and peppery nasturtium and started to crush them.

Then add some oily nuts this could be in the form of walnuts or pine nuts and again start to grind them add a little olive oil and a pinch of salt as it all starts to combine.


If you like you can add more ingredients like maple syrup or sesame paste maybe some soy sauce. Even some Yuzu juice would be nice. Experiment to see what you like and add this to pasta or a potato salad. Another similar thing you can do is grind toasted walnuts and then mix in some sun dried tomatoes with some of the oil they come with for another kind of pesto.
As well as the mizuna Mibuna Kabu and daikon I am growing two kinds of pumpkin Kuri and Kabocha. Did you know that everything is edible from the flesh and seeds to the flowers and leaves. I decided to use some of the pumpkin leaves as wraps.


Steaming the leaves then adding some of the pesto I had made with tofu and finally wrapping the tofu up with the leaf.

One of the things being a new vegetable grower I didn’t realise about pumpkins is they have male and female flowers and rely on bee pollination for you to get pumpkins . If the female which looks like this

isn’t pollinated the small pumpkins will not grow and will just wither and die. You can help this along by using a soft brush and collect pollen from the male and brush it onto the female.

I actually found this out quite late but luckily I have a few starting to grow.


It’s all nature but sometimes it helps to give it a helping hand.

The last thing I have been growing is shiso a healthy Japanese herb, be it red or green they both have health benefits. The green leaves are often used with sushi as they have antibacterial qualities and are also good to help stomach upsets. Shiso also has a high iron and calcium content. Good for the respiratory tract and immunity I think that shiso is definitely something people should be using more of especially with things as they are at the moment. Related to the mint family shiso is also known as perilla. So what can you do with it ? How about steeping a few leaves in boiling water to make a relaxing tea. You can even make a pesto like the ones I mentioned above just use 1 cup of shiso leaves and grind with lemon a pinch of salt olive oil and nuts ( pine or walnuts) . I decided to make a red shiso syrup, I had been seeing it a lot served in the summer mixed with ice and soda as a cooling summer drink in Japan and wanted to give this a try.
Depending on how big your red shiso plant is you might be able to make more. I used 24grm of washed shiso leaves.

Add these to a pan with 300ml of water and bring to the boil. Add 4 tablespoons of sugar and boil until the sugar dissolves and the leaves turn green and your water purple.


Then add two tablespoons of lemon juice this will make the colour really pop. Drain and leave to cool . It’s as simple as that. Add a little to a glass with ice and soda or use as a topping drizzled over ice cream or kakigori. My only regret is not growing more as this tastes amazing . Next year for sure !

What are the things you remember most about summers in Japan? We know they are notoriously hot and humid and there are many things people do to help overcome the heat, like eating kakigori shaved ice, using a Uchiwa paddle fan or wearing a light cotton  yukata. All of these along with the summer firework festivals make summer just that little bit more bearable.
As the nights are noticeably getting shorter we can grasp on to the final rays of sun until the cicadas sing their final song and we say good bye to the swallows until next year and hello to autumn.

 

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

Kabocha Aburaage Crispy Fried Pockets

24/06/2021 Leave a comment

I started making these after using aburaage pockets to make my Tofish recipe. These Kabocha stuffed pockets are dipped in a Yuzu batter then rolled in a senbei crumb. Senbei are Japanese rice crackers, you don’t have to use senbei you can use Panko or just normal bread crumbs if you can’t get Japanese senbei.

First you will need your stuffing. You can use Kabocha Japanese pumpkin or butternut squash or similar. Cut your pumpkin in half I normally just use half a pumpkin to make two portions. Scoop out the seeds then steam your pumpkin and when it’s tender scoop out the flesh from the skin. Let it cool and mash it.
You will need one large  slice of deep fried tofu (aburaage) Cut in half.

Stuff the pockets with the pumpkin then seal the ends by just pinching together, the pumpkin will help it stick but the batter and senbei will also help to seal it.
If your using senbei for your crispy crumb coating put around three in a airtight sealed bag and smash them with a rolling pin until they are crumbs then tip them out onto a shallow bowl or plate.
Next make a batter with two heaped tablespoons of plain all purpose flour. Add a tablespoon of Yuzu juice ( lemon as an alternative) then keep adding a small amount of water until you get a thick batter smooth batter.

Heat up some neutral oil in a non stick pan ( I use Tiana coconut butter) you could use Sunflower oil or rapeseed oil maybe. Add enough to make a shallow layer in the pan, you don’t need to deep fry them only shallow fry. By all means if you do have a deep fat fryer you can drop them in that.
Dip the aburaage in the batter then coat the whole pocket in senbei crumbs.


Drop gently into your oil and cook on both sides until golden.

Remove from the oil and place on a piece of paper towel to soak up any excess oil.

I like to slice mine crossways into triangles.

These are delicious served hot or cold with a dip like vegan mayonnaise, and are perfect for bento.
They go really well with a nice salad for a main meal.


 

 

Blog, Winter Food

Hachinohe Senbei-Jiru & Suiton

02/12/2020 Leave a comment

As we dive deeper into colder days the winter micro season on the 7th of December with Sora samuku fuyu to naru meaning “cold sets in winter begins” starts. This is a time to start thinking of cosy home cooked meals with seasonal ingredients to feed the soul and warm the body.
Have you heard of a dish called Senbei-Jiru? It’s a country-style rice cracker stew sometimes known as wafer soup, from the northern prefecture of Aomori in the city of Hachinohe.

This dish dating back to the Edo period uses something called Nambu-senbei crackers. They are made from wheat and salt and are formed  into thin round shapes before toasting.

They can be eaten on their own or as a snack or in this case they are dropped into a soup before serving. The soup varies but always has seasonal vegetables and mushrooms in either a soy sauce or miso broth. The wafers absorb the flavour and when In the soup take on a dumpling like texture. This is how the soup known as “Suiton” evolved from this to Senbei-Jiru, as the crackers can be stored dry for a long time.  Suiton is a soup commonly known as Hitsumi is an earthy vegetable soup with dumplings made from rice or wheat flour sometimes known as Hatto-Jiru or Dango-Jiru.

I decided to make one base miso vegetable soup and try it three ways.

The soup can be any seasonal vegetables with a kombu dashi, like potato, daikon,carrot and kabocha then mushrooms I used shiitake. The soup normally has some meat so I used strips of aburaage instead ( deep fried tofu ) I love this in broth as it soaks up all the lovely flavours. I then added some miso. I used a combination of organic Japanese brown rice miso and white miso paste by Clearspring.
For the Suiton you need dumplings 1/2 cup of all purpose flour mixed with 1/4 cup of water and a little salt. Mix into a dough and form into balls. Drop the balls into the cooked soup when they float to the top they are ready. Serve with some chopped green onions or chopped greens like komatsuna.

I was lucky enough to be sent some nambu-senbei from Japan so in my second dish I added these just before serving.

However like many of you who can’t get the authentic thing why not just try using wheat crackers the type you would use for cheese. I tried these ones.

The second part of the winter micro season starts on the 12th of December and is Kuma ana ni komoru meaning bears start hibernating in their dens.  Maybe that’s something we also do in away. We stay inside on cold dark days. It’s a time to cosy up under a blanket or in Japan something called a kotatsu which is a low level table draped with a thick blanket with a heater underneath. The perfect place to eat your nourishing soup which ever way you choose to prepare it.