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Chilled Sweet Corn Soup Vegan とうもろこしのすり流し [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。 


Now the season has shifted from the fruits of the round shapes to the summer vegetables.


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Ume / Green Plum was abundant this year.


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Ume Hisuini / Simmered green plum, luxurious dessert !
 (spent a whole week to finish cooking !)


 


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Anzu / Apricot at my back yard also bore lots of fruit for the first time this year.


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 Made into jam and juice, preserved in syrup and liquor. 



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 Sumomo / Red Plum
I prefer to eating fresh as it is so juicy and sweet.


 


And it is now in the midst of sweet corn harvest. 


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The corn is my second favorite summer vegetable, so I bite into a whole steamed corn almost every day recently. 


Japanese sweet corns are very sweet, juicy and tasty !


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The sweet corns that are sold in the stores are all non-GMO as it is prohibited to grow GMO vegetables for commercial use in Japan.


However, it is allowed to import the GMO products from the other countries.  And the majority of the corns consumed in Japan is imports, and the main exporter is USA, whose corns are dominated by GMO.  In fact, Japan is the biggest importer of the corns in the world.  As I mentioned earlier, all the corns that are sold in the stores are domestic products and non-GMO. 


Then why is Japan importing so many corns?   
The statistics indicates that the amount that we are eating is only a tip portion of the total consumption of the corns in Japan.  Then to where those huge number of corns which are all imported from the other countries go?  


They are mainly fed to the farm animals. 


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The amount they need to be fed is enormously bigger than the one that we eat, that is why so many corns are imported.


According to the survey, 80% of Japanese people want to avoid GMO products, but the fact is that many of them are not aware that they are eating the animals that are raised all with GMO feeds because it is not regulated to show it on the labelling of the meat products. 


So, you should know that when you eat meat in Japan, you are eating GMO indirectly. 


Even if you don’t mind consuming GMO, you’d better know the situation of farm animals in Japan. 


It is often appalling. 


Those farm animals are sometimes described as “commodities”, but I think they are treated less than that. 


If the thing is a commodity, it is treated with care, not to break it until the day it is sold, but the farm animals are not.


The majority of them are kept in the tiny cages where it is impossible for them to move around in the filthy environment until the day that they are sent to the salughter house, especially the chickens are treated like just objects, because their commercial value is too little to treat them with care.   If you see those animals and farms with your own eyes in reality, I’m sure many of you do not want to eat the flesh of those animals anymore.


I know what I am writing now is unpleasant, but this is the fact that is happening in our lives, which is hidden in our society in Japan (and in many other countries too). 


This reality has to be revealed, and all of us should not avert our eyes from this fact.


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I would not say to refrain from eating animal products totally from today.  I know it is too difficult for most of us to change the eating habit.   But we should always try to know how the food that we are eating are produced, and make a small effort little by little to lighten the sufferings of the farm animals and some people whose dignities are deprived for our pleasure of eating. 


Yes, little by little, cause a little becomes a big when it is accumulated, which can bring a big change.


Well, I move on to the recipe now.


Today’s recipe is one of the Shojinryouri / Japanese temple dish, “Tomorokoshi no Surinagashi”, my second favorite sweet corn dish. 


All you need is only two ingredients, a sweet corn and white miso (and some water).   It tastes very tender and sweet.  


So, try it while the corns are still juicy and fresh!


 

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Potato mixed with Pesto Giapponese 新じゃがの和風ペスト和え [Recipes, All Seasons 1年通]

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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 ♫♬ One potato, Two potatoes, Three potatoes, Four, ♫♬


♩♪ Five potatoes, Six potatoes, Seven potatoes and More ! ♬♫


Do you know this song ?


This is the song that I often sing for small kids.


The lyric is very simple and the sound is rhythmical, so it is easy even for Japanese toddlers to sing along together.


I feel like singing this song more often these days.


Guess why ?


 


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Because it is going to be the harvest season of the potatoes soon.

The potato leaves in my backyard look much more vigorous than last few years.  

I am anticipating the bigger harvest this year.  ( Yes, “bigger” not “big”.  My vegetable patch is small, and I could lay only a few potatoes in the soil in early spring. )


I can probably harvest them in fortnight.


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The potatoes are sold all the year round in the shops.

But the harvest is usually only once a year, (in some areas twice is possible.) 

The new potatoes are fresh !

When the potatoes are fresh, I like to steam and eat them in simple ways.  


I am sharing one of such potato recipes with you today.


I named the paste that is to mix with the potatoes “Pesto Giapponese “ , following the recipe of “Pesto Genovese”.  

Instead of using Italian basil, I used daikon/white radish leaves this time. 


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Actually, any kinds of edible greenery leaves from the wild can be used with no extra cost. 

In this way you can also enjoy the different flavors. 

