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” ?
Flower of edamame
It is the young green soybeans.
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.
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.
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.
Zoodle Salad ズッキーニサラダ [Rcipes, Summer 夏レシピ]
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.
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.
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 !.
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.