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Spring Cabbage 春キャベツ炒め [野菜穀物レシピ 春]


Sengiri Cabage Itame best.JPG

The spring is coming to the end in Japan.

The pink and yellow colours are fading and greenish colors are prevailing in the field.

A tone of the sky is changing to lighter blue.

The air is more moist.

We can still enjoy this transitional period though we have to say farewell to the most beautiful season .

Yes, we can always find our happiness in the food of that particular season no matter if it is too humid or too cold.

Guess, what I am writing about today.

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The cabbage !!

It is a popular vegetable which is usually available all thruoug the year in all over the world.

The cabbage that is harvested in cold seasons and hot seasons are different.

We use the term Yin and Yang in Macrobiotics,

and the former generally can be applied for the hot season harvests,

and the latter for the cold season harvests.

Going back to about cabbage...,

we call "Haru Kyabetsu", literally means "Spring Cabbage" for the ones that we can harvest from spring to summer.

Its leaves are thinner and softer, and more moist.

The layers of the leaves are less densed having some air in between.


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So as you may be imagining, it is more suitable for raw cooking or quick cooking rather than simmering or slow cooking.

Today I show you my most favorite way of cooking the spring cabbage.

It is so simple yet so delicious !!


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Bamboo Shoot 竹の子 [野菜穀物レシピ 春]

日本語のレシピは、ビーガンライフをご紹介している Hachidory から ご覧ください。

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Here boo, there boo, everywhere boo boo ....

It's a bamboo season here in Japan !

The bamboo sprouts are penetrating the ground every morning during this season.

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We can't wait till they grow to the  height that we want it to be, but they have to be dug when they are still short showing only their tips over the ground.

Otherwise bamboos over grow and their flesh turn harder.

It is a hard work to dig them up.

The other day I went to Atarashik Mura's bamboo woods area to see the bamboo shoots, and also the resident digging them out.   

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He told me he diggs about 500 bamboo shoots from April to May and it is a physically very tough job. (but sounded he is very proud of it and even enjoying his work.)   

I passed my message how I appreciate their hard work not only digging bamboo shoots, but also for sharing organic vegetables and rice that they grow for themselves,  taking care of the area which is full of beautiful wild flowers and plants, and opens it to public generously.     

(This Atarashiki Mura is my most favorite place in this town which in fact, I do not really wish to reveal.)

The bamboo shoots were so fresh and nice !!

It is my prilvillage to be able to cook and eat the bamboo shoot on the very day that it is dug up.

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I made bamboo shoot rice as well as bamboo shoot and wakame sea vegetable soup, with other spring wild vegetables, warabi ohitashi and butterbur shoot mixed with sesame paste.

It was a such a luxury set meal to enjoy spring flovour !

Takenoko Gohan MB Best.jpg

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I introduced bamboo shoot salad recipe last year in this blog.

This spring, I am passing you a deep-fried bamboo shoot recipe.

For this recipe,  Bamboo shoot is not necessarily very fresh nor very tender.

The canned one can produce satisfactory taste and texture.

So try it !

Your kids would love it as they look like meat balls !


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フキ味噌 Butterbur Shoot Miso [野菜穀物レシピ 春]

日本語のレシピ、最後に あります。
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What is the first thing to tell you that the spring has come ?

For me, it is the  the wind blowing from the south on one sunny day, 

A tiny red wild flower called "Hotokenoza" in the field, 

A few pretty plum flowers that have just bloomed.

One more thing that makes my heart beat with excitment is

"Fukinotoh / Japanese butterbur shoot.

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A box of vegetables and fruit sent by Mr. Takahashi from Shizuoka prefecture is like a fortune bag for me.

(The background picture of the website of my cooking class is the vegetables that he sent to me.  I change it according to the season.   Check it once a while to enjoy Japanese seasonal vegetables. )

I can't get to know what are inside  till I opened the box each month.   

So it is an exciting moment to remove the packing tape from the cardboard box.  

His vegetables are so precious for me as they are raised very natural way. 

