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2013-11-29

Kurimanju / chestnut cakes

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A humble autumn confectionery with candied chestnut and white bean paste. Tastes great with bitter or strong unsweetened tea.
5 comments:
2013-11-27

Mushiyasai no karashi-gomazu-dare / steamed vegetables with mustard sesame vinegar sauce

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This spicy and nutty sauce is great with any vegetable. Tom likes to use it in a number of ways, including as a condiment for sausages and ...
2013-11-26

Shiroan / sweetened white bean paste

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This silky bean paste goes into a number of Japanese sweets. Making it involves a series of time-consuming yet simple tasks, but the results...
2013-11-24

Kuri no kanroni / candied chestnuts

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Japanese-style marron glacé. The autumn harvest is first colored by kuchinashi gardenia fruit, then sweetened with sugar and mirin for gloss...
3 comments:
2013-11-22

Sakana to konsai no amazuan / fish and root vegetables with sweet and sour sauce

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This is basically a fish version of sweet and sour subuta pork, without onion. As fish requires minimum prep flavoring, both calories and s...
2013-11-21

Kiriboshi-daikon to saishin no misoshiru / miso soup with dried julienned daikon radish and yu choy sum

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Kiriboshi-daikon is another ingredient packed with umami. It instantly adds a soft and deep taste to miso soup. Niboshi dashi --stock made...
2 comments:
2013-11-18

Nama yatsuhashi / cinnamon-flavored steamed rice cakes with sweet azuki beans

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I first encountered nama yatsuhashi during a school trip to Kyoto, where this special treat was waiting for us at every ryokan inn and souv...