Happy Vegan Cabbage Rolls ハッピーロールキャベツ

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 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.

 

 

“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.

 

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.

 

 

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. 

 

 

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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タグ：Cabbage Rolls Vegan macrobiotics Japanese Spring vegetables onion cabbage rice nature Spring flowers Hachidory ロールキャベツ 春キャベツ 新玉ねぎ ご飯 マクロビオティック ビーガン 春 野草

Strawberry flavor Sakura Dumplings 苺桜だんご

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 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.

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.

I am expressing this feeling with my recipe today.

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

(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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タグ：いちご 桜 だんご マクロビオティック ビーガン あんこ Hachidory Strawberry sakura Cherry blossom sweet red beans Japanese vegan macrobiotics Spring 春 上新粉 白玉粉 イチゴ　農薬 あんこレシピ 桜花 rice flour 身土不二 Shindofuji

Fukinoto miso potato burger, vegan ふきんとう味噌のポテトバーガー

 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 !

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.

 

 

Fukinoto Miso Potato Burger

 

Ingredients (for 1 servings) 

1~2 potatoes to obtain 80g of mashed potato

20g fukinoto miso

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.

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

 

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

 

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.

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.

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

  

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!

タグ：ふきのとう 春 フキ味噌 フキノトウ味噌 fukinotomiso fukimiso Fukinoto 蕗の薹 Hachidory Japanese Spring Japanese vegan macrobiotics マクロビオティック ビーガン ビーガンハンバーガー vegan burger POTATO じゃが芋

フキ味噌 Butterbur Shoot Miso

日本語のレシピ、最後の方に　あります。

 

 

What is the first thing to tell you that the spring has come ?

 

For me, it is the  the wind blowing from the south on one sunny day, 

A tiny red wild flower called "Hotokenoza" in the field, 

A few pretty plum flowers that have just bloomed.

One more thing that makes my heart beat with excitment is

"Fukinotoh / Japanese butterbur shoot.

 

 
A box of vegetables and fruit sent by Mr. Takahashi from Shizuoka prefecture is like a fortune bag for me.

（The background picture of the website of my cooking class is the vegetables that he sent to me.　　I change the photos according to the season.   Check it once a while to enjoy Japanese seasonal vegetables.  http://kurinascooking.la.coocan.jp/　）

I can't get to know what are inside  till I opened the box each month.   

So it is an exciting moment to remove the packing tape from the cardboard box.  

His vegetables are so precious for me as they are raised very natural way. 

They are different from organic vegetables, which are often raised with organic fertilizer, involving weeding of unwanted grass and also sometimes killing of unwanted insects.

Every year I see my first Fukinotoh of the year in the box of Takahashi's vegetables either late January or early February.

 

Just a few pieces of them are wrapped in the newspaper.

"Oh, my goodness !"  I cannot stop uttering this word when their site popped into my eyes.

They are tiny, light green,  roundish, and look very delicate and fragile.

 

Fukinotoh tells us the spring is around the corner even though it is still very cold in the morning and night, and it absolutely delights me .

 

Fukinotoh bud, has not opened yet.

 

I am showing you how I enjoy the first taste of spring today.

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タグ：Japanese cooking Vegan MISO macrobiotics butterbur マクロビオティック ビーガン 米あめ みそ フキノトウ フキ味噌

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

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.  

 

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.

 

The onions harvested in April is very fresh and tasty!

They are juicy and sweet !!

 

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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タグ：Vegan cheese macrobiotics Vegan Parmesan onion Spring Japanese cooking Hachidory ビーガン マクロビオティック ビーガンチーズ 新玉ねぎ 春 Vegan macrobio-vegan