Then, you do not miss to prepare these two dishes using locally available ingredientsat this moment . One is the stir-fried rice. I use all leftover vegetables in my refrigerator. This time they are onion, yellow zucchini, green zucchini, carrot and broccoli. For protein I added can of tuna. All stir-fried together with cooked and refrigerated rice, and flavored at the very end with Spicy Miso Sauce. What a satisfactory lunch in 15 minutes! The other photo shows blanced...
Read MoreKingfish…King?
I feel a bit guilty to continue to post another discovery of delicious wild fish when the resource of the ocean is getting less and less, and consuming locally caught wild fish has become scarce for the majority. But,….. This week I found a wild Kingfish at Blue Moon. Another fish which I have never encountered in my life. Fishmonger’s comment on its fatty and delicious...
Read MoreMoist Young Ginger Cake
After making Ginger Tea Base (see the recipe in my previously posted blog), I ended up with the julienned young ginger, which was used to infuse the water. These ginger strips have slightly sweet and acid flavor, and are great to add to your hot ginger tea or snack them on. But this maybe the best idea. Julienned ginger makes a great ginger cake which should be served with your ginger tea. Here is the recipe: 1 cup all purpose flour 1 teaspoon baking powder 1 teaspoon...
Read MoreOnec a Week Meat&Fishless Day is a Good Idea
It is not because of Germany’s Green Party’s idea, but in the past two years we have been enjoying once a week meat&fishless day at home. The week meal plan at my home goes like this. We indulge on wild, local fish for three (3) days thanks to Blue Moon. I buy a whole chicken for two (2) days meal. The remaining two (2) days is devoted to red meat (most of the time, lamb or pork) and vegetable day. I prepare vegetables in the Japanese way, so no dairy...
Read MoreMake Your Own No-Chemical-Added Pink Gari, Pickled Ginger
Zaid recently brought to Union Square Greenmarket his first, successful harvest of young ginger, shinshoga. Shinshoga, is a young ginger as opposed to old ginger, whose skin is light brown, flesh is yellow in color, and texture is firm & stingy. Rhizome of young ginger is moist, crisp and smooth. The color of its skin and flesh are white. This is the ginger which we use to make gari, pickled ginger, which accompanies sushi and sashimi dishes at Japanese restaurants....
Read More