Hikozuri / bamboo shoot saute with sweetened miso

A regional specialty of Kumamoto in southern Japan. A small amount of ground sesame seed is the secret ingredient in the miso sauce.

Biitsu no amazuzuke / beet marinated in sweetened rice vinegar

Slightly sweet, a bit sour … crunchy-crispy fresh beets!

Niratama misoshiru / miso soup with garlic chives and egg

A quick and tasty miso soup with the distinctive flavor of nira and the soft taste of egg.

Yamu to harapenyo no itamemono / yam and jalapeno pepper saute with oyster sauce

A bit sweet and slightly spicy. Yam and oyster sauce contribute to the sweetness, while sauteed jalapeño pepper adds a softly spicy tingle.

Tom Cooks 10: Kaki furai (panko deep-fried oysters)

Our fridge is usually filled with fresh ingredients, and those that stay good longer sometimes get neglected.

A jar of oysters had been sitting in the fridge for some time. Tom strategically put it at the very front of a shelf right at eye height, and he repeatedly mentioned that he wanted to eat kaki furai.
I listened, but there was always something else that caught my attention rather than the still-good oysters. Then I got busy with work – for days I was glued to my computer editing a 50,000-word translation.

And so, desperate, Tom made kaki furai himself.
Finally, he actually tried my instructions on how to make a non-greasy deep-fried dish, and carefully adjusted the oil temperature and what-not.

Tsuruna no sujoyu-ae / New Zealand spinach in vinegar soy sauce

A quick dish of succulent New Zealand spinach with a spicy tobanjan twist. The vinegar in the dressing makes this a refreshing companion for all sorts of dishes, including those with strong flavors.

Takenoko to sakura ebi no itamemono / bamboo shoot saute with sakura ebi dried shrimp

Thinly sliced bamboo shoot is pleasantly light in texture, while sakura ebi provide a toasty note. An easy little side dish.