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Vegan Stew with Sake Lees 粕汁 [野菜穀物レシピ 冬]


日本語のレシピは ビーガン情報サイト "Hachidory" を ご覧ください。



Kasujiru (24).jpg



The colder the weather becomes, the clearer the sky becomes.


That is the characteristic of winter in Kanto area of Japan.


Though the cold air sometimes makes me sigh,


the bright blue sky also does so when I look it up.


That is the best part of  winter here.


The other day, I spent a few hours for driving to see Mt. Fuji.


Mt. Fuji looks most beautiful in winter.


It was freezing cold there, and I had the coldest sensation I've ever had.  



But Mt. Fuji was just breathtaking.


 

Fuji Yamanakako Nikon (1).jpg
View from Lake Yamanakako


Fuji Yamanakako (2).JPG
Top of Mt. Fuji



That was the most beautiful Mt. Fuji that I had ever seen.


"Magnificent", "Godlike".   Those were the words that came up to me.



Fuji Yamanakako Nikon (3).jpg

Mt. Fuji and Lake Yamanakako



Fuji Yamanakako Nikon (2).jpg
Lake Yamanakako was frozen, and ice patterns were so beautiful !




I do recommend you to visit Fuji 5 Lakes to view this stunning view of Mt. Fuji if you visit Japan in winter.



Yes, it is still very cold in the morning here.


So I am going to introduce you another poka poka dish for you today.

(poka poka is an onomatopoeia to express the feeling or sense that make us warm and comfortable.)


There is an important ingredient for it.


That is "Sakekasu". 


Sakekasu (6).JPG


"Sakekasu " is the by product of sake/ Japanese rice wine, and this word is usually translated to "rice wine lees".


During sake making process, there is a stage that wine is extracted from the fermented rice by pressing.  


"Sakekasu" is the ramainder left in the bag.


Unlike soy pulp which is the by-product of soy mik, "sakekasu" has creamy texture, and it has an alcoholic smell as you may be imagining.


It is a mighty ingredent for my cooking.


It can


turn the soy milk into yoghurt,

Yogurt Tonyu Togijiru (2) 750x562.jpg



raise the bread dough working as a yeast,

Bread proofing.jpg



It can aso produce cheesey texture and taste.


Thererfore I can make


vegan yoghurt

Kogyoku Mushini Yoghurt (4) 750x.jpg

 



tofu cheese

Tohu Cheese Sakekasu best 750x.jpg




vegan cheese cake


Tohu Cheese Cake slice best.JPG



vegan parmesan cheese

Sakekasu Kona Cheese best 750 x.jpg


with "Sakekasu".


I am going to show you how to make a traditional and most popular sakekasu dish in Japan today.


As it is such a unique ingredient, I have not found any replacement for sakekasu.

So this recipe can be replicated if you can get the "sakekasu".


 






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Vegan Ramen  ビーガンラーメン [野菜穀物レシピ 冬]


日本語のレシピは ビーガン情報サイト ”Hachidory" を ご覧ください。


AM2018Jan7 (8).JPG


Which do you prefer winter or summer ?


This is a question we often ask each other among friends and family since I was small.


When the summer came, I used to think I prefer winter, and the winter came, I used to think I prefer summer.


Now my answer is always the same.


I definately prefer hot season.


When it is cold, I do not want to get out of futon, Japanese bed in the morning, and am reluctant to move around even within a house.  

I often ended up staying in a kitchen whole day. 


"Lazy" may be is the best word to describe myself in the winter, though I actually do not like to be lazy. 


Because of this hardship - might sound exaggerated for those who prefer winter- , my meal time with piping hot soup and bath time in 42℃ hot water are super happiest moments for me. ( You may be wondering why I am so precise, but temperature of Japanese bath is usually controled by 1℃ unit, and it is not hot enough if it is 41℃, and it is too hot if it is 43℃ for me.) 


I cook most of my food with clay pots during winter.


The food cooked with clay pots is not only hot and can maintain its high temperature, but also very gentle in its taste and texture.   


I am showing off some of my clay pots today.


Donabe (2).JPG
Donabe (3).JPG
Donabe (4).JPG

They look the same, right ?

Yes, they are same, but different in sizes.


Donabe (6).JPG


These claypots are most freqently used in my cooking, and are often used for cooking rice, making soup and simmer the red beans.


I sometimes encounter very attractive clay pots and am tempted to get them, but I have to give up because I don't have any more space to keep them.

If I had much space and money, I'm sure I would be a clay pot collecter !


Well, I move to introduce the recipe of January 2018.

I am going to show you how to make vegan Ramen today!


DSC_0005_00001_01.jpg




"Ramen" is not a traditional Japanese food though I know it is very popular as Japanese food even in overseas nowdays.  


The noodles usually made from wheat, water, pH balance additives to make the noodle texture firm, and quite often with eggs, coloring and oil.

Therefore you'd better check the ingredient list when you purchase ramen noodles.


"Udon" noodles which is usually made from wheat, water and salt only is healthier alternative, and suitable for this recipe too. 

Look for fresh thinner udon for a replacement of ramen.


As introducing instant food using the ready made ingredient is not something that I can boast, I am also going to show you how to make "Shiraganegi" (literally means white hair leek).  

It is a bit time consuming work, so if you think it is too much, you can skip it, and top up with plenty of blanched bean sprouts instead.


But "Shiraganegi" is very usuful for other dishes too, and can make the food very presentable, so try it if you want to improve your cooking skill.


Let's get started !



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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

 (日本語のレシピ、最後の方に、あります。)

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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