Japanese style curry 手づくり日本のカレーとマンゴチャッネ

 
This is Japanese style, Indian Fusion curry made from scratch (no packages)
 
 
I always use my hadnmade mango chutney in the curry. 
It makes the curry so tasty.
 
 

てんさい糖でつくる新ショウガの甘酢漬け Sweet pickled ginger


Sweet pickled ginger is usually served with sushi. We call it GARI.
I recommend using fresh young ginger (shin shoga) to make it.
Thinly slice young ginger that has been marinaded in sugar and vinegar. This time I used Tensai suger(Natural sweet daikon radish sweetener) and brown rice suger. Young ginger is perfect for gari because of its tender flesh and natural sweetness.

Sushi event

 What a fantastic successful event last week in Chilliwack. I had 15clients in this class. Everyone had lots of fun and we shared ideas about the Japanese kitchen.   Thank you to all at the community centre who gave me this opprtunity. Thank you to everyone for coming this event.


Eat carrot green leaves 無農薬にんじんの葉を食す

Yes. Carrot leaves are edible and are highly nutritive !!
We got some beautiful organic carrots from a local farm around Chilliwack. I recommend eating only organic carrot leaves.
They are little bit bitter and hard, so you may have to mix them in some soup, deep fried Tempra or with salad after boiled.
We usually don't peal the carrots when they are organic. It is no dirtier than any other veggie you can wash with a brush under running water. And so many of the minerals in a carrot are in the outer layer.

とっても美味しくて栄養価が高いにんじんの葉。無農薬が手に入った時は是非。てんぷら、お浸し、お味噌汁など。無農薬ならにんじんもよくタワシで洗い、皮を剥かずに食べます。畑からとったばかりの新鮮なにんじんなら皮もとっても美味しいです。
ただ、にんじんはたまにアレルギーを持つ方がいます。特ににんじんの葉かな。
かゆみや蕁麻疹が出るかたはお気をつけて。

 
 
Carrot salad with dashi にんじんの葉のお浸し
 
Carrot leaves miso soup にんじんの葉のお味噌汁
 
Carrot leaves and onion pancake にんじんの葉と玉葱のチヂミ

Fresh local corn rice とうもろこしごはん


Seaweed hijiki with hard tofu ひじきと豆腐



A dried, squiggly black seaweed used in Japanese cooking.
Its usually rehydrated before using. Hijiki is high in calcium.
It may ne the most versatile seaweed of all sea veggies.


Fresh blueberry muffin マクロビブルーベリーマフィン


No dairy ,no sugar ( using maple syrup) all organic ingredients, healthy macrobiotic muffin with local fresh blueberries. 

Recipe

Roasted brown rice soup 炒り玄米のお粥


Recently, I have been eating roasted brown rice soup with my mom's umeboshi for breakfast.  Healthy and so tasty.  Roasted brown rice has a great flavour and smell.


Sake-tofu salad 酒粕白和え


Granville Island Sake maker's shirakisan's sake kasu.  Using this sake kasu and tahini, I made a sesame tofu salad.  Yummmmm...


Handmade Tantanmen 練りゴマと鳥の手作り坦々麺


Tahini and red chilli are used to make this noodle soup called Tantanmen.  It has a deep, rich taste that is absolutely delicious.


Homemade no sugar added sweet chilli sauce 玄米飴のマクロビチリソース


While making handmade salad rolls, I thought, hey, I might as well make a handmade macrobiotic chilli sauce too!  Absolutely delicious!  This sauce had no sugar added, instead I used organic brown rice syrup.
Recipe

Sweet blackbeans with brown rice syrup 玄米飴の黒豆


Black beans simmered with organic rice syrup with a little bit of sea salt.  It is has a really nice sweetness to it.  This dish comes from a Japanese macrobiotic recipe.

Sesame tofu 手作りごま豆腐


Using organic white sesame, soy milk and tahini, I made tofu from scratch.  Slow cook over low heat.  This taste reminds me of my grandma - she made amazing sesame tofu.



Warabi ferns 蕨の煮びたし


It has been warabi season in Canada.  All around Nanaimo, you can go pick lots of warabi.  Overnight, soak them in water with a little bit of baking soda and the next day, cook with dashi.  Delicious!


Salmon oshi-zushi サーモンと古代米の押し寿司


Oshizushi is a type of sushi that uses a small wooden box to press the sushi into little rectangles.
I made some maki roll sushi and  salmon oshi-zushi with wild rice for one of my family's birthday dinners. I mixed chopped green onion and roasted sesame with organic white and wild rice.  My sister in law is sugar free, so instead I used organic brown rice syrup in the handmade brown rice sushi vinegar  this time. That was an absolutely great meal for somebody's birthday dinner. 

 

Sake-kasu dip 酒粕テップ


At my last event, I made some sake-kasu appetizesr using Masa Shiroki's real taste sake-kasu and his sake.
This is a sake kasu dip:quater of chopped onion, 1 organic soft tofu, 2Tbsp extra virgin  olive oil, pinch of salt, sake-kasu 4Tbsp, 1Tbsp white miso and 2Tbsp apple cider vinegar and then put in a food processor puree. Also recommend to add garlic or wasabi with whole wheat cracker.  It was actually a great combination.

Brown rice syrup sweet azuki 玄米飴でつくるあんこ


Usually I make sweet azuki beans with cane sugar, but this time I used brown rice syrup.  It was really delicious!

