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.
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.
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.
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
Granville Island Sake maker's shirakisan's sake kasu. Using this sake kasu and tahini, I made a sesame tofu salad. Yummmmm...
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.
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.
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.
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!
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.
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.
Usually I make sweet azuki beans with cane sugar, but this time I used brown rice syrup. It was really delicious!
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.
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.
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 !!
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.
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.
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!
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.
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.