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Tag: JT – Added

  • Oyster Riverbank Stew with Miso

    Oyster Riverbank Stew with Miso

    Oyster Riverbank Stew – otherwise known as Kaki no Dote Nabe – is one of my favorite nabemono dishes. This stew uses both red and white miso as a powerful, pungent, decadent and seductive flavoring agent. The name riverbank probably refers to the bank of miso on the inside of the pot. There is an alternative story, though, that when this Hiroshima specialty was introduced into Edo (Tokyo) in the Edo period (1603-1867), it was brought by boat and sold on the banks of the river.

    There are a wealth of nabemono (one-pot or hot-pot stews) in Japan, as they are considered a winter comfort food. I love nabemonos; so versatile and fun to make at the table with friends and family. It is the main style of communal cooking I do in the colder months here in the Bay area. Generally quick to prep and the combination of flavors and regional tastes are delicious and endless!

    Oyster Riverbank Stew with Miso

    In 1877, an American zoologist by the name of Edward Sylvester Morse (1838-1925) conducted the first scientific excavation of shell mounds of the Jomon and Incipient Jomon periods (9000-300 B.C.) in Omori, Tokyo. These ancient garbage dumps, which have since been found throughout Japan, were filled with the remains of a surprising diversity of foods: shells, fish bones, bones of game animals, acorns, and even rice.

    What makes a successful nabe dish?

    All the cooking is done at the dining table, so your ingredients can be prepped in advance and presented attractively on large decorative plates before cooking. Place on the table when ready to cook. Have your stock ready, seasoned and hot. Have a portable heating source so that your nabe can be cooked at the dining table. Have a heat-resistant pot (such as ceramic, cast-iron, or earthenware) ready for cooking your nabe. All cooking utensils, condiments, side dishes and drinks should also be on the table within easy reach of all your guests. Make sure while you and your guests are cooking, not to overcook any of the ingredients!

    What’s your favorite nabe dish?

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    Oyster Riverbank Stew with Miso

    Lucy Seligman
    Serves 4-5
    No ratings yet
    Print Recipe
    Course Main Course
    Cuisine Japanese
    Servings 4

    Ingredients
      

    • 1 ¼ lb. medium sized fresh oysters, washed in salted water, rinsed well, and drained
    • 1 block grilled tofu, drained and cut into large cubes
    • 7-8 oz. daikon radish, peeled and cut into 2 inch squares
    • 7-8 oz. shungiku, (chrysanthemum leaves) and/or mitsuba (trefoil), washed, trimmed, and cut into 2 – inch lengths
    • 7 oz. Japanese leeks, longer and less coarse than regular leeks, washed, trimmed, and cut diagonally into 2-inch lengths
    • Optional vegetables: enokidake or shiitake mushrooms, Chinese cabbage
    • ½ cup red miso such as hatcho miso
    • 2 tablespoons sweet white miso
    • 3 tablespoons sake
    • 3 tablespoons mirin, sweet sake
    • 2 tablespoons white sugar
    • 3 cups or more dashi, fish stock (make homemade or combine 1 teaspoon instant dashi granules to every 3 cups hot water)
    • 4-5 very fresh raw eggs, optional, one per person for dipping sauce

    Instructions
     

    • Prepare the oysters and all the vegetables, and arrange attractively on a large serving plate.
    • In a small bowl, combine the two misos, sake, mirin, and sugar to make a thick, spreadable paste. Adjust to suit your taste (white miso is sweeter and red miso is saltier).
    • Line the whole heat-resistant pot (ceramic, cast-iron, or earthenware) with a layer of miso paste and then press the daikon squares into the miso, using a rubber spatula to coat the daikon with the rest of the paste to hold the squares in place. To increase the flavor, place the nabe over a high heat and slightly scorch the miso mixture for a moment, until its pungent aroma can be smelt.
    • Bring the nabe to the dining table, place over a portable gas or electric ring, and turn the heat on high. Add a selection of ingredients and half the dashi stock. Bring to the boil, then turn heat down to a simmer. Give each guest an egg to beat and use as a dipping sauce if desired.
    • As you eat, scoop the miso into the stock. The oysters are done when they begin to curl around the edges-don’t overcook. Add more oysters, vegetables, tofu and stock as needed. If using, dip cooked ingredients into a beaten raw egg as your dipping sauce.

