Art Event at Kiyosumi garden (Japan)

Hello.
I went to Kiyosumi garden today.

My mother is a ceramist.
In October 24 and November 8, some creators who included mother will have art event at this garden.

Please watch this details and join the event!
http://www.takenobu.tokyo/en/artisanats/

(Media) My recipe was published

Hello, my friends!

My recipe was published on the top of the homepage of Expo 2015 MilanoWorld recipes again!

http://worldrecipes.expo2015.org/en/

"Gazpacho"

This time is not Japanese dishes.

Gazpacho is Spanish cold soup.


Please check it!

 #expoworldrecipes, #Expo2015 and #tastetheplanet

How to make " Oyste Tofu"

Japanese often eats oysters in winter.

Because it's very nutritious, when you cook with hot tofu, it becomes the food which prevent a cold.

【ingredients】　4 serving

Tofu　400ｇ　Cut into large squares

Oyster　150ｇ freshly shucked oysters, washed
　　　Dried Shiitake mushroom 2piece (soak into the water )

Kelp seaweed, Dried (Japanese name : Kombu)　　1piece

Water 400ml

Soy Noodles (Dried) 30g  Cut 2~3cm  Sprouted radish seeds  50g

Starch 　1Tbs (mixed with 2Tbs water)　　

Soy sauce　 2Tbs

Salt　　1/2tsp   

Oyster Sauce 　1/2tsp

　
1. Dried Shiitake and Kelp seaweed soak into the water. They become softly, thinly sliced

2. Bring water with Kelp seaweed and Dried Shiitake to a boil.

3. Add Tofu, Soy Noodles and Oyster into the pot and cook for about 3 or 4minutes.

4. Season with salt, soy sauce and oyster sauce. Add starch with water and cook until it has thickened.

5. Dish up onto serving dish and garnish with sprout.

My new video was published on Youtube!

Hello, friends!

My new promotion video of Japanese dish was published on "Youtube".

Please check and share many people.

Thank you.

How to make "Flower Sushi seasoning with Lemon juice"

It's possible to make this sushi using the salmon and the lemon which are ordinarily in every country.　The way to make this is very simple but pretty. So this is perfect for a party.

【Ingredients】（4serving）

720g 　 Cooked rice

2　peaces(200g)  lightly salted salmon

12peaces Aojiso (or Basil), finely chopped

2Tbs Sesame

2Tbs Lemon juice

Cucumber, Ikura (Salmon Roe), Shrimp, Smoked Salmon (optional)

1.  Place the salmon fillets on the baking sheet without oil. Bake the fillets inside the oven preheated 400 degrees Fahrenheit for about 10~15 minutes. Break up the salmon meat into pieces.

2. Mix the rice with lemon juice, salmon, Aosiso (or Basil), and Sesame. 

3. Put the mixed rice into pudding cup and decorate with cucumber, ikura, egg, shrimp.

What is "Japanese Nabe"

Nabe is a term referring to all varieties of Japanese hot pot dishes, also known as one pot dishes.

Japanese Nabe variation is like this. ←　click here

I like Nabe very much.
So, I will teach you Nabe recipe.
Please enjoy!

How to make "Gazpacho"

 Gazpacho or “salad soup” is a perfect no-cook recipe when it comes to saving energy in summer. It can be described as the most appropriate dish for Super Cool Biz* because it contains vegetables that are considered to cool down your body, such as cucumbers, lettuce and tomatoes. In addition, you can cut down on food waste by using vegetable leftovers and ends in the soup.

* Super Cool Biz is an energy-saving campaign that the Japanese government has promoted. In this campaign, people are encouraged to dress lightly to stay cool at work in summer.

[Ingredients] (1 cup = 8 fl oz = approximately 240 ml, 1 Tbsp = 15 ml = 3 tsp)

Serves 4

1 large tomato (200 g or 7 oz)

1/2 cucumber (50 g or 1-3/4 oz)

30 g or 1 oz red bell pepper

50 g or 1-3/4 oz onion

20 g or 2/3 oz lettuce

1/2 garlic clove

2 tsp fresh lemon juice

A little less than 1 tsp salt

A pinch of black pepper

A half slice of bread or baguette, torn into small pieces

100 ml or 3-3/8 fl oz (a little over 3/8 cup) water 

5 or 6 ice cubes

1/2 Tbsp olive oil

A pinch of cumin

[Directions]

1.     Cut a tomato, cucumber, lettuce, red bell pepper, onion, and garlic into large pieces. In a blender, puree these vegetables, lemon juice, salt, pepper, water, ice cubes, olive oil, and cumin until they are smooth.

2.     Add bread to the blender, and puree the mixture again. Pour the soup into soup bowls and serve.

* If there are some remaining vegetables, chop them finely and garnish the soup with them.

How to make " Sweet Potato and Pork Shoulder Tagine"

Rich in potassium, sweet potatoes help prevent edema and boost metabolism. A tagine (a shallow earthenware cooking dish with a tall, conical lid) is widely used in North Africa, and can be easily used for sautéing and simmering. If you do not have a tagine, you can use a skillet with a lid fit snugly. Although onions and raisins offer sweetness to the sauce, this dish goes very well with simple bread.

