I love the combination of pumpkin and spinatch! This soup helps you to get various vitamins, minerals and fiber at once that support your health and beauty.
Pumpkin, spinach & shimeji mushroom. Please be careful not to overcook the pumpkin – this soup does not taste/look good if it gets mushy.
Apple cutting is fun! This was the first apple I got this autumn and I just coudn’t help trying it.
These are the basic designs frequently used in Japan – apple rabbit, apple leaf and checkered apple. Above all, apple rabbit is the most popular one. As a kid, I loved it so much and felt happy to find it in the bento box.
I love this kind of small technique in daily cooking that bring us a little happiness.
Here’s how to (click the image to enlarge).
Enjoy apple cutting 🙂
My husband and I are lucky enough to receive certain kinds of vegetables every season from the people around us – our parents, relatives, co-workers and neighbors…
In autumn and winter, daikon radishes, hakusai (napa cabbages) and apples come in to our place. Now the daikon season has come.
This is a popular recipe to enjoy fresh daikon at home. It’s super simple and tastes great. It goes well with sake, beer and white wine as well.
7-8 cm daikon, a can of scallops, 2-3 tbsp mayonnaise (I recommend ’Kewpie’!), a pinch of salt and black pepper.
- Julienne daikon, put into a bowl and sprinkle over salt. Leave it for a while, around 5-10 minutes until the liquid comes out. Squeeze out the moisture.
- Add a can of scallops (together with the liquid inside the can), mayonnaise, black pepper and mix well.
‘Sake kasu (sake lees)’ – an edible byproduct from sake – has been re-evaluated and getting attention in the past few years here. It’s one of the traditional Japanese fermented food. Amazingly nutritious and versatile, ‘sake kasu’ can be used in many ways, from cooking to making all-natural facial masks! This ‘kasu-jiru’ is a very basic recipe using ‘sake kasu’ suitable for cold days.
Cut root vegetables (carrot, daikon raddish, potato etc.) and salmon or pork (I used salmon this time) into bite-size pieces and cook in water with ‘sake-kasu’ (40-50g per person). Then flavor with miso paste (or soy sauce). Top with thinly sliced ginger, chopped scallions and red pepper as you like.
It will make you warm inside and help you adjust a physical condition 🙂
The roots of the scallions I used for making miso soup and planted on Oct 2 (see the details from here) have regrown like this!
One of the most basic miso soup ingredients – potato & wakame seaweed. Very simple, but comforting.
Omu-rice is one of the most popular Japanese one-plate dishes at home and restaurants. For me, it’s best for a weekend brunch. It’s easy, tasty, filling and doesn’t require special ingredients. And no need to wash lots of dishes afterwards!
Ingredients (per serving):
150g cooked rice, 1/4 onions, vegetables + meat/fish you like, ketchup, milk, oil, black pepper.
*Suggested vegetables: carrot, green pepper, mushroom
*Suggested meat/fish: chopped chicken, grounded beef/pork/chicken, chopped ham/sausage, shrimps, salmon flakes, dried young sardines
*This time, I used a green pepper, salmon flakes and dried ‘sakura ebi (tiny shrimps)’.
- Make ketchup flavored fried rice: Stir fry chopped onions and vegetables + meat / fish. Add 1 tbsp ketchup and stir well. Then add rice and black pepper, stir until all the ingredients are mixed.
- Make omelet: Beat 2 eggs in a bowl, add 1/2 tbsp milk and mix well. Then fry it in a pan.
- Wrap rice with the omelet in the pan.
- Decorate the surface with ketchup as you like.
Ketchup flavored fried rice + ketchup topping is just the basic. In fact, there are different omu-rice dishes. Fried rice can be flavored with butter, soy sauce or salt + pepper instead of ketchup. If you use bechamel or demi-glace sauce instead of ketchup topping, it will make a sophisticated dinner plate. Or you can even make curry omu-rice: use plain rice, make omelet and finish with curry sauce.
Ueno Zoo – one of the most nostalgic places for those who grew up in the eastern Japan.
The iconic giant panda. Happy or sad?
I like this pond the best in the zoo. A fake baobab and real lemurs.
Ueno Zoological Gardens