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!