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Mushroom Okowa, vegan きのこおこわ [Recipes, Fall 秋レシピ]

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 has been for a while since the big typhoon had gone.

There were landslides along my regular routes to the mountains and they still have scars.

But fortunately, I myself and my home were not affected.

 

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The nature is so fascinating, bringing us the peace of mind and happiness, but at the same time it has the opposite side like us.

It is the order of the nature, yin and yang.

The nature is so powerful, but not infinitely, may be it could be so vulnerable.

 

Thanksgiving Day is coming soon.

(If you are interested in knowing about the equivalent day in Japan, visit this post. )

 We need to thank the nature for its blessing in the form of harvests.

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Pumpkins, chestnuts, sweet potatoes, taros, lotus roots, walnuts, ginkonuts, persimmons have been harvested and are widely available now.

Most of them are starchy and fatty.

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It is the blessing from the nature for us to be prepared for the cold winter.

It is interesting that every year my appetite increases in this season, and those foods satisfy my heart and tummy.

Among them, rice is the fundamental staple which is the source of my power.

Newly harvested rice is so tasty with a hint of sweetness and  moisture.

 

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Today I am sharing the glutinous rice recipe, “Okowa”.
My recipe is based on the very traditional method.

If you search “Okowa” you can hit many recipes, but most of them are following the contemporary quick boiling method, often using the electric rice cooker.

“Okowa” literally means hard, and it is something like al dente, the word to express the certain firmness of the pasta. 
This texture cannot be yielded by boiling and simmering the rice. 
It can be obtained only by steaming.

Therefore if you want a real “Okowa”, follow my recipe !

 

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Vegan Pumpkin Dumpling お月見だんご [Recipes, Fall 秋レシピ]


日本語のレシピは ビーガン情報サイト "Hachidory" で ご覧ください。




The summer has faded away and hello to the autumn.

 

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The rice can be harvested soon.



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The persimmon is still a bit too green.


 
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The chestnut is ready to be taken.




The first thing that comes up to my mind when I feel the autumn air, is my fond memory of “Otsukimi”/ a moon viewing day.

When I was young, this traditional event was practiced in a family unit in Japan.

I used to love this elegant event.

 

On the day of Ostukimi, I and my sister went to the riverside to cut and collect some susuki, the silver grass, in the evening.

When we were back home, the tiny table was set at the engawa, the corridor facing east south side with all the windows fully opened.  

On the table, there were rice dumplings that my mother made, and pears and grapes gracefully decorated. 

We put the silver grass in the vase placed beside those foods.

The engawa was transformed into the very cozy area.

After dinner we moved there, and enjoyed moon viewing in a nostalgic mood.

It was said that a rabbit was pounding the glutinous rice on the moon, and I used to believe it and try to find the rabbit there.  

Somehow, I always found her there and felt good about it.

It was such a romantic moment !

But I remember that I was more looking forward to the next moment.

When the moon had enjoyed the food that we offered to her, it was our turn.

The dumplings and fruit were my favorites !

 

When I grew up, I moved to Singapore, and there I found the same day was celebrated in a different way.

It was called “Moon Cake Festival”.   Both events are originated from China, and it’s a celebration of a full moon of mid-autumn. 

I thought how interesting it was that once used to be the same event developed into different ways.

While I lived in Singapore, I more followed the Singapore custom.

When I came back to Japan after being away for over 20 years, I found “Ostukimi” was not celebrated here any more.

But I resumed this custom because of my fond memory.

Each year I decorate my room with “Ostukimi” items during this season and make rice dumplings on the actual date.

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I think you can guess which recipe I am sharing with you today.

Yes, it is the dumplings, but it is the pumpkin dumplings, not the rice dumplings.

It is so easy to make !

The only thing you need is to get the starchy dense pumpkin, not the wet type one like butternut squash.

Then anybody, even the small kids can make it !


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Simmered Taro / Shiroiro Koimo 白色小芋 [Recipes, Fall 秋レシピ]


日本語のレシピは ビーガンサイト ”Hachidory" で ご覧ください。



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The leaves turned yellow and red has started falling.


Yes, the autumn is short, shorter than any other seasons.


May be because of that, I always feel like clinging to this season.


Seeing the falling leaves is something that does not make you feel warm.

It brings a sense of loneliness, but with a kind of solomness.

It is not so bad to see the falling leaves after all.


On the contrary to this sense of depletion, our appetite jump up in fall season.


Fortunately, it is the season of harvest too, and the nature blesses us plenty of staples.



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The newly harvested rice is moist and sweet.



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The ginko nuts fallen from the trees can be picked up from the ground as much as I want, and they are plump and chewy.


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The sweet potatoes are sweet and starchy.



The carrots are getting juicier and sweeter.




It is the principle of the nature that our appetite increse when the nature produeces much staples.



So don't go for diet from the autumn to the winter !


Because our bodies unlikely want to slim down during these seasons, and resist to all the attempts made by you as they try to accumulate the fats by any means.


Anyway, believe it or not, it is such a waste not to enjoy those tasty and powerful seasonal grains and vegetables.



Today, I am sharing one of the seasonal Japanese vegetable recipe with you.


"Satoimo" is the Japanese name, and it is often translated to "taro" in English.


But unlike the taro which is the main staple in the tropical regions, satoimo is usually harvested in cold season here in Saitama.


It is very slimy, and many Japanese people enjoy this unique texture.


They are often simmered with dashi soup stock and soy sauce. 


I like to steam them and eat with various sauce that I made.


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It can be a nice ingredient for Miso soup too.


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These are the patties with mashed satoimo, hijiki sea vegetable and grated lotus root.

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Satoimo cannot be omitted for "Konyasai no Umani "/ simmered root vegetables.

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I deep-fry them once a season for my son.


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Which one do you want to  learn ?


I chose the one that experimented recently and turned out very tasty.


There you go !





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Lotus Root Chips 蓮根の素揚げ [Recipes, Fall 秋レシピ]

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Here's a quize.

I am a vegetable.

I am long.

My flesh is white.

My skin is beige with some spots.


Do you know who I am ?

You don't know ?


Then, with these clues below, I guess many of you would know who I am.

I  grow in the muddy water.

I have lots of holes in my body.




Yes, I am

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Another picture of me.

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Renkon/ Lotus Root !

The Renkon season has come at last. 

You may be able to find it all the year round, but we can harvest it only from the autumn to the winter in Japan.

Unlike the vegetable I introduced before, Renkon does not grow in my town.

Therefore I have to buy it from my regular net shops that purchase the Renkon from the regions which cultivate them.

Renkon is considered very good for the resparatory organs, and effective to relieve the symptoms such as coughs and inflamation of lungs. 

We can enjoy different kinds of textures depending on how we cook it.

It is crunchy if we par-boil it for salad, and is crispy if we fry, and it can be  even chewy  if we steam,grill or fry after grating it.

In Macrobiotics we eat it even as a medicine, and have some recipes to maximize the effectivness of Renkon.



But there's one thing that I'm concerned .

The absorption rate of radiation is quite high compared with other vegetables.

Therefore I always buy it from the shops that conduct radiation check constantly, and consume it not as frequently as before.

However we do not have to  worry much as long as we stick to the good eating and cooking habbits.

For example, brown rice that I eat every morning can detox the poison to some extent,

Eating organic and fresh vegetables are powerful to revatalize our bodies compared with chemically raised weak vegetables,

Not eating processed food full of additives,

Washing and soaking the vegetables thoroughly,

Removing the scum thoroughly during  cooking etc. etc....

In these ways, we can always minimize the risks of not only radiation but also of other harmful substaneces which may weaken our body and cause our illnesses.


All right, I am introducing you the savory " Renkon Chips" today !

It is crispy and yummy.

I am sure you'd love it too !

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Ginko nut and Hijiki mixed with sesame 銀杏とひじきの和え物 [Recipes, Fall 秋レシピ]

 日本語のレシピは 最後の方に 載っています。

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The summer has ended and sentimental season has arrived in Japan.

The leaves are turning to pale and some are already falling.

The trees appear to be lonley wearing less leaves.

On the contrary our appetite grow bigger during this season.

Luckily we can harvest lots of staples such as rice, nuts and  fruits, which can satisfy our stomachs and hearts.

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The rice  is ready to be harvested.




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 The perssimmons' color is  getting orangier and orangier day by day.



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The persimmon leaf is so colorful and beautiful.




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 I picked up the chestnus which were still sitting comfortably in their husk.




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 The Cosmos are at their best now and blooming everywhere in my town.


Isn't it wonderful ?

The nature always blesses us with her profound love if we follow the rule of the universe.



All right,  now I am going to pass you one of my nut recipes.

Which nut do you think I am going to show you today ?

It has double layered shells, and is protected tightly inside.

If you walk towards the tree, you'll notice its exsistance from quite far away as it smells so strong.

Its leaves are green until early autumn, but change to beautiful yellow color by late autumn.

The shape of the leaf is very unique and looks like a Japanese fan.

The nut tastes a little bitter.

If you are a Japanese food lover, I am sure that you have seen it in Chawanmushi.

I guess by now you know the answer.

It is ...

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Can you tell what they are ?

Here's a closer look.   They are fallen off the tree and sitting still on the ground here.

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Yes, they are ginko nuts.

Do you know that there are female ginko nut trees and male ginko nut trees ?

And only the female trees can bear the nuts.

It is easy to pick them up, but you have to be careful, as the first layer of the shell that we have to touch when we pick them up  can irritate our skin quite badly and you might have rashes on your hands.    So I advise you to wear gloves.

The ginko nuts have to be soaked in the water overnight.

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The next day, peel off the first layer shell with the gloves on.

This layer is supposed to be very soft. (and also very smelly)

After removing the first layer,  dry them under the sun for a few days.

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 The inner shell is hard unlike the first layer.


When you eat, crack the hard outer shell with the pench or the hammer, and cook in the boiled water, roast in the skillet or fry with the oil, in a way you want.

I have a special instrument to crack the ginko nust shell.

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This is very useful when you have lots of nuts to crack.


Well, I am now passing you a very healthy ginko nut recipe.

Here you go !



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共通テーマ:グルメ・料理
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