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Ruby Apple ルビーアップル [Recipes Sweets スウィーツレシピ]

日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい。

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The daytime is getting shorter and shorter day by day since “Shubun-no-hi”, autumn equinox day.

 

The beautiful orchestra by the insects at night is fading away.....

 

The mantis, the cricket and the locust are visiting me at my home escaping from the chilly air.

 

Last year I had five mantises visited me and stayed at my home until their last moments.

 

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Whenever I have the insect visitors, I converse with them.   When I squat and talk to them gently, they stop moving around and stay still moving their feelers gracefully towards me and listen to me.
I am quite sure that they like to be talked by me, if not, they like my voice at least.

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It may be hard for you to believe, but the same thing happens to the cockroaches too.  

All these insects look adorable to me.

 

As for mantises, they often climb onto my arm and then to the head if I stretch out my hand closer to them. 

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Last year I let them stay at my home as long as they want, but this year I am sending them back to my garden, thinking it must be better for them to go back to the nature.   After all they were born in the nature, lead their lives there, so should finish their lives there too.

 

The fall foliage is around the corner and the cold winter is waiting behind it.

I must enjoy the beautiful season of autumn wildflowers, comortable air and sunshine to the maximum now….

 

There are lots of good things about the seasonal food too.

The harvest of the rice is in its midst, and the new plump and moist grains are already available.  

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 I was overjoyed when I found the Koji attached to the rice grain for the first time in my life.  Can you see the black thing in the center ?

The chestnuts are abundant this year.

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The color of the persimmons is getting orangeier and orrangier on the trees. 

Today I am sharing the Kogyoku apple recipe with you.

Kogyoku 紅玉 is the small and red apple and is available only for a month.

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The Japanese apples are usually big and sweet compared with the ones from the other countries, however this Kogyoku is comparatively small and sour.  Maybe it is closer to the granny smith though the color is different.

 

Today’s kogyoku recipe which I named “Ruby Apple” is my ultimate recipe.

Wanting to make Kogyoku’s pretty red color stand out, I experimented many times.  When this apple is heated, the color can be faded easily.

See what I did to solve this and follow my recipe while kogyoku is available.

 

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共通テーマ:グルメ・料理

Edamame Dumpling ずんだ [Rcipes, Summer 夏レシピ]

日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい 


Have you heard the word, “Edamame”


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 Flower of edamame


It is the young green soybeans.


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It seems it is getting popular in other countries too, though they are usually sold in the frozen form.


“Edamame” is my most favorite summer vegetable.


It is not only because its taste and texture fit my taste bud, but it always brings me the fond memory of my childhood.




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Edamame grown in my garden a few years ago.




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The following year, many edamame leaves grew vigrously, but the beans did not grow much.  I still do not know why .

 

Whenever I cook and eat edamame, the one scene flashes back to my mind.
It is the dining room, where there is edamame heaped up in a big bowl on the table, and my father picks up a pod, brings to his mouth in a very quick motion, instantly goes to the next pod and repeats the same action until the bowl turns out to be empty.


Beside him, I also try to be quick to eat them as I did not want him to finish all before I also eat them to my heart content ! 


I’m sure it would look funny to you if you could see this scene.
My mother was still busy cooking other dishes when we started eating edamame.   She used to prepare so many dishes for each meal.   The table was full of Japanese small plates and bowls as she served everything individually except edamame.


Edamame of that time was super delicious, maybe that’s why we used to love it so much and could eat so much.


I cannot encounter the same quality of edamame anymore, but still can meet with the closer satisfactory ones once a while, so I am still tempted to buy them whenever I see edamame thinking they could be close to the taste of old day’s ones.


Today’s recipe is “Zunda”, a traditional edamame dish from Yamagata prefecture, which produces the best quality of edamame in Japan, and where my mother was from.


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If you search on the net, all the pictures or recipes of “Zunda” must be introduced as a dessert.  It is a bit sweet but, my mother used to prepare it as one of the dishes of the meal. 
Wherever she made this I helped her, taking the beans out of the pods and removing the membrane.  Mashing, pounding and seasoning were my mother’s part, but once a while she let me pound the edamame.   I was very excited when she asked me to do so.  The permission to do something that is usually not allowed always makes the kids so proud of.


I would be so thrilled if I could see those scenes related edamame and my parents with my eyes like it is possible for my children to do so now with the modern technology.  


Traditionally making “Zunda “ requires time as it involves time consuming jobs, like detaching the beans from stalks, washing, boiling, taking out from the each pods, removing the membrane from each beans, mashing and pounding with the mortar and the pestle made of clay, shaping into small balls and making gravy to pour.


However, you can reduce the cooking time tremendously if you use ready made frozen edamame and an electric grinder instead of the mortar and pestle.


“Zunda” is something you cannot order in the restaurants nor buy from the shops even in Japan.


So, try it and feel how it tastes like.


 

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共通テーマ:グルメ・料理

Vegan Kaya Toast ビーガンカヤトースト [Recipes Sweets スウィーツレシピ]

日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい。

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The scorching hot summer is here !

