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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!


 

Tomorokoshi no Surinagashi /


Sweet Corn Soup with Miso


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 This soup is usually served chilled during summer. 


But you can serve chilled or hot as you like.


 


Ingredients (for 2 servings)


1 sweet corn


1L water


40g white miso


Method


1.   Peel off the husk and silk from the corn.  Slice off the kernels from the cob and keep them aside in a bowl.


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2.   Place husk, silk, cob and 1L of water in a pot, bring to a boil, reduce the heat to low and cook for 20min. 


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3.   Drain through the strainer, and measure the amount of soup.  You need approximately 500ml of soup for two servings at this stage.  If it is less than that amount, add water, if it is more, let the excess water evaporate at the next stage. 


4.   Add corn kernels to the soup and cook for 10 ~20min over low to medium heat.  Wait until it cooled down to the temperature that your blender can hold.

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5.   Transfer the soup with kernels to the blender, add white miso, and blend till smooth.


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6.   Strain the blended soup through the strainer for smoother texture.


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7.   If you want chilled soup, transfer to the container, and keep it in the fridge, if you want hot one, heat it up before serving.


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Try my third favorete corn recipe too!


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Happy cooking!


 


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