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Autumn Food, Blog

Autumn Equinox Taro Mochi Ohagi

22/09/2023 Leave a comment

The Autumn Equinox 秋分 is the 16th micro season in the 24 micro seasonal calendar marking the first day of Autumn and is known as Shūbun. Buddhists call the Autumn Equinox O-Higan or Aki no Higan. Higan translates to “other shore” meaning land of the dead. Higan is a special time for Buddhists in Japan as they believe that this is when the worlds between the living and dead are at their thinnest, thus at this time people pay respects to the deceased. 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).

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.

Every year I always like to make Ohagi a traditional type of Japanese wagashi (sweet) made from half pounded ( hangoroshi ) mochi rice with an anko filling and rolled in various toppings like kinako and ground sesame. You can also do a reverse one where the rice is the filling and the anko is on the outside. Ohagi おはぎ is named after the Japanese clover bush in the autumn, in the spring the same sweets are called Botamochi named after the tree peony botan.

In Japan  it is traditional to take Ohagi along with flowers and incense to the graves of ancestors at this time as offerings. It is also said that Botamochi in the spring were made as a prayer for fertility and a successful growing season and Ohagi in the autumn was to give thanks to the harvest .
This year I decided to make my Ohagi with something a little different. Ohagi actually started as a sweet called “Kaimochi” which was first mentioned in the 13th century. This sweet is made by pounding both glutinous rice and satoimo “taro root” and covering with a layer of tsubuan bean paste. Satoimo are a starchy crop with a slightly nutty flavour and a creamy white sticky flesh. They look a bit like a cross between a kiwi and a coconut and are harvested in the autumn time around the same time as newly harvested rice. So I thought it would be perfect to make kaimochi for the autumn equinox.


To make x6 large or x12 smaller Kaimochi Ohagi you will need:

75g of glutinous mochi rice and 75g of Japanese rice (this equates to about half and half of a sushi rice cup used in your rice cooker).

You will also need x1 medium peeled taro root chopped into chunks, half a teaspoon of sugar and a pinch of salt. Along with your tsubuan sweet bean paste. Ohagi in the autumn normally has tsubuan a chunky bean paste and the Botamochi in the spring uses the smoother koshian.

Method:
1: Wash and rinse your rice together until the water runs clear then tip this into a sieve and leave to air for ten minutes.

3: Put your rice in your rice cooker with 1 1/2 rice cooker cups of water ( this is about 200ml).  Add the sugar and leave for at least two hours to soak.

4: Peel one medium taro potato and chop into small chunks, wash the starch off the taro in water.

5: Add the taro to the top of the rice and cook on a white short  grain rice setting until it’s done if you have a rice cooker.

5. When the rice is cooked add a pinch of salt and while hot mash the rice and taro potato together I like to use a surikogi to do this that comes with a suribachi grinding bowl. Make sure to leave a little grain in the rice, the taro will make the mochi rice even more sticky.


6. Have a bowl of water to hand and divide the rice into six equal pieces. When the rice is easy to hold dampen your hands and roll each section into a ball then flatten in to an oval shape. Do this with all the rice. Alternatively divide the balls again to make twelve if you want smaller Ohagi .


7. Then cover each rice ball in your bean paste. I do this by rolling the bean paste into a ball then flattening it out and places the rice ball on the top then moulding the bean paste all the way around the rice ball.

If you wanted to make smaller Ohagi and divided each rice ball further into another six to make 12 rice balls, you can also make Ohagi with bean paste in the middle and rice on the outside. Then you can roll it in ground black sesame seeds or kinako (soy bean flour). You can view this further on previous posts just search Ohagi.


Red azuki beans are often used as an auspicious colour. The deep red was believed to console ancestral spirits and offer protection. The use of red and white in Japanese cuisine is also used for times of celebration like Sekihan glutinous rice cooked with azuki beans eaten for birthdays, graduations, weddings, and new year.

As the leaves change colours and the air turns crisp, the comforting palette of Japanese tableware becomes the perfect backdrop for the hearty and flavoursome dishes of the season. This is why I chose to serve my wagashi on this Hozan Kiln Botamochi Bizen Ware Half-Round Plate. Especially as the name of the plate is Botamochi .

Bizen ware is a traditional stoneware produced in the Ibe area of Okayama Prefecture. It is one of the oldest ceramics in Japan, and is made using the “Yakishime” technique, in which pieces are fired at high temperatures without glaze to make them durable and water-resistant.

Bizen ware is called “the art of clay and fire” for the exquisite colors and patterns produced by the kiln’s flames, and is characterized by its minimalist, “Wabi-sabi” design. You can read more about how this earthy rustic stoneware is made on the Musubi kiln website where this plate is from www.musubikiln.com

Why not try making Ohagi to welcome in the autumn season and give thanks to the harvest. I have never tried using taro root in Ohagi before and I found it made the rice so creamy and delicious I’d definitely recommend giving it a try.

You can normally find taro root in Asian grocery stores. Ohagi is best eaten on the day of making and leaving no longer than two days in an airtight container.

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

The Makanai: Cooking for the Maiko House A Japanese Style Breakfast & Caramel Bread Pudding

10/03/2023 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 3

“Taboo”

Part one: A Traditional Japanese Breakfast.

Have you ever visited Japan and been served a Japanese breakfast maybe in a “traditional Japanese inn with tatami floors and an onsen communal bath”?

A Japanese traditional breakfast normally consist of rice, miso soup, tsukemono (pickles), a main meal like grilled salmon and some side dishes like tamagoyaki ( Japanese rolled omelette) and gomaae.

Waking up early before anyone else, Kiyo sets to work on making one such meal for the girls breakfast in the Maiko house. She puts on her apron and ties back her hair in preparation. She greets the dashi stock that she made the night before as she opens the lid on the pot “ Hello there and good morning”. 

First she starts to slice okra to make a simple side dish with sesame “Okra Gomaae”.

This side can also be made with green beans or spinach. Kiyo doesn’t cook the okra where as if I was using green beans or spinach I would blanch them first.

Goma 胡麻 means sesame and Ae 和え means to dress. To make this you can toast and grind your sesame seeds but for ease in the morning I like to use Surigoma which are already toasted and ground . Slice your okra with diagonal cuts like Kiyo did and place to one side. Add to a bowl two tablespoons of surigoma and to that add one tablespoon of soy sauce or tamari and one tablespoon of sugar, mix well into a paste, then add your okra to combine and your done. You might wonder about the raw okra but believe me this side dish is lovely and crunchy with out the slime of cooked okra.


Next Kiyo makes a simple miso soup with silken tofu and cherry tomatoes using a special sieve to dilute the miso with out clumps called a Misokoshi. I love mine and they are available to buy from www.hatsukoi.co.uk 

Kiyo opens her rice cooker and fluffs up the rice, then starts on grilling the salmon.

Obviously we want to make a vegan version of this so this takes a little preparation starting the night before with marinating some tofu.

