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ビーガン鶏そぼろ Japanese Flavor Vegan Minced Chicken [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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Songs by cicadas have gone,


but the orchestra by the insects is calming our soles at night.


The autumn breeze that I can feel on my cheeks are pleasant.


The moons and the stars are adding the nostalgia to my heart.


 


Mid-autumn festival is coming soon.


It is the day that we spend the quiet and peaceful time watching the moon at night.  It is said that the moon looks most beautiful on this date, which is 15 of August in lunar calendar. 


We can locate the moon at the best angle to look up as the position of the moon is not too high nor too low from where we are.


 


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The mid-autumn festival is called “Chushu no Meigetus/中秋の名月” or “Otsukimi/お月見” in Japanese.


I decorate the counters in my living room with rice dumplings, wall hanging of the full moon, Susuki/silver grass, rice plant, moon shaped or moon painted candles during this season.


 


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On the actual day of “Chushunomeigetsu/中秋の名月/お月見“, we are supposed to offer the rice dumplings, Susuki and the harvests of early autumn such as taros, chestnuts, grapes and pears to the moon.


 


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When I was small, it was celebrated in this way and I used to love this event.  But nowadays most of the Japanese people do not do anything special on this day, may be except some young people who love to eat special burgers called “Otsukimi Burger” that McDonald’s promotes during this season.


 


It is sad that people’s minds do not go to autumn festival when October comes but go to Halloween which does not have any roots in Japanese culture.   Halloween was widely spread all over Japan in a short period and is now celebrated by children and young people, but this beautiful traditional Japanese event is not, and just fading away...


 


I am introducing “Otsukimi jiruko/Moon dumpling in sweet red bean soup” in Kids Family online class in October, wanting people be aware that this festival is coming soon and to know that it is such a lovely event. 


(Visit my cooking class website and click “Latest/最新情報” if you are interested in the class, http://kurinascooking.la.coocan.jp/)

The recipe of this month is nothing to do with this festival.


It is “ Vegan Torisoboro/ Japanese Flavored Vegan Minced Chicken”.


This is to synchronize with “Hachidory”, Japanese vegan information site which has been promoting the vegan dishes to replace the chicken.


 


Most of the chickens in the chicken farms are living in the horrible conditions, and more chickens are succumbed to death during hot seasons as they are kept in the envionement with poor air ventilation.  Chickens cannot control their body temperatures by releasing the heat from their skins like we do.     


 


Please be compassionate to those chickens and reduce the consumption of meat and eggs.


 


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My “Torisoboro” looks real minced chicken.


It is not only its appearance that looks real, but its taste too.


So do try cooking and see what I am saying is true or not!


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Red Bean Potong / Icecles シンガポール風小豆アイスキャンデー [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。

 

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“Atsui!”, this word is uttered so often these day at my home, as if the greeting such as “Ohayo/Good morning!” and “Tadaima/I’m back home” are ousted.
Just two weeks ago, I wrote that we were experiencing the wettest summer, but one day the rainy season suddenly finished, and it turned to a scorching summer.

 

“Tanabata” / The Night of Seven/七夕 or Star Festival in English is approaching soon.

It is celebrated on the 7th of July on lunar calendar, that is why it is called Tanabata七夕.  

 

Children write their wishes on the strips of fancy papers and hang them on the bamboo leaves, and they look up at the sky at night to look for the twinkling stars and milky way. 

 

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It is said that Hikoboshi and Orihime who used to be a loving husband and wife but later had to be separated can meet only once a year on this day. 

But if it rains, they can’t meet because the milky way is flooded and that prevents them from meeting, and the wishes that children wrote on the paper would also not come true. 

What a romantic (or sad ?) story, isn’t it ?

 

 

Unfortunately, Japanese people are not following the lunar calendar anymore and celebrate most of the traditional festivals following the western solar calendar, which does not make any sense and even seems to be absurd to me.

 

This “Tanabata” festival may be the worst example.
July the seventh on the solar calendar is in the midst of rainy season in Japan and we seldom have clear sky on that day.

Children are made to make Tanzaku/ a strip of paper writing their wishes in the kindergarten on this day, but they have to be disappointed seeing the cloudy or wet sky at night.

But there are still some towns following the lunar calendar and celebrate Tanabata in August which is July in lunar calendar. 

I’m advocating to shift to the lunar calendar when we celebrate the traditional festivals even though we can retain the current calendar for everyday use.

 

I am introducing a dessert recipe named “Kirakira Tanabata no Yoru / Twinkling stars and Milkyway”  in my online Kids Family class.  If you are interested in, visit my cooking class website  and click “Latest/最新情報” label on the left top, or Facebook to get more information.

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The recipe for this month is just suitable for this heated summer.

It is “Red Bean Potong”.

It is the ice popsicles that is originated in Singapore.

Japan also has the similar ice popsicles made from the red beans.

But I wanted to write things related to the coconuts for Japanese people on “Hachidory”, the site with lots of vegan information in Japan, and for which I contribute a vegan recipe monthly.

 

I already wrote a similar content in English on this blog before.

But it is not totally same, so visit “Hachidory” if you are interested in what I wrote in Japanese.

 

 

 

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Simple Crispy Summer Vegetable Pickles / 夏野菜のさっぱり漬け [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。


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It is the end of July.


But the summer seems to be hiding somewhere.


It has been wet, wet and wet without a single sunny day.


