Author: Lucy Seligman

  • Bamboo Shoot, Chicken and Fried Tofu Mixed Rice Recipe

    Bamboo Shoot, Chicken and Fried Tofu Mixed Rice Recipe

    Bamboo Shoot rice japanese recipeWe know spring is here when fresh bamboo shoots start popping up from the ground. In keeping with the traditional Japanese concept of enjoying food during its peak season, why not try this tasty and easy version of bamboo rice to celebrate spring, the season of renewal. I know I am ready for spring….aren’t you?!

    My very first blog posting two years ago was a bamboo shoot recipe, and so is today’s.  This is one of my favorite mixed rice recipes. And if you can’t buy fresh bamboo shoots, this can still be delicious using precooked peeled and or canned bamboo shoots.

     

    Bamboo Shoot rice japanese recipe

    Bamboo Shoot, Chicken, and Fried Tofu Rice

    Lucy Seligman
    No ratings yet
    Servings

    Ingredients
      

    • 1 piece of abura-age (fried tofu)
    • 7 ozs. fresh*, precooked peeled or canned bamboo shoots, thinly sliced
    • 3 ½ ozs. chicken breast, skinned and cubed
    • 1 tablespoon vegetable oil
    • ½ cup dashi (fish stock)
    • 3 tablespoons low-salt soy sauce, or to taste
    • 4 tablespoons sake
    • ½ teaspoon salt
    • 3 cups Japanese white rice, washed and drained
    • 1 piece of kelp, wiped with a damp cloth

    To garnish:

    • Dried seaweed, cut into thin strips

    Instructions
     

    • Before starting, immerse the fried tofu in hot water for 10 minutes to get rid of the oil. Squeeze out excess water and slice into strips. If using canned bamboo shoots, boil for a minute or two and then rinse.
    • Sauté the cubed chicken and fried tofu in oil. Add the sliced bamboo shoots, dashi stock, 2 tablespoons of soy sauce and 2 tablespoons of sake. Cook until all the liquid evaporates, roughly 10 minutes. Set aside.
    • Place the rice in an electric rice cooker or large saucepan. Add the remaining soy sauce and sake, and salt. Place the piece of kelp on top. Add water and cook according to rice cooker directions or, if using a saucepan, until the water is fully absorbed. When the rice is done, remove kelp, add the chicken and vegetables and stir well. Cover and let sit a further 10 minutes before serving.
    • Place in rice bowls and top with a generous amount of dried seaweed. Serve immediately. Clam soup makes a nice accompaniment.

    Notes

    *If using canned or precooked peeled bamboo shoots, drain and rinse them thoroughly in cold water before preparation. If the shoots are fresh, cut off the hard bottom part and boil them in their husks – water left over from washing rice or rice bran is best for this – with a dried red pepper for about one and a half hours to remove bitterness. Let cool, then peel off the husks. Wash well in cold water and continue with recipe preparation.
    Tried this recipe?Let us know how it was!

    Leave a note in the comments section and let me know if you made this recipe and how it turned out!



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  • Japanese Inspired Cocktails

    Japanese Inspired Cocktails

    cocktail with herbs japanese

    Corina Seligman, my niece, is back again as a guest blogger, offering up some amazing Japanese Inspired Cocktails! I call her my secret Sake goddess!

    Here are some of my favorite classic cocktail formulas reimagined using ingredients like Shiso, Japanese beer, Japanese pear, Japanese Whisky, Yuzu, Japanese black honey and Matcha tea.

    *If the names of the drinks sound funny it’s because my other signature touch is to name cocktails after songs. Kampai!

    Japanese Cocktail Recipes

    My recipes may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!

    REMEMBER THE DJS

    Ingredients:

    2 ozs dark, aged rum (I suggest Zacapa or Flor de Cana)

    .75 oz unsweetened strawberry puree, strained

    .5 oz fresh lemon juice

    Shiso Leaf
    Shiso Leaf

    .5 oz Shiso*-infused Orgeat (almond-flavored syrup)

    Garnish: Shiso leaf

    Method:

    Put all ingredients together in a tumbler with ice. Shake hard. Double strain and serve on the rocks in a bucket glass (the same as a highball glass.)  Garnish with a shiso leaf along the side of the glass.

    *Shiso is a Japanese herb in the mint family. You can find this in most Asian supermarkets.

    To make Shiso-infused Orgeat– Use a high-quality Orgeat, add 8 fresh shiso leaves per cup and leave covered for 48 hours before removing the leaves.