To make your marinade:

Add to a jug or bowl, x1 tablespoon of shredded nori (kizami nori), x2 tablespoons of brown rice vinegar, x2 tablespoons of tamari, x2 tablespoons of sesame oil, 1/4 teaspoons of liquid smoke, x1 tablespoon of beetroot juice, x1 tablespoon of coconut palm sugar, a one inch piece of peeled and grated fresh ginger and a 1/4 teaspoon of chilli flakes. Leave this to soak for a few hours and then pour the liquid out through a sieve. Pour the liquid into a dish for your tofu to sit in.

Prepare the tofu:

You need to get the water first out of a block of firm tofu. You can do this by pressing it or you can steam it for five minutes or microwave for one minute wrapped in a paper towel. Let the tofu cool, then cut the piece of tofu in half and slice the top of each piece at an angle making a wedge shape. Make diagonal slices in the tofu be careful not to cut all the way down.

Place into the marinade turning it over a few times and then leave over night cut side down.

In the morning remove the tofu and place a piece of cut nori to fit  the uncut side of the tofu then lightly dust in starch and fry on all sides in a pan with hot oil. Remove and put to one side.


You will notice kiyos breakfast consist of two other sides as well as quick pickles.

Another popular side dish is hijiki no nimono simmered hijiki seaweed salad.

First soak two tablespoons of dried hijiki seaweed in hot water for 30 minutes.

You will also need to remove the oil residue from a piece of aburaage, to do this put your aburaage in a sieve and pour hot water over it then blot with kitchen towel, after that slice into thin strips and put in a pan. Drain a can of precooked soy beans or if you can’t get soy beans something similar (I used cannellini). Put half the beans in the pan with the aburaage. Julienne or grate one carrot and add this to the pan. Drain the hijiki and add this to the pan. Give everything a quick stir fry in a little sesame oil, then add to the pan, x1 teaspoon of dashi powder, x2 tablespoons of mirin, x2 tablespoons of tamari or soy sauce and 100ml of water. Simmer for about five minutes until all the water has gone. Place to one side.


I also made a vegan tamagoyaki using a vegan omelette mix called “Nomelette” which you can purchase from www.sunandseed.com. I made up the desired amount instructed to make one omelette and added a piece of nori before rolling it then cut it into slices.

Finally no Japanese meal can be without tsukemono or quick pickles called asazuke made with salt or vinegar and they are super easy to make. Just add chunks of carrot, cucumber and daikon to a zip lock bag. Then if you want to make salt pickles known as shiozuke just add a few teaspoons of salt and rub the salt into the vegetables. I like to use Japanese salt from Okinawa but I understand this is not easily come by. Do this at the start of making you meal in the morning and then they will be ready to serve when everything else is done.

Kiyo served her Japanese breakfast with onigiri rice balls so I decided to do the same with my breakfast.

I had just recently received this beautiful solid ash wooden serving box containing mino ware plates and dishes that fit inside. It is called a Hibino Modern Shokado Bento Box. I love how this can be used from using the dishes and plates that come with the box or adding your own. The lid can be also used as a tray. If your interested in this it is from www.musubikiln.com

I thought this would be the perfect way to serve this very special breakfast.

A further note in this episode:

Kiyo goes grocery shopping at the local market, she buys silken tofu and is delighted to find daikon radish grown in Aomori. The store owner points out that the leaves attached are edible. If your lucky enough to ever find this you can lightly blanch the leaves or stir fry them  or why not try my furikake recipe found in my “Live by the Shun” blog for summer.


Part 2 Caramel Bread Pudding also known as  (Pan Pudding)

パンプディング, pan means bread in Japanese. 

Tsurukoma one of the girls in the Maiko house is upset to find her caramel pudding missing from the fridge. It was just an ordinary caramel pudding from the convenience store, but Maiko are not allowed to enter when their hair is done so she would have to wait all week for another.

It’s early morning and Kiyo is washing rice, Tsurukoma comes down before anyone else is awake requesting bread for breakfast, but there is only one slice. What can be done with it ? As Tsurukoma was so upset over her missing caramel pudding, Kiyo sets out to make her a caramel bread pudding.

The bread pudding is made with shokupan 食パン Japanese milk bread. Even if it is available for you to purchase it is very rarely vegan as it’s made with milk and butter.

If you follow my shokupan bread recipe you can make your own.

The next problem with  making the bread pudding are the eggs used. So I decided to give the new liquid egg vegan substitute a try called “scrambled oggs”

To make vegan Caramel Bread Pudding:

Preheat your oven to 165 dregrees C

You will need a gratin dish greased on all sides with vegan butter.

You will need one slice of shokupan around 3/4 inch thick cut into six  pieces. Add this to your gratin dish leaving space in between.

In a bowl add  100ml of vegan egg mixture to that add two tablespoons of sugar, 3/4 of a cup of soymilk, 1/2 a teaspoon of vanilla essence and a pinch of salt. Whisk up the mixture and pour half over the bread and let it soak in then add the rest. I actually sprinkled a little nutmeg on the top of mine but that was just personal taste. Put your gratin dish in the oven and bake until golden brown around 30-40 minutes ( keep and eye on it.)  

During the episode Kiyo receives a parcel from her grandmother it’s a heavy cast iron pan called Tetsuko. Tetsu meaning iron in Japanese. She uses this to make the caramel sauce. I had recently bought some oat syrup by Clearspring when I tried it I thought how much it tasted like caramel so I decided instead of making a caramel sauce to warm up a tablespoon of the oat syrup and swirl that onto of the bread pudding when I removed it from the oven.

This pudding is just as delicious as one made with diary and eggs, it melts in the mouth and feels luxurious and comforting at the same time. Crispy on the outside and soft inside. Like Tsurukoma did in this episode just take a spoon and dive straight in.

More recipes to come in my next The Makanai blog.

If you haven’t already watched it yet

The Makanai: Cooking for the Maiko House is available for streaming on Netflix.

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

The Makanai: Cooking for the Maiko House Season 1 Episode 2 Vegan Oyakadon

25/02/2023 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 2

“Guardian Spirit”

Ms Sachiko the house Makanai had to take leave and the girls of the Maiko house are getting sick of ordering take out, so when one of them nearly sets the kitchen on fire Kiyo steps in and offers to be the Makanai. This was the first time Kiyo had expressed the will to do something herself. The girls wonder what will the meal be. One thinks it will be Omurice another raw egg with rice. Sumire points out Kiyo is making Yakodon. They all watch eagerly as Kiyo cooks the onions, meat and egg, she spoons rice into a bowl and tops it with the yakadon egg mixture. “Enjoy everyone” says Kiyo “Ookini” say the girls as they dive into their ordinary but delicious rice bowl, “It’s so tasty it’s comforting”.
You will notice this word is said a lot throughout the series “Ookini” is a regional Kansai dialect meaning thank you and is most often used in Kyoto.

Vegan Oyakodon 親子丼

Vegan chicken & egg rice bowl

Oyakodon (親子丼) translates to parent-and-child (oya-ko) rice bowl (don) being as the dish is made of chicken and egg. It is one of the meals classed as “Japanese home cooked comfort food” This meal is also traditionally served on Mother’s Day in japan. So again has that connection to home.

As this was the first meal kiyo served the house I wanted to make a vegan version. 

Recipe for Oyakadon inspired by The Makanai:

Makes one donburi.
Prepare your rice and set to cook.

