Tag: myoga

More deal!!!

Remember, last week our little old neighbor gave us some of her special ginger and goya preparation. 

Since I harvested to many persimmons (and there are still plenty to come) and I don’t know what to do with all these, I gave her a few and then she came back with more of her special pickles and preparations. So this week I managed to deal with her to teach me how to prepare the goya and the ginger, so hopefully I’ll share with you that very soon. She also gave us umeboshi and pickled myoga. Super delicious with plain rice! And plum jam. I’m looking forward to June, the harvest season for plums! This time I want to try to make umeboshi too!!!

Thanks a lot Obasan!!!

By the way, if you live in Tokyo and want persimmons, let me know before the birds have them all!!

Sour myoga and shiso pickled plum
Sour myoga and shiso pickled plum

Japanese vegan dinner

An other of my simple vegan dinner, this time 100% Japanese. With a konbu dashi miso soup with tofu and myoga and a bowl of rice topped with sauteed veggies: shishito, carrots, burdock and potato. No seasonning, just the pure delicious taste of each ingredient.

Week-end power lunch

As usual, after our two hours tennis game in the morning we’re just starving and we need a good source of carb and proteins. I love the Japanese combo rice and meat balls. This time sweet potato rice, chicken and soua sauce balls, and pickled myoga in plum vinegar. Perfect!

I bake the rice in a regular pot, add the potatoes sliced at mid time; mix the chicken meat with rice flour and a bit of soya sauce and cook in a fry pan with a bit of vegetal oil. Simple.  I got the picled myoga from our local farmers market.

Myoga – 茗荷

Myoga, also named Japanese ginger is a little plant that is often used in Japanese cuisine. It looks a bit like shallots, but with a fresh and strong taste. The most classic use is in miso soup, with a simple dashi base, miso and finely cut myoga. Other option will be with silky fresh tofu and soya sauce. At home we love the taste of myoga and I often use it. One recipe I came with is to top some simply steamed green beans. Just like for the miso soup I finely slice the myoga, steam the green beans, or better boil them in some dashi, and last season with soya sauce. A simple dish that goes perfectly with rice and other small Japanese dishes.

Raw eggplant salad

The first time I came across a recipe with raw eggplant I was quite suspicious, but then tried it and realized it was really good. So in this “eggplant week” I’ve decided to prepare a raw eggplant salad rather than offering you the more than classic stuffed eggplant, or mozzarella grilled eggplant…

For two as a side dish I used 1 Japanese eggplant, 1 sprout of myoga (wait a little there’s a post coming very soon about it), a little of katsuo bushi, soya sauce. You can add shiso leaves if you have some, I didn’t this time. I cut the eggplant in small bites and drain the water with salt (like you may do for cucumbers), then I slice the myoga finely, (and the shiso if any). Then mix the eggplant and the myoga (and shiso). Serve on a plate, add a bit of soya sauce top with the katsuo bushi and it’s ready to eat!

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