    Notes

    Provide plenty of drinks and rice for your guests, as the miso may make you thirsty, especially if not using raw egg as your dipping sauce.
    Tried this recipe?Let us know how it was!

    If you make this recipe and love it, please come back and give it a 5-star rating ⭐⭐⭐⭐⭐ It helps others find the recipe! ❤️ Above all, I love to hear from you. Then snap a photo and tag me on Instagram! I would love to see your creation.

     

  • Japanese Fusion Pickled Veggies

    Japanese Fusion Pickled Veggies

    Who doesn’t love a good pickled veggie topper?

    There was an incredible burger joint just down the street from where I grew up in LA called Fusion Burger. This place had some of the best food I’ve ever eaten. Aside from the amazing burgers, the real winner and the dark horse, in my opinion, was their pickled veggie platter.

    The first time I ate this, my eyes rolled into the back of my head and I had that Oh My God moment. You know the moment when you eat something incredible and your life changes?

    It doesn’t happen often but when it does, you bet I savor every second of that moment.

    Since that first bite, I’ve never looked at pickled veggies the same way ever again.

    What made these pickled veggies special was the fact that they were made in-house. Every time I ordered them, they were a little bit different which made the experience that much more pleasurable. I never quite knew what flavor I was going to bite into.

    I’m paying homage to that delicious pickle plate with my rendition of pickled veggies.

    Japanese Fusion Pickled Veggies

    Inspired by the flavors of Japan, these Japanese fusion pickled veggies are sweet, gingery, have a little bit of a kick (if you so choose). They also have that oh-so-good crunch and that acidic tang thanks to the rice wine vinegar and tamari.

    Add your pickled vegetables to salads, tacos, fish, Buddha bowls, use your imagination. They are more versatile than you may think.

    And the best part, this dish is easy to make and you probably already have most of the ingredients in your refrigerator.

    Ingredients:

    – 1/2 large cucumber or 1-2 small cucumbers, thinly sliced
    – 4-5 radishes, thinly sliced
    – 1 carrot, thinly sliced
    – 1/3 red onion, thinly sliced
    – 1 nub ginger, thinly sliced or finely grated
    – 2 tsp peppercorns
    – 1 tbsp tamari
    – 1/2 cup rice wine vinegar
    – 1 tbsp coconut aminos
    – 1 tbsp coconut sugar or maple syrup
    – 1-2 garlic cloves, smashed or thinly sliced
    – 1 cup water
    – 1/2 tsp salt (to taste)
    – Optional: birds eye chili or jalapeño

    Pickling the Veggies:

    1. In a small saucepan, bring the water, tamari, coconut aminos, peppercorns, coconut sugar or maple syrup, rice wine vinegar, and salt to a soft boil–i.e. just as it starts to boil.
    2. Let the mixture cool slightly.
    3. While the pickling liquid is cooling, thinly slice the cucumber, radishes, red onion, and ginger using a peeler (with teeth), a mandolin, or a knife.
    4. Smash your garlic cloves or thinly slice them.
    5. In a glass jar, add all of your veggies, garlic, and ginger. Pour the pickling liquid over the veggies until the jar is completely filled with liquid.
    6. Let sit for at least 20 minutes in the fridge. The longer they sit, the more flavorful it becomes.

    About the author: Pip Harragin is a food lover and one of her biggest passions in life is feeding and teaching people about food. Her two main goals when it comes to food are first, nourishing the body with food. This form of self-care is something that she instills in her clients. Second, she wants to help change the misconceptions that surround vegan and plant-based food. Her goal is to show people that these foods can be just as delicious and fun to eat as any other diet out there. She can be found on Facebook and Instagram.

  • Nishime: Old Traditions for the New Year

    Nishime: Old Traditions for the New Year


    Nishime is a must when it comes to welcoming the new year! In fact, when it comes to tradition-bound festive holidays in Japan, nothing beats New Year’s, also known as Osechi – a time of family gatherings, gossip, and lots of good food and sake. As such, making nishime is always a part of my Osechi tradition.

    Osechi, a multi-dish banquet served in layered boxes known as jubako, begins in the morning on January 1 and can last for many hours.

    Osechi is made in the last days of the passing year in order to give housewives a much-needed break. It largely comprises preserved foods unlikely to spoil quickly that are served cold. And while it is possible nowadays to food shop at department stores from January second on, the concept of taking a break from your usual routine during the New Year’s holidays remain embedded into the Japanese culture.