For this recipe we are using one carton of silken tofu to replace the egg mixture.

To replace the meat I decided to use soy protein pieces depending on the size I used around six pieces rehydrated in water cut into strips and then marinated in a tablespoon each of tamari and mirin with water.
You will also need 1/2 an onion cut into thin strips. I also decided to add some tender stem broccoli for colour, and some sliced shiitake mushrooms.

Method:

Drain your tofu and add to a food processor to this add a heaped teaspoon of turmeric and two teaspoons of potato starch. To make an egg flavour you will need to add a teaspoon of powdered kala namak (Himalayan black salt)

The one I have is in its rock form, if you have this you need to grind it into a powder. Add this to your tofu mixture with some black pepper to taste. Process until nice and smooth.

Squeeze the marinade from the soy protein and add to a pan with a little oil, along with the onion and shiitake. Sauté until cooked then pour in your egg mixture. Make sure you keep moving it around so it doesn’t stick. The egg mixture will thicken. Add finally your broccoli if you wish.


Spoon your rice into a bowl and top with the egg mixture, maybe garnishing with some chopped green onion or a few mizuna leaves.

Amulet in the House “Beware of Fire” & Umeboshi Onigiri

Kiyo has a conversation with Ms Sachiko on the phone as she was worried about taking the responsibility of Makanai away from her. However Ms Sachiko is relieved as the commute was becoming too much for her. She points out over the phone about an amulet. It is a paper talisman from Atago Shrine which lasts for one thousand days. It is said if you make the pilgrimage to obtain the amulet from the shrine on a set day each year your fortune will triple and the gods will protect the house from fire for a thousand days. Kiyo decides to be a fully fledged Makanai she needs to make the journey up the mountain to collect the talisman.
Kiyo makes onigiri rice balls with salted pickled plums called umeboshi that are wrapped in crispy nori to take with her. There is a recipe on my Midnight Diner series of recipes for this. Some recipes do cross over, probably because both series have those Japanese home style cooked meals.

Kiyo stops to rest and ends up sharing her onigiri with a family with a young child. Finally Kiyo gets the amulet and on her return Sumire is waiting for her and hands her a gift from the mother of the house, an apron ! Kiyo calls her grandmother to tell her the news.
“From here on out I am the makanai”

More recipes to come in my next The Makanai blog.

If you haven’t already watched it yet

The Makanai: Cooking for the Maiko House is available for streaming on Netflix.

 

 

 

Blog, Spring Food

Hatsu-uma 初午 & Making Inari Sushi

06/02/2023 Leave a comment

 

So what is Hatsu-uma ? (初午) this is the first ”horse” (午) day of February this year it fell on February 5th 2023.

The twelve signs of the animal zodiac in japan refer to animals, using the numbers 1 to 12  instead of numbers. 1=子(mouse), 2=丑  (ox), 3=寅 (tiger), 4=卯(rabbit), 5=辰 (dragon), 6=巳 (snake), 7=午(horse), 8= 未 (sheep),  9=申 (monkey), 10=酉 (rooster), 11=戌 (dog),12=亥(boar). The date is represented  by repeating the cycle of these. Although the festival used to be held on the first day of the horse after the beginning of spring (according to the lunar calendar) in ancient times, it is now generally accepted that the festival is held on the first day of the horse in February.

The festival is based on the legend that the deity of Fushimi Inari-jinja Shrine in Kyoto, Inari who is the protector of grains,descended from heaven to the top of Mount Inari on this day in the Nara Period (710-794). Because of this people worship the deity at inari shrines across the country on this day. Of which there are about 3,000 throughout Japan.

If you love japan and its culture you may know or have even visited the Fushimi Inari Shrine in Kyoto. It’s very popular with tourists. Fushimi Inari Shrine (伏見稲荷大社, Fushimi Inari Taisha) is an important shinto shrine in southern Kyoto. It is famous for its thousands of vermilion torii gates which lead into the wooded forest of the sacred Mount Inari.

On Hatsu-uma day, Inari shrines all over the country hold “Hatsu-uma Festival” to pray for the harvest before starting the spring farming season.

Have you noticed when ever you visit an Inari shrine you see statues of foxes? Well this is because in Japan, people thought that foxes were guardian gods an invisible spirit animal that was the messenger of Inari, the god of good crops. It is believed they descended to the villages from early spring until autumn for the farming season, then they would return to the mountains at the end of the harvest. You will see statues of the foxes holding a bundle of rice that symbolizes a good harvest, a scroll that represents learning and art, and a jewel that represents wealth. This shows that the Inari Shrine is believed to bring fertility, academic and artistic progress, and business prosperity.

One of the favorite foods of foxes is supposed to be deep-fried tofu and because the fox is the protector of the rice fields people started to stuff rice in to fried tofu pockets known as aburaage (油揚げ) to give as offerings. This was to show gratitude for good crops towards the Inari god. These rice tofu pockets are known as “Inari Sushi” or “Oinari-san,” いなり寿司.

It is custom to eat three pieces of inarizushi on Hatsu-uma Day since each of the characters in the word “inari” (いなり) represents a good omen: “I” means long life, “Na” means that you will make a name for yourself, and “Ri” means that you will make a profit.

Why not try making Inari sushi (稲荷寿司, いなり寿司), or Inarizushi yourself they are delicious for bento and can easily be eaten at work or a picnic. Made from tofu pockets that are cooked in a dashi-based broth, then stuffed with seasoned sushi rice.

Did you know there are different ways to fill the tofu pockets according to different regions of japan. In the Kansai region (Kyoto, Osaka and Kobe areas) inarizushi is triangular to look like the shape of fox ears. while in the Kanto region (Tokyo and surrounding areas) it’s made to look like a bale of rice.

Prepare your sushi rice.
Use one and a half rice cooker cups of sushi rice and wash well until the water runs clear. Then leave in a sieve for ten minutes this will help the air get to the rice and make it fluffy. Then add your rice to your rice cooker or pan and add two and a half rice cooker cups of water and let it soak while you prepare your aburaage.

How to make Inari sushi (稲荷寿司)

I used two packets of Inari which contains two rectangular pieces which you then cut in half.

First you will need some aburaage, you can normally find this frozen in Asian grocery stores. In the U.K. you can find it at the japan centre and natural natural in London along with some supermarkets. Check out your nearest Asian grocery store.

As they come frozen first defrost them. Roll a chop stick over the surface then cut each fried tofu into half. Gently part the tofu to make pockets.

As the tofu has been fried you need to remove the oil. First boil your pockets in water for five minutes then drain and wash with cold water. Gently squeeze out the water, I then like to dab mine with kitchen towel to remove any remaining oil.

Now you need to season the tofu pockets with a sweet and savory dashi-based broth.

In a pan add one cup of dashi stock (I left a piece of kombu and a dried shiitake mushroom in 500ml of water over night then removed them. You can use the remaining dashi for something else it will keep for a few days in the fridge.

