2008.10.01 (Wed)
cabbage NO SHIOMOMI
If you got a fresh cabbage, please cook "cabbage NO SHIOMOMI （キャベツの塩もみ）". We do not need waiting time and unnecessary special tool.
It is actually not "TSUKEMONO （漬物）" but tastes similar to "ASAZUKE （浅漬け）".
Ingredients
1/2 cabbage
2tbsp salt, you can add more to taste
Cut the cabbage into fine strips.
Sprinkle the salt and crumple the piece of cabbage soft.
Wash to remove the salt and wring it.
Serve it in a bowl and sprinkle chili powder if you like.
Memos
You can mix a carrot, cucumber, Japanese perilla, Japanese citron peel, or salty KOMB （昆布） in the cabbage. Looks very colourful and aromatic.
If you feel the taste weak, please season it with soy sauce, salt or a salad dressing. You can flavor as you like.
"cabbage NO SHIOMOMI （キャベツの塩もみ）" is quickly cooking. Plenty time is just 5 minutes. You can eat in an instant! Plese try it!
It is actually not "TSUKEMONO （漬物）" but tastes similar to "ASAZUKE （浅漬け）".
Ingredients 1/2 cabbage 2tbsp salt, you can add more to taste Cut the cabbage into fine strips. Sprinkle the salt and crumple the piece of cabbage soft. Wash to remove the salt and wring it. Serve it in a bowl and sprinkle chili powder if you like. MemosYou can mix a carrot, cucumber, Japanese perilla, Japanese citron peel, or salty KOMB （昆布） in the cabbage. Looks very colourful and aromatic.
If you feel the taste weak, please season it with soy sauce, salt or a salad dressing. You can flavor as you like.
"cabbage NO SHIOMOMI （キャベツの塩もみ）" is quickly cooking. Plenty time is just 5 minutes. You can eat in an instant! Plese try it!
2008.09.22 (Mon)
KUROURI NO ASAZUKE
You can cook "ASAZUKE （浅漬け）" as well as the other veg.
It is "gourd ASAZUKE （黒瓜の浅漬け）". We call the veg "KUROURI （黒瓜）". The veg name means black gourd. However it is not black. Sometimes we call black which has deep or dark colour.
"KUROURI" has seeds. Remove these seeds with table spoon. And peel the skin like stripe. The following method is much the same.
The "KUROURI NO ASAZUKE （黒瓜の浅漬け）" has sweet and salty taste. Because "KUROURI" tastes faintly sweet. The middle tastes like a melon. If you got a Japanese gourd, please try "ASAZUKE" without fail.
It is "gourd ASAZUKE （黒瓜の浅漬け）". We call the veg "KUROURI （黒瓜）". The veg name means black gourd. However it is not black. Sometimes we call black which has deep or dark colour.
"KUROURI" has seeds. Remove these seeds with table spoon. And peel the skin like stripe. The following method is much the same.
The "KUROURI NO ASAZUKE （黒瓜の浅漬け）" has sweet and salty taste. Because "KUROURI" tastes faintly sweet. The middle tastes like a melon. If you got a Japanese gourd, please try "ASAZUKE" without fail.
2008.09.19 (Fri)
ASAZUKE
Do you know "TSUKEMONO （漬物）"? It is a very basic Japanese side dish. We often eat it after a meal, or with tea time.
It is not including oil and too much sugar so "TSUKEMONO" is low in calories food. And "TSUKEMONO" is a preserved food too. So the merits of "TSUKEMONO" are now being recognized once again.
We have many kind of "TSUKEMONO". For example "UMEBOSHI （梅干）" "NARAZUKE （奈良漬け）" "NUKAZUKE （ぬか漬け）" and so on. "UMEBOSHI" is very sour apricot, "NARAZUKE" is "SAKE" flavor, and "NUKAZUKE" means vegetables pickled in rice-bran paste. I believe all "TSUKEMONO" are good for our health.
Some people say "TSUKEMONO" is a troublesome job. I think "NUKAZUKE" is so. Because we must mix the rice-bran paste every day.
However, there are "TSUKEMONO" that can be easily made. We call it "ASAZUKE （浅漬け）". The ingredients are just veg and salt. And cooking time is only ten minutes. Wow! Why do not cook "ASAZUKE".
I will show you how to make a "ASAZUKE" from now on. However please cut down the ingredients by 1/2 or 1/3. Because your plastic case is smaller than mine.
Ingredients
5 cucumbers, washed
2 tbsp salt, you can add more to taste
Method
slice the cucumbers for roughly 1/2 inch thickness. If the cucumbers were large, peel it to stripe. Because it looks very lovely.
sprinkle the salt on these cucumbers and mix well by stirring with your fingers.
Put the cucumbers in the special plastic case which I sent before. And drive the screw until tight.
Keep it in a fridge till tomorrow.
