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Edamame beans
emointhekitchen History Soybeans (edamame beans) were first cultivated in China some 7000 years ago. The place of origin is said to be East Asia and China. It is said that it was already eaten in its present form during the Nara and Heian periods. The term dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of “edamame” he had left at the temple. In 1406, during the Ming dynasty in China, the leaves of the soybeans were eaten and during outbreaks of famine, it was recommended that citizens eat the beans whole or use them ground up and added to…
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Kogomi (Fiddlehead fern)
emointhekitchen 《本草纲目》：“蕨处处山中有之。二三月生芽，拳曲状如小儿拳。其茎嫩时采取，以灰汤煮去涎滑，晒干作蔬，味甘滑，亦可醋食。” “Compendium of Materia Medica”: “There are ferns everywhere in the mountains. Buds are born in February and March, and their fists are like children’s fists. The stems are taken when they are tender, boiled in ash soup to remove the saliva, and dried as vegetables. It tastes sweet and smooth, and can also be eaten with vinegar.” Li Shizhen said: (1518 -1593 – Ming dynasty) Fiddlehead fern (ostrich fern; Kogomi; Matteuccia struthiopteris; こごみ; 荚果蕨; Pérovník pštrosí) is collected throughout Japan and also in other Asian areas where it is considered a delicacy. It grows in moist areas from spring to early summer and is often eaten as a…
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Dragon Boat Festival food – Zongzi
emointhekitchen Get ready to paddle for joy at this Dragon Boat Festival! Held on the fifth day of the fifth lunar month, this ancient Chinese tradition is a time of feasting, racing, and celebrating the joys of life. The excitement of the Dragon Boat Festival stems from the thrilling boat races where teams of oarsmen row furiously to the beat of a drum. But that’s not all – something also known as the festival for its delicious food such as zongzi 粽子(glutinous rice dumplings) and xiaolongbao 小笼包(steamed pork buns). And what kind of festival would it be without colourful decorations? You’ll find dragon ship decorations, paper lanterns and wormwood. Zongzi…
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Vegan and gluten-free cookies made with oatmeal and rhubarb jam
emointhekitchen Cookies made with oatmeal and rice flour are gluten-free and have a crispy rustic texture. It doesn’t use butter or eggs, so it’s perfect as a snack for those on a diet. This time, I filled the cookies with rhubarb jam, which is in season. Rhubarb is a familiar vegetable in Europe and the United States, but recently it has become common in Japanese greengrocers. At first glance, it looks like celery, but it cannot be eaten raw. It is used to make sweets such as jams and pies. In addition to fibre, rhubarb contains a lot of potassium and is rich in polyphenols. You can mix rhubarb jam with…
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Aubergine with kudzu
emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…
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Sweet potato
emointhekitchen There is a story that in 1498 when Columbus discovered the Americas, he brought sweet potatoes back to Spain and presented them to Queen Isabella. Since then, sweet potatoes are said to have been brought to Japan around 1612, as they were treasured around the world as a salvage crop because they can be easily cultivated even in rough land. Its nutritional value is characterized by its high vitamin C content and high dietary fibre content. Let’s imagine “Satsumaimo”, which is famous in Japanese cuisine. I recommend a dish made by cooling and solidifying seasonal sweet potatoes and kudzu. You will need: 50g sweet potato (mashed) 50g Kudzu powder…
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Blueberry cake
emointhekitchen Thirty years ago, Madame Masayo graduated from the British Vegetarian Association’s Cookery School. Her love of vegetables never stopped and she started working part-time as a greengrocer right after she retired three years ago. Based on his experience running a vegan sandwich shop in Tokyo with his fellow greengrocers, he now designs stylish plant-based recipes. Madame Masayo prepared a healthy cake using lots of seasonal blueberries. Madame Masayo prepared a healthy cake using lots of seasonal blueberries. The sweet blueberry sauce goes best with baked almond, oatmeal, and lemon tofu filling. Pie base: 40g roasted almonds 1 tablespoon coconut oil (olive oil, sesame oil…) 2 tsp peanut butter 2…
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Lavender tofu
emointhekitchen At the turn of the season, when it rains a lot and the air pressure changes drastically, sleepless nights continue and it tends to be poor quality sleep. How about a good sleep recipe using lavender that is perfect for such a time? The scent of lavender makes you feel relaxed and invites a good night’s sleep. Using soy milk made from vegetable soy protein, the effect of soy isoflavone can be expected, and it is a recommended dish for vegans and vegetarians. Lavender is a Labiatae plant that blooms with pretty purple flowers. In addition to being used as a talisman and amulet for a long time, it…
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Strawberry oatmeal risotto
emointhekitchen I would like to introduce you to the “Strawberry Risotto with Oatmeal”, which you should definitely make at this time when I can get delicious strawberries at a reasonable price! It is often thought of as a “winter” because demand increases for Christmas, but was originally the “spring” season for strawberries from March to May. A simple but delicious dessert risotto that is a little fashionable. It can be made in 10 minutes, so it is recommended for busy mornings, remote work lunches, and snacks when you are hungry. Strawberries are also rich in nutrients, such as vitamin C and polyphenols. Combined with fibre-rich oatmeal, it becomes the strongest…
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Korean-style fried tofu
emointhekitchen I also prepared a Korean-style fried that I want to eat when I want to add stamina or when I’m tired. It is spicy and sweet, so it tastes good. If you’re not a big fan of pork, use chicken or beef, and to make a vegetarian version, use mushrooms instead of meat and use vegetable broth instead of chicken broth. It’s delicious, so I can’t stop topping up (laughs) We need: 400g – Pork loin 1 tsp – Sugar Daisho Aji Shio Kosho – Salt and Pepper Potato starch 1 piece (160g ) – Atsu-age (Deep Fried Tofu) 3 pcs – Potatoes Sesame oil Sake Soy sauce, mirin,…