To the dashi add one cup of water three tablespoons of tamari or soy sauce one tablespoon of mirin and and 1/3 cup of granulated sugar. Add your pouches and simmer for fifteen minutes adding a dropped lid called a otoshibuta (落し蓋) if you have one. The otoshibuta ensures that the broth/sauce is evenly distributed, making sure all the ingredients absorb all the delicious flavors. If you don’t you can use a lid that’s slightly smaller than your pan to go inside.

Put your rice on cook.

When your aburaage are cooked leave in the broth to soak up all those lovely flavours until your rice is done.

Prepare your sushi seasoning. sushizu 寿司酢

To make sushi vinegar mix 3 tablespoons of rice vinegar, 1 tablespoon of mirin, 1 tablespoon of sugar and 1/2 teaspoon of salt. Mix well to dissolve.

When your rice is cooked let it steam for a further ten minutes. Remove the tofu pockets from the broth and gently squeeze out the liquid.

Tip out your rice into a bowl or if you have one a a Hangiri Wooden Sushi Rice Mixing Bowl made from cypress wood. Drizzle sushi vinegar evenly on top of cooked rice and gently fold the rice repeatedly with a rice spatula without smashing grains. Add toasted white sesame seeds to the sushi rice. You can then fan the rice to cool it down. Wet your hand and make barrel shaped rice balls to fill your tofu pockets.

Take each pocket and put a rice ball inside be very careful as the aburaage is delicate. Push the rice to the bottom. You can then fold over the tofu to seal the pocket and turn it over or roll the edges round so you keep the pocket upright.


Eat at room temperature and enjoy on the day of making, serve with pickles and sushi ginger. 

Blog, Spring Food

Setsubun 節分 2023

02/02/2023 Leave a comment


“Oni wa soto! Fuku wa uchi!” (鬼は外、福は内).

Demons out, Good Fortune in!” For today is Setsubun no Hi held on (節分の日) February 3rd.

Setsubun 節分, is a seasonal indicator that marks the day before the beginning of Spring and is now celebrated as a spring festival “Haru Matsuri”.

Setsubun is the day before we start again through the journey of the 24 micro season or sekki of Japan when we welcome in Risshun 立春 the beginning of Spring.

This is midway between the winter solstice and the spring equinox. Even though we are in the coldest days, in Japan you will start to see those signs that spring is near by. The days are just getting slightly longer and you can see the start of life emerging from the earth. Ume blossom is starting to bloom, giving those well needed splashes of colour to the brown landscape and maybe you might see  flashes of a little green bird known as Uguisu (bush warbler or the Japanese nightingale) another symbol of spring.

Let’s enjoy Setsubun with Ehou Maki 恵方巻き, Ehō-maki

On this day there are a few customs in Japan one of them is to eat an uncut makizushi called Ehō-maki 恵方巻, “lucky direction sushi roll” while you sit in silence facing the years lucky direction. The “lucky direction” (恵方) of this year 2023 is south-south-east (南南東).
This changes every year depending on the current zodiac. The word “Eho” means the auspicious direction,this is where the god of good fortune for the year exists and is also called “Kippou” or “Akinokata/Akihou”.

The Ehō-maki must have seven ingredients,these relate to the Seven Lucky Gods (七福神, Shichi Fukujin) from local folklore who are in charge of bringing prosperity in business and good health. It doesn’t matter what you put in your sushi roll it can be anything you like but it’s good to have a variety of ingredients. Just eat the whole roll without cutting it into slices with a knife and eat in silence,if you speak, the good fortune will escape.

Setsubun is all about the Oni 鬼 (おに) 👹

Oni are a kind of yōkai, demon, orc, ogre, or troll in Japanese folklore. They are known as the god of mountains and have a fearful appearance. It is believed that the Oni come to punish humans when they misbehave. They come in many varieties, but are most commonly depicted with two or more horns, and fang-like tusks, red or blue skin, wild hair, large in size and possess superhuman strength. They are terrifying in appearance and are associated with disease and misfortune. They are often shown carrying their choice weapon: a large, heavy iron hexagonal club, called a tetsubō, covered in spikes,which is used for torturing victims. They are typically depicted wearing little-to-no clothing, but when clothed they are usually shown wearing a loincloth made of tiger skin.

It was believed that this time of year the spirit world and our world combined making it easy for evil spirits  to bring illness into our homes. During the cold winter months it is easier to get sick and it was believed that this was caused by oni. At this time it is custom to repel these demons from our homes. One such way to do this is Mamemaki (豆まき), the throwing of roasted soybeans. So why use soybeans ? They are believed to have sacred power along with rice, which could get rid of evil spirits. The Japanese word for beans is pronounced as mame (豆) and sounds similar to the word for demon eyes (mame, 魔目) and because of that throwing beans has a similar sound to destroying demons (mametsu, 魔滅).

It is custom to fill a Japanese wooden cup called a masu with such beans and throw them out the entrance to your home or maybe at a family member dressed as a demon. As you do this you shout “Oni wa soto ! Fuku wa uchi”鬼は外! 福は内! meaning Demons out good fortune in.

Since it is believed that ogres come at midnight, nighttime is the best time to start the bean-throwing ceremony. Open the front door or window of your house and scatter beans, saying “Oni wa soto!” After closing the doors and windows immediately to prevent the ogres from returning, scatter the beans inside the room, saying “Fuku wa uchi!”

Another tradition to ward off the evil spirit is to hang holly at your door with wait for it a smelly sardine head stuck on top. This talisman is called Hiragi iwashi. The evil spirits are apparently repelled by the strong smell and thorns of the holly leaves. Needless to say I just hang holly at my door being vegan.

This year I decided to have a little fun and combine my Ehō-maki with an Oni tiger pants pattern .

I first made my sushi roll making the rice on the outside with my seven fillings on the inside.



I them decided to use a vegan omelette on the outside using a new vegan omelette brand called Nomelette by Sun & Seed.

Making the omelette and then rolling it around the sushi roll. Finally I added a few tiger stripes made from nori.

You may now not only see the traditional sushi rolls sold in stores in japan but variations from roll cakes to burritos so why not have some fun making your own version of Ehō-maki and celebrate the beginning of Spring like they do in japan .

Blog

Summer Solstice (Geshi 夏至)

20/06/2022 Leave a comment

Around June 21 is Geshi 夏至 (the Summer Solstice). The day when the daytime is the longest and night is  shortest.

In japan unlike  other solar events very little happens by way of celebration. The Spring/autumnal equinox are called Ohigan or Higan and along with the Winter solstice these are more important than the summer solstice especially the winter solstice because it means revival of the Sun.

There is one significant Shinto ritual that takes place involving the Meoto Iwa rocks at dawn on Summer Solstice. The Meoto Iwa (“Married Couple Rocks”) are two giant rocks on the sea shore of Futami, Ise. Meoto-iwa is close to Grand shrine of ISE. (Head of Japan’s all nature worship)

They  have deep spiritual significance as Shinto is known as nature worship. The rocks are linked by a huge shimenawa straw rope and the largest rock has a tori gate. Both of these things represent that the Meoto Iwa rocks belong to the world of kami.

The best English translation of kami is ‘spirits’, but this is an over-simplification of a complex concept – kami can be elements of the landscape or forces of nature.