    LIFE ON MARS

    Ingredients:

    1.75 ozs Japanese Whisky (I suggest Mars Iwai)

    1 oz fresh lemon juice

    .75 oz candied orange peel syrup

    2 dashes orange bitters

    Coedo Shiro* beer float

    Garnish: Orange peel

    Method:

    Put all ingredients together except beer in a tumbler with ice. Shake hard. Strain and pour over a large ice block into a bucket glass. Add beer float. Garnish with an orange peel.

    *Coedo Shiro – Coedo is my favorite Japanese beer brand. Shiro, meaning white, is the Japanese version of Hefeweizen.

    To make Candied Orange Peel Syrup – Bring 3 cups of sugar and 3 cups of water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Add the peels of 2 large oranges and simmer until the peel is very soft, about 45 minutes. Remove orange peels and save the liquid.

     

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    Arigatou Gozaimasu / ありがとうございますいます –Lucy

    PLAYER’S BALL

    Ingredients:

    1.75 ozs Gin (I suggest Nolet’s)

    1.25 ozs Japanese pear (nashi) puree

    .25 oz lemon juice

    2 dashes lemon bitters

    Brut Cava (or Prosecco) float

    Garnish: Grapefruit peel and freshly grated Nutmeg

    Method:

    Put all ingredients together except Cava in a tumbler with ice. Shake hard. Double strain and pour into a chilled coupe (rounded stemmed cocktail glass) glass. Fill the rest of the glass with a Brut Cava float. Garnish with Grapefruit peel and freshly grated Nutmeg.

    To make Japanese Pear puree – Peel and quarter pear. Gently cook in saucepan with two parts water, one part sugar, covered until soft, stirring occasionally. Cool slightly, then blend until smooth.

     

    JAPANESE BREAKFAST

    Ingredients:

    2 ozs Japanese Whisky (I suggest Nikka Coffey Grain)

    .75 oz Yuzu juice*

    1 oz Kuromitsu**

    Garnish: Shiso leaf

    *Yuzu is a traditional aromatic Japanese citrus. While distinct from other citrus fruit, it’s somewhat akin to a cross between grapefruit and tangerine.

    **Kuromitsu is a Japanese sugar syrup, literally “black honey.” It is similar to molasses, but thinner and milder.

    Method:

    Put all ingredients together in a tumbler with ice. Shake hard. Strain and serve on the rocks in a bucket glass. Garnish with a shiso leaf along the side of the glass.


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    MATCHA SOUR

    Matcha tea

    Ingredients:

    2 ozs Matcha*-infused Vodka (I suggest Hanger One)

    .75 oz freshly squeezed lemon juice

    .75 oz simple syrup

    1 egg white from a small to medium egg

    *Matcha is finely ground powder of specially grown and processed Japanese green tea leaves.

    Garnish: Candied Ginger

    Method:

    Put all ingredients except egg white together in a tumbler with ice. Shake hard. Strain out the ice, add egg white and one single ice cube to “dry shake” until frothy. Double strain and serve in a coup glass. Garnish with a piece of candied ginger.

    Make Matcha-infused Vodka:

    Mix 1 teaspoon of matcha powder with 8 ozs vodka in a mason jar, shake vigorously. Let sit overnight or longer for desired strength. Then strain through a cheesecloth or coffee filter to remove tea particles.


    Corina Seligman has been in the hospitality industry for 17 years working behind every kind of bar possible between the Bay Area and New York City. In 2014 she found her passion in sake when she worked at Ozumo Oakland, which housed the largest sake selection in the East Bay. Eventually she was promoted to bar and hospitality manager and continued to deepen her knowledge under the supervision of the company’s director of sake. This experience brought her to the attention of Empire Merchants liquor distributors in New York City where she was hired as the company’s first and only sake specialist where she worked exclusively with the Joto Sake portfolio for a year. Her passion is in sharing her love for sake and Japanese cocktail ingredients with American consumers, showing that they can be enjoyed with all types of cuisine and in a variety of settings. She has been bartending for almost two decades now and have probably created at least 100 original cocktail recipes. Given her background as a sake specialist and experience with Japanese cuisine, the most fun she has had behind the bar is when she uses Japanese ingredients.


    Leave a note in the comments section and let me know which of these Japanese inspired cocktails you plan to try first!