    Nishime Recipe

    Nishime, also called umani, is a very popular customary dish. This dish owes its name to the verb nishimeru, meaning to boil down. In this case it refers to a variety of vegetables simmered in a rich, sweetened, soy-based sauce.

    Serving Nishime

    Nishime is served cold, as many New Year’s dishes are. Depending on the region, the name and style or presentation can differ. In one version, the vegetables are chopped into small pieces and eaten from a bowl with a spoon.

    Within each region, how sweet or salty the vegetables are depends on ofukuro-no-aji (the flavor of mother’s home cooking). In the old days, when sugar was a precious commodity, special-occasion fare such as nishime tended to be extremely sweet. These days it is perfectly fine to adjust it to your own preference.

    Osechi Dishes

    Other typical Osechi recipes besides nishime include kuri kinton (sweetened chestnuts and mashed sweet potato), kazunoko (herring roe), and tazukuri/tatsukuri (small, boiled and sweetened sardines) just to name a few.

    What’s on your menu for Japanese New Year’s celebrations?

    Pondering what I will cook and enjoy with my daughter is a highlight of my December holiday planning. Not to mention the fun of shopping, cooking and spending time together, and getting special treats to enjoy as well!

    Wishing everyone Akemashite Omedetoo Gozaimasu (あけましておめでとうございます)!

    Nishime

    Lucy Seligman
    No ratings yet
    Print Recipe
    Course Side Dish
    Cuisine Japanese
    Servings 4 as a side dish

    Ingredients
      

    • 3-1/4 cups water, plus a little more if needed
    • 3 by 3 inch (8-cm by 8-cm) piece of konbu kelp, wiped with a damp cloth and lightly slashed to replace the flavor
    • 1-1 ½ oz. (30-45g) katsuobushi (dried bonito flakes)
    • 2-1/2 tbsp regular-strength soy sauce, or to taste
    • 2 tbsp white sugar
    • 1 tbsp sake
    • 2 tbsp mirin (sweet sake)
    • 1 tsp salt, or to taste
    • 7 oz (200g) lotus root (renkon), peeled and cut into thick half-moon slices*
    • 3-1/2 oz (100g) gobo (burdock root), peeled and cut diagonally into thin slices*
    • 3 oz (85g) carrots, peeled and cut into thick half-moon slices
    • 4 dried or fresh shiitake mushrooms, stemmed (reconstitute dried ones by soaking in warm water with a dash of sugar for 30 minutes)
    • 1 block (about 7 oz. or 200g) konnyaku (devil’s-tongue jelly), parboiled, cut in half lengthwise, and sliced thickly
    • 1-3/4 oz (50g) snow peas, trimmed and sliced in half diagonally
    • 5-1/4 oz (150g) sato-imo (taro), peeled, halved, rubbed with salt to get rid of sliminess, and washed

    Instructions
     

    • Heat the 3 ¼ cups water with the kelp in a deep saucepan. Just before it boils, remove the kelp and pour in the dried bonito flakes. Boil, stirring, for about three minutes, then strain into a clean deep saucepan. Add the soy sauce, sugar, sake, mirin, and salt.
    • Bring this sauce to a low boil and add the drained lotus root and gobo, and the carrots. Cover and cook over medium-low heat for about 12 minutes or until the vegetables can be easily pierced with a toothpick. Take out and set aside to cool. Add the shiitake mushrooms to the sauce, cook for 12 minutes, then remove. Next cook the konnyaku for 10 minutes; take out. If the sauce has reduced too much, add a little more water. Simmer the snow peas for just 2 minutes, and remove. Finally, cook the drained sato-imo for about 12 minutes (or to your preference), turning once; test softness with a toothpick.
    • To serve, place the vegetables in separate decorative mounds on a serving plate or bowl. Garnish with snow peas and serve at room temperature as a side dish.

    Notes

    *Keep in cold water until ready to use to prevent discoloration.
     
    If you are serving other dishes as part of your Osechi celebration, this dish will serve up to 6 persons as a side dish.
    Tried this recipe?Let us know how it was!

  • My Favorite Osechi Recipes

    My Favorite Osechi Recipes

    As the New Year approaches, I like to prepare classic Osechi recipes to mark the transition and bring good luck. The choices of food, colors and even the names of the dishes are all very intentional with Osechi. Plus preparing food ahead of time means a relaxing start to the New Year. It’s honestly my favorite time of year!

