Oil Free Vegan Scrambled Egg ビーガン炒り卵

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 has come !
The best season of the year that brings the joy to all the creatures !!

Many of the spring flowers are blooming much earlier than usual this year in Japan.

Sakura which is usually starts blooming from late March to early April in my town is already fully blooming.  

So are Nanohana / rape flowers.
 

The yellow field can be seen here and there in my town during this season.

 

Hanamomo/peach flowers are also blooming in pink and are ready for coming Girls Day Festival. 

My neighbour's lovely Hanamomo and Nanohana.

Hanamomo / peach flower has more petals and is deeper pink compared with Sakura.

 “Hinamatsuri” /a Girls Day or Doll’s Festival is celebrated on March the third.  This festival is also called “Momo no sekku” /Peach Festival.
Many people follow the modern solar calendar to celebrate this date nowdays, but there are some regions that still follow the lunar calendar. 

My most favorite "Ohinasama", each doll is handmade by the craftsmen

 

This set is my handmade origami Ohinasama dolls using the Japanese paper.

I also follow the lunar calendar as this festival like other traditional festivals is originally celebrated following the seasons and the nature, which does not make any sense if we follow the current gregorian calendar.
Girls Festival / Peach Festival must be celebrated when the peach flowers are in full bloom, that is what I think and am practicing.

 

 

Well, the real “Hinamatsuri / Momo no sekku” is around the corner.

So today I am going to share an easy, and healthy “Oil Free Vegan Scrambled Egg” recipe which is very useful to create the flowery table.
Though this is a mock egg dish, most people do not realize that it is so until I tell them.  So you also try and see how your friends and family react!

How much it can be close to real Iritamago /Japanese style scramble egg, depends largely on the pumpkin or squash.  If you use Japanese pumpkin which usually tastes sweeter and whose texture is more like potato, the probability of you can achieve this goal is higher.

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タグ：Japanese cooking HINAMATSURI Vegan scrambled egg Oil free ビーガン料理 Lunar calendar Girls Day in Japan マクロマクロビオティック ひな祭り 桃の節句 卵不使用 炒り卵 桃 春 菜の花 macrobiotics

Vegan Bean Paste Sandwich 豆ペーストのサンドイッチ

日本語のレシピは　ビーガン情報満載のHachidoryで　ご覧ください。

I am light and I like to fly in the air.

The scene of me flying in the air seems to move people’s hearts.

Some say “ Beautiful! ”, 

Kids say “ Fun! ”

Others become emotional without uttering any words. 

I am usually brown color. 

Who do you think I am ?

 

I have not given you the quiz for some time, so I started from the quiz today.

The answers of my quiz are usually food.

But today it is not something that you can eat, but it can be a fuel.

 

Got it ?

 

It is a falling leaf.

The beautiful fall foliage season has finished, and when I go for a walk, falling leaves catch my eyes and make me feel nostalgic.

 

When I look up at the clear blue sky, I feel so content that I am living at this moment here on this planet.

 

Oh ! the nature is so wonderful !

And I am a part of it !!

 

I like the moment to be in the nature alone most of all, but I can still enjoy being with people and have get together and parties once a while. 

I like to create the dishes for those occasions. 

Today’s recipe is just suitable for this festive season.

It is a pretty and gorgeous looking but yet healthy vegan sandwich !

 

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タグ：クリスマス料理 マクロビオティック 枝豆 ビーガン Japanese vegan bell pepper chickpeas macrobiotics Vegan Japanese サンドイッチ Green soy beans Christmas sandwich beet root

Tofu Teriyaki Vegan 豆腐の照り焼き

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

The spring season is like a magic.

When I see the newborn leaves swaying in the breeze, and hear the birds singing in the field, I feel like as if I’m in the heaven. 

How fortunate I am to be able to have such a moment with this beautiful nature without any other people around me !  

I don't  need any other things !!

 

  

Today’s recipe is not related to the season.

You can make it in any seasons.

It is a very economical dish as the main ingredient is cheap in Japan.

 

What do you think it is ?

 

It is  

white. 

Usually rectangular shape (sometimes square). 

Soft, some are firmer and some are softer. 

Something Japanese people eat very frequently. 

A very important and useful ingredient for vegans, made from soybeans.