On the summer solstice the sun appears to rise right between the rocks. At daybreak, hundreds of Shintoists will also greet the Sun before the great rocks and enter the ocean as the sun rises between the rocks in a ceremony called Geshisai – literally, “Summer Solstice Rite.” Participants of this ceremony  purify their body in the sea  and watch the sunrise while singing Japan’s national anthem called Kimigayo.

Religious purification with water is called Misogi in Shinto. You may have done this yourself when entering a Shinto shrine washing your hands and mouth.

The end of June is very much a time for purification rituals in japan.

Minazuki is the name of the white  triangle shaped wagashi (Japanese sweet) that is eaten on the 30th of June.
It is taken from a Shinto ritual called Ooharae 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.
The triangle shape is meant to resemble a block of ice ( chasing away the summer heat) and the azuki beans signify the exorcism of devils.

You may also see at Shinto shrines rings of straw called  Chinowa (the ring of purification)

People walk through a ring of straw for purification.

Around this time is the peak of the rice-planting season. In old lore, the long, straggly roots of the rice plant were thought to resemble octopus legs. Thus, in the Kansai region in particular, people eat octopus at this time of year as a good omen. One meal that is popular Is octopus and ginger rice as well as fried octopus.

With this in mind I decided to make a vegan version of this summer solstice meal.

Ginger rice made with fresh ginger juice and Vegan calamari with a squeeze of lemon and wasabi vegan mayonnaise .

I made the vegan version of calamari with hearts of palm. If you’re concerned about the sustainability of heart of palms, rest assured that, unlike some palm oils, most canned varieties of this veggie comes from farmed peach palms.

Just slice the canned hearts of palm and push out the centre to form a ring. Coat in potato starch and shallow fry. The ginger rice was made by adding ginger juice, mirin and tamari into the cooking water of the rice.

Also served with a Japanese potato salad and a cucumber and Myoga Tsukemono.

As a sunny dessert I chose a delicious mango jelly wagashi from minamoto  kitchoan you can also freeze this jelly for a refreshing sherbet.

The traditional Japanese micro seasonal calendar breaks down as follows:

Four seasons 四季 / shiki break down into 24 sub seasons 二十四節気 / nijyushisekki and further into 72 micro seasons 七十二候 / shichijyunikou.

If you would like to read more about The 10th sub season of the year 夏至 Geshi (Summer solstice) breaking down into further micro seasons:

June 21–26 乃東枯 Natsukarekusa karuru Self-heal withers

June 27–July 1 菖蒲華 Ayame hana saku Irises bloom

July 2–6 半夏生 Hange shōzu Crow-dipper sprouts

Read the micro seasonal post relating to this which you can find on the drop down menu.

Blog, Winter Food

Koshögatsu Little New Year 小正月

14/01/2022 Leave a comment

You may have thought all the New year celebrations were over in japan but there is one more that you may not of heard about.

Until 1873 the Japanese calendar was closely linked to the moon and before japan adopted the Gregorian calendar Koshogatsu 小正月 or “Little New Year” was always celebrated with the first full moon of the New Year.

Koshogatsu is celebrated on the 15th of  January and was historically a day to pray for a bountiful harvest. As the moon still plays an important role in Japanese culture it is still traditional to celebrate it. At this time people may pray for personal fortune and happiness.
Over the New year families  may decorate their homes with shimekazari “purifying rice straw” or kagamimochi. It is believed that the Shinto Kami Toshigami visits over new year and these decorations are placed in honour.

On the morning of Koshogatsu it is custom to eat azukigayu 小豆粥 a rice porridge with azuki beans it is also known as mochi gayu or full moon porridge.

Traditionally azuki gayu was used in temples and shrines as a divination ritual called Kayu ura (粥占) or Mi kayu ura (神粥占） This was done by placing bamboo in the porridge over night. In the morning the more rice that had stuck to the bamboo the better the harvest that year would be.

Today many families still eat azuki gayu on the 15th of January and some temples and shrines still perform the divination ritual, keeping alive old customs passed down for generations.

It is also today that you will take down your New Years decorations and in some cases they may be burned on special bonfires at temples and shrines in japan.

Wishing you all a happy and healthy year ahead .

Blog, Winter Food

Year of the Tiger Tora 虎 2022

01/01/2022 Leave a comment


明けましておめでとうございます!

Happy New Year to you all ! This year is the year of the Tiger. 

Years of the Tiger include 2022, 2010, 1998, 1986, 1974, 1962, 1950, 1938.….

The zodiac sign Tiger is a symbol of strength, exorcising evils, and braveness.

People born in a year of the Tiger are brave, competitive, and confident. They are very charming and well-liked.

Tigers usually enjoy good health. Colds coughs, and fever, are rarely experienced by Tigers. Let’s hope that’s a good omen for 2022

The Tiger ranks third among the animals of the 12 zodiac animals

in order: Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog, and Pig. Each year is related to an animal sign according to a 12-year-cycle.

Tigers in temples

I have talked about Kurama-dera (鞍馬寺), before In a previous post “Yama no Hi “.

On visiting the main hall you see some very unusual guardians . Tigers protecting the main temple .

Why unusual? Usually, two koma-inu, or sacred dogs, protect the entrance of temples. However Tigers are considered to be messengers of the Buddhist divinity Bishamonten, one of the Four Heavenly Kings and the protector of northern Kyoto. According to legend, Bishamonten came to Kurama with a tiger in the Hour of the Tiger, on the Day of the Tiger, within the Month of the Tiger according to the Chinese lunar calendar. Called “the tigers of A-Un”, the concept of A-Un is one that encapsulates all of life from its beginning to its end. 

The two tigers sit facing each other, one with an open mouth representing the beginning and the other with a closed mouth representing the end. These two tigers are a metaphor of the universe.

New year Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods.

I make Osechi Ryori 御節料理 or お節料理 every year for New Year’s Day ( Ganjitsu 元日). Even though I am not in Japan I feel making it can bring Japan closer to me with  with my food. And hopefully closer for you also.

New year is a very important time and food has a lot of special meaning. I have done a few posts on new year foods over the years on my website why not check them out.

Osechi Ryori are traditional foods normally packed in a tiered bento box known as ojubuko 重箱 enjoyed at New Year’s Day in Japan.

These boxes can contain small appetizers to go with drinks,  grilled and vinegared dishes, and simmered dishes. All dishes are eaten  at room temperature,  like a bento box. If the dish contains countable food like Inari for instance then serve in auspicious numbers 3, 5, 7, or 9 pieces. To make your box look pleasing to the eye Coordinate your colours. I also like to use small bowls and dishes These small bowls are called Kobachi 小鉢 and it’s nice to use ones with bright colours and pretty patterns. Try looking at Musubikiln which have a lovely selection of such bowls to purchase on their website.

I have made a vegan selection of traditional dishes.

Nishime 煮しめ (圧力鍋)

one-pot colorful stew of root vegetables, shiitake and koyadofu, simmered in dashi broth seasoned with soy sauce, sake, and mirin. These simmered dishes are called nimono (煮物).

Carrot – Welcome spring by shaping carrot into plum or cherry blossom shapes.