  • Yuzu-Meyer Lemon Poundcake

    Yuzu-Meyer Lemon Poundcake

    drizzle yuzu lemon pound cake

    I love all things citrus, and for the past year or so, I have been very captivated (okay obsessed) by yuzu (Japanese citron), which has such a delectable and aromatic citrus bouquet. Both the peel (fresh or dried) and juice can be used. It is used as a condiment in savory dishes such as nabemonos, or zoni soups at New Year’s. Grated yuzu peel can be added to miso to make sauces, and as you can see in this posting, can also be used in baking.

    I had the urge recently to bake this Yuzu-Meyer Lemon Poundcake, an old recipe of mine that I updated to fit my more citrus-based taste buds!

    My recipes may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!



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    Yuzu-Meyer Lemon Poundcake

    Lucy Seligman
    No ratings yet
    Servings loaf

    Ingredients
      

    • 2-3 tbsps grated fresh yuzu (Japanese citron) peel or meyer lemon peel
    • 1 cup + 5 tbsps white sugar
    • 5 tbsps Yuzu juice
    • 2-1/4 cups all-purpose white flour
    • 1-1/2 tsps baking powder
    • 3/4 tsp salt
    • 3/4 cup unsalted butter, softened
    • 3 large eggs
    • 3/4 cup whole milk
    • 1/4 cup sour cream
    • 1/4 cup raw walnuts, coarsely chopped

    Instructions
     

    • Preheat the oven to 350F. Combine flour, baking powder and salt in a bowl. Blend in butter until mixture resembles coarse meal. Mix in 1 cup sugar. Stir in fresh yuzu or meyer lemon peel.
      Blend beaten eggs with milk, add sour cream and combine with dry ingredients until just mixed. Combine lightly with walnuts.
      Pour into a buttered and floured loaf pan. Bake until a toothpick placed in the center comes out clean–roughly 1-1/4 hours.
      Boil yuzu juice and 5 tablespoons sugar for 5 minutes, or until thickened. Pour this mixture evenly over the hot cake, then cool thoroughly.

    Notes

    I replaced the grated yuzu peel with Meyer lemon peel as I couldn’t find fresh yuzu, and used pure Yuzu juice. Yuzu juice is readily available online and at local Japanese markets. If you are lucky enough to find both fresh yuzu and juice, by all means use them!
    Tried this recipe?Let us know how it was!

    Leave a note in the comments section if you make this dish or use yuzu in any dish!

  • The Japanese Pantry

    The Japanese Pantry is dedicated to bringing the best quality artisanal Japanese ingredients that we have found in our travels in Japan to professional and recreational cooks in North America.”

    The Japanese Pantry

    That’s The Japanese Pantry’s motto (started in 2015). And of course, I wanted to know more about this intriguing company! I found them a number of months ago on Facebook and was thrilled to see that they are also based in San Francisco like me! So, I met with Chris Bonomo, one of the Co-Founders at their local warehouse for a behind the scenes sneak peak of their operation. Greg Dunmore, the other Co-Founder and former chef/owner of Nojo, was in Japan on a sourcing trip (which is always a good sign to me!)

    Although it was the first time we had met, we immediately started talking about how we fell in love with Japan, our families and kids, and recent and or upcoming trips to Japan. Chris then led me on a 2 hour taste test of soy sauces, sesame oils, sesame pastes, vinegars and spices. He was extraordinary, erudite, knowledgeable and so passionate about Japan and all of what they have to offer, especially food-wise. My taste buds just exploded with each taste, over and over. It was so much fun and I learned so much!

    Posts may include affiliate links, so without costing you anything extra, I (Lucy) will earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!

    Yugeta Smoked Soy Sauce

    I have been using, cooking, and serving two products from The Japanese Pantry especially for the past few months;

    Yugeta Shoyu Smoked Soy Sauce (it has now replaced regular soy sauce as a dipping sauce for sashimi in my kitchen). The smokiness comes from using cherry wood and is not overwhelming at all, instead it just adds another subtle layer of umami to whatever dish you are using it in.

    Yuzu Shichimi Togarashi

    I’ve used Osaka-based Tsujita’s Yuzu Shichimi Togarashi (Yuzu Japanese Seven Spice Mixture) with hints of dried yuzu (Japanese citron) as a condiment for a variety of noodle dishes and also added it to a cucumber salad, mixed with Sesame dressing to add another layer of heat and spice at a recent dinner party. And this morning, I sprinkled it on an avocado. Yum! Per Chris’s suggestion, I am keeping it in the freezer to preserve freshness.