 

I guess by now many of you know the answer.

 

 

It is tofu / soy bean curd !

 

The dish I am sharing with you today is “Tofu Steak” or some may say, "Tofu Teriyaki".  

 

It is easy to cook, tasty to eat, and cheap to get the ingredients. 

So you must try it ! 

I am also giving the idea of how to eat it with the appetizing photos at the end of the page.

 

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タグ：TOFU tofu teriyaki macrobiotics Vegan Japanese soy beans Sushi sandwich 豆腐の照り焼き 豆腐料理 ヴィーガン ビーガン マクロビオティック 太巻き 野菜料理 おにぎらず サンドイッチ 豆腐照り焼き丼 Hachidory Vegetarian ベジタリアン

Onigiri Japanese Rice Ball おにぎり

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。

I am experiencing the warmest November since I came back to Japan 13 years ago.   

When it is sunny,  the temperature sometimes goes up as if it is still late summer, but the air is already like the one of winter, that means dry and sharp, not humid, and the sky looks higher up in clearer blue color.  

However, morning and night are already very chilly like winter.

So I am using the stove to make my room warm and yutampo/hot water bag to keep myself warm.   

And lots of heat generating cooking! 

Simmering vegetables and beans in clay pots are necessities for me during cold seasons.

It is well known even among Japanese people that November is the month of celebration of Thanksgiving day for Americans and Canadians.

But many Japanese people are not aware that Japan also has a similar holiday in November.

It is November 23, and is called "勤労感謝の日, Kinrohkanshanohi", which literally means labor thanks day.

There is a history about this "labor thanks day" why it was named this way and why it became a holiday.

I think most of the people have not paid attention to this holiday and do not know what actually "labor thanks" means, and how to celebrate this day.  (Japan has many holidays compared with other countries, and this holiday is not the only one that is not easy to understand why such holiday was created.)

Originally, it was the day to celebrate the harvests of the year, especially harvest of the rice.

The rice was considered the soul of  Japanese, and people believed the god exists inside of each grain. 

I am not sure if it is true or not, but I am sure that rice is very powerful, not only giving energy but also raising our vitality and making pure blood, when it is eaten unpolished and in Macrobiotic way.

Rice is the most important staple in Japan even in this modern society.

Therefore I am encouraging people to express our gratitude for the fact that we are sorrounded by abundant of food, and also to eat newly harvested fresh rice on this date.

"Onigiri/rice ball" is the best rice dish to appreciate the quality of rice (and also to feel the love of person who made it for you.)

It is the most popular rice dish in Japan.  

Children bring to school for lunch, excursion and events.

Family often bring for picnic and outings.

Unfortunately they are sold in all the convenience stores and too easily available nowdays, young people do not bother to make onigiri by themselves any more.

(When I see the labeling of it, I feel like fainting as it is laden with chemical additives. The ingredients of the onigiri should be only rice, salt, nori sea vegetable and simple filling like salty plum or salty kombu with simple ingredients.)

Today, I am sharing the recipe of onigiri.

But actually it is so easy to make, you can make your original onigiri without following my recipe precicely.

Because onigiri is very personal dish that contains the love and the spirit of the cook,which are squeezed into the rice from his/ her hand, any shapes of onigiri is precious.

So use your bare hands, and do not use the plastic onigiri mould when you make it.

I like to eat the onigiri made by other people since I was young.

I could always see and feel their personalities in them.

Some make big round ones, some make very firm triangle ones, some make fluffy out shaped ones.   

Some make without nori sea vegetable, so the onigiri totally looks white.

Some cover all the surface with nori, so it looks totally black.  

May be you can celebrate "勤労感謝の日/Kinrohkanshanohi"  by cooking lots of rice and throwing onigiri making party.

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タグ：Onigiri Japanese rice ball おにぎり Japanese vegan food macrobiotics マクロビオティック ビーガン Hachidory 梅干し Umeboshi Japanese Thanksgiving Day NoRI のり 勤労感謝の日 Labor Thanks Day 玄米 brown rice 米 rice

Nattoh Making Vegan 手作り納豆

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。

Not too hot, not too cold, I relish the moment whenever I get out of futon in the morning these days.

I know it will not last long, and the cold winter is waiting not too far away from me.

Don't be too pessimistic !   