I made Pesto Giapponese using the leaves of dandelion from my backyard previously and it tasted great too.

 

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I also replaced the pine nuts that the original Pesto Genovese requires with the walnuts that I picked up from the riverbank towards the upstream near my town.


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You can use any types of nuts but try to choose the one from where you live if it is possible,

and also check the date of manufacturing and make sure that they are fresh. 

Minding them is not only good for your health and well-being,

but also for other creatures and environment.

 

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Happy Vegan Cabbage Rolls ハッピーロールキャベツ [Recipes Spring 春レシピ]

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 spring still remains here, though I can feel the summer is waiting patiently behind her.

 

Most of the wildflowers I mentioned in my last post disappeared and the new ones are blooming.

 

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“Hana no inochi wa mijikakute

Kaku mo utuskushiki kana…”

 

This is the poem that I made imitating the sound of the poem by a famous poet.   It means “The life of the flowers is so short that’s why they are so beautiful.”  or “The flowers are so beautiful because their lives are so short.”  It can be interpretted either way.

 

You may think I love the flowers, but in fact I am not interested in the flowers in the flower shops nor the flowers raised in somebody’s garden with care. 

They seldom attract my attention.

Even if somebody sent the hundreds of roses to me, I probably would not be moved.

 

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But the wildflowers catch my attention though they are small, often very small, yes, many of the Japanese wildflowers are tiny, much smaller than the wildflowers of the other countries’, that is what I heard.

 

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They look so attractive to me.  So, one day I wondered why.  Why I am attracted to them so much but not to the cultivated flowers.  

 

Maybe it’s because they live their lives to their maximum level, because they are born at the places they want to be born, and they live at the places they want to live. 

 

They are totally free. 

 

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And may be, they get my attention because they are discharging the energy which has the same frequency as mine, and they are charging me to be happier.

 

I’m so fortunate to be surrounded by them.

 

 

 

 

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Strawberry flavor Sakura Dumplings 苺桜だんご [Recipes Spring 春レシピ]

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 rich pink color peach flowers are now in full bloom.


So are the white Kobushi and Nirabana.


So are the yellow Rengyo and Nanohana.


So are the purple Shokkasai Kakidoshi……..


 


And the newly born tiny wildflowers greet me from the ground in different colors and with different faces every day.


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A walk during this season is the happiest moment for me. 


The sceneries of the spring wash off the dark shadow from my heart and float me up to the heaven.


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I am expressing this feeling with my recipe today.


So, you also enjoy the spring of Japan by making and eating this lovely sweets.


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(If you are interested in the flowers that I mentioned at the beginning, visit my Instagram at https://www.instagram.com/kurinascooking/


 


 

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Fukinoto miso potato burger, vegan ふきんとう味噌のポテトバーガー [Recipes Spring 春レシピ]

 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。 


 

    The spring is around the corner !


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Ohinunofuguri & Hakobe

So I am sharing a recipe that surely makes us feel pink.


You need “Fukinoto miso” as one of the ingredients for this recipe, so visit my previous blog first to get it and to learn about the spring of Japan and Fukinoto / butterbur shoot.


 


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Fukinoto Miso Potato Burger


 


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Ingredients (for 1 servings) 


1~2 potatoes to obtain 80g of mashed potato


20g fukinoto miso


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2 tsp and 1~2 Tbsp potato starch


2 tsp sesame oil


 


1 burger bun or 2 pcs of sandwich bread


Lettuce


Tomato


Onion


Water cress


Vegan mayonnaise


 


Procedure 


1.   Peel the potatoes and place in a pot filled with water.  Heat up and cook till the potato soft.


2.  Drain and mash the potato with the masher or fork in a bowl.


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3.      Add fukinoto miso and 2tsp of potato starch, and mix.


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4.      Shape the mixture into the disc shape.  The size should be closer to the burger bun, and then coat with the potato starch.


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5.      Heat up the pan, and then add sesame oil.  When the oil is warm, add the disc shaped potato and pan fry both sides till golden brown.


6.      Add the mixture of soy sauce, mirin, sake and rice syrup, and cook till the seasoning is absorbed to the potato.


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7.      Cut the burger horizontally into two pieces, and spread vegan mayonnaise on their surfaces.


8.      Layer lettuce, pan fried potato, tomato, onion and water cress on the bottom part of burger bun.


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9.      Cover with the upper portion of burger bun.  Insert the stick in the center.


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Tips  


l  If you can’t get rice syrup easily, you can replace with sugar.


l  The potatoes during this season may be sprouted which is not good for consumption, so remove sprouted parts before cooking, and cook them in the water rather than steaming or baking.


l  Most of the wild plants of spring including fukinoto are bitter but it is said that they are good for detoxification of the accumulated toxin and fat during cold season.  


  


Happy cooking!



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