Kinokojiru (miso-jitate) / assorted mushroom soup (miso flavor)

A variation on mushroom soup using assorted mushrooms. Sauteing mushrooms first in sesame oil brings out their mellow flavor together with a complex earthy note. White miso enhances the mellowness, and red miso adds a sharp bite.

Fukashiimo / steamed potatoes with butter

A typical dish to enjoy the fresh harvest of the year. Usually eaten as a snack.

Shirasu to shiso no mazegohan / steamed rice with young dried sardines and perilla leaves

Quick mixed rice with shiso, myoga Japanese ginger buds and toasted white sesame seeds often appeared at our table during summer in Japan. My myoga buds take forever to come up here; therefore, this is a two-ingredient version instead of the golden triple combination.

1/3 of recipe:
182 calories; 3.7 g protein; 0.5 g fat; 38.6 g carbohydrate; 38.3 g net carbs; 49 mg sodium; 7 mg cholesterol; 0.3 g fiber

1/2 of recipe:
273 calories; 5.6 g protein; 0.8 g fat; 57.9 g carbohydrate; 57.4 g net carbs; 73 mg sodium; 11 mg cholesterol; 0.5 g fiber

Sake to kinoko no mushiyaki, shoyu-aji / steam-sauteed salmon and mushrooms, soy sauce flavor

A quick steam saute of fall salmon and mushrooms in slightly sweet soy sauce.

Tsuruna / New Zealand spinach

Tetragonia tetragonioides

For years, I have tried to grow this vegetable and repeatedly failed (our unheated greenhouse seems not hot enough or the growing period in our region is too short). I always thought it was tsurumurasaki (Malabar/Indian spinach; Basella alba), which resembles tsurna in taste and texture, and wondered why it didn't climb up the support as Malabar spinach always did at my parents' garden in Japan. One day, upon noticing its English name (New Zealand spinach) when I saw it at a Chinese grocery store, I looked it up and found out that there were tsuruna and tsurumurasaki, and these two vegetables were totally different plants despite all the similar properties they share. The life is full of discoveries. 

Tom cooks 8: Jabara kyuri no pirikarazuke (Japanese cucumber with tobanjan dressing)

This year, I planted three kyuri cucumber plants instead of the usual two, because no other summer vegetable seedlings were ready at that time. The result is too many cucumbers to eat. We’ve taken way too many to our friends, and we are at the point where we might annoy them if we take more. We need to give our friends a break …

Tom likes spicy jabara kyuri. He never hesitated to eat it whenever I made it. After seeing the overflowing cucumber harvest, he decided to make it himself. This willingness to take action is awesome! Just like my fat cat, who recently voluntarily stopped eating her boss cat’s leftover food (not eating is another form of action, right?).  Anyhow, I see a positive attitude going around in this house.

Kinokojiru (shoyu-jitate) / assorted mushroom soup (soy sauce flavor)

A mix of mushrooms gives this quick soup a complex flavor.

Tsuruna to hotate no karashisumiso-zoe / New Zealand spinach and scallops with mustard-vinegar-miso dressing

A great little dish for a meal or with sake. The pungent spiciness of karashi mustard packs a real punch. Tom’s current favorite dish.

Fuwafuwa tamago no osuimono, ebi to shantoreru iri / clear soup with fluffy eggs, prawns and chanterelle mushrooms

This dish tastes like chawanmushi savory custard but is much soupier. Prawns and mushrooms add variety to the flavor and texture.

Natsuyasai no kisshu / Quiche with summer vegetables

One of my potluck or party dishes. Even people who usually avoid vegetable dishes enjoy the rich custard and aromatic basil, and finish their pieces!

Pâte brisée salée / crust for savory tarts

Crunchy yet crumbles as you bite in. Among a number of pie/tart crust variations, this slightly salty crust is my favorite for quiches.

Dinner, September 12, 2012

We were totally stuffed after a delicious -- and huge --  Korean lunch at Hosoonyi in Edmonds. So this is what I came up with for a light supper.  

Benibana gohan / steamed rice with safflower petals

Cheerful orange-yellow rice accentuated with reddish petals. The slight bitterness of safflower petals is countered by sweet rice.

Benibana / koka / hong hua / safflower petals

Petals of Carthamus tinctorius

The petals are extremely fine, and soaking in cold or warm water immediately releases an orange-yellow color; rehydration does not take more than a few minutes. They taste faintly bitter, sharing the trait of chrysanthemum, as the plant belongs to asteraceae, the same family as chrysanthemum.

Shiromizakana to hakusai no misoitame / white-fleshed fish and Chinese cabbage saute with miso

Sauteing instead of deep-frying fish and using minimal oil in the following process results in a mild, comforting Chinese dish.

Kyuri to benibana no sunomono / Japanese cucumber and safflower in sweetened rice vinegar

A typical cucumber dish comes to life with the addition of bright safflower petals.

Yakinasu / grilled eggplant

A traditional favorite. The soft, creamy texture of eggplant flesh is enveloped by a smoky aroma from slightly charring the skin, with grated ginger adding a bright note.