[Ingredients] (1 cup = 8 fl oz = approximately 240 ml, 1 Tbsp = 15 ml = 3 tsp)

Serves 2

200 g or 7 oz pork shoulder, cut into large bite size pieces

100 g or 3-1/2 oz sweet potatoes, diagonally sliced

20 g or 2/3 oz (2 Tbsp) raisins

1/4 large onion (60 g or 2 oz), julienne

1/2 Tbsp fresh parsley leaves, finely chopped

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp ground ginger

1/4 tsp ground coriander

1/2 Tbsp olive oil

A pinch of salt and pepper

100ml or 3-3/8 fl oz (a little over 3/8 cup) water

[Directions]

1.       Heat olive oil in a tagine or skillet. Add onion, pork shoulder, turmeric, paprika, ginger, and coriander, and sauté them.

2.       Pour in water, and cover the tagine with a lid. Simmer until the pork is tender.

3.       Add sweet potatoes and raisins, and cover the tagine with the lid again. Simmer until the sweet potatoes are tender. Garnish the dish with parsley leaves.

* If all the liquid is absorbed during simmering, add a little water. 

How to make "Buta no Syouga Yaki ( Pork Ginger) "

In Japan, you can buy about 3–4 millimeter or 1/8 inch thick slices of pork that are prepared especially for “pork ginger.” * Well-marbled meat like pork loin or shoulder is better for this dish.

Whiskey adds a wonderful aroma to pork, but you can use sake (Japanese rice wine) or wine instead. The simple ginger flavor makes pork yummier.

* You can find thinly sliced pork at an Asian grocery store.

[Ingredients]

Serves 2

300 g or 10-1/2 oz pork loin, sliced especially for pork ginger

4 tsp whiskey

1/2 Tbsp fresh ginger, grated

4 tsp soy sauce

1 Tbsp sesame oil

[Directions]

1.       Make sauce: combine grated ginger, whiskey and soy sauce.

2.       Heat a skillet, and add sesame oil. Arrange sliced pork, a little thicker than paper thin slices, in the skillet. Cook over medium heat. Turn over when browned, and cook until golden brown on both sides.

3.       Pour the sauce into the skillet, and ignite the alcohol. Coat the pork with the sauce, reducing the alcohol content. Arrange on serving plates.

How to make ”Tori Zousui (Chicken Risotto)”

1. The cooked rice is put in the soup after it finished eating Tori-no Mizutaki(Simple Chicken Hot Pod). 

If you don't have cooked rice, you can use instant rice or short pasta.

2. It seasons soup with the salt and the soy sauce.

The mixed egg put into the soup, and boils for 4-5 minutes.

The minced scallion is done in the topping and it completes. 

Now you are able to eat Tori-no Mizutaki without leaving the soup of one drop. 

You can make next day's dish, too.

Please make Nabe without uselessness. 

How to make "Tori-no Mizutaki Nabe (Simple Chicken Hot pot)"

1. Dashi-kombu (Edible seaweed) in the water.

If you don't have Dashi-Kombo, you don't need to put in it.

2. Chicken, Chinese cabbage, Spring onion, Enoki, Tofu, Shirataki and anything you need are put in to the Nabe.

3. It caps to the Nabe and it completes to the fire when boiling for 10-15 minutes.

Please eat with Ponz Syouyu (Soysauce Vineger).

How to make " Fruit Crepes "

You may unknowingly take excessive amounts of sugar from store-bought treats because it is hard to tell how much sugar is contained. But you can make your own treats without using any white sugar. I recommend first adding less sweetener to batter, and then drizzling maple syrup if more sweetness is needed.

[Ingredients] (* 1 cup = 8 fl oz = approximately 240 ml)

Serves 2

2/5 cup * (60 g or 2 oz) cake flour

2 Tbsp honey

1 egg

150 ml or 5 fl oz (3/5 cup *) milk

A pinch of salt

6 g or 1/5 oz butter, melted

100 g or 3-1/2 oz your favorite fruits (such as strawberries, blueberries and kiwi fruit)

Oil, for a skillet

1–2 Tbsp maple syrup

[Directions]

1. Sift flour into a bowl, and add a pinch of salt. Beat an egg in another bowl, and whisk in milk. Gradually pour milk mixture into flour mixture, whisking until no lumps remain.
2. When combined, mix in honey and melted butter. Let batter rest in the refrigerator for at least 20 minutes.
3. Spread oil thinly in a skillet with a paper towel, pour a ladleful of batter into the skillet, and swirl to spread quickly. Cover with a lid, and cook through. Uncover, and lift the edge of a crepe. Cover the skillet with a plate upside down, and turn over. Remove the skillet. The crepe will be on the plate.
4. Stack crepes on serving plates, and top with sliced fruits. Drizzle maple syrup.

How to make " Whole Onion Soup "

Onions is vegetables that remove the blood stains.
So, lets eat onions and more healthy.