    On a side note, as we were winding up our taste test, I mentioned how much I love the flavor and seductive aroma of yuzu (Japanese citron). And wondered where does Chris like to shop for yuzu products?  He recommended Nijiya Market in San Francisco, Berkeley Bowl and Tokyo Fish, both in Berkeley and Umami Mart in Oakland, which has a whole page on their website dedicated to yuzu products. He also introduced me Choya’s Yuzu Soda, sold at Tokyo Fish and other markets, which is delicious! More about yuzu in my next blog posting.

    If you’re like me (and like Chris and Greg) and want a source for artisanal Japanese ingredients in North America (because you know we can’t just hop over to Japan every few weeks to do our shopping) I find the Japanese Pantry to be an excellent online choice with high quality ingredients. You can even learn about the producers they source their products from.

    Here are a few highlights from their offerings: specialty kits such as a sesame kit are for sale, as well as Okinawan brown sugar, a gorgeous Japanese mortar and pestle and an extensive array of soy sauces, vinegars, sesame products, seaweed, spices and so on are sold on their website (even gift cards for that hard to buy from person).

    I have to admit that I like to troll through the product offerings on their website every week or so to learn more about the products and producers and to see what else is new, and to check out their recipes. Let me know if you try any of their products and what you think.

    The Japanese Pantry Logo

    The Japanese Pantry LLC
    www.TheJapanesePantry.com

    Photos © copyright The Japanese Pantry.

    Where do you like to shop for Japanese ingredients? Leave me a comment below!


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  • Salad Dressing Recipes

    Salad Dressing Recipes

    I love salads and of course, Japanese salad dressings!

    Salad dressings play a large role in any Japanese culinary repertoire. The composition of salads and dressings are an area of great versatility and creativity in Japanese cuisine. If your pantry is equipped with a couple of Japanese standards, you too can whip up or pound up in a mortar and pestle a tasty dressing very quickly.

    Japanese Salad Dressing Recipes

    Japanese salad dressing Goma-ae Sesame Recipe

    Japanese dressings come in various guises – basic, aemono (dressed) and sunomono (vinegared). Generally, aemono dressings tend to be thicker, often including miso, egg yolks, pounded sesame seeds, nuts and even tofu. Have all ingredients cooled before combining for any Japanese style dressing.

    Aemono – Dressed Salads can be used for raw or cooked, and then cooled vegetables, poultry or fish that are mixed with dressing and served in small individual portions.  It is also good with parboiled green vegetables, including cabbage, green beans or spinach.

     

    Goma-ae (Sesame Dressing) Recipe

    Goma-ae (Sesame dressing)

    Lucy Seligman
    No ratings yet
    Course Salad
    Cuisine Japanese

    Ingredients
      

    • 4 tablespoons toasted white sesame seeds
    • 2 tablespoons soy sauce
    • 1 tablespoon white sugar or mirin (sweet sake)
    • 1 to 2 tablespoons dashi fish stock, cooled*

    Garnish: Optional, Choose one

    • toasted white sesame seeds, to taste
    • katsuobushi, to taste

    Instructions
     

    • Grind sesame seeds until flaky.
    • Add the rest of the ingredients and mix well. Combine with preferred salad ingredients and serve in individual portions. If desired, garnish with additional toasted white sesame seeds and or katsuobushi (dried bonito flakes).

    Notes

    *Follow directions on dashi container for how to make stock.
    Tried this recipe?Let us know how it was!
    Traditional Japanese salad dressings guideHow to Make Traditional Japanese Salad Dressings

    Leave a note in the comments section and let me know your favorite Japanese salad dressing!


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  • With the New Year comes Osechi!!

    With the New Year comes Osechi!!

    Osechi japanese new year

    What is Osechi?

    Osechi is Japanese food made to celebrate the coming new year. Anyone who has spent any time with me, especially towards the end of December knows that I celebrate Japanese New Year’s and Osechi very seriously! I don’t like New Year’s Eve, but New Year’s Day, enjoying Osechi is my type of holiday celebration!

    No matter where I am, whether in Japan, or the States, you will find me at the best local Japanese market with a long shopping list in the last few days of December, ready to shop. My love of mochi (pounded rice cakes), an integral ingredient, is perhaps only equaled to my obsession with Matcha!