I came back from Malaysia and Singapore two weeks ago.

Both are the tropical countries and it is hot all the year round.

Though I could enjoy the morning dew and cooling air in early morning, the temperature goes up rapidly soon and the daytime was very hot. 

However, when I came back to Japan, I reaffirmed the summer in Japan is hotter than those countries. 

Yes, I am feeling much hotter now. 

I know from my experience that I do not feel hot compared with other people and seldom require the air conditioner to cool down the room temperature. 
I felt too cold wherever I visited both in Singapore and Malaysia and needed to carry a thick long sleeve jacket and even a neck warmer as the setting of the air conditioner was too strong everywhere. 
But I need to switch on the air conditioner in the afternoon these days, otherwise I get drowsy and can’t do my work.

You can imagine how hot this summer is !

When the weather is like this, I feel like eating something tropical.
I do not want to eat yang food, in other word, something heavy or something that tends to keep the heat inside the body.

So I use a tropical ingredient in today’s recipe.

I usually insist on eating locally and seasonally for our health, for the environment, for the animals and for our planet.

But once a while we can explore something foreign, and satisfy our interests and color our lives to pinkish, though we still need to select the ingreients that minimize the sufferings of others.

“Kaya Toast “is the popular breakfast menu in Singapore (and probably in Malaysia too.)

It is the sandwich made from kaya jam, light texture thin sliced bread, and butter.  Kaya jam is made from eggs, coconut milk, sugar and pandan leaves which has the unique sweet fragrance.

 

Today’s recipe is the vegan version of this “Kaya Toast”. 

Though it may look and taste a bid different from the original one, I bet many of you would love it.   As for me, I can’t resist eating a few pieces of it at a time !


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共通テーマ:グルメ・料理

Zoodle Salad ズッキーニサラダ [Rcipes, Summer 夏レシピ]


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


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June to July is the rainy season in Japan.


“rainy season” is called “Tsuyu” in Japanese, and it literally means “plum rain” and is written “梅雨”


I like the way it is named and written in this way.


Because the Japanese plums are so charming and aromatic that it can erase the negative feeling towards the rainy season.


This year very little plums grew in our town though.


As I wrote about the plums already a few times in this blog, our town has lots of plum trees so we can see the green beautiful plums everywhere in this town during June.


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They say the plum trees can bear the generous amount of fruit every other year. 


Therefore, this year was the year that they could not bear much fruits.


But it was too little.  


I could hardly see any fruit among the vigorous leaves. 


My neighboring organic farm from whom I buy the plums every year could not harvest any plums to sell to their neighbors this year.


Why do the ume trees bear lots of fruit only every other year ?


There is no reason.


That is the intention of the nature.


It is the law of the universe.


So we just have to take it. 


 


Every year I put aside one jar of umeboshi for preservation.


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Yes, Umeboshi is already preserved food, but my intention is to preserve them for 100 years !  
Who knows that I can’t taste them in 100 years later !



Luckily I could make some jars of Umeboshi this year too as Takahahi san who is a natural farmer living in Numazu in Shizuoka sent me some of his precious ume that he plucked from his ume trees.
So I could have my annual pleasure to do ume work this year too !.


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I'm going to add red shiso leaves into this pot in the end of July.


Well, I go to the introduction of this month’s recipe.


It is “Zucchini Salad with Ume Dressing Sauce ”


You may have heard the word, “Zoodles”.


It is the noodles made from zucchini.
It is named so simply because the zucchini is cut into thin strips like noodles.
So may be I should name this recipe “Zoodle Salad”


I’m sure you would love this salad if you like both the zucchini and umeboshi, salty preserved Japanese plum. 


If you have a spiralizer, you can make this very quickly, but even if you do not have one, the zucchini can be cut into noodles manually.


See how I slice it with the peeler and the knife. 


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共通テーマ:グルメ・料理

Tofu Teriyaki Vegan 豆腐の照り焼き [Recipes, All Seasons 1年通]


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。


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The spring season is like a magic.

When I see the newborn leaves are swaying in the breeze, and hear the birds are singing in the field, I feel like as if I’m in the heaven. 

How fortunate I am to be able to have such a moment with them without any other people around me !  

I do not need any other things !!

 

  

Today’s recipe is not related to the season.

You can make it in any seasons.

It is a very economical dish as the main ingredient is cheap in Japan.

 

What do you think it is ?

 

It is  

white. 

Usually rectangular shape (sometimes square). 

Soft, some are firmer and some are softer. 

Something Japanese people eat very frequently. 

A very important and useful ingredient for vegans. 

Made from soybeans.

 

I guess by now many of you know the answer.

 

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It is tofu / soy bean curd !

 

The dish I am sharing with you today is “Tofu Teriyaki”.  

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It is easy to cook, tasty to eat, and cheap to buy. 

So you must try it ! 

I am also giving the idea of how to eat it with the appetizing photos at the end of the page.

 


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共通テーマ:グルメ・料理
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