Tag

persimmon

Autumn Food, Blog

Soy Yogurt Shiokoji Soft Cheese & Crispy Black Sesame Mushrooms


The momiji are really turning in my garden now,  autumn has truly arrived ! Aki Kinu !

I wanted to make a meal using the flavours of the harvest season. To me mushrooms are a key ingredient at this time of year. Being high in vitamin D they are also the perfect thing for the body once we start to get less sunlight.
I adapted this recipe after being inspired by Riverfords organic vegetable box. I wanted to make it more Japanese so this is what I came up with.

First make your soft cheese. I have made soft cheese before with soy milk and there is a recipe on my pages for this but this is even easier. I used 1/2 a 400g pot of natural organic soy yogurt add to this a teaspoon of shiokoji. Shiokoji is a natural seasoning made with salt water and rice koji. If you want to make more cheese use the whole pot and double the Shiokoji.

Give it a mix and spoon your yogurt into a  piece of cheese cloth. Tie at the top and leave in a sieve over a bowl in the fridge to drain for around three days. You now have your cheese.

You can also use it with crackers and chutney it’s really delicious.

Next make a marinade for your mushrooms. I added one tablespoon of ground black sesame powder (surigoma kuro すりごま) to a bowl. To this add a tablespoon each of tamari, toasted sesame oil and  maple syrup give it a stir to combine and then add your mushrooms. I used a mix of shimeji, eryngii and maitake you can use what ever mushrooms you like. Give it all a good mix coating your mushrooms in the black sesame and leave for half an hour.

Line a baking sheet with parchment paper and brush the paper over with a little sesame oil then spread out your mushrooms. Bake in a moderate oven until they are crispy. Remove and sprinkle with chipotle flakes.
Toast some ciabatta or any crusty bread then spread with your soft soy yogurt cheese, top with mushrooms and finish with a dollop of  wasabi mayonnaise and a squeeze of sudachi ( both optional ). You can purchase these from The Wasabi Company see the links on my pages.

I had mine with a fresh salad, Kabocha pottage and for dessert persimmon kuzu mousse.


To make the mousse just use persimmon purée and a kuzu slurry (a tablespoon of kuzu root mixed with a little water) heat in a pan until it thickens and then spoon into a pot and cool in the fridge. Finish with some slices of persimmon.

Persimmon or kaki as they are known in Japan remind me of autumn there. You will see them growing everywhere  and at the farmers markets. A real taste of Japan. No wonder the Japanese call this time of year Shokuyoku no Aki (autumn the season of appetite ).

Autumn Food

Kaki crumble

Persimmons or kaki 柿 as they are known in Japan are popular autumn fruit often seen hanging in the trees of the Japanese countryside long after the leaves have fallen. Packed full of nutrients just one of these orange fruits contains over half your recommend daily amount of vitamin A critical for your immunity. Each fruit also contains 22% of your recommended daily amount of vitamin C amongst other vitamins and minerals.

The weather is turning cooler now so I decided  to make a warm dessert that was comforting and nothing says comforting dessert more than crumble. As I had quite a few kaki I decided to use some to try out a crumble recipe. It’s really simple to make and I think you could have this for tea or even for breakfast with some almond milk.


I chose an oven proof flan dish to make my crumble in.

Peel the skin off around 3-4 kaki with a knife and chop into large chunks. There are mainly two types of kaki Fuyuu are round and Hachiya are longer.

If your using Hachiya make sure they yield when you press them never eat these not ripe as they are high in astringency.
Put the chunks in your dish and sprinkle with some spices you could use what ever you have like cinnamon or nutmeg, I actually had this apple pie mixed spice so I decided to use this. Then I drizzled in about a tablespoon of maple syrup and a tablespoon of Yuzu juice. The Yuzu juice is optional. Give this a mix.

Now for your topping

To a bowl add one cup of flour of choice I used chestnut flour but something like oat flour would be good, add 1/2 cup almond flour, 1/2 cup hazelnut flour (basically finely ground almonds and hazelnuts) Also 1/2 cup of rolled oats.

Give it a mix and add to your flours 1/3 cup of melted coconut butter give this a good stir and make sure the coconut butter is mixed in to make your crumble a bit like bread crumbs. Tip this on top of your kaki. I like to sprinkle a little coconut palm sugar on top but again this is optional.

Bake in a moderate oven for around 30 mins until you can see the kaki bubbling and the topping is golden. Serve straight away warm with soy cream.

 

Autumn Food, Blog

Ginkgo Festival Tokyo

Last year I was in Tokyo late November to mid December. One of the festivals at that time is the Jingu Gaien Ginkgo Festival. Starting this year 2019  November 15th and running until December 1st. The famous 300 meter long avenue lined with 146 Gingko trees turn a spectacular golden . The day I visited the sky was pure blue and was a gorgeous backdrop for the golden leaves.


It reminded me very much as I walked through the crowds of people of cherry blossom viewing in the spring. People would stop and take selfies or pictures with their loved ones with the leaves.

People would gather leaves and throw them into the air to capture that special shot, or even take pictures of their beloved pets against the carpet of already fallen leaves.

Did you also know that the Gingko tree produces edible nuts called (ginnan)?

They are shelled, skinned and boiled and are a popular snack at autumn time or can be used in dishes like chawan mushi a savoury egg custard for which I have a vegan recipe for on my autumn recipe section or cooked with rice to make takikomi Gohan. They are very nutritious and high in vitamin C, iron,copper, manganese,potassium,calcium, zinc and selenium. They are some times salted and had with beer as maybe an izakaya snack. However these nuts should only be eaten in limited quantities no more than 8 a day to enjoy them safely as they can be toxic in larger amounts.
I made a meal using some of the ginnan in an obanzai style like the ones at VegOut Cafe in Kyoto. Seasonal ingredients are used and have a small selection of different dishes on one plate.
Kabocha loaf ( recipe on my autumn section )
Kabocha salad
Avocado & Potato salad
Simmered eggplant with miso
Salad & Pickles
Vegetable Soup with ginnan
Rice with ginnan and cut out carrot ginkgo leaf shapes
As a dessert I made a tofu persimmon mousse with candied chestnuts.

Why not try to make seasonal meals for yourself , check out my seasonal recipe section for ideas.


  1. The lovely Gingko tenugui cloth is from www.nugoo.jp