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Vegan Miso Soup 昆布だしの味噌汁 [野菜穀物レシピ 冬]

 Shimo 2011Dec10 (1).jpg


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

Hakusai hatake (1).JPG

It looks like this in the field.

Hakusai hatake (3).JPG

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

Hakusai (5).JPG

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]

Kabu Gratine (4).JPG

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.

MB Kabu Broccoli Kibi dressing best.jpg

Adding into soup.

Kabu Misoshiru (1).JPG

Rub salt and make into pickles

 Kabu Ichiyazuke best.JPG

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

Ayamekabu (1).JPG
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.)

Kabu Amazu Black berry best.JPG

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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Japanese citron, Kinkan Jam /きんかんジャム [野菜穀物レシピ 冬]

Kinkan Tree Kazue (4).JPG

 (きんかんジャムの日本語のレシピが 最後の方に書いてあります。) 

Here's another Japanese citrus fruit which is now in its season.

(There are so many variety of citrus fruits in Japan these days, but Kinkan and Yuzu are genuine Japanese citrus fruits which have been exsisting since long time ago, and poweful enough to grow by themselves not needing special cares nor fertilizer.)

"KINKAN" is very tiny, even smaller than longans.

Kinkan Kazue 2015Dec30 (6).JPG

I like to eat it in the form of salad mixing with vegetables such as cabbage, onions and leafy green vegetables.

Kinkan Cabage Salad best.jpg

Salad with kinkan, cabbage and parcerly

Crescent Kinkan Salad best.JPG

Salad with kinkan, watercress and walnut

Another way I enjoy this fruit is to transform them into jam, and add into bread dough, scone dough, or use it as a topping or a nappage for cakes and pies.

Lemon peel scones best.JPG

Scones, kneaded with kinkan jam.

My scones are flaky and crispy and every one loves them !

Kinkan Jam Garvanzo FV whole cake best.JPG

A whole cake with tofu cream and kinkan jam

Kinkan Fave Garvanzo cake sliced best.JPG

Sliced shot.   I used Fave Garvanzo flour, so this is gluten-free!

and also chemical free, no baking powder nor baking soda used.

Kinkan Daize Tart best.jpg

Soy bean cream pie with kinkan nappage

I'm going to share my kinkan jam recipe with you today.

My fruit jam is always not too sweet so the real taste of that paraticular fruit remains.

If Kinkan is not available where you live, jut replace it with other citrus fruist or any kinds of berries.


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Radish in Yuzu and Soy Sauce 大根の柚子しょうゆ漬け [野菜穀物レシピ 冬]

”大根の柚子しょうゆ漬け” の日本語のレシピが、最後の方に書いてありますので、見て下さいね。

Yuzu Sogokoen best.JPG

Yuzu is one of the Japanese citrons harvested in winter.

Its aroma is very unique, fragrant and strong. 

When I used to live in Singapore, it was a very precious fruit flown from Japan.

It was sold only one piece in a packet with high price tag.

But I can use countless of those for my cooking now as my town grows lots of Yuzu trees, and it is very common to have a Yuzu tree in our own gardens. 

People do not know why, but the trees can bear lots of Yuzu every other year.

We did not have so many fruit last year, but are having plenty of those this year.

It is very pleasant to see many yellow fruit among green leaves with the background of cloudless blue sky here and there. 

Amanatsu Moroyama kinjo (2).jpg

 ( In Kanto area, the sky in winter is so blue and beautiful, and it looks as if it is positioning much higher up above us than in other seasons.)

Though my Yuzu tree still can't bear fruit yet,  I received lots of them from my neighbours and the participants to my cooking classes.

Yuzu (2).JPG

Yuzu halved best.JPG

Yuzu named "Tadanishiki" which has no seeds.  Usually Yuzu has many  seeds in it.

See what I cooked with them recently.

Yuzu Komeko Daizujiru Cake best.JPG

Yuzu rice flour cake.  I made with the method that I invented, with no chemical raising agent such as baking powder, bi-carbonate soda nor dry yeast.  No eggs used, of course.

Yuzu Jam (8).JPG

 Yuzu Jam.   The color changed to dark orange as I do not use refined sugar in my cooking.

Yuzu Mayonaise (8).JPG

Tohu Mayonnaise with Yuzu.    Creamy fragrant mayonnaise is so yummy when it is spread on bread for sandwiches.

I also add Yuzu peels in soup, tea to enjoy its aroma.

Ozoni best.jpg

It is also very refreshing if we squeeze its juice over oily food such as Tempura and fried veggies.

Goboh Ninjin Kakiage (7).JPG

Today I am sharing one of my recipes which is sooo easty to make, and requires only one Yuzu so that you can make it without hesitation even if it is sold one piece only in a packet where you live.


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体にやさしい 野菜粥 [野菜穀物レシピ 冬]

Yasai Okayu best2.JPG

今年の冬は、いつもの年よりも 寒さが堪えます。

本当は、寒さが苦手なのですが、それを口にしてしまうと どんどん苦手になりそうで、


そしたら、堰を切ったように 寒いのが嫌になってしまい、

”これじゃいけない。”と ある日、気持ちを切り替えたのたのです。

そんな時は、”Sound Of Music" の ”My Favorite Things" のように、

冬ならではの いいこと、自分が好きなことを 列挙するに限ります。


私は、土鍋で料理するのが 好きですが、

寒い冬には それこそ たまりません。

冬野菜が、クツクツクツとその中で煮える様は 魅惑的です。

そんな野菜たちは 優しくて深みのある味に 仕上がります。

ご飯は、クックックと 噴きこぼれ、その様子は 愛らしいです。

汁ものは、ずっと 温かいままでいてくれるので、最後の一口まで温かいお汁が飲めて 気持ちも温かくしてくれます。

最近は 寒い朝、一人用の土鍋で 野菜をたっぷり入れた 野菜粥を よく作って食べています。


昆布だしや 椎茸だしを入れる必要も ないんですよ!

フーフーと、食べていると 体も温まるし、お腹にも優しくて 寒い冬の朝食にはぴったりです。

そんなレシピは こちらから~。


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