    My Favorite Osechi Recipes

    It’s hard to narrow in on my favorite Osechi recipes, but I’ve decided on four that I just had to share. They’re easy-to-prepare and delicious enough to serve all year long!

    Kohaku Namasu: New Year’s salad

    This dish is perfect for Osechi and aesthetically has a significant cultural impact in Japan. The red and white together are seen as symbols of happiness and celebration. This salad combines crisp, white daikon radish and crunchy carrot, cut into matchsticks. The vegetables are tossed gently with a dressing of vinegar, sugar, mirin, and soy. It’s refreshing, delicious, and the colors are gorgeous.

    A New Year’s Salad: Kohaku Namasu Recipe

    Toshikoshi Soba

    Soba noodles have a special meaning in Japanese culture, as they’re usually eaten as a “happiness” food. While soba can be eaten at any time, it’s particularly popular on special occasions. Toshikoshi soba is intended to be the last food that touches your lips on New Year’s Eve – you can’t get much more “special occasion” than that!

    This soup is made with buckwheat soba noodles, thin-sliced chicken, earthy shiitakes, and vibrant Japanese leeks. It’s a healthy, hearty way to send off the old year and ring in the new one.

    Soba Celebrations for a Happy New Year!

    Matsumae Zoni Soup

    Traditionally all the dishes that make up Osechi are precooked and put into special boxes called jubako ahead of time. Instead of rice, mochi, or pounded rice cakes, are eaten. I love mochi, and it takes center stage in this delicious Osechi soup. Zoni is one of the only dishes served hot at an Osechi meal, which helps it stand out, as does the color of the fresh salmon and roe. Pops of color please the eye and the umami from the dashi and shitake mushroom are utterly satisfying. Zoni is one of my favorite Osechi dishes, and this Matsumae variety is probably my favorite overall.

    Matsumae Zoni Soup

    Kyoto-Style Zoni

    A lot of Osechi foods center around mochi, including this one. I love the taste and texture, and they’re delightful in this dish as well.

    Zoni is worth mentioning twice, as it’s filled with comforting flavors and bright colors. This Kyoto-style zoni uses white miso paste to add some sweetness. You can customize garnishes endlessly with bonito flakes,  fresh greens, and so on at serving.

    Get the Recipe >>

    Kuri Kinton

    One of the most popular dishes in the New Year period is a sweet potato puree with sweetened chestnuts called Kuri Kinton. Chestnuts are a celebrated product of many regions of Japan, but perhaps the most delicious ones come from Tamba in Hyogo Prefecture. There is also a magnificent sweet, made of slightly sweetened mashed chestnut formed into chestnut shapes, that is a specialty of Nakatsugawa in Gifu Prefecture.

    Kuri Kinton

    Kuri Kinton

    Lucy Seligman
    No ratings yet
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    Course Side Dish
    Cuisine Japanese
    Servings 6

    Ingredients
      

    • 2 lbs Japanese sweet potatoes (satsumaimo), peeled and sliced into ½-inch rounds
    • 3/4 cup white sugar, or to taste
    • 1/3 tsp salt
    • 1 tbsp mirin (sweet sake)
    • 1 jar/can sweetened chestnuts in heavy syrup (use at least 6, cut in half or left whole if small)
    • 2 tbsp heavy syrup from the chestnuts, or replace with 1 tablespoon honey and 1 tablespoon water

    Garnish: optional

    • Whole sweetened chestnuts, drained of heavy syrup

    Instructions
     

    • Soak the sliced sweet potatoes in water for at least 30 minutes, changing the water once or twice. Drain. This will release excess starch.
    • Boil the sweet potatoes in a medium-sized saucepan, uncovered, for approximately 15 minutes or until tender. Check for doneness. Can you easily pierce it with a bamboo skewer? Drain. Mash the sweet potato, using either a pestle and mortar or a potato masher. For a very smooth texture, you can also use a food processor or a wooden spatula and fine meshed strainer to mash the sweet potatoes.
    • Return the mashed sweet potato to a clean saucepan, and add in the sugar, salt, mirin, and syrup. Bring the mixture to a boil, stirring and mashing and stirring continually with a wide wooden spoon or long-handled paddle – be careful, as the mixture gets very hot. When it starts to thicken, add in the drained chestnuts. Cook on medium-high heat for approximately 5 minutes, stirring, to combine the mixture thoroughly; it should be thick enough to adhere to the wooden spoon and not fall off, so cook longer if necessary.
    • Serve at room temperature, either in a large bowl or in small individual servings during your Osechi feast. If you have any left-over chestnuts, place a few whole on top as garnish.