    The Wonderful World of Osechi: Japanese New Year’s Recipes

    New Year’s is one of the best times in Japan, at least for eating and relaxing. Get Lucy’s Osechi cookbook, full of recipes that are fast to make, easy, and quite delicious for your New Year celebrations (along with the history and traditions and little tidbits Lucy always includes). Get the book!

    Makes a great gift too! Did you know on the Amazon page there’s an option to give it as a gift?

    Osechi cookbook Japanese New Year


    The Wonderful World of Osechi: Japanese New Year’s Recipes

    The Wonderful World of OsechiJapanese New Years Recipe ebook lucy seligman is a selection of my favorite Osechi recipes. I love all these recipes and love making them every year, but perhaps my favorite section is on Zoni; a regional soup with pounded rice cakes (mochi), chicken or fish, and vegetables. I love the regional versatility of it, and deciding which one to make each year is fun! I’m still pondering which one to make this year, but this Hokkaido version is always a winner in my house.

    For me, Japanese New Year’s always starts on December 31st, when I make a big bowl of Toshikoshi Soba (year’s-passing soba), which is supposed to be the last food to touch your lips on New Year’s Eve, and to promote good health and luck in the coming year. I usually use dried soba, but last year I was fortunate enough to find fresh soba at a shop in San Francisco’s Japantown.

    The one New Year’s tradition called Omisoka that I will admit I miss very much every year since I live in the States is opening any window at midnight to enjoy hearing all the Buddhist temples in Japan, when 108 bells are rung. This is to symbolize the expulsion of human hardship, a sort of purification so to speak, and is called Joya-nokane. I just love the sound, and to me it also symbolizes the passing of the old year into the new year.

    By then, all my shopping is done, and most of my cooking and preparations have been completed, so that when January 1st dawns, all I have to do is to make whatever regional Zoni soup (rice cake soup) I chose to enjoy, and embrace the tradition of consuming delicious food and being with family for the next day or two. It really doesn’t matter what your nationality is, we can all learn from these Japanese traditions in that if we take the time to plan ahead a bit, we’ll have all the more time later to spend the holiday as one should – enjoying the company of friends and family!

    Recent Interview About the New Cookbook

    If you want to learn more about the journey that was creating this wonderful book, please check out this video interview I did with my blogging mentor, Amber Temerity:

    Osechi cookbook Japanese New Year

    Have you celebrated the new year with osechi before?

    I’d love to hear about it in the comments below!


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  • Kaminari Dofu aka Thunder Tofu

    Kaminari Dofu aka Thunder Tofu

    Kaminari Dofu - Thunder TofuLet’s face it, tofu can be bland, but also quite versatile in any number of Japanese dishes. That’s why I am always looking for innovative ways to make it more tasty and interesting. Used as a foundation for a recipe, it can take on very assertive flavors. Kaminari Dofu (aka Thunder Tofu) is no exception. This is one of my all-time favorite tofu recipes.

    It is my adaptation of a recipe from the Edo Period (1603-1868), adapted from a recipe of Kyoiku-shashin-sho’s “Tofu Hyakuchin.” Kaminari (translated as thunder)  Dofu is called that because of the PARI PARI sound when you saute tofu in oil, as tofu contains a lot of water. When you make this dish, listen for this!

    Tofu What is tofu (bean curd) made of?

    It is pressed soybean milk and which is then fermented so that they coagulate into curds, similar to cheese. The curds are pressed into molds which are then allowed to drain, encouraging the curds to stick together. It has a high protein content.

    There are number of Japanese tofu varieties, based on its level of firmness.

    Soft Tofu (Kinudofu):
    Soft (or silken) tofu is fresh tofu with a smooth, custard-like consistency.

    Regular (Firm) Tofu:
    Firm tofu has a much sturdier, drier texture than soft tofu. As a result, it stands up better to cooking. It is available in a number of varieties, ranging from soft to extra firm. Momentofu – The second firmest tofu has a medium consistency. It can also be known as regular, coarse, spongy, cotton, or wool tofu. Yakitofu is lightly grilled and as a result is the firmest.

    Deep Fried Tofu (Aburaage and Atsuage):
    There are several varieties of deep fried tofu common to Japanese cuisine: Aburaage  and Atsuage are the most common.

    Freeze Dried Tofu (Koyadofu):
    Koyadofu is freeze dried tofu. It has a spongy texture that absorbs whatever sauce, nabe or soup it is placed in.