They are different from organic vegetables, which are often raised with organic fertilizer, involving weeding of unwanted grass and also sometimes killing of unwanted insects.

Every year I see my first Fukinotoh of the year in the box of Takahashi's vegetables either late January or early February.


Just a few pieces of them are wrapped in the newspaper.

"Oh, my goodness !"  I cannot stop uttering this word when their site popped into my eyes.

They are tiny, light green,  roundish, and look very delicate and fragile.

Fukinotoh tells us the spring is around the corner even though it is still very cold in the morning and night, and makes me feel so delighted.

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Fukinotoh bud, has not opened yet.

I am showing you how I enjoy the first taste of spring today.


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Vegan Miso Soup 昆布だしの味噌汁 [野菜穀物レシピ 冬]

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It is a frosty world outside whenever I open the sliding shutter doors in the morning.

Yes, it is the coldest season in Japan now , and at about 5 a.m. , the tempreture hits the lowest degree of the day.  

It can go down to -6℃ here in Saitama.

I know it is much better than other places like Canada where some of my friends live, but I cannot help feeling freezing cold.

So I always try to look for something nice which can happen only in winter, and cheer me up.

The clear cloudless blue sky,

The crystal shining stars and moon,

The energetic tress which shed off all the leaves,

The churping birds flying here and there, enjoying their lives fully in the nature.

And yes, winter vegetables,

Kabu/turnip, Daikon /white radish,  the carrot,  Goboh/the burdock,

Negi/the leak.  

 Those are representing the winter vegetables, and people living in this regeion eat them everyday.

( You may have noticed that those are all root vegetables.  

The root vegetables are considered very Yang and keep your body warm.)

There's one more vegetable that we appreciate only in cold season only.

It is oblone.

It is quite big and heavy.

It is not a root vegetable.

It has leafy part and non leafy part.

The leafy part is light green color.

The non leafy part is white color.

It has many layers.

The leafy part of inner section is yellow.

Do you know what it is by now ?

It is

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It looks like this in the field.

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When it is not tied with a string, its leaves open up like this.

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Hakusai, the Napa Cabbage.

We often eat it in a steam boat and also make it into pickles to presereve.

Just simply blanching in boiling water and eating with Miso sauce mixed with Yuzu juice and chopped leak is also one of my favorites.

It goes nice with preserved tomato sauce if you want to enjoy it in different style.

Today, I am introducing you Miso Soup with nap cabbage.

The miso soup is easy to make, but many people use instant soup stock or use artificial Miso which contains unnatural flavours, or the one heated up to stop the fermentation for easy storage.

Miso Soup is a very basic traditional Japanese food.

Follow my recipe to appreciate the real goodness of Miso.

I do not use any fish products for stock, so it is vegan and fish friendly recipe.


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Turnip Gratin カブグラタン [野菜穀物レシピ 冬]

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最後の方に 日本語のレシピが 載っています。 

Here's a quiz of December for you.

I am white in color.

I am round in shape.

My skin is very smooth and silky.

I have long and green leaves on top of me.

I can be eaten raw.

Japanse people like to put me into the Miso soup.

They also like to mix me with vinegar.

Who am I ?

I am

Kabu Hatake (3).JPG

Kabu is my  most favorite winter vegetable !

I enjoy Kabu in various ways....

Steam and eat with miso mixed with leak and Yuzu.

Slice very thin and mix with vinegar, salt and sweetner.

Steam and make into salad with millet dressing.

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Adding into soup.

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Rub salt and make into pickles

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Kabu is translated to turnip, but I found the turnip sold in Singapore was quite different from the ones grown in Japan.

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This is called "Ayamekabu", top part is pink colour

The skin of Japanese turnip looks smooth and shinny, and its texture is silky. 

We can enjoy these fine texture when we eat it raw rather than steaming, simmering or boiling.

My most favorite way of eating it is to make it into salad mixed with vinegar and sweetner.

(I introduced this recipe last year.)

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Today, I am sharing my recipe of Gratin.

I am sure this would make you happy on a freezing cold day.


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