Japanese "KINTON" sweets, in June.
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.
Sweet bean paste is also yummy like jam with bread.
My favorite is ..... with vanilla ice cream!
"OYAKI" bun with KINPIRA Cheese, MISO aubergine
"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.
I think KINPIRA and cheese goes very well.
Deep fried Hamo(pike eel), wintermelon and Okra
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)
Plate up with honey pickled tomato.
Guotie (grilled dumpling)
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" 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".
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