Wash well to remove the salt. Wring it dry lightly and serve.
Memos
If you have a "KOMBU （昆布）" "TAKANOTSUME (鷹の爪 means red pepper)"or vinegar, you can mix them as you like.
You can change the salt to soy sauce or "MISO （味噌）"to taste.
It is not including oil and too much sugar so "TSUKEMONO" is low in calories food. And "TSUKEMONO" is a preserved food too. So the merits of "TSUKEMONO" are now being recognized once again.
We have many kind of "TSUKEMONO". For example "UMEBOSHI （梅干）" "NARAZUKE （奈良漬け）" "NUKAZUKE （ぬか漬け）" and so on. "UMEBOSHI" is very sour apricot, "NARAZUKE" is "SAKE" flavor, and "NUKAZUKE" means vegetables pickled in rice-bran paste. I believe all "TSUKEMONO" are good for our health.
Some people say "TSUKEMONO" is a troublesome job. I think "NUKAZUKE" is so. Because we must mix the rice-bran paste every day.
However, there are "TSUKEMONO" that can be easily made. We call it "ASAZUKE （浅漬け）". The ingredients are just veg and salt. And cooking time is only ten minutes. Wow! Why do not cook "ASAZUKE".
I will show you how to make a "ASAZUKE" from now on. However please cut down the ingredients by 1/2 or 1/3. Because your plastic case is smaller than mine.
Ingredients 5 cucumbers, washed 2 tbsp salt, you can add more to taste Method slice the cucumbers for roughly 1/2 inch thickness. If the cucumbers were large, peel it to stripe. Because it looks very lovely. sprinkle the salt on these cucumbers and mix well by stirring with your fingers. Put the cucumbers in the special plastic case which I sent before. And drive the screw until tight. Keep it in a fridge till tomorrow. Wash well to remove the salt. Wring it dry lightly and serve. MemosIf you have a "KOMBU （昆布）" "TAKANOTSUME (鷹の爪 means red pepper)"or vinegar, you can mix them as you like.
You can change the salt to soy sauce or "MISO （味噌）"to taste.
2008.02.21 (Thu)
KAKIMOCHI
Japanese have rice cake on 1st January. We call it ZOUNI.
We pounded steamed rice into cake at our own home in the past. But it is not usual in recent years. Many Japanese buy it in a shop.
Some people makes *MOCHI still now. They enjoy it, just like a special old Japanese event.
*MOCHI means rice cake.
Fresh MOCHI, we eat for grated Japanese radish with soy sauce, sweet beans, or sweet *KINAKO.
*KINAKO is soybean flour.
Children likes KINAKO MOCHI very much. Women likes it too, because it has many vegetable fiber.
For dried rice cake, we cook it.
This is a recipe of deep fried rice cake. We call it KAKIMOCHI.
Ingredients
dried rice cake, cut into thin slices
vegetable oil, for frying
Method
1 Heat the oil in a pot.
2 Add the rice cakes and fry over a medium heat.
Tip
Use fresh vegetable oil.
Memos
Dried rice cake for deep frying was already seasoned.
For example shrimp, sea weed, roasted soy beans with salt.
So just deep frying, we can eat tasty.
We pounded steamed rice into cake at our own home in the past. But it is not usual in recent years. Many Japanese buy it in a shop.
Some people makes *MOCHI still now. They enjoy it, just like a special old Japanese event.
*MOCHI means rice cake.
Fresh MOCHI, we eat for grated Japanese radish with soy sauce, sweet beans, or sweet *KINAKO.
*KINAKO is soybean flour.
Children likes KINAKO MOCHI very much. Women likes it too, because it has many vegetable fiber.
For dried rice cake, we cook it.
This is a recipe of deep fried rice cake. We call it KAKIMOCHI.
Ingredients
dried rice cake, cut into thin slices
vegetable oil, for frying
Method
1 Heat the oil in a pot.
2 Add the rice cakes and fry over a medium heat.
Tip
Use fresh vegetable oil.
Memos
Dried rice cake for deep frying was already seasoned.
For example shrimp, sea weed, roasted soy beans with salt.
So just deep frying, we can eat tasty.
2007.08.31 (Fri)
SHIJIMI clam miso soup
Ingredients (Serves 2)
50g-100g SHIJIMI clams, washed
20g raw WAKAME, wash and cut into bite-size pieces
2tbsp MISO
2cups water
pinch Japanese powdered pepper
Method
1 First, put the water and the clams into a clean saucepan and cook over a medium flame.
2 Boil and skim off the scum.
3 Next, all the clams opened, melt the MISO into the pan.
4 Finally, serve in a soup bowl, sprinkle the powdered Japanese pepper.
Memos
Japanese soup stock is unnecessary for shellfish's soup.
Honestly I did not measure the ingredients. Please put them as you think good.