I am now wearing a sweater, a neck warmer and covering my legs with a blanket. 


 If my memory is correct, this is the coldest and wettest July in my life.  The house and the all the things get moldy quickly and the laundries are hung everywhere in the house.
(Japanese people do not like to dry the laundries with the machine and want to dry with the sun, therefore laundry machine is not widely used.)   


Persistent humidity is something unpleasant, so everyone is wishing for the quick ending of the rainy season as much as the ending of the covid 19, I presume.   


(Judging from the reports from around the world, the covid 19 situation is considered much better here and people are not so cautious for social distancing though most people are wearing masks outside.)


 


My favorite farmers market which is held in the open space in the mountain was carried out despite of drizzling last Sunday and many turned out as it was the first time since last November. (It is closed during winter.)


This farmers market is designed more for kids with handmade swings, climbing lopes, trampoline, play house kits with old pots, spatulas and so on.  I love this space surrounded by nature and often tell people that it is the place where the forest fairies reside.


 


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This occasion became the debut of my newly made Kamishibai story. 


 


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 I made this story to encourage people to be compassionate for the insects.


 


I have read that it is a Japanese unique culture that people show the interests in insects and enjoy the sounds they make. 


I think it is true.  Japanese people show more interests in insects compared with other nations, know the names of insects, the boys love to collect them and observe, people get the relaxation or feel the nostalgy from the sounds of insects.


 


However, there’s one thing I have been very uncomfortable about it.


Catching the insects with the net and putting them in the tiny cage, and then bringing them back home to keep them at their home in order to observe them are common sites during summer season.  It is often promoted by adults and is often assigned to kids as a summer holiday homework from the teachers.


 


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One of my students offered to paint the pictures. 

 


My heart always goes to those innocent insects.


I can hear their voices saying wanna get out of there.


 


Is it important to know about insects like how many legs they have, how long their antennae are, what they like to eat, how fast they grow, all by sacrificing their lives ?


 


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I have an intention to let people be aware that insects belong to the nature not to the cages.


 


I got the impression the children got something from the Kamishibai I read, which I titled “Wanna Go Back Home”.
I want to read it to more people during this summer season.
 


 


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Today’s recipe is just suitable for coming hot summer.


It is super easy to make, may be too simple to teach.


Sooo delicious that you’ll probably eat up all you made even though you meant for the next few days.





 

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Vegan Banana Omlette ビーガンバナナオムレット [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。


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It was a bit disappointing that Ume, Japanese green plum trees did not bear enough fruit this year again in my town.


 


But it was better than last year, so I could manage to make some ume juice and finish the first stage of umeboshi making into two containers.


 


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Though I make lots of umeboshi every year, I am not so interested in eating it. 


 


I make it more for getting plum vinegar which is normally considered a by-product and not having a commercial value. 


For me, the plum vinegar is precious and is indispensable for my cooking. 


We can still buy it from the limited shops, but my hand made one is much tastier with lots of red shiso herbs in it, so I feel something missing when I use the one from the shops.


 


Unlike normal years, I wanted to make many of umeboshi this year as I now have added family members and one of them, my daughter wants to eat one umeboshi everyday.


I need to make 365 pieces at least !
Oh no, it is too much work !!


The first stage, marinating plum in the salt is OK,  


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but the second stage of adding the red shiso herb requires lots of squeezing work for which I am not so good at,


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and the third stage of sunbathing would take up my days and suck up my energy. 


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 That’s why the commercial umeboshi omit the second and the third stage. 


They also cut down the amount of salt to satisfy the consumer’s conscious, which would reduce the benefit of this superfood.


 


Having talked much about umeboshi, I am not introducing the recipe of it as I want to pass my umeboshi recipe only by face to face. 


Today I am sharing “Vegan Banana Omelet”.
Before reading it, I want you to read my previous post in which I wrote about the chocolate and the bananas.  


Please get the fair-trade bananas if you live in the countries where the bananas cannot grow, and all the bananas are imported from the other countries.


 


 

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Sauteed Onion with Vegan Parmesan Cheese ビーガン粉チーズのせ新玉ソテー [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。

“Tampopo”,  “Himeodorikoso”,  “Sumire”,

“Imokatabami”,  “Hebiichigo”,  “Karasunoendo”,

“Kyurigusa”, etc…………..

 

Have you found a word that you have heard before ?

Those are the names of spring wild flowers that are blooming here now.
The list goes on and on but I know you would be overwhelmed with those Japanese words if I listed up all the names of the wild flowers that I see during my walk.

Here are the photos of those flowers in the same order as the names I've listed.
They are in the order of their sizes, from the biggest to the smallest one.  The last one Kyurigusa, literally means cucumber grass, is less than 2mm in its size. 

The biggest one, Tampopo is dandlion in English, and this is the only one which is considered very big compared with all other flowers.  

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Those are all small and tiny, but very pretty flowers which have strong vitality in themselves.

When I am surrounded by them on a sunny day, they bring me up to cloud nine.

The spring season is a magic.

There are a few more things that make me happy in this season.

One of them is the onions.

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The onions harvested in April is very fresh and tasty!

They are juicy and sweet !!

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I eat it almost everyday as spring season onion is available only for a couple of weeks.  (After this period, they turn gradually to the normal hard skin, less juicy and less sweet onions.)

I am sharing one of the scrumptious onion recipes with you today.



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