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Vegan Corn Recipe とうもろこしの天ぷら [野菜穀物レシピ 夏]



日本語のレシピは、ビーガンベジタリアン情報サイトHachidoryをご覧ください。



Edamame Hana 2014Aug11 (2).JPG



The summer has come !!


What is your most favorite summer vegetable ?


Tomatoes ?

Cucumbers ?

or Eggplants ?


I love all the vegetables above.

But for me the summer cannot be the summer without



Corns Nana Tokigawa 2017Jul24 (2).JPG






Edamame 2014Aug11 (3).JPG




corns and green soy beans !!


(The picture on top is the flower of green soy beans in my garden last year,  

  the corn is from my friends field which is still bit too early to harvest,

  the green soy beans at the bottom are from my garden last summer.)


I think I would never get tired of them even if I had to eat them in each meal during summer.


The corn starts earlier than green soy beans, and it is the peak of its harvest now.


No other way is better than steaming and biting into the corn straight away.



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What do you do with the husks and silk of the corns ?

What about the cob ?

Do you discard them ?


If you do, it's such a waste.


Those can produce sweet, tasty and nutritous soup.

You can make it just by throwing those into the pot together with water, and simmer for some time.



Tomorokoshigohan process (9) 750 x 562.jpg



This soup stock enhances the taste of vegetable soup and miso soup.

(Use only last few sheets of inner husk and discard the outer layers.)


Today I am going to introduce you " Corn Rice" which is sooo delilcious.


Tomorokoshi Gohan Nabe (2) 750x521.jpg


I made this rice into many onigiri, rice balls and brought  to the meeting of Animal Rights Center which is held monthly.  

All my buddies love them and asked for the recipe.


Tomorokoshi Onigiri (9).JPG


Therefore I contributed the recipe to the vegan information site, Hachidory.

If you can read Japanese, go to that site and see my recipes as well as other pages full of information of veganism in Japan including shops,restaurants and hotels.


It is a very simple recipe.

So just try before the season of the fresh sweet corns ends. 

(続きを読む)


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共通テーマ:グルメ・料理

Umeboshi Miso Paste 梅干しみそペースト [野菜穀物レシピ 夏]


日本語のレシピは、最後の方に書いてあります。


Umeboshi 2014Aug (8) recipe.JPG



It is the midst of rainy season in Japan.


In fact Japanese people do not call this season "rainy season".


It is called "Tusyu" and it literally means "Plum Rain".


What a sweet word, isn't it ?


For me it is indeed a plum season, not rainy season as I live in a town full of plum tress.


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It used to be just an unpleasant season before I moved to this town.


But since six years ago, June turned to be one of the exciting months.


You can see how I am excited during the plum season from my last year's entry.



Though all the plums were already fallen off the tress,

my home is now full of preserved ume in different forms. 


This year I made four jars of umeboshi/ dried plum preserved in salt.


Umeboshi Process 2017Jul2 (1).JPG

They are waiting for the red shiso leaves to be accompanied.



I also made some bottles of ume jam.


Ume Jam 2017Jun23 (2).JPG



The best part of jam is actually the seeds.


Umeboshi Jam Tane.JPG


I love to mix them with water to make into juice.


Ume Tane Juice (5).JPG


The most fun moment comes after drinking juice, rolling the seeds in the mouth with my tongue.

The sweet and sour taste can last for some time in my mouth.


I tried the juice with mirin for the first time this year.


Ume Mirin Juice.JPG


Mirin is a kind of sweet rice wine.

Since I totally stopped consuming honey since a few years ago,  I needed to try to make juice with other sweetners.

None of my trials were satisfactory, but this year's mirin version was tasty and I found it goes so well with plum juice.

(You need to evaporate its alcohol by boiling it first if you want to try this method.)


Today I introduce you very simple sauce using umeboshi/dried Japanese plum.

You can keep this for months in your fridge and it is very useful as it goes well with many kinds of vegetables and also with tofu. 