    When I lived in Tokyo, I took a cooking class where we made fresh tofu.  I can remember the taste to this day. I’ve noticed that in recent years at many high-end Japanese restaurants here in the States, house made tofu is often offered. Try it! I have loved it every time it has been available. You can often find fresh tofu at Japanese markets as well and well worth the search. Add some freshly made Japanese rice, a bowl of miso soup, and you have a very tasty, easy, quick and delicious meat-free meal!

    My recipes may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!

    Leave a note in the comments section if you make this dish!

    Kaminari Dofu - Thunder Tofu

    Kaminari Dofu

    Lucy Seligman
    5 from 1 vote
    Course Main Course, Side Dish
    Cuisine Japanese
    Servings

    Ingredients
      

    • 2 blocks momen (cotton) tofu
    • 4 tablespoons Japanese sesame oil
    • 4 tablespoons Soy sauce or to taste
    • grated Daikon radish to taste, drain off excess water
    • 1/2 cup green onions, finely chopped
    • Togarashi (dried red pepper) or cayenne pepper to taste
    • Wasabi horseradish to taste

    Instructions
     

    • Place the tofu between 2 plates and leave for 20 to 30 minutes. Drain off the excess water,  and mash the tofu between your fingers.  Wrap in a clean towel (or cheesecloth) and firmly press out as much remaining water as you can. 
    • Heat the oil in a wok. Add the unwrapped tofu and stir quickly. Add soy sauce and continue cooking over high heat for a few minutes.
    • To serve, place the tofu mixture in bowls, topped with grated daikon, sprinkle with green onions and togarashi. Put a dab of wasabi in the center and serve piping hot. You can also serve this family style, in a large bowl.

    Notes

    Have all your ingredients prepped and prepared as this dish needs to be served piping hot.
    Tried this recipe?Let us know how it was!

    Osechi book by Lucy Seligman

     


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  • Uosuki: Fish Sukiyaki

    Uosuki: Fish Sukiyaki

    uosuki fish sukiyaki

    Ask anyone about sukiyaki, and most will nod knowledgeably and say, “Ah, yes, a famous Japanese dish.” Mention Uosuki, though, and even most Japanese will react with a blank look. Uosuki is a form of fish sukiyaki, a famous regional dish from the Osaka area that originated on fishing boats in the Inland Sea. Fresh catch was quickly cut up and added to a nabe (iron pot) of simmering stock that was sweet and salty (amakara); the stock was said to hide the fishy smell. Vegetables were also thrown in the pot, and a beaten egg was used as a dipping sauce.  At the very end, udon noodles were added instead of rice.

    Maruman Honke, an Osaka restaurant that opened in 1862, claims to be the only establishment to offer authentic uosuki. Located in the theater district until World War II, Maruman Honke became a favorite post-performance hangout for theatergoers. The restaurant’s huge communal room was raucous, convivial place where friends and strangers alike shared the large tables.

    AbeBooks.com. Thousands of booksellers - millions of books.

    Need books?

    I’m buying mine from Abe Books now in an effort to support smaller businesses. They have new and used options and harder to find books, including all of my favorite Japanese cookbooks! You can support Thanks for the Meal by clicking on this banner to buy your books.

    Arigatou Gozaimasu / ありがとうございますいます –Lucy

    Today the restaurant is in a different area, and has the standard setup of a counter, tables, and small rooms for private parties. The uosuki hasn’t changed, though.

    Here is my version of uosuki. I use a variety of ultrafresh fish and other seafood – oysters and squid, for example – for a more complex taste. Vary the vegetables as desired: Chinese cabbage, shungiku (chrysanthemum leaves), daikon radish, and various Japanese mushrooms all blend in well. The addition of sansho pepper into the marinade for the fish also adds an elegant and additional subtle layer of flavor to this dish.

    For extra authenticity, try making Uosuki or Beef Sukiyaki (recipe) in a cast-iron sukiyaki pan.