    Notes

    This makes a lot of Kuri Kinton! So, if you are expecting a smaller crowd, cut the recipe in half.
    Tried this recipe?Let us know how it was!

     

    Nishime for Osechi

    Nishime is a must when it comes to welcoming the new year! In fact, when it comes to tradition-bound festive holidays in Japan, nothing beats New Year’s, also known as Osechi – a time of family gatherings, gossip, and lots of good food and sake. As such, making nishime is always a part of my Osechi tradition.

    Nishime

    Lucy Seligman
    No ratings yet
    Print Recipe
    Course Side Dish
    Cuisine Japanese
    Servings 4 as a side dish

    Ingredients
      

    • 3-1/4 cups water, plus a little more if needed
    • 3 by 3 inch (8-cm by 8-cm) piece of konbu kelp, wiped with a damp cloth and lightly slashed to replace the flavor
    • 1-1 ½ oz. (30-45g) katsuobushi (dried bonito flakes)
    • 2-1/2 tbsp regular-strength soy sauce, or to taste
    • 2 tbsp white sugar
    • 1 tbsp sake
    • 2 tbsp mirin (sweet sake)
    • 1 tsp salt, or to taste
    • 7 oz (200g) lotus root (renkon), peeled and cut into thick half-moon slices*
    • 3-1/2 oz (100g) gobo (burdock root), peeled and cut diagonally into thin slices*
    • 3 oz (85g) carrots, peeled and cut into thick half-moon slices
    • 4 dried or fresh shiitake mushrooms, stemmed (reconstitute dried ones by soaking in warm water with a dash of sugar for 30 minutes)
    • 1 block (about 7 oz. or 200g) konnyaku (devil’s-tongue jelly), parboiled, cut in half lengthwise, and sliced thickly
    • 1-3/4 oz (50g) snow peas, trimmed and sliced in half diagonally
    • 5-1/4 oz (150g) sato-imo (taro), peeled, halved, rubbed with salt to get rid of sliminess, and washed

    Instructions
     

    • Heat the 3 ¼ cups water with the kelp in a deep saucepan. Just before it boils, remove the kelp and pour in the dried bonito flakes. Boil, stirring, for about three minutes, then strain into a clean deep saucepan. Add the soy sauce, sugar, sake, mirin, and salt.
    • Bring this sauce to a low boil and add the drained lotus root and gobo, and the carrots. Cover and cook over medium-low heat for about 12 minutes or until the vegetables can be easily pierced with a toothpick. Take out and set aside to cool. Add the shiitake mushrooms to the sauce, cook for 12 minutes, then remove. Next cook the konnyaku for 10 minutes; take out. If the sauce has reduced too much, add a little more water. Simmer the snow peas for just 2 minutes, and remove. Finally, cook the drained sato-imo for about 12 minutes (or to your preference), turning once; test softness with a toothpick.
    • To serve, place the vegetables in separate decorative mounds on a serving plate or bowl. Garnish with snow peas and serve at room temperature as a side dish.

    Notes

    *Keep in cold water until ready to use to prevent discoloration.
     
    If you are serving other dishes as part of your Osechi celebration, this dish will serve up to 6 persons as a side dish.
    Tried this recipe?Let us know how it was!

     

    I hope you’ll try these traditional Osechi recipes this year. They’re a beautiful way to recognize how far you’ve come in the old year and focus on health, growth, and prosperity in the coming days. Plus, they’re all healthy and delicious, though you might get tired of mochi by the end of it!

    Let me know how you like them, and if you have your own Osechi traditions! Happy New Year!

  • Japanese Winter Comfort Foods

    Japanese Winter Comfort Foods

    When it comes to winter comfort foods, one-pot dishes, soups and stews are a given – especially in the Japanese culture. Winter is the perfect time to cozy up, enjoy the snowfall, and make some of your favorite Japanese winter comfort food recipes.

    Japanese Winter Comfort Foods

    Get the Recipe >>

    Chanko Nabe is a traditional hot pot dish of stock, vegetables, and meat or seafood cooked together in a single pot. It can, in fact, be just about any form of nabe (one-pot) cooking, but traditionally it is chicken-based. The dish is a classic Japanese comfort food, and is a traditional staple. It’s also a favorite of a sumo wrestler diet!

