All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2011-11-29

Nanbanzuke / deep-fried fish in sweetened spicy vinegar

One of my mom's standard dishes to serve a bunch of people -- friends, relatives and neighbors regularly showed up for food, drinks and a chat at my parents' house when I was growing up. This is relatively simple, inexpensive and also satisfying because of being deep-fried.



2011-11-26

Shiozake / salted salmon

Shiozake  (shiojake) in a few different levels of saltiness is readily available at stores in Japan. We make our own when we get fresh salmon and freeze it in smaller pieces. It is quite a versatile ingredient in many different dishes. You can control the salt content when you make your own.



2011-11-25

Pita pan / pita bread

So easy to make and tastes much better than pre-packed pita.



Whole recipe:
1,270 calories; 39.6 g protein; 19.2 g fat; 231.4 g carbohydrate; 213.6 g net carbs; 282 mg sodium (with shiokoji salted rice malt; 849 mg with kosher salt); 0 mg cholesterol; 17.8 g fiber

1 pita (1/4 of recipe):
315 calories; 9.9 g protein; 4.8 g fat; 57.9 g carbohydrate; 53.4 g net carbs; 71 mg sodium (with shiokoji salted rice malt; 212 mg with kosher salt); 0 mg cholesterol; 4.5 g fiber

1 pita (1/5 of recipe):
254 calories; 7.9g protein; 3.8 g fat; 46.3 g carbohydrate; 42.7 g net carbs; 56 mg sodium (with shiokoji salted rice malt; 170 mg with kosher salt); 0mg cholesterol; 3.6 g fiber

2011-11-21

Breakfast, November 21, 2011

Before we pick up our turkey and start preparing dishes for Thanksgiving dinner, we need to create more space in the fridge and freezer. Space-taking lettuce and mizuna, leftover cooked dried daikon radish, and fish marinated in miso will be gone with this breakfast.

Tahini sauce

The proper companion for falafel.



Faraferu / falafel

My first falafel at a Lebanese cafe in Colombo, Sri Lanka, over 15 years ago was the discovery of a whole new taste. This is mild-mannered falafel with enough fresh parsley and cilantro to perk it up.



Sake no misoni / salmon simmered in miso sauce

Slightly sweet miso sauce makes this salmon dish a perfect companion for steamed rice.



2011-11-19

Kayaku gohan / steamed rice with assorted ingredients

Kayaku -- gunpowder? Nope. Kaykau here means additional goodies. It was a way to increase the amount of the main food, rice, when rice was expensive for ordinary people a long time ago. It is rather a special rice dish today.



2011-11-12

Paraku paniiru / palak paneer / spinach and cheese curry

This light palak paneer is reminiscent of my favorite dish in Agra. The original recipe was lost between relocations in following years, and this is a recreation attempt of the recipe I got from the chef.



Nan / naan flatbread

Mildly sweet naan without yeast.



2011-11-07

Kuri gohan / steamed rice with chestnuts

A fall rice dish with starchy, sweet chestnuts.




1/3 of above recipe:
225 calories; 3. 7g protein; 0.6 g fat; 48.1 g carbohydrate; 46.8 g net carbs; 191 mg sodium; 0 mg cholesterol; 1.3 g fiber

1/2 of recipe:
338 calories; 5.6g protein; 0.9 g fat; 72.2 g carbohydrate; 70.3 g net carbs; 286 mg sodium; 0 mg cholesterol; 1.9 g fiber 

2011-11-04

Tom cooks 1: Kabocha no nimono (kabocha pumpkin in broth)

Tom asked, “What are those 'tbsp' and 'tsp' things?”

My brain froze for a moment as I tried to grasp what's behind his question.
My goodness, this person isn't even sure what they mean...

Gomadofu / sesame tofu

Mellow and creamy. A traditional zen temple dish made easy.



2011-11-02

Kabu turnip













Brassica rapa var rapifera


Has a very fine texture and tastes bittersweet raw, and sweet and very soft when cooked. It is said that kabu was introduced to Japan sometime BC 3c-10c, and today more than 80 species (both Asian-origin and European-origin) of kabu are grown in Japan. It is still new where we live in the Pacific Northwest. It is a cool season vegetable, and grows well in containers for us.