A very short but beautiful red and yellow leaves season is around the corner !!  

There is a small lake sorrounded by lots of sakura and maple trees near my home.   This lake, which has been lonesome since sakura season ended in spring, is soon going to be transformed into a fascinating spot!

It is also the season of kaki/persimmon, shinmai/newly harvested young rice and satoimo/Japanese taro. 

There's one more thing which is one of my most favorites.

That is edamame/green soy beans.

Usually edamame is the vegetable of the summer, but the one from local variety seeds start growing later than the normal ones.

So I can still enjoy this local edamame. 

How lucky I am to live in this town !

The recipe  I am sharing with you today is of soy beans.

But not of fresh ones, but of dried ones.

The soy beans are essential in Japanese diet.

I wrote about it in my past blog, so visit here if you want to konw about it.

Today's recipe is "natto/ fermented soy beans".

Nattoh is easily available at any supermarkets in Japan.

There are so many varieties from different makers, and I am sure you were at a loss to decide which one to try if you have been to the natto section of the supermakets.

Natto is the fermented soy beans and is very healthy Japanese superfood.

It is full of good bacteria and is easy to digest. 

The study shows it has many health benefits such as enhancing digestive system and cardiovascular system, and promoting the bone health.

I love natto since my childhood and eat it almost everyday.

But I know it is not loved by anyone as it has so unique looks, texture, strong smell and taste.

Some people say its taste is similar to the rotton cheese.

So I'm sure if you like the rotton cheese, you would love natto.

I think it is either "love" or "hate".

If you love it, you are lucky, cause it is highly nutritious.

But don't worry, if you belong to the latter one, it is probably something that is not beneficial for you.

Each person was born with different charactor, different taste, different face and different constitution.   

Nothing can be good for every one even though there are many studies that seem to have been proven this is good for this and that, and that is not good for this and that.

I think what your palate tells you is not wrong.

When one finds the taste is awful, I think it is not beneficial for that person.

If the taste is acceptable, may be it is worthy to try it.

(But don't go to the junk food even if your palate enjoys its taste.  This story is limited to the natural wholesome food.)

O.K.  Now I go to the recipe of natto making, natural method natto making.

I am not using powder natto bacteria nor fresh natto as a starter.

The very natural natto is made from soy beans and rice straw.

It is easy to make as long as you can get rice straw and have an eqipment that can make 40℃ environment such as oven, yogurt maker or even a styrofoam box.

If you are curious, go to the next page and see how I make natto from scrach.

But if you are not into it, and just want to try purchasing it from the shop and eat, see how I eat natto first.  

I'm sure you would be tempted to eat it when you see the photos below.

Japanese style curry rice with vegetables and natto. 

The combination of curry and natto is perfect !

Stuffued in fried tofu pouch, and then grilled till golden brown. 

Enjoy crispness and stickyness of soy beans at a time !   

Dip in soy sauce with hot mustard. 

Simply eat with grated radish, pickled red shiso leaves,

spring onion and plum vinegar

Another simple natto.  topped with okara/soy pulp,

chopped leek and young ginger marinated in plum vinegar.

Dipped in rice flour and water mixture, and then pan fried.

Rice topped with tofu, natto and nori sea vegetable.

Sprinkle the toasted and grinded sesame,

and soy sauce before eating.

I want to name this "Protein don".  

Don't forget to add a vegetable side dish.

My daily breakfast.  I prefer "hikiwari natto" to normal one.

In its making proess, soy beans are roasted,

and then cracked before soaking in the water. 

Cracked beans are coated with more natto bacteria,

so they are more easily digested.

I like both texture and taste.

Mix natto and toppings well.

Pour over rice.

Wrap with nori sea vegetable using chopsticks,

and pop into your mouth.

You can't really chew well as the mixture is slimy,

but don't worry, natto has poweful enzyme to break down

the protein and carbo in your gut.

You feel like eating natto now ? or  feel like making it by yourself ?

Go to the next page for the recipe.

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タグ：納豆の食べ方 納豆の作り方 大豆 soybeans fermented soybeans 納豆油揚げ焼き おから納豆 納豆丼 納豆おやき 納豆ご飯 納豆 納豆カレー Hachidory 天然納豆の作り方 how to eat natto natto