    Kanto-Style Oden

    oden japanese stew

    Get the Recipe >>

    My version of Kanto-style Oden is slightly unorthodox, as it includes a relatively small amount of processed fish paste products. Nevertheless, Oden is the quintessential Japanese dish for when winter arrives. Oden is another one-pot dish of various savory goodies simmered together. It has been sold at mobile street food stands, also called yatai, since the Edo period. For some Westerners, the flavor of oden can be somewhat of an acquired taste, but once you get used to it, you are likely to find yourself craving this Japanese comfort food the next time the weather turns cold.

    Uosuki

    uosuki fish sukiyaki

    Get the Recipe >>

    Sukiyaki is a delicious winter dish often cooked in a nabe or cast iron pot. 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 of simmering stock that was sweet and salty (amakara); the stock was said to hide the fishy smell.

    Chawan-Mushi: Savory Custard

    Get the Recipe >>

    It’s hard to categorize chawan-mushi: it can be classified as a custard, a soup, or both. The hardest part of making chawan-mushi is the cooking time as it will take practice to get it right. It’s not only a matter of steaming until the custard sets, but the steaming time also depends on the type of container used and the amount of bubbles in your custard.

    Chestnut Rice

    Chestnut Rice recipe

    Get the Recipe >>

    Kurigohan (chestnut rice) is another seasonal treat, a beloved favorite during the colder months, and one of my favorites. There are two rice dishes, in fact, that typify the start of colder weather in Japan. One is made using matsutake mushrooms, often called “the truffle of the East”. The other, of course, is chestnut rice, which uses inexpensive ingredients and can be enjoyed and savored almost everywhere.

    Jibuni

    Jibuni duck stew

    Get the Recipe >>

    Jibuni is a special regional recipe of poultry and vegetable stew eaten not only as a seasonal daily dish in Kanazawa but also served on many special occasions. Jibuni is actually one of my favorite Japanese winter comfort dishes!

    Salmon and Vegetable Tonjiru Soup

    Salmon Tonjiru japanese dish

    Get the Recipe >>

    Salmon and vegetable Tonjiru soup is a classic hearty umami-flavored miso-based soul-satisfying soup, usually made of pork in the winter. Ton is defined as pork, and jiru meaning soup. Be sure to read over a basic miso soup recipe and then enjoy!

    Tori no Hizikuri

    Tori no Hikizuri japanese recipe

    Get the Recipe >>

    Tori no Hikizuri is a definite comfort food and is usually cooked right at the dining table! I love to serve this when entertaining. Everyone gets a kick out of it being cooked in front of them! It is also an easy recipe, which is always a bonus.

    In Japan, winter comfort foods are a given as food and seasons go hand in hand. After a particularly cold winter day, nothing beats a dinner of delicious Japanese winter foods. Whether you’re new to Japanese cooking or looking to add recipes to your repertoire, these are sure to be some new family favorites!

  • Jibuni: Kanazawa-style simmered duck stew

    Jibuni: Kanazawa-style simmered duck stew

    Kanazawa boasts a special regional cuisine called Kaga no aji. In general the taste is mildly sweet, like most Japanese country cooking. Visually, it is not as sophisticated or ornate as Kyoto’s kaiseki haute cuisine, since it’s based on the food of the samurai – substantial and hearty, with taste, not looks, being paramount.

    Jibuni is one tasty example, a special regional recipe of duck (or chicken) and vegetable stew eaten not only as a seasonal daily dish in Kanazawa but also served on many special occasions. We don’t know the precise origins of jibu, but ni means “to simmer.” Some people say that jibu jibu is the sound the stew makes while cooking. Others believe that the stew was invented by a samurai named Jibu. Since it is one of the few dishes that uses flour as a thickener, many suspect that it has Portuguese origins from the early days of the Edo period (1603-1867).

    Jibuni duck stew

    Jibuni: Kanazawa-style Duck Stew Recipe

    Jibuni is one of my favorite Japanese winter comfort dishes, but please don’t limit yourself to consuming it only during that time of year. Based on the season, there are many variations around. It’s fun to play with the basic recipe, replacing ingredients according to your tastes or what’s available at the market. For example, you can try fresh spinach; dried, reconstituted shiitake mushrooms or other Japanese mushrooms; Japanese parsley (seri); or Japanese leeks (negi).