Lotus root – The holes of lotus root presents a clear and unobstructed future

Taro – Taro symbolizes fertility or descendants’ cut into hexagon that resembles a turtle shape represents longevity

Sekihan (Red Bean glutinous Rice) 赤飯 traditional rice dish served on happy occasions which I stuffed some into inari いなり寿司. The other  Inari was  komatsuna Yuzu citrus vinegared rice.

Namasu (なます) or also known as Kohaku Namasu (red and white)(紅白なます) Red and white are considered celebratory colours in Japan. Julienned daikon and carrot pickled in a sweet vinegar with a hint of citrus.

Kuromame (Sweet Black Soybeans) 黒豆 served on New Year’s Day as a part of Osechi Ryori (traditional New Year’s meal). Eating kuromame is considered good for your health for the new year.

This year I was lucky to be given by a friend in Japan some very special  Hanamame which are from Gunma .

Pickled Lotus Root (Su Renkon) 酢れんこん Lotus root has been considered an auspicious food for the Japanese New Year because lotus root with its many holes is a symbol of an unobstructed view of the future.

Kuri Kinton (Candied Chestnuts and Sweet Potatoes) 栗きんとんchestnut gold mash. This dish symbolises fortune and wealth for a prosperous year ahead. Japanese sweet potatoes with chestnuts in syrup called kuri kanroni (栗甘露煮.)

aburaage rolls with daikon and carrot 油揚げロールズ tied with kanpyo. Black sesame Gomadofu, Ginnan, simmered Kabocha and Yuzu tofu mousse served in a Yuzu fruit.

ピーチビーガンゼリー Peach vegan jelly


Start  the New Year’s Day with a traditional Japanese breakfast.

This breakfast soup, said to be the most auspicious new year food is part of Osechi Ryori. (Good luck food) Depending on the region in Japan the broth can either be clear or with miso .

Ozoni お雑煮 Enjoyed on the morning of New Year’s Day in Japan.

(Japanese New Year Mochi Soup – Kansai Style) This style of soup from Kyoto region is made with Saikyo Miso (white miso from kyoto) and a round toasted Mochi. It is even more auspicious to add 5 ingredients I added daikon,carrot, komatsuna and Silken tofu with the mochi as the 5th ingredient.


関東風书雜煮 Kanto style Ozoni

(more popular in Tokyo and eastern Japan ). This is a clear kombu dashi, with mirin and tamari known as Osumashi.

I like to add a dried shiitake when soaking the kombu to add to the umami. The flavours are very delicate which is typical of Shojin Ryori . Ozoni means mixed boil which relates to the mixed ingredients you can use. This soup was believed to bring good luck to samurai warriors and was served on New Year’s Day. Mochi is served to represent long life because it stretches. This time it is traditional to use a rectangular or square mochi for Kansai style.

As we head into a new year I wish all of you a healthy and happy one. And for those of you who are missing Japan because you cannot travel let’s make Japanese food together to help us feel closer to the place we love and miss so much.

Autumn Food, Blog

菊の節句 Chrysanthemum Day

08/09/2021 Leave a comment


Chrysanthemum Day 菊の節句 Kiku no Sekku also known as Chōyō no sekku (重陽の節句) is the last of the five ancient sacred festivals of Japan (Gosekku 五節句).

The 9th of the 9th is said to be very auspicious in Japanese culture . It coincides with the blooming of the chrysanthemum and is a time when festivals took place at the Japanese imperial court.

The chrysanthemum is the symbol of the emperor of Japan and is the official flower of Japan.. You will see it on the imperial seal, you will find it on the Japanese passport, the 50 yen coin, and you may see the emblem at shrines like the one on the gates at the Yasukuni shrine in Tokyo.

Chrysanthemum growing is a much practiced hobby with people entering contests for the best blooms. It takes lots of love and care to grow the perfect flower.

Chrysanthemum Day is observed by drinking chrysanthemum sake sprinkled with chrysanthemum petals. This is known as Kikuzake. These flowers were said to bring longevity, so drinking the sake was a symbol of a long and happy life. I have served the sake here with some chestnut wagashi ( recipe for this can be found on my autumn recipe pages.

Other things  for this day we’re bathing with chrysanthemum flowers much like the bathing with Yuzu for the winter solstice  A practice of covering the flowers over with a cloth over night outside and wiping your face with the dewy cloth in the morning for young looking skin was also observed.

On this day it is tradition for people to eat chestnut rice “Kurigohan”. In order to celebrate the harvest, people will cook the kuri (chestnut) and Japanese rice with dashi, and then enjoy such kurigohan as a traditional food, other foods eaten today could be eggplant and In some regions, soba and amazake are also enjoyed.

I thought it would be nice to make Gomoku Gohan a five ingredient rice which included chestnuts to celebrate the last of the five seasonal festivals. There are also recipes for this and takikomi Gohan (mixed rice ) on my recipe pages. For this I added chestnuts, aburaage,carrots, kiriboshi daikon and shimeji mushrooms. I soaked the rice in a kombu shiitake dashi including some of the water from reconstituting the dried daikon adding tamari and mirin to the soaking water. Just add the ingredients on top of the rice but do not mix. Cook the rice and when done gently fold in the ingredients then put the lid on to steam for a further ten minutes. Serve with a sprinkle of sesame seeds.
Another food to eat on the auspicious day is eggplant so to go with the rice I simply steamed a whole peeled eggplant and made a delicious sesame miso dressing for it. Served as a Teishoku set meal on a tray with chilled tofu and a simple broth with vegetables, pickles, chilled tofu and for dessert the September seasonal  star figs with a sweet miso glaze.



As they are such auspicious flowers, chrysanthemums often appear as a motif on pottery So why not use this pottery today to serve your food. 

I have spoken before in previous posts about the Japanese word Fu-bu-tsu-shi the little things that signal the changing seasons. The key part of focusing on the here and now and celebrating the passing of time. I think this micro season is one of my favourites, already there is a mist across the fields in the early morning the name of this micro season (Hakuro meaning white dew breaks).  The sky is dappled with altocumulus clouds ( also known as mackerel sky) they are a sign of changing weather.

With the arrival of the autumn equinox and the moon viewing festival Tsukimi, it will be time to make Ohagi and Dango once again. So much to enjoy this month. Celebrating the abundance of nature’s harvest with late summer early autumn vegetables and fruit. In Japan the rice fields will begin to turn gold and the spider lilies will bloom once more.

Blog, Summer Food

Yama no Hi

07/08/2021 2 Comments

Yama no Hi ( mountain day ) is japans newest public holiday, only starting in 2016. Much like marine day another public holiday is for taking the opportunity to appreciate the ocean this holiday is 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. If this day falls on a Sunday the following Monday is observed. With over 73% of Japan being mountainous if you have ever been to Japan I’m sure you have either visited, hiked or at least seen one mountain when you have been there. Mt Takao is one of the easiest mountains to visit from Tokyo and is the most visited mountain in the world with around 2.6 million every year, Mt Fuji is the most climbed in the world with 300,000 people climbing the sacred mountain each year in the short period between July and August. I have visited Mt Fuji a few times on my trips to Japan and finally on my last trip back in December  2018 was actually able to see it with out clouds covering it.


