This is one of my most favorite preservetive food – Kurumi Miso.
It’s sweet Miso sauce which is good as rice topping, or the sauce for cooked vegetable.
100g Roasted walnuts, chopped into rough pieces
1 cup of brown (regular) Miso
3/4 cup of sugar
1 spring onion, finely chopped
1 Tbs. of sesame oil
- Place sesame oil in a pan then pan-fry the chopped spring onion until soft.
Add all walnuts then cook for few minutes.
3. Add sugar in the pan then mix well. When all the sugar mixed with the ingredients, add Miso paste. Keep mixing and cook the paste with mideum heat until it became sticky.
(After it cools down, it became harder so you stop cooking when it’s smooth but a little sticky)
You can keep this paste in fridge for about 3weeks.
This paste is like Miso paste, very salty, あso I keep the paste in a jar and use small amount for seasoning cooked rice, grilled eggpland, grilled Abura-age (pre-fried tofu), Tofu, rice cake, boiled popato etc.
Do you know what’s “Rakkyo”?
If you’ve ever lived in Japan and had Japanese curry, you should know this pickled shallot.
It looks similer to shallot, but tastes different and we normally eat it only as pickle for Japanes curry rice.
Season has just started now, and it would be finished in few weeks, so if you’re fan of it, please try it now
1kg of fresh Rakkyo
50g of salt
150cc of water
250g of sugar
350cc of rice vinegar
3 dried red pepper
- Wash Rakkyo well. Cut off the top and bottom, and peel off the thin skin.
- Mix the Rakkyo and salt well, then leave it for two days.
Wash off the salt, then boil Rakkyo for 10 seconds, drain the water.
Place water and sugar in the pan, heat it up and stop the gas when it boils and all the sugar melts.
After sugar water cool down, add vinegar and dried red pepper.
Place the Rakkyo and vinegar in tge jar, leave it for one month in cool place.
(You can eat it after 10days, but it tastes better after one month)
For most of Japanese food, we usually use seafood soup stock based on dried kelp and bonito, but sometimes use mushroom (Shiitake) Dashi when we want to have some sweet flavor from Shiitake
It’s faster to use hot water or warm water to re-soften dried Shiitake, but for the flavor, it’s very important to use cold water to soak the mushroom and take at least 24 hours.
The best temperature is about 5 degree, so please keep the container in your fridge :)!
30g of Dried Shiitake mushroom
1 L of water
- Soak the dried mushroom in water then place in the fridge for 24 hours (Please don’t use hot water for the flavor)
Recently, people buy all the ingredients in the supermarket in Japan and there’re not so much vegetable shop or meat shop.
But there’re still all kinds of specialty stores in the Tsukiji area, and you can get much better quality ingredients there.
I want to share my favorite beef shop today, the name is 近江屋牛肉店 Omiya-Gyuniku ten.
They have 85 years history and handles mainly beef and pork.
This time, I bought Wagyu for steak
All the stores have some specialty at Tsukiji outer market and they sell several kinds of the things (for example, 10 parts of chicken etc) but if you ask them, they usually have much more variation at the back.
If you live in Tokyo and plan to have good beef or pork, I def suggest you to go to this store rather than going to the restaurant.
You can get better quality one with much cheaper price!
近江屋牛肉店 Omiya Gyuniku ten
(at the Tsukiji outer market)
This weekend, I and my husband went to our granma’s house, Japanese cherry orchard.
The cherry season is only 2-3 weeks and it’s quite busy season for them to pick them up and place in the box etc, so we went there to help her (she is 82 years old!) but most of the time we just pick up ant ate them…
Hope we could help some!
It takes time to place cherry in a box!
Her house is at Yamanashi, next to Tokyo province, and I love country side in Japan very much. Great atmosphere-
Breakfast (I know Japanese people eat a lot!)
Old houses in their town
They usually don’t sell bad shape ones, so she gave us a lot of them and I made cherry Jam and some sweets after we came back home.
1kg of Cherry ( I removed seeds by hand in advance, and keep the juice also)
400g of sugar
50g of lemon juice (about 1-2 lemons)
- Place cherry and half sugar in a bowl and leave it for 30 minutes.
Place (1) and lemon in a pan and cook it for 1 hour. Remove harshness if there’s. Keep Skimming scum until it’s gone.
Add the lest of the sugar and boil it for 30 minutes.
Place the Jam in a jar during it’s hot and upside-down until it cools down.
Can’t wait to use them to make some sweets..!! <3
Today I show you how to make Shiitake Dashi Japanese soup stock based on dried mushroom.
If you’ve ever cook Dashi, you know it’s usually based on kelp and bonito flakes.
But sometimes we also use dried Shiitake especially for cooking Nimono, or vegetarians.
It’s very easy to make, but there’s some points.
- Soak the dried Shiitake in cold water.