(続きを読む)


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Cucumber and Dried Radish Salad きゅうりと切り干し大根のサラダ [野菜穀物レシピ 夏]

最後の方に、日本語の レシピが 書いてあります。 

Kiriboshidaikon Kyuri Salad best.jpg

The tomatoes, the eggplansts, the corns, the Edamame/ green soy beans...

Those are all so called "Natsu Yasai", summer vegetables, and now they are in the midst of their season.

Most of the people who enjoy farming grow those vegetables in their gardens in Japan.




Tomato uchi 2016 (1).JPG




New summer cream (2).JPG

Do you know what vegetables grow out of these flowers ?

What about this ?


Nasuno hana.JPG

I guess this is the easy one to guess.

Those are the flowers of the vegetables growing in my garden.

The answers are here in a sequence of questions.

Tomato uchi 2016 (2).JPG

The tomatoes though they are still green.

New summer cream (3).JPG


Yellow pepper

Mizunasu uchi 2016 (1).JPG

Eggplant named Mizunasu/ water eggplant


The growth of my vegetables are much slower than the others as I do not give any forms of fertilizer, and let the nature take its course.

Among those summer vegetables, the cucumbers are especially now at their peak of their production.

My cucumbers  are growing almost as  same speed as others though they do not look neat like the ones you may see in the shops,  very curled and the top half is thinner and the bottom half is thicker.  

Kyuri uchi 2016 (11).JPG

I love such cucumbers.

To me, they look much cuter and more adorable.

The other day my neighbour gave me some big cucumbers saying he should have pluck them the day before, and are now over grown.  

Most of the people who grow vegetables experience this and I often end up having too many cucumbers in my fridge. 

But it is the Yin vegetable and cool down our bodies excessively if we consume too much of them.

What I do with them is to try to cook in ways that turn them into more Yang state.

Today I am going to share one of the cucumber recipes which is not too Yin and make you feel better even on cool days.

All my friends, my students love this salad whenever I introduce it.

I bet you'll also love it !

(続きを読む)


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共通テーマ:グルメ・料理

Salad with Japanese Plum 梅干し入りサラダ [野菜穀物レシピ 夏]

梅干し入りサラダの日本語レシピが 最後の方にあります。

Atarashiki Mura Ume 2013Jun6 (4).jpg



It' been rainy in Saitama, Japan as we are in the midst of rainy season now.

It is most wonderful thing about Japan that we have so distinctive four seasons.

Oh yes, it is not something comfortable to feel the humidity  and to have rain day after day.

But I still like this season very much.

Because the plums are fully grown by June and I can see those beautiful green plums everywhere in this town.

Lots of plums fall onto the ground.

Whenever I see those plums on the ground, I am tempted to pick them up.

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In fact, I picked them up until last year, when I learned that is very bad to do so after having been scolded by the owner of the tree.

Yes, I was scolded, and felt like a small kid who never expected to be scolded by her behaviour which is full of fun.

Later my friend who was brought up in this town told me that she was often told by her mother when she was small never ever fix the shoe lace under the plum trees during this season even if you need to do so.

I think you can guess why...

In order to fix the shoe lace, you need to squat, and that posture looks as if you are picking up the plums !

So I try to close my eyes whenever I see the fallen plums on the ground this year. 

Those plums that I used to pick up are for me to enjoy their aroma, not for cooking.

I put them on the trays, and place them on the tables of all the rooms.   


Ume for Umeboshi (3).jpg



Their colors turn to yellow and orange day by day, and the fregrance also change, from young sour smell to sweat sour one.

Their fregrance is so fascinating, glamarous and charming, and makes me feel floating up in the heaven.

I love this aroma most of all in this world !!

 "Plum Works" is another attraction for me.

Every June, I make plum juice, plum jam and Umeboshi which is to preserve plums with salt and shiso/red herb in a jar. 

Ume Juice in Jar (1).jpg

Plum Juice

Umeboshi 2014Aug (8).JPG

Umeboshi,  hard green plums transform into this soft red salty plums after being marinated in salt and red shiso leaves.

It is a happy moment as just seeing, smelling and hadling lots of plums make me feel sooo good!

Umeboshi is ready to eat only half a year later, and it ncan be kept for a hundred years.