I also went to Mt Kurama by taking the Eizan Kurama line from Denmachi-Yanagi station which takes around an hour to reach Kuruma a rural town in the northern mountains of Kyoto city. Kurama-dera temple is a Buddhist temple located on the steep wooded mountainside, it takes about 45 minutes to climb up the mountain to the temple, there is also a cable car going up ( one way ) to part of the way there if you wish to take it.


Known for its spirituality and breathtaking natural beauty, it is the birthplace of the holistic healing art of Reiki and is said to be the home of Sojobo king of tengu. Tengu are long nosed legendary creatures found in Japanese folk stories that represent the mysterious power of the mountains and are believed to be the mountains guardians. You will find a large Tengu statue at Kurama station.


The temple is also associated with the annual fire festival which takes place in October. As you climb up the mountain you will come across Yuki Shrine which has a 800 year old towering cedar tree, it is believed if you pray to this tree with all your heart your wish will come true.


I visited this temple on a very cold December day, as we climbed  flurries of snow started to fall and a temple gong could be heard. I can’t explain the feeling this temple gave me it was such a profound feeling of spirituality. I do not have any reiki training but if anyone is sick I often try to think of this temple and the healing energies I felt and try and send it to that person.


From Kurama-dera temple you can normally take a hiking trail which continues on through the forest for about one hour which leads to Kifune shrine. However there had been particularly bad typhoons and the path had been closed so I went back down the mountain and followed the river up passing places which are popular to stop at in the summer to enjoy the natural beauty and escape from the heat with a cold drink.


As it was winter all these places were closed and I carried on until I reached the well worn flight of stone steps lined with red wooden lanterns which lead up to Kifune-jinja (also known as Kibune). This shrine is dedicated to the god of water and rain the source of life energy.


Another mountain I have visited is Mt Rokko accessed by the Shin Kobe ropeway which offers panoramic views of the city as you climb up the mountain. When you reach the top there is japans largest herb garden with around 75,000 herbs and flowers plus spectacular views out to Kobe.



Did you know that the popular Japanese snack onigiri which can be round, barrel or triangle shaped, when shaped into a triangle represents a mountain ? It is said when you eat it you are taking on the power of the mountain?
I found this out watching the NHK anime series Kiyo in Kyoto about two friends in a maiko house and the food that is prepared.

They actually discussed another onigiri from Yamaguchi prefecture which is coated in kinako soy bean flour and another similar one which had azuki beans then rolled in kinako originating from Kyoto. These onigiri are very similar to the Japanese wagashi ohagi.
With that in mind I decided to make a special mountain day Ohagi onigiri to represent Mt Fuji.

I used a mix of sweet Mochi rice and Japanese rice but I didn’t pound it sticky I just kept the rice grains intact. Inside each I put some sweet red beans and then rolled the onigiri in black sesame and kinako.


Maybe you could make onigiri to take on a walk or hike for mountain day to enjoy at the summit, or just relax with a tea at home.

Here are some more onigiri ideas to inspire you or just search onigiri and find more on my recipe pages.


Summer Food

Vegan Unadon (Eel Rice) 鰻丼

27/07/2021 Leave a comment

Doyo-no-Ushi-no-Hi 土用の丑の日 falls this year in Japan on the 28th of July. This is a day when it is tradition to eat unagi (freshwater eel) starting in the Edo period. Apparently this is said to help give relief from the fatigue of intense summer heat and humidity  during the Japanese summer. Unaju is one of the most traditional popular ways to eat it. Grilled eel served with a sweet sticky soy sauce glaze and sansho pepper placed on top of steamed rice  and served in a lacquerware box called Jubako.

Also called Unadon when placed in a bowl of rice short for unagi donburi.

The over consumption of eel has made it endangered but illegal fishing still goes on. So why not make a vegan version instead. Over the years I’ve made vegan versions using eggplant and tempeh, this year I made a vegan eel using tofu and taro potato.

First make your sauce add to a pan two tablespoons of mirin, one tablespoon of sugar and one table of sake and heat gently to dissolve the sugar then add two tablespoons of tamari or soy sauce. Simmer on a low heat to reduce and set aside.

You will need to use firm tofu for this. Drain a pack of tofu from its liquid wrap in a paper towel or muslin cloth and microwave for one minute, this will help to dry out the tofu without pressing. Mash the tofu then tip it into the middle of a cotton cloth so you can use to it to squeeze out the liquid, a nut milking bag is especially good for this.

Squeeze out as much liquid as possible then tip the tofu into a bowl and set aside.

I used three peeled and grated taro potato as a binder. It has a sticky texture when grated. I used a Japanese Kyocera ceramic grater to grate it fine, they are also perfect for grating ginger and daikon so definitely well worth adding to your Japanese kitchen utensils.


Add this to your tofu along with a teaspoon of salt and a teaspoon of kombu dashi powder or grated kombu. I used a Japanese Oroshigane wasabi stainless steel grater to do this. If you do not have either grater try to use a fine grater setting. Mix to combine. Finally add a tablespoon of Japanese potato starch and mix together.


Then cut two pieces of nori and place shiny side down. Spread the tofu taro mixture over the nori, I pushed a chopstick into the middle to make it look more authentic but you don’t have to do this. Add a shallow layer of oil to a frying pan and cook tofu side down until golden.

If you like make your nori crispy by flipping it over.
Place your warm cooked vegan eel on to steamed rice and drizzle over your sweet soy sauce glaze . Finally finish with a sprinkle of sansho pepper.  Serve if you like with miso soup and simple pickles.

 

Blog, Summer Food

Marine Day Poke Bowl

21/07/2021 Leave a comment

Marine Day (海の日) (Umi no Hi) also known as Ocean Day or Sea Day it is a Japanese national holiday normally celebrated on the third Monday in July. The purpose of this day is to give thanks to the ocean and consider its importance. Many people on this day may take advantage of it being a public holiday and go to the coast. I myself did just that and have spoken about my trip in previous posts to Enoshima island that I made on this day on one of my visits to Japan.

This year the date has been moved to Thursday 22nd July to coincide with the Tokyo Olympics which makes it a long holiday with Sports day normally in October being moved to Friday the 23rd for the opening of the games.
How about making one of my recipes that do not contain fish and leave the marine wildlife where it belongs in the ocean. You could make my tofu fish and chips for instance or my crab cakes, tuna mayo donburi or takoyaki.
This year I made a special poke bowl.

I started first with the rice, making a vegan Kani Gohan (crab rice ).


I often use jackfruit as a crab substitute you could also check out my vegan crab sushi salad.
For one person:
First wash one rice cooker cup of rice and add it to your rice cooker with one cup of kombu dashi, one tablespoon of sake and one tablespoon of soy sauce or tamari. Let this soak for half an hour. While the rice is soaking drain a can of jackfruit and shred the jackfruit pieces taking out the seeds and set aside. I also had some maitake mushrooms or you could use shimeji. After soaking the rice add the jackfruit and mushrooms and cook with the specified rice cooker setting for your cooker.
While that’s cooking prepare your poke bowl toppings. A poke bowl is normally raw sashimi with other vegetables. This time for the sashimi I steamed sliced red bell pepper until tender then poured  over some soy sauce to marinade with a squeeze of lime. You could also use one of my favourite marinades from the wasabi company ( sudachi ponzu ) in the past I’ve also used marinated tomato or even watermelon for my sashimi substitute.
Then prepare any other toppings, you can use anything you like from tomato, avocado, edamame, sliced green onions to cucumber, sweetcorn, carrot, even some fruit thrown in like melon or mango.
Spoon your finished vegan Kani  Gohan into a bowl and add your toppings. Finish with vegan mayonnaise a sprinkle of furikake and sesame seeds. Finally pour over the marinade from the peppers.