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    Leave a note in the comments section if you make this dish!

    uosuki fish sukiyaki

    Uosuki: Fish Sukiyaki

    Lucy Seligman
    No ratings yet
    Course Main Course
    Cuisine Japanese
    Servings

    Ingredients
      

    • 2 lb to 2 ¼ lb assorted white-meat fish fillets, such as sea bream, yellowtail, or cod, cut into 1-inch pieces
    • 4 medium or large shrimp, shelled and deveined, with tail left intact
    • 4 hamaguri clams, soaked in cold water for about an hour to cleanse them, then drained and rinsed
    • 3 cups cold dashi fish stock
    • 1/2 teaspoon sansho pepper
    • 1 ½ blocks grilled tofu, cut into 1-inch cubes
    • 4 fresh shiitake mushrooms, stems removed and a crisscross incision made on the caps
    • 7 oz. negi (Japanese leeks), cut diagonally into 1-inch slices* Use white part only
    • 1 large bunch of mitsuba, trefoil, slightly stemmed, washed, and cut into 2-inch pieces
    • ½ lb shirataki (noodles made from devil’s tongue jelly), parboiled for 2 to 3 minutes, then drained and cut into thirds
    • 10 ½ oz dried udon noodles, slightly undercooked, drained and then rinsed in cold water
    • Cold water as needed

    Sauce:

    • ¾ cup low-sodium soy sauce
    • ¼ cup white sugar
    • ½ cup sake
    • ½ cup mirin (sweet sake)
    • ¾ cup cold dashi stock

    Dipping sauce:

    • 4 to 8 eggs

    Instructions
     

    • Marinate the fish and shellfish in the cold dashi-sansho mixture in a shallow container for one hour in the refrigerator before cooking. Drain and place the marinated seafood in a serving bowl.
    • Arrange the rest of the ingredients on a serving platter and place the platter on the dining table. Put all the sauce ingredients in a saucepan and simmer until the sugar dissolves and it’s hot. Adjust the taste as desired, adding more sugar or mirin for a sweeter taste, or more soy sauce for a saltier taste.
    • Pour half the sauce into the sukiyaki pan (or cast-iron pan), and then place the pan over a heating source and bring to a boil. Start adding a little of each ingredient to the pot and let cook over high heat until done. Dip each morsel into beaten egg and eat immediately. Continue adding the ingredients and sauce as needed. Add noodles to the pot toward the end of the meal, cooking only to reheat and eat.
    • If the sauce becomes too thick, add cold water as needed to thin it out.
    Tried this recipe?Let us know how it was!

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  • Kettl Tea of Brooklyn, New York

    Kettl Tea of Brooklyn, New York

    Readers are always sharing new “Japanese finds” with me either when I am traveling or at home in the Bay area. This blog post about Kettl Tea is as a result of my niece, Corina Seligman. (Have you read her guest post on sake btw?) She knows of my passionate love of all things Matcha and suggested I go. Since I was staying in Brooklyn for a few nights after dropping my daughter off to college for her freshman year, (Sob, sigh, pride…) the subway was a breeze since my friend and hostess, Susan, is the Subway Master! I can’t wait to go back.kettl tea Brooklyn NY

    During a recent trip to New York City to settle my daughter into her first year of college, I discovered Kettl Tea, an absolutely charming little Japanese tea and ceramic shop, situated in a small gallery space, based in Brooklyn. Although Zach Mangan, the owner, wasn’t there during my visit (I found out later that he was in Japan sourcing tea), my friend Susan and I were excellently taken care by Emma Porter, who was managing the store in his absence.

    It was a very hot and humid late summer day, so I asked Emma if she could make us an iced Matcha flight. She served us two matchas to enjoy.  Uchu, from Uji City, Japan was classically elegant, sophisticated with a mild tart finish. The other one was Hibiki from Hoshinomura, Japan, was creamy, smooth and had a lingering grassy aroma that I adore. Susan had never had Matcha, but fell in love with the taste. Being Matcha-obsessed, I was in heaven. This little oasis of serenity was so enticing, that we lingered over our Matchas, talking to Emma about Kettl’s teas and exquisite teaware ceramics, and her passion for kaiseki ryori (traditional Japanese multi-course haute cuisine) for a long time.

    Kettlkettl tea Brooklyn NY sells a wide variety of Japanese teas, from Matcha, Sencha, Gyokuro to Soba Cha, Oolong, to Houjicha and so on.

    They call themselves a NYC/Fukuoka based tea company. Like Breakaway Matcha on the West Coast, Kettl, sources their teas directly from 14 different growers/suppliers that they have a personal and ongoing relationship with from 8 different prefectures in Japan. They consider them all to be their partners. Their teas are shipped weekly from Fukuoka, Japan. Once again, I love finding small companies in the States who are obsessed with introducing hand-crafted Japanese beverages and or foods. I will be writing about another find of mine called The Japanese Pantry here in the Bay Area in an upcoming posting.

    Next time, I plan to make a day of it and visit Okonomi Restaurant, which serves Japanese breakfast in the mornings and Ramen at night! I love it! Like Kettl, they also offer cooking classes. According to Kettl’s website, Japanese tea is their passion. No doubt about that!