A Super Successful Collaboration – Sake Event


What an incredibly successful event last weekend, April 1, in Nanaimo.  Everyone involved was top notch professional and a pleasure to work with.  Thank you to The Seven Potatoes Japanese Society in Nanaimo for their very hard work in making this event come to life.  Thank you to Jesse at Lucky Liquor Store who has the vision and knowledge to make Nanaimo that much cooler.  Thank you to Masa for coming over from Granville Island to share his expertise and very delicious sake.  
I made Japanese traditional apetizers using Masa's sake and sake-kasu for 27 people. Menu was Sake-kasu dip 酒粕デップ, Seaweed salad with handmade sake dressing 胡麻と酒和え海草サラダ, Tofu and sake-kasu salad 酒粕白和え, Handmade sesame tofu 手作り胡麻とうふ, Ko-ya tofu with handmade yuzu pepper 高野豆腐と手作り柚子胡椒, Spinach with yuzu pepper ほうれん草の柚子胡椒炒め, Tuna with green onion sauce まぐろねぎソース, Salmon sashimi さけの刺身, Sweet sake pork 酒角煮, Takikomi mixed rice 炊き込みごはん, Sake-kasu miso soup 粕汁 and three styles of handmade pickles 3種類の手作り漬け物. I got a lot of excellent feedback from our guests. I will try to post these recipes as soon as possible. Many thanks to all and looking forward to cooking for you again.

Sake tasting event in Nanaimo April 1st

Lucky's and 7 Potato Japanese Society in Nanaimo are pleased to announce we will be hosting a Sake tasting with a local BC Sake producer of the highest quality.

Headed by proprietor and sake maker Masa Shiroki, Artisan Sake Maker is the first boutique premium sake winery in Canada. Producing wines in small lots, Masa aspires to create new styles of sake to complement the seasonal flavors of local west coast foods.
Masa Shiroki will be in the store to lead and conduct an educational tasting of his numerous sake styles and explain the different processes needed to craft high quality sake. The tasting will also have a food component lead by creations from Yoko West a traditional Japanese chef who grew up on a farm in rural Japan. We are not just talking sushi here but true country dishes made from vegetables and meats commonly found on farms in Japan.

Where/When: Mezzanine area of Lucky's Liquor Store 3296 North Island Highway @ Country Club Center Nanaimo, BC 1-3pm

Cost: $40.00+tx ($35 for 7 potato members)

Tickets are available through the store.

Spring bamboo wirth brown rice 竹の子と玄米の炊き込みごはん


 I got bamboo shoots and boiled them with rice water making a simple bamboo shoots, steamed brown rice in the pressure pan.  Delicious Spring taste!  Can't wait for Spring to arrive.
Hi everybody,
Yoko's Plate catering is now based out of NANAIMO.
I am available for a events, parties, cooking classes and private chef from Mid island to Victoria. I look forward to serving you in the near future.
Thanks.

With respect. Yoko

Fresh Vancouver island herring with brown rice vinegar 島ニシンの玄米酢南蛮漬け

Herring fish are relatively small, silver colored fish, which are abundantly found in the temperate waters of North Pacific and North Atlantic oceans. Herring has a great flavour and is exceptionally good for you.
I found some fresh Vancouver Island herring.
Japanese usually eat dried herring called Migiki-nishin. We cook herring pie, salt grill (BBQ), herring soba buckwheat noodle etc... But this time I really wanted to try cooking them in a Japanese style brown rice marinade called Nannban-duke which my mom cooked when she got fresh, small blue fish caught by my brother..
In Japan, we eat the whole fish (bones too!)  But this time I cut the head and stomache off and deep fried them and then put them in a handmade brown vinegar mirin sauce with vegetables.
I really love this taste. You can try when you get small. blue fish !!

Japanese Kumquat きんかんの甘露煮

I made Kinkan sweet in Japan. This Kinkan no kanroni are traditional old sweet in Japan. Kumquats, also called kinkan, are the fruits that are produced from small kinkan trees. The kumquat tree produces small, edible fruits that look similar to oranges.

Japanese New Year

Mochi- rice cake
Mochitsuki—the pounding of mochi or rice cakes, which is essential to the “Oshogatsu” or New Year’s celebration. This mochitsuki traditional event is prepareation for the new year, so we usualy have this event at end of December.
Kadomatsu is a Japanese traditional decoration for the new year infront of houses  to welcome ancestral spirits or kami of the harvest. Kadomatsu come from bamboo and Japanese pine trees. Every year we have a Kadomatsu.  My brother handmakes it using all the materials from our mountain property. 
This year my brother and my husband made it !!
Osechi is a Japanese traditional new year's cuisine.The foods that make up osechi each have a special meaning celebrating the New Year. My mom makes 2-3 days worth of meals during the last day of the year.  It normally takes her the entire day in the kitchen. 
The plate above is a very special breakfast - the first one of the year  - with close family: Osechi and Ozoni-soup and some warm sake.


Fresh organic vegetables 実家の摘みたてお野菜

Everyday before supper time, my parents pick some fresh vegetables from their farm to cook for dinner.  An incredibly healthy lifestyle, but even more than that, unbelievably delicious!

Dad's organic mushrooms patch

My parents are growing a bunch of shiitake and nameko-mushrooms on their mountain property. We just went back to Japan during mushroom season so we had huge mushrooms this month. Their mushrooms are totally different to the shiitake in Canada.  Huge, delicious, succluent and fresh.   It is like eating wild meat.

Nemeko-mushroom

Wild Ginenjo from dad's mountain 自然薯(ジネンジョ)

Jinenjo is a kind of wild mountain yam grows in the mountains of Japan.
It is very rare to get REAL jinenjo.
My dad finds Jinenjo on his mountain property. 
If you can find these delicious treats in the store, prepare to pay between $80-100 each.