I hope that even if you cannot visit the seaside today that you will start to think about the impact we have on our marine life and oceans. Happy Marine Day.

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

Simple Meals Inspired By Shinya Shokudo

16/06/2021 Leave a comment

“When people finish their day and hurry home, my day starts. My diner is open from midnight to seven in the morning. They call it “Midnight Diner”.Tonjiru is all I have on my menu. But I make whatever customers request as long as I have the ingredients for it. That’s my policy. Do I even have customers? More than you would expect.”

If you follow my Instagram you will know I’m a real big fan of Midnight Diner & Midnight Diner Tokyo Stories. Last year I did some recipes inspired by the Netflix series. Although numbered series 1+2 in fact these are the last in the series as they started back in 2009 with MBS called just Midnight Diner. There are three seasons in this plus two films before Netflix took them over. If you don’t know Midnight Diner or “Shinya Shokudo” is a tv series about ordinary people who eat at a diner based around the Golden Gai district in Shinjuku.


The small restaurant opens from 12 midnight until 7am. The only thing on the menu is tonjiru but customers may ask the chef known as “master” for what they want and as long as he has the ingredients he will make it for them. It shows the relationship of the characters with the food they order. The dishes are normally simple Japanese home cooked style meals which may envoke a memory for the customer. This  is a lovely heart warming series and if you love Japan as much as I do it doesn’t matter that most of the food cooked isn’t vegan. This is why I decided to take the first three seasons and choose some of the simple meals you can make plant based.

Season 1 Episode 3 Ochazuke

Three women Miki, Rumi and Kana often frequent the diner and always order Ochazuke with different toppings.
Ochazuke is one of the most simple traditional Japanese meals often eaten to settle your stomach or a quick snack with left over rice.
A one-bowl meal  of steamed rice with green tea poured over (sometimes dashi broth) and an assortment of toppings. Ocha refers to green tea, and zuke means “submerged”. You can use various kinds of green tea such as Genmaicha, Sencha or  Hojicha. Spoon some fresh warm rice into a bowl and add your toppings. I added chopped red shiso leaves, umeboshi plum shredded nori (kizami), a sprinkle of daikon furikake and toasted brown rice. Finishing off with a garnish of a few mizuna leaves . Brew your tea and pour over the rice. Eat straight away so the rice doesn’t go soggy.

Season 1 Episode 4 Potato Salad

I do already have a potato salad recipe on my recipe pages in fact it was probably one of my very first. The Japanese version is a little different to the normal potato salad you might be used to. It’s a kind of mashed potato salad rather than potato chunks. Creamy Japanese mayonnaise is used plus vegetables like carrot and cucumber. In the midnight diner episode “Master” recommends you boil the potato with skin on and peel when they are done this apparently keeps in the flavour. He then mashes the potato with a fork adds slices of cucumber julienned carrot and diced ham (you can use vegan ham if you like). Mix the carrot and cucumber in while the potato is still warm this will help to soften them. Add kewpie mayonnaise ( there is a vegan version it just depends if you can get it where you are) or you could either make my recipe for kewpie which is on the other potato salad recipe or just use vegan mayonnaise.

Season 1 Episode 5 Butter Rice ( An arrogant food critic comes to the midnight diner to find something as simple as butter rice to win his heart and resurrect memories )

I must admit I had never tried this and if you haven’t either I seriously urge you to do so. Use good quality Japanese rice when it’s freshly cooked spoon it into a bowl and top with vegan butter. I use the one by Naturli. When the butter has melted a little adds dash of soy sauce or tamari and that’s it. Simple but so so delicious!

Season 2 Episode 5 Tuna Mayo Rice Bowl or Tuna Salad

This is another donburi (rice bowl) meal. In some of my previous recipes like crab cakes and sushi salad I have used jackfruit. It doesn’t taste of fish but gives you that shredded crabmeat tinned tuna type texture. For this tuna salad I did the same. Just simmer a tin of drained jackfruit in water for about 20 minutes then drain and pull the pieces apart and place in a bowl. Add to this mayonnaise a teaspoon of Dijon mustard, 1/2 a finely diced white onion and a teaspoon of sweet white miso. Mix all together and top on to freshly made rice. I also added a little sliced pickled myoga ginger on top for colour and extra flavour. You could add some diced green onion if you like. This works just as well as a sandwich filling or on a warm jack potato.

Season 2 Episode 7 Hakusaizuke (pickled napa cabbage) or Asazuke

I always make sure I have some kind of tsukemono (Japanese pickles) with my meals . This one is so easy using just salt and no vinegar. I thought it would taste salty but it didn’t it was super sweet. Slice a napa cabbage (Chinese cabbage ) in half length ways and then do the same again so you get four slices. Wash and leave to dry. Add your slices to a bowl and add salt. Rub the salt into the cabbage. You can also add some shredded kombu kelp slices of red chilli pepper and some lemon zest if you fancy. Place a plate over the bowl so it sits just inside, then pile on more plates for a weight or what ever you want to use. Leave in a cool dark place. Then next day give them a massage and cover again. After three days they should be ready. Slice and serve. The rest will keep a few days in a container in the fridge.

Season 3 Episode 5 Harusame Salad

Harusame are dried Hokkaido potato starch noodles which were originally made from mung beans.

Harusame kanji characters are 春spring and 雨 rain. I thought being the rainy season at the moment in japan it was a nice one to make . This simple recipe has a few ingredients julienned cucumbers and carrots (which are first salted left for ten minutes after rubbing in the salt then rinsed ) wakame seaweed that’s been soaked in warm water then sliced and vegan ham with a awase-zu dressing. In midnight diner master adds shredded omelette so for colour I just added some sliced yellow bell pepper. It’s a perfect salad for summer. The noodles take only a few minutes to cook (see packets or cooking instructions) drain and rinse in cold water to remove the starch. Add to a bowl with your other ingredients then pour over your Awase-zu Kyoto style dressing 3 tablespoons of brown rice vinegar, 2 1/2 tablespoons of soy sauce or tamari, 1 tablespoon of sugar, 2 tablespoons of mirin, pinch of salt, 1 tablespoon of sesame oil and 1 tablespoon of Yuzu juice if you like. I like to add the Yuzu it gives the dressing a lovely citrus flavour that’s great for a summer salad.  You can also use this as a vinaigrette if you just add some olive oil instead of sesame oil with salt and pepper.


I hope this will inspire you to make some of these simple home cooked style meals for yourself, you may also like my post on Natsukashii & Ofukuro no aji ( a taste of home ). If you haven’t already watched Midnight Diner & Midnight Diner Tokyo Stories I can definitely recommend it.