All those Umeboshi that I made since I came back to Japan eleven years ago  are placed on the rack in my kitchen in the order of the year.

It is interesting to see them as each year's Umeboshi looks different, and tastes different.

For those cooking purpose,  I buy the plums from the reliable farmers who grow them by natural method or organic method. 

Most of the farmers in this town and near by town use pesticides as it is an industry of the towns and the plum trees have to be protected to be free of insects and not to be infected with common desease that plums are prone to.

The quality for another ingredients for Umeboshi," salt " is also important.

Uminosei.JPG 

I use Japanese sea salt which is made in traditional way.

Those commercial Umeboshi that are sold in the normal supermarkets are often made with additives , and the salt used is made easy way with unnatural method.

(Same thing can be said for Miso, Japanese traditional fermented seasoning made from soy beans, salt and rice koji .) 

The third ingredients for Umeboshi is red Shiso leaves, which add up different kind of aroma to plum, and also beautiful red coloring.

Akashiso best2.JPG

I like the Umeboshi with lots of red Shiso leaves, so I take another process to add them though it is an etxtra work.

Umeboshi 2014Aug (6).JPG
 

Umeboshi is being dried under the sun.  This is also one of the important process in making good quality of Umeboshi.


Plum vinegar is a by-product of making Umeboshi.

This vinegar is so usuful, and it is trustworthy and indispensable ingredient for my cooking.

Umeboshi 2014Aug (11).JPG



I am sharing the salad recipe with Umeboshi and plum vinegar dressomg today.

I know that you can get good quality Umeboshi and red plum vinegar at natural food shops in Singapore and KL, Malaysia, so go there to get them rather than Japanese grocery stores.

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Shio-koji & Pickles 塩麹と夏野菜の塩麹づけ [野菜穀物レシピ 夏]

Shiokoji ready (7).JPG
( Recipe in English is provided towards the end of this entry.)

前回のシンガポール、Lohas でのマクロビオティックワークショップのブログで、書き忘れたメニューがありました。

Chay Sym チョイシム - 小松菜のような野菜の 塩麹づけです。

和食が好きという人は、日本で塩麹ブームが 起こっていたことも ちゃんと知っていて、私がそのメニューに、塩麹づけを入れたのを とっても喜んでいらしたようです。 

できれば 塩麹を 日本から 余分に持って来てくれないか とのリクエストもあり、皆さんにお分けできるようにと、前もって作っておいた塩麹、そして その場でお見せして 持ち帰っていただくためのの 乾燥塩麹を 準備しました。

日本人会の ”豆腐ときのこのキッシュ” も、お豆腐は 塩麹漬けにしたので、たくさんの塩麹と米麹を 持参することになりました。 


塩麹、地方によっては 昔から使われていたものですが、全国的に使われていたものではないようです。

麹は、日本の調味料には、必要不可欠な食材です。

醤油、味噌、酒、みりん、酢 は、麹があっての調味料ですし、甘酒を作るのにも、麹が必要です。

まさに、魔法のような麹菌です。

最近になって 脚光を浴びるようになった 塩麹、しょうゆ麹 は、家庭でも 手軽に作ることができます。

私もこのブームで塩麹を作り始めたのですが、 今では、塩麹の大ファンです。

第一に、お野菜が きれいな色合いで漬かるからのが 嬉しいです。

Natsuyasai Shiokoji 3MB 300x225.jpg

ぬか漬けも、味噌漬けも おいしんですけど、どうしても色がくすんでしまいます。

でも、塩麹づけだったら、あざやか~な色に仕上がるんですね。

もう一つの塩麹の大きな魅力は、料理の味付けに お塩の代わりに使うと 塩だけでは 決して出すことのできない マイルドな塩加減に なります。
お塩だけでは、味がシャープすぎる、ちょっとだけ甘味料を隠し味に入れたいと 感じた時に、小さじで1~2杯入れると、「これでよし!」という味に 変わってくれます。


そんなスーパーフードな塩麹、簡単にできますから、是非 常備して お料理に使ってみて下さいね。

作り方は こちらから~。
  

(続きを読む)


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