    My variation of jibuni is based on a recipe from Tsubajin, one of Kanazawa’s oldest (two hundred seventy years plus) and most famous restaurants.

    The ancient castle town of Kanazawa, located on the Japan Sea side of Honshu in Ishikawa Prefecture, was ruled peacefully for over three centuries by one of the country’s richest daimyo families, the Maedas. It retains a rich cultural heritage and old-world charm, and also remains one of the true gourmet meccas of Japan.

    Other Delicacies from Kanazawa

    Many of Kanazawa’s delicacies, such as gori (singing bird fish), come from the Saigawa and the Asanogawa – two large rivers running through the center of town.

    The Omicho Market, which is at least two hundred and fifty years old and is often referred to as “Kanazawa’s Kitchen”, continues to be one of the most notable food markets in Japan. The market is filled with more than two hundred open stalls selling a variety of fresh seafood and local produce, including game and a small, sweet coldwater shrimp called ama-ebi.

    And since Kanazawa produces nearly all of Japan’s gold leaf, it shouldn’t be surprising that a local custom involves drinking green tea, coffee, or sake with edible gold leaf floating on the surface. It remains one of my favorite towns to revisit over and over.

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    Japanese salad dressing recipes
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    Jibuni duck stew

    Jibuni: Kanazawa-style simmered duck stew

    Lucy Seligman
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    Servings 4

    Ingredients
      

    • 6 cups dashi fish stock
    • 8 tbsp soy sauce
    • 9-10 tbsp mirin (sweet sake)
    • 4 slices bamboo shoot, 2 inches by 1 inch
    • 4 fresh shiitake mushrooms, stemmed
    • 8 snow peas, trimmed
    • 4 4 Kanazawa-style sudarebu (fresh wheat gluten – may be replaced by broiled tofu or dried wheat gluten) cut into 1-inch squares
    • 4 slices boned & skinless duck breast*, 2 inches by 1 inch each,
    • All-purpose white flour as needed

    Garnish

    • Freshly grated wasabi horseradish

    Instructions
     

    • Heat the dashi stock and season it with the soy sauce and mirin. Boil the vegetables until crisp but tender. Turn down the heat to a high simmer and add in the sudarebu or tofu. Add in the duck (or chicken), which should be generously coated in the flour, at the last moment. This flour coating creates a thicker dashi broth and is a key element to the success and tastiness of this dish. It will take less than three minutes to cook each ingredient.
       
    • To serve, pile the vegetables and duck (or chicken) separately in small mounds in a shallow bowl, pour a little of the remaining sauce over them, and place a dab of wasabi in the center. Serve immediately.

    Notes

    Notes:
    If you’re using tofu, first press some of the water out by putting it between two plates for 10 minutes. Drain.
    You may replaced the duck with boneless, skinless chicken breast.
    Tried this recipe?Let us know how it was!

  • Regional Japanese Recipes

    We may not be able to travel to Japan in person at the moment, but we sure can sample and cook our way through it with our taste buds by visiting Honshu Island (some of my favorite noodle recipes from Nagoya (where I used to live) and a fish sukiyaki recipe from Osaka), Shikoku Island (two delicious fish recipes), Kyushu Island (a marinated fish recipe), and Rakutei: Slow-simmered Pork from Okinawa Island which I find very soothing to make!

    Here are some of my favorite regional recipes for you to try and if you’re not sure where to find ingredients, the Japanese Pantry is the first place to look. They have many regional ingredients!

    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!

    Honshu Island:

    Nagoya, Aichi Prefecture:

    Misonikomi Noodles from Nagoya

    Until I lived in Nagoya, I thought I only preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences widened and expanded. I loved making my kishimen noodle recipe from earlier this…

    Get the recipe! Misonikomi Noodles from Nagoya

    Kishimen Noodles from Nagoya

    This month’s recipes are typical Nagoya fare: kishimen, a flat, wide quick-cooking udon noodle called hirauchi; and misonikomi (in next blog post), a dish of thicker handmade udon noodles in a hearty hatcho (red miso) broth. If you don’t like noodles, you could never be happy in Nagoya. Happily, I love noodles, and loved my…

    Get the recipe! Kishimen Noodles from Nagoya

    Osaka, Osaka Prefecture:

    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…

    Get the recipe! Uosuki: Fish Sukiyaki

    Shikoku Island:

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    Japanese salad dressing recipes
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    Kyushu Island:

    Okinawa Island: