280ml Soymilk *Milk is also OK!
2 Tbsp Water
2 Tbsp Kudzu starch
2 Tbsp Black sesame paste
3 Tbsp Sugar
1. Combine kudzu starch and water in a pot and dissolve the kudzu starch completely.
2. Add black sesame paste and sugar, then mix well. Pour soymilk into the pot and stir until all the mixture become completely smooth.
3. Heat the pot with low heat and continue stirring the mixture with using spatula. When the mixture gets thickened, churn it quickly for about a minute. (Totally about 5 minutes) Turn off the heat.
4. Pour in each dishes and let them cool off. Store them in a fridge for about an hour to chill and solidify.
Next to the Jindaiji Temple (that I introduced in the previous post) , there is a Jindai Botanical Park!
When I visited this exhibition, I could see various roses from abroad and couldn’t see all of them. Because the exhibition area was huge and so many roses!
*Until the 29th of May, you can enjoy the World Rose Exhibition in the park.
People were trying to take their best photos with using the big and professional cameras!
Foodies like you, I recommend you to try the ‘Rose soft cream’. The color of the ice cream is pink white and it really tastes the scent of rose! Fun & yummy~~♪
For more photos, please check the YJC’s Facebook page!
– Miso soup
– Mix of Japanese rice and brown rice
– Boiled daikon radish
– Sauteed Hijiki
– Sweetened beans
– Pickled plum
– Tofu refuse salad
– Boiled butterbur
We are having the Golden week now in Japan.
People go back to their hometown to see family and relatives, go to the domestic resorts, go outside of Japan or even rest at home to enjoy the long holidays.
And my family’s case…we visited my hometown and we are spending a lot of time in Tokyo to discover other areas and meeting some friends. Good days!
Today, we visited the Jindaiji Temple, which is located near my neighborhood, the west of Tokyo.
In Jindaiji, we ate the Dango (for snack), Soba (you should never miss!) and Soba manju (to check its flavor). And I bought some things that I’ve wanted to get for a long time. *I will show you them soon!!
For more photos, please check YJC’s Facebook Page!
■Ingredients(2 -3 servings)
100g thinly sliced pork meat
50g Potato *Sweet potato and Taro are also OK!
2cm Daikon radish
5cm Spring onion
1/4 slice of Fried tofu
1/4 block of Shimeji mushroom
1/6 block of Konnyaku
2 cup (400ml) Dashi *Water is also OK!
2 Tbsp (30ml) Miso
½ Tbsp (7.5ml) Sake
½ Tbsp (7.5ml) Soy sauce
½ Tbsp (7.5ml) Mirin
1. Cut the potato, daikon radish and carrot into 5 mm thick quarters, fried tofu into bite-size pieces, spring onion and burdock diagonally. Tear the shimeji mushroom into small pieces. Tear the konnyaku into small pieces with a spoon and boil.
2. Heat the salad oil in a pot and add dashi soup stock and all the vegetables except spring onion.
3. Once it boils, add the pork meat, konnyaku and fried tofu. Then, turn to low heat and add rest of the ingredients. Simmer till tender while removing the scum. When the vegetables get soft, turn off the heat. Then, serve on a bowl.
*It’s nice to sprinkle the sliced long onions on top.
– Home style Ramen
■Ingredients (2 servings)
1 (200g) Chicken thigh with skin on *Chicken breast is also OK.
1 Tbsp(15ml) Mirin *sweet sake
1 Tbsp(15ml) Soy sauce
1 Tbsp(15ml) Sake
1 Tbsp(15ml) Sugar
½ Tbsp (7.5ml) Vegetable oil or sunflower oil
Green vegetables for decoration
1. Prick the chicken skin with a fork and lightly season the chicken with salt and pepper.
2. Mix the ingredients in (A) and marinate the chicken. Rub the chicken to blend the flavors. Leave for 10 minutes and turn over sometime.
3. Remove the excess moisture from the chicken. Heat the oil in a frying pan over low to medium heat and place the chicken skin side down. Heat over high heat till golden brown and turn over.
4. When both sides turn golden brown, turn the heat down to medium and cover. Steam it for 4 to 5 minutes. Turn the heat back to high and pour the leftover sauce.
5. Cut into bite-size pieces and place on a serving dish.
In Japan, we see many bamboo shoots at the supermarket and also on TV.
You’ll see many fresh bamboo shoots piled up at the supermarket. And, you also see the small bags with rice bran besides them. (It’s cute and of course, it’s FREE!) The rice bran can absorb the astringent taste when boiling the bamboo shoots. That’s why they usually are displayed together at the store.
You can also buy the precooked bamboo shoots to save cooking time.
In my hometown Fukushima, my father and relatives still enjoy getting the bamboo shoots from the bamboo forest. When I was a child, I also enjoyed getting them with families. What a good memory!
Since I like to cook and eat the seasonal vegetables, I bought the boiled bamboo shoot and cooked several appetizers! I still have the rest of it, so I am thinking to make Japanese style pasta and mixed rice with using several other vegetables.
Let’s enjoy the seasonal vegetables!
Bamboo shoot salad topped with bonito flakes
Cooked bamboo shoot topped with dried shrimp and sansho pepper sauce
– Japanese style vegetable curry and rice
– Salad with tomato