人気ブログランキング | 話題のタグを見る

crashed "Annou" sweet potato with green peppers.

crashed \"Annou\" sweet potato with green peppers._f0334620_16092901.jpg

# by tomokokoron | 2015-04-20 16:18 | Modern

Japanese "KINTON" sweets, in June.

Japanese \"KINTON\" sweets, in June._f0334620_13542668.jpg

Of course, I am not a artisan for making "WAGASHI" Japanese sweets.
But I made it with my very simple and easy way only from sweet bean paste.


This is called "KINTON" that is categorized as "Jo-NAMAGASHI",
means slightly formal version of Wagashi sweets.

And also will be served at Japanese Tea-ceremony.

This peculiar shape originate from bur of marron.

This time I used only "Oofuku-mame" white beans.


First of all, white beans will be soaked into cold water about 3 hours.
Then, simmer it over low heat with soaked water and sugar about 1.5 hours.


Mashed the beans and then cool it down completely.
Make smooth bean puree (without skin) by using a strainer.
Then, strain it through loose mesh like a tea strainer to make "bur" shape.


There are plenty types of beautiful seasonal "Jo-NAMAGASHI" in Japan.
I put a petal and a leaf of the Hydrangea giving it a sense of the season.


Japanese \"KINTON\" sweets, in June._f0334620_14171775.jpg


Sweet bean paste is also yummy like jam with bread.


Japanese \"KINTON\" sweets, in June._f0334620_14185065.jpg


My favorite is ..... with vanilla ice cream!




# by tomokokoron | 2014-06-24 15:16 | Traditional

"OYAKI" bun with KINPIRA Cheese, MISO aubergine

\"OYAKI\" bun with KINPIRA Cheese, MISO aubergine_f0334620_19002295.jpg

"Oyaki" bun is a very typical local food of Nagano prefecture in Japan.
It's made from white wheat flour, but I made it with 100% buckwheat.

This time, my original filling is.... leftover from yesterday!
KINPIRA is also very popular home cooking
which is made of Gobou and carrot (both are "julienne" cut).
Stir fry them with rapeseed oil and season with sake, suger and soysauce.

\"OYAKI\" bun with KINPIRA Cheese, MISO aubergine_f0334620_18110060.jpg

I think KINPIRA and cheese goes very well.

\"OYAKI\" bun with KINPIRA Cheese, MISO aubergine_f0334620_18121693.jpg
\"OYAKI\" bun with KINPIRA Cheese, MISO aubergine_f0334620_18124493.jpg
\"OYAKI\" bun with KINPIRA Cheese, MISO aubergine_f0334620_18140671.jpg



# by tomokokoron | 2014-06-10 13:52 | Traditional

Deep fried Hamo(pike eel), wintermelon and Okra

Deep fried Hamo(pike eel), wintermelon and Okra_f0334620_17041801.jpg


Hamo is the very typical and special fish of the summer in Kyoto.
It looks like conger or eel(and taste also).
Must cut many thin bones contained in the edible meat using
a very sharp knife with professional skill.
(or buy already prepared fillet like me!)

Dust it with potato starch using brush, then deep fried.

Plate up with "Dashi" braised Wintermelon, Okura(Okra) cooked separately,
Dashi sauce(Dashi, soysauce, suger, salt),
and Kinome(a leaf bud of Japanese pepper)

Deep fried Hamo(pike eel), wintermelon and Okra_f0334620_18025254.jpg


Plate up with honey pickled tomato.


# by tomokokoron | 2014-05-30 17:42 | Traditional

Guotie (grilled dumpling)

Guotie (grilled dumpling)_f0334620_15043522.jpg

Gyoza in Japanese means "Grilled or Boiled" Dumpling.
It is very popular in Japanese home cooking.
But in original Chinese word, it means only "Boiled" Dumpling.

Guotie (grilled dumpling)_f0334620_15052760.jpg

"Guotie" is a street food in China and one of "Grilled" Dumplings
that has meat filling and skin must be opened.
(Dumpling skin will be seasoned by meat juice through open ends).

My filling is made from pork meat(chopped by knife),
Negi (≒spring onion), soysauce, sesami seed oil,
sweet bean paste(Tianmenjiang), and "water".

Guotie (grilled dumpling)_f0334620_15065080.jpg

I made 2 types of dipping sauce.
Negi sauce ...Negi, ginger, salt, and sesami oil
(whizz until smooth by food processor)
Ponzu sauce ... Soy sauce, Lemon juice, "dashi", sugar, and chili oil


# by tomokokoron | 2014-05-27 15:10 | Asian


I am a Japanese who lived in U.K./Singapore and learned local cuisine.Wherever I live in the world,  I love "YUMMY"!


by tomokokoron

カテゴリ

Traditional
Modern
Home cooking
Asian
sweets

以前の記事

2015年 05月
2015年 04月
2014年 06月
2014年 05月
2014年 04月

お気に入りブログ

メモ帳

最新のトラックバック

ライフログ

検索

タグ

その他のジャンル

ブログパーツ

最新の記事

omelette aux t..
at 2015-05-19 14:54
pork loin stea..
at 2015-05-19 14:49
a plenty of ve..
at 2015-05-18 13:20
cheese on "sat..
at 2015-05-18 13:17
pork tenderloi..
at 2015-05-14 17:17

外部リンク

ファン

記事ランキング

ブログジャンル

料理・レシピ

画像一覧