Ingredients for 2 portions:

Onions 2 / Water 400ml / Salt 1/2Tsp /  Chicken consomme cubes 1 / Black pepper /  Italian parsley

Preparation:

1.Cross cut onions in to the casserole , water , salt and chicken consomme cubes add in to the casserole.

2.Simmer about 15 minutes 

3.Serve onions and soup , Italian parsley and black pepper on the onions.

How to make " Winter Soba Salad "

Soba (buckwheat) noodles are really good for your health because they contain a substance called "rutin" that improves blood circulation. Broccoli sprouts and watercress are “antioxidants”, so you can prevent cellular aging if you eat them with soba noodles.

[Ingredients]
Serves 2

200 g or 7 oz soba noodles
6 g or 1/5 oz hijiki (black and piney-looking sea vegetable)
30 g or 1 oz carrots, julienne
12 g or 1/2 oz broccoli sprouts
20 g or 2/3 oz watercress leaves (4–5 pieces of watercress with thick stems removed)
1 Tbsp apple cider vinegar
4 tsp soy sauce
2 tsp mirin (Japanese sweet cooking wine)
1 Tbs sesame oil
Wasabi (Japanese horse radish) paste
1 tsp white sesame seeds, toasted

[Directions]
1．   Bring water to a boil, and cook soba noodles according to package directions. Drain, rinse and chill with cold water, and drain again.

2．   Add hijiki and carrots in a pot, and pour just enough water to cover those ingredients. Sprinkle salt, and cover with a lid. Simmer until tender. When all the liquid is absorbed, remove from heat, and let stand until cool.

3．   Combine apple cider vinegar, soy sauce, mirin, sesame oil and wasabi paste to make dressing. Toss the soba noodles, hijiki and carrots. Add broccoli sprouts and watercress leaves with the dressing. Put in serving bowls, and sprinkle toasted white sesame seeds on top.

How to make " Coconut Ice Cream "

Ingredients for 2 portions:

Coconut milk 160g / Condensed milk 80g

Preparation:

1..Mix with coconut milk and condensed milk together

2.Cool 1 hour or more in a freezer

It is very simple & yammy ice　cream.

How to make " Syabu-syabu Nabe (Thinly sliced meat Hot Pot ) "

Syabu-syabu is one of the famous Japanese dish for the world.
Do you know “Syabu-syabu Nabe” is cooked easily at home ?

This recipe is very simply and healthy. Because we can eat lots of vegetables without oil.

This is Syabu-syabu Nabe.

Pot hole is the exhaust path when heated in a charcoal stove pot.

Provided it is necessary to avoid incomplete combustion because the diameter of the pot is larger than that of the charcoal stove.

And it was also obtained thermal side effect is enhanced by the chimney effect.

If you don’t have this pot, you can use any pot what you have.

1. Put the Kombu (Edible-Seaweed) into the boiling water, and take it out after a few minutes.

2.Cut the lettuce, Chinese cabbage, shiitake mushroom, and spring onion very thin. And also cut beef or pork very thin.

3. The vegetable is put in the Nabe, and it boils for several minutes.

It boils until picking up meat with chopsticks, and changing in white in the hot water.

 

 4.Eat with Ponzu-Syoyu(Soysauce vinegar) or Sesami-sauce.

 

 

Syabu-syabu is the sound that you wash thin meat into the water.

 

 

 

 

 

My Profile (Reiko Yasui)

My name is Reiko Yasui.
I am essayist & cooking teacher.

(My basic concept ) 

In all activities of mine, including writing articles and cooking, my basic principle is "To Be a Mother."
I always think of such points as whether or not the texts and meals make Children happy. Or, whether or not I can feel proud of the activities for the Children.
If only I felt good, it would not be enough.
Not only we human beings --- but all Nature --- support each other, and hand something down to descendants.
Therefore, I believe that it is very important for me always to do sustainable work, which is harmonizing with Nature and of which I don't have to be ashamed.


(My cooking )

When I am cooking, "Simple, Clean, and Healthy" is my motto.
To be specific, it means "Fixing meals with less oil, and with no sugar."
* Saving time to cook --- after the meal, we can reduce the number of plates with sticky oil dirt.
* No chemical detergent --- we can keep clean our kitchen and water of the Earth.
* By keeping original tastes of vegetables, we can reduce using seasonings, and it helps prevent "life diseases."
* Reducing Sugar and Oil can support your healthy dieting.
I encourage not to peel, not to rinse off bitter tastes. Then, we can take the whole nutrients of the food.
Food in season and ingredients from local places lighten the burden on our bodies.
It helps save our transporting energy. Then, you can cook foods which are more friendly to environment.
Meals that are "Simple, Healthy, and Friendly to Environment" are so reasonable that you can continue preparing them for a long time.
Meals I show here are not difficult to fix. They are easy to make, delicious for everyone, and not too expensive. Ecology starts from your kitchen. Just try!

To contact me about food writing, cooking classes, speaking engagements, or recipe testing and development, you can email my agent ;
info@yasui-reiko.com