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Autumn of appetite – Japan –

 

 

autunm

Autumn is the most beautiful season in Japan.

Seasonal plants change color of from the mountains to town.

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Japanese cuisine is closely related to its season.

Many Japanese ingredients such as rice, seaweed, soba are produced in this season.

 

Japanese plants are often used in the dishes as decoration.

For example, MOMIJI is the representative plant of Autumn in Japan.

autumn_momiji紅葉

GINNANN (ginkgo nuts) is also popular in Autumn.

 

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Plenty of Autumn vegetables are used in dishes.

People enjoy seasonal fishes with reasonable price.

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Needless to say about cold beer,

but people can choose the joy of warm Sake in this season.

sake

Japanese people call rice “Shinmai(新米)” which means new product in the season.

sinmai1

People love to eat Shinmai to feel the season Autumn.

When they eat Shinmai, they admire its taste and compare with past years’.

sinmai

Rice is the base of Japanese cuisine.

It is made into MOCHI, SAKE, MIRIN(seasoning) and so on.

 

 

Check Basic Japanese Cuisine Coure

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Eary Summer in Japan, Japanese seasonal food

ajisai

Hydrangea

Around June, it is rainy season, early summer season in Japan.

We Japanese call this season in Japanese, “Nyubai” or ” Tsuyu”.

It is the season when handling of the food must be careful very much.

Flower : Hydrogine

Fish: Anago, Ayu, Awabi, Aji, Uni

anago ( sea eel)

tempura

anago tempura

uni

Uni (Sea urchine)

ayu

Ayu(Sweetfish)

awabi

Awabi(Abarone)

Vegetable:Okura, Myoga,Nasu, Tomato,Junsai

nasu

Nasu(Augergine)

shishito

Shishito(green pepper)

edamame

Edamame

myoga

Myoga

Okura1

Okura

tomato

Tomato and Junsai

Fruit:Sakuranbo, Biwa,Ichijiku

ichijiku

Ichijiku(Fig)

biwa

Biwa(Loquat)

sakuranbo

Sakuranbo(Cherry)

Other: Furin, Sake  etc

furin

Furin(Wind bell)

taxidriver

Sake(Sake Name:Taxi Driver, Iwate prefecture)

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Nori Seaweed – Sea Vegetable

Such highly nutritious food, nori seaweed

Japanese healthy breakfast seaweed, omelet,miso soup, grilled salmon,pickles

Japanese healthy breakfast seaweed, omelet,miso soup, grilled salmon,pickles

One sheet of nori size is about 20 cm square and about 3 g of its weight.

Nori seaweed contains of good-quality protein and it accounted for about 30 to 40 percent of its weight.

The nori is also a very good source of vitamin A, which is required for the proper development and functioning of skin and immune system.

For instance, taking one sheet of nori is equal to taking one egg or more, or 10 g of carrot.

Consuming two sheets of nori provides the required daily intake of vitamin A.

Vitamin B1, which helps the body’s cells convert carbohydrates into energy, is also effective to cure from fatigue.

The amount contained in nori is equivalent to 100 ml of milk.

The combination with carbohydrates such as “onigiri” Japanese rice-ball is very effective way to take the source of energy.

 

Onigiri rice ball

Onigiri rice ball(picture from Wikipedia)

 

Such highly nutritious food, nori, is widely consumed in Japan with rice for traditional Japanese-style breakfast.

In Singapore, the nori quickly absorbs the moisture and getting damped because of the high humidity.

In that case, toasting nori seaweed makes it more crispy and flavorful. (toast only shiny side)

 

nori seaweed

nori seaweed

 

sea urchin tempura with seaweed

sea urchin tempura with seaweed

<TSA Singapore classes>

Cooking Japanese rice and Japanese side dishes (Traditional breakfast)

Kazarimaki (Art Maki Sushi) Grade 3 Class (Collaboration with Japan Sushi Instructors Association)

Futomaki Trial Class