Umezu / plum vinegar

(Red umezu in photo)

While umezu literally means “plum vinegar,” it is not a true vinegar (umezu does not contain acetic acid). Umezu is a salty and sour liquid that comes out of plums in the umeboshi pickling process. During this process, shiro [white] umezu is first produced after plums are salted; after purple perilla leaves are added to color plums, aka [red] umezu is produced. Those who make their own umeboshi at home often keep the liquid for another use. Bottled umezu, both white and red, is available in the vinegar section at some stores (including Uwajimaya in Seattle).

Goheimochi / grilled rice cakes with sweetened perilla seed, walnut and red miso sauce

A regional favorite snack from the Takayama and Gokayama areas in Gifu and Toyama prefectures. Simple rice cakes made by pounding regular steamed rice are grilled and brushed with sweet, nutty sauce. Goheimochi stalls are found here and there in and around these tourist destination towns in the mountains. I almost always had one every time I visited these areas -- it tasted so good in the open air with majestic mountains and rivers in the background or while browsing streets and alleys surrounded by wooden buildings hundreds of years old.

Ohyo to gobo no misoshiru / miso soup with halibut and burdock root

This very simple combination of white-flesh fish and burdock root tastes so good in miso soup made with kobu-dashi kelp stock. The recipe originally is for tarajiru pollock soup, a regional specialty of Asahimachi at the east end of Toyama Prefecture.

Hoshi-kaibashira-iri chukagayu / Chinese rice porriage with dried scallops

This somewhat thick, flavorful rice porridge is tasty and gentle on the stomach. It also warms your body from the inside. Dried scallops give it a powerful boost.

Yasai sutokku / vegetable stock

Made without herbs, this is a versatile stock for Asian and other dishes. Add carrot ends and other firm vegetable trimmings as well as onion/shallots skins for additional flavor. The idea of first grinding key vegetables is adopted from a Japanese chef, Miyuki Igarashi, who specializes in Chinese dishes. 

Tom cooks 12. Nan (naan flatbread)

“What is that?”
I couldn’t help myself; the words just exploded from my mouth.

I had made too much naan dough the night before. Naan tastes best when just out of oven, so we decided to make the remaining portion when we finished up the leftover toor dal dish and palak paneer.
I fully trusted Tom, who has more experience baking bread, to flatten each ball and bake them.

Well, it did taste like naan.

Warabi no karashijoyu-bitashi / bracken marinated in Japanese mustard soy sauce

One of the simplest ways to enjoy freshly harvested prep-boiled warabi.