Our traditional formal feast style is called Kaiseki which is a multi-course dining to be served with 14 different type of dishes.
We should express the season on a each plate for showing our worship to nature.
The other day, I was asked to make some Japanese dishes for shooting photos for a photographer's university work.
Unhesitatingly I chose this course for him: Casual Mini Kaiseki
Normally we don't involve any noodle dish in Kaiseki but I was keen to make a soup noodle for the sake of my new trial taste.
Smaller dish, Hassun.
Tofu and warm salad
Simmered dish, Takiawase
Vegetable Soup Noodle
(I know, for Japanese people, this is definitely weird to be involved in Kaiseki, but please don't blame me!)
I hope this was fruitful and inspirational for the young photographer.
Right, I'm gonna start a preparing for my supper club on this Friday night.
Have a lovely weekend everyone!
Here is an arranged version using Salted Rice Malt Marinated Chicken Roll (Tori Ham).
Are you intrigued to make this Tori Ham that is so easy cooking?
Recipe is HERE.
You can freeze the ham if you make extra amount, worth trying.
Have a restful evening!
This is the Tori Ham which was booming in Japan a few years ago.
I use chicken breast for Tori Ham but amazingly this ham is moist and tender not dry at all.
The key is using a Japanese condiment, Salted Rice Malt (Shio Koji) for marinade.
I just marinated the chicken breast in Salted Rice Malt over night and the next day, I boiled it for only 5 minutes.
It's so simple and easy recipe, isn't it?
Right, I have just posted this delectable recipe and a supplier of Salted Rice Malt on my website for you.
Recipe is HERE.
Have a look and I hope you will enjoy this too.
The other day, I served other small Japanese dishes alongside as well.
Broccoli warm salad with Japanese anchovy cream.
Chicken Soup with Bean Thread Noodle
Have a lovely week everyone!
Something has started blooming here and there in Cornwall.
In my garden, a Japanese maple tree is sprouting.
I love these baby leaves!
They are my asset.
To be encouraged by these lively surrounding, I made hearty dishes: Lamb Mint Stuffed Pepper, Green Tea Torte Yuzu Honey Base
Meat stuffed pepper dish is originally Greek dish and normally we involve rice into the fillings.
But my husband and I are (trying!) on a diet of no carbohydrate, so I substitute lentils for rice.
This absolutely worked!
So delectable and low calories.
Feeling be chuffed, I went the extra mile for the pudding.
Green Tea Torte Yuzu Honey Base
Where is my diet??
Excuse excuse ;-P
Anyway, it's already Thursday everyone.
We hope you have a lovely day today too.
Remembering gorgeous sunshine in Greek islands...
In Japan, when we grill a fresh scallop in casual style, we discard only black gut and enjoy all flavours and texture of scallop.
And I nestled mushed potato below the scallop.
Roasted vegetables and Sake steamed Whelk.
Wishing tomorrow sunny Wednesday.
East meets West
It's Friday (WooHoo!!)
I hope you have a lovely weekend with lots of smiles (and sunshine!)
We have had a lovely break in Greece since the middle of last month.
We saw deep blue in the sky, pure white of buildings like icing sugar cakes and turquoise blu on the beach shining like gems.
The contrast of shine and shade was so vivid and lively, we were literally overwhelmed.
How inspirational place!
Most of all, luckily we had some chances to attend Greek/Mediterranean cookery lessons during this trip, and wonderful native Greek chefs gave me pack of knowledges and skills for authentic taste.
Tomato, Garlic, Onion, Oregano, lots of fresh herbs and obviously so fresh Feta cheese and Olive oil are basic ingredients and I really loved so fresh flavourful vegetables and seafoods.
Especially I was so lucky to have met a lovely lady called Fotini who holds Greek cookery lesson and B&B service in Athens. She was so warm and thoughtful and we talked lots about ourselves tasting delicious food which we made together at her private kitchen.
At the end of lesson, I felt as like we have met before for long time.
This is exactly the only chance in a life-time.
After coming back to normal life, we were still missing the taste of Greece.
So I made Greek dishes which I gained in lessons.
Maidanosalata, Warm Roasted Carrot and Lentil Salad
This is Maidanosalata, traditional food of Syros island, made of fresh parsley, onion, garlic, olive oil etc etc.
Fotini served this sauce for bread spreading, but we enjoyed it as a dipping sauce for vegetable sticks.
The main was Warm Roasted Carrot and Lentil Salad.
Seasoned with dried tomato, capers, onion and oregano etc.
Even we didn't add any meat or meat broth at all, this was so flavourful and my family devoured!
These two are perfect for vegan food.
I'm going to share these healthy fresh taste which is even not Japanese food to you all little by little on my website.
I hope you started a lovely week.