    Kettl Tea
    150 Ainslie St., 2nd Floor, Brooklyn NY, 11211
    Open Weekdays 11am – 4pm / Weekends 11am – 6pm
    Closed Tuesday and Wednesday

    All photos © copyright Jonathan Hokklo.

    kettl tea Brooklyn NY kettl tea Brooklyn NY

     

     

     

     


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  • Falling for the Subtle Taste of Chestnut Rice (Kurigohan)

    Falling for the Subtle Taste of Chestnut Rice (Kurigohan)

    Chestnut Rice recipeMaking rice the proper way is an art in Japan, one that often takes many years to perfect. The importance of this is reflected by the overwhelming number of Japanese meals that end with a bowl of pearlescent, impeccably cooked short-grain white rice, pickles, and miso soup. Rice’s versatility doesn’t stop there, of course. One common variation is the vinegared rice used for sushi; another is the glutinous rice used to make sekihan (red rice) for celebrations.

    Then there is the whole spectrum of mixed rice dishes. In Japan, the idea of mixing or cooking rice with other ingredients dates from the Heian era (794-1185). Rice in those days was so scarce and expensive that even for aristocrats combining rice with other foods was commonplace. Until the 1950s, people continued to prepare these kinds of dishes to supplement their rice – still a costly commodity – and to use up leftovers. Now it has become practically a fad to mix rice with such diverse ingredients as bamboo shoots, beans, chestnuts, and so on.

    There are two main categories of mixed rice dishes: takikomi-gohan, which is rice cooked with something else; and maze-gohan, which is rice mixed with something else. The differences between the two involve how and when the other ingredients are added to the rice. To make takikomi-gohan, for instance, uncooked or precooked ingredients are either combined with the raw rice or added during the cooking process. Maze-gohan dishes involve blending in precooked and often flavored ingredients with cooked rice during the interval just before serving. The flavoring for both these forms of mixed rice is either salt or soy sauce-based.

    Mixed rice dishes are known by many different names according to their region of origin and their ingredients. Further complicating the situation is the frequent substitution of the word “meshi” for “gohan” to mean rice. Some are popular nationwide and in all seasons. There are also special mixes with a seasonal connection, including bamboo-shoot rice (takenoko-gohan) in the spring and broad-bean rice (soramame-gohan) in the summer.

    Kurigohan (chestnut rice) is another of these seasonal treats, a beloved favorite during the autumn months, and one of my favorites. There are two rice dishes, in fact, that typify autumn in Japan. One is made using matsutake mushrooms, often called “the truffles of the East”, real specimens of which are almost prohibitively expensive and virtually impossible to obtain outside of Japan. The other, of course, is chestnut rice, which uses inexpensive ingredients and can be enjoyed and savored almost everywhere.

     

    Chestnut Rice recipe

    Chestnut Rice

    Lucy Seligman

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    Servings

    Ingredients
      

    • 1 ¾ cups short-grain white rice washed and drained
    • ½ cup mochi-gome glutinous rice, washed and drained
    • 10 oz. 300g peeled fresh chestnuts*, whole, halved, or quartered
    • ½ teaspoon salt
    • 1 tablespoon low-sodium soy sauce
    • 3 tablespoons sake
    • 2 ¾ cups water
    • 3- inch square of dried konbu kelp, wiped with a damp cloth and lightly slashed to release its flavour

    Instructions
     

    • Put the washed rice in an electric rice cooker or large saucepan. Blend the salt, soy sauce, sake, and water until the salt dissolves. Pour over the rice and stir lightly. Top with the kelp and cook. For the last 15 minutes of cooking, remove the kelp and place the chestnuts on top of the rice. When the rice is done, let it rest for 15 minutes, then gently mix in the chestnuts. Serve hot.

    Notes

    *Soak the chestnuts overnight in cold water (or soak in boiling water for 5 to 10 minutes) to make them easier to peel. Cut off the rounded end with a sharp paring knife, then remove the hard outer shell and the thin inner skin. Wash the peeled chestnuts lightly in cold water to get rid of their starch. To prevent discoloration, keep the chestnuts in a bowl of cold water until it is time to add them to the rice, then drain them and proceed with the recipe.
    Tried this recipe?Let us know how it was!

    Osechi book by Lucy Seligman

    Leave a note in the comments section if you make this dish!


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