＊It’s faster to rehydrate to soak in warm water but please soak it in COLD water to get the best flavor. 5 degree C is the best temparature.
Leave it in the fridge for at LEAST 24 hours.
- Use this liquid as soup stock for cook the vegetable or Chicken etc
If you could get good quality dried Shiitake, it’s very nice to make steak. Don’t drain the water then pan fried it with olive oil and salt.
Dried Shiitake includes much more Umami than fresh one, very tasty!
I usually buy dried Shiitake made in Japan because the quality is very nice!
It looks like I didn’t post my blog for lng time!
I’d been busy and also having high fever this week, and finally I can be in front of my PC today!
I guess many people’ve already known it, but today I introduce you how to make Tofu from scrach.
It’s super easy and quick than I thought, and tastes very nice <3
1 cup of soy milk (not processed)
1 Tbs. Nigari (Magnecium chloride)
- Heat up the soy milk ( don’t boil), stop the gas, wait until it became 75-80 degree C.
- Add the Nigari in the pot. Slowly mix it.
- Prepare thin clothes on a strainer then place all the soymilk there. Replace this clothes including tofu in the mole then place heavy thing on top for ten minutes.
- Take it out cafully in cold water then that’s it!
This time I had it simply with soy sauce and bonito flakes..
I often buy Tofu from Tofu shop since many of pre-packed ones are “kind of Tofu”, and the taste is very different, but they costs about 3times of the super market ones.
Now I think I don’t need to buy from Tofu shop anymore, because it’s very simple and nature flavor!
Do you know what is Ama zake?
It’s very sweet drink which we often drink it on New year’s day.
I often make it all around the year since it’s very tasty and good for your health!
There’re no sugra in it, natural sweetness from the rice and you’ll be amazed how sweet it is!
( you can get the pre made one from super market, too but most of them use sugar or something not proper ingredients for it)
Ama zake means sweet Sake, but it doesn’t include alcohol, Japanese kids also drink it as their snacks
3 cups of rice porridge
3 cups of Rice Koji
- Make rice porrige with 1 cup of rice and 5 cups of water.
- Place 3cups of rice porridge in a bowl then cool it down until it became 65degree C. ( very important)
Add 3 cups of Koji then mix well. Replace the mixture in the rice cooker then leave it for 6hours at least with lid open and place clothes on top to prevent dry.
Please don’t push “cook” button, push “keep warm” button. Then the Koji can frament in the warm environment
- After 6-7 hours, it became like this (thick liquid). then place in the pot and boil it for few minutes to stop framentation.
You can use it as many ways.
I often drink it deluted with hot water with ground ginger in winter.
Or I use this pase instead of sugra to make sweets
This time I used brown rice and brown rice Koji, but people usually use white rice and white rice Koji.
Have you ever think about what is Miso paste?
Miso paste is fermented soy bean paste and it’s one of the most important seasonings in Japan.
What is Miso ? How to make miso paste? http://en.wikipedia.org/wiki/Miso
There’re so many kinds of Miso paste recipe here, it depends on the region, family, ingredients, age etc.. (like your cheese!)
We usually buy them from market since it takes time to make, or I guess not many people know how to make it from scratch nowadays.
I first time made it from scratch 2 years ago, I had been waiting for 1 year until it fermented enough, and it turned out great!
Preparing aged Miso is easy, and with patience and time, develops a cultured rich flavor that explains why it is one of the most popular fermented seasoning in Asian cuisine.
It’s not difficult to make and so good taste, so please try it if you Love Japanese food including Miso flavor :)!
Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.
-1.2 kg of soy beans
-1kg of Rice Koji
(What is Koji? http://en.wikipedia.org/wiki/Aspergillus_oryzae)
-450g of salt (if you live in hot weather place, or make it in spring/summer, please use it 500g)
(salt, Rice Koji, soy beans)
If you make Home made Miso, I suggest you to prepare natural salt (not NaCl), and good ingredients
- Soak the soy beans overnight. (at least 18 hours)
After you soak it enough..
- Cook the soy beans with pressure pan for 20 minutes. If you use regular pan, cook for about 4 hours.
After you cook the beans, cool it down a little bit and Mash them with your hands during it’s still warm/hot.
Please don’t use blender or food processor since you would not have good texture/ flavor. (it become smooth paste)
- Mix Rice Koji and salt well.
- Add the mashed soy beans and mix all of them well.
- Make balls. (When you pack them in a jar, it’s easier and better to do that and also it’s less air between the Miso paste)
- Pack the Miso balls in a jar and press down firmly. Make the surface flat and spread salt.
Cover the surface with a flat object on top and put the weight on top of that.
Place a heavy weight on top. Ferment for one year in a room temperature/cool place in the house. (not in the fridge)
You can get more good Miso paste if you make it in autumn or winter. If you live in hot weather place or make it in spring or summer, ferment for 4-6 months.