Seri セリ

Man have I gotten bad about updating.  I apologize.  If anyone can figure out a way for me to be able to post from work I'm all ears!

Seri, known as Japanese parsley or Chinese celery, is a springtime vegetable found for only a few short weeks here in Japan.  Seri is high in vitamins C and A as well as potassium.  It tastes great fresh just thrown in a salad and can also be used in stews, stir-fries, and soups.

How to Prepare
Make sure to select seri that is bright in color and not wilted or musty looking.  It should look similar to cilantro or other leafy herbs.  From there just chop it up and throw it in your recipe!

Easy Seri Recipe

While seri is best known for its role in the traditional spring dish nanakusa no sekku, all seven of those vegetables can kind of be a pain to get a hold of.  Instead will make a tasty fresh salad with our seri!

Seri and Chicken Salad
Makes 4 servings

Prep Time: About 30 minutes

Ingredients:

• 1 bunch of seri
• 300 grams chicken breast
• 1/2 a red onion
• 40 grams harusame (super thin rice noodles)
• 4 tablespoons peanuts, crushed
• pinch of salt
• 2 teaspoons and 2 tablespoons vinegar, divided
• 2 teaspoons fresh lemon or lime juice
• 4 tablespoons fish sauce (also known as nam pla)
• 1 tablespoon sugar
• 1 togarashi pepper, chopped or 1 teaspoon dried togarashi
• 1 clove garlic, minced
• 1/2 teaspoon minced ginger

Preparation:

1.     Roughly chop seri.  Thinly slice the red onion and place into cold water.
2.     Cook harusame according to package directions, then place in cold water to stop from cooking further.  Drain and chop into bite sized strands.
3.    Cut chicken into bite sized pieces.  Season with pinch of salt and 2 teaspoons vinegar.  Cook in microwave for two minutes or until cooked through.
4.    Mix together remaining vinegar, lemon juice, fish sauce, sugar, togarashi, garlic, and ginger.
5.   Drain red onions.  Toss together seri, onion, harusame, chicken, and dressing.
6.  Place into small bowls and garnish with peanuts.
7.  Finished!

Kogomi コゴミ

I'm on a roll so why not post another recipe lol.

Kogomi are the tender sprouts of the ostrich fern or fiddlehead fern.  It might weird you out to think of eating a fern but these are one of the most delicious plants you can sink your teeth into in the spring!  But you can usually only get them for about 3-4 weeks once you see them start popping up in the supermarket so make sure you grab them when you do see them!

They taste like a cross between asparagus and brussel sprouts, making them an easy addition to pastas, sautes, and so on (as my students would say).  In Japan they tend to be included in salads, tempura, and stewed dishes.

How to Prepare
With kogomi you want to cut off the bottom inch of the stem where it has hardened and then give them a quick rinse.  From there you can fry, saute, stew, basically any way you would prepare asparagus you can also prepare kogomi.

Easy Kogomi Recipe

Garlic sprouts are easy to include in just about any recipe.  This stir-fry recipe is super easy and only takes about 45 minutes to make including marinating time.

Kogomi Pasta
Makes 2 servings

Prep Time: About 45 minutes

Ingredients:

• 8-10 kogomi heads
• enough pasta for 2 people (about 150 grams)
• 5-6 small shiitake mushrooms, destemmed and sliced, or maitake mushrooms, chopped
• 1/2 small onion, thinly sliced
• 1 garlic clove, minced
• 1.5 tablespoons olive oil
• 1/4 cup fresh grated Parmesan cheese
• 2 teaspoons fresh lemon juice

Preparation:

1.     Add kogomi to a large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool kogomi slightly to stop it from cooking and drain. 
2.     Add pasta to same pot of water and boil until just tender but still firm to bite.  Drain well.
3.    Heat olive oil over medium heat in a saucepan.  Add onions and saute until starting to brown.
4.    Add garlic and saute 1 minute.
5.   Add mushrooms and lemon juice and saute until just starting to become tender.
6.  Add kogomi and pasta.  Stir well.
7.  Add cheese and stir until full incorporated.
8. Finished!

Konnyaku こんにゃく

Konnyaku is a curious thing.  Is it a vegetable, an animal, an amorphous blog of atoms?  Turns out it actually is a plant, and an ugly one at that.  I'd be curious to know why the first human who ate it decided to even approach the thing.  Maybe he was starving and delirious in the jungle.  Apparently it's called konjak in English, but as I've never heard that word in my life, I'm content to call it konnyaku.  Konnyaku doesn't have much of a taste and comes in a variety of shapes and sizes, all of them gelatinous in nature.  You can also get konnyaku that has been infused with such things as mushrooms and cayenne pepper.  My favorite is the spicy konnyaku, particularly the noodle shaped one.

As far as nutrition goes, you know the cabbage diet?  The one where you eat lots and lots of cabbage because it has very little calories or nutritional value  so you can eat as much as you want?  Konnyaku is Japan's answer to the cabbage diet.  It's fat free, contains next to nothing in calories, and has lots of fiber.  So it's a great filler food but don't rely on it as your sole sustainance.  Probably the greatest thing about konnyaku is it's cheap, so you can throw it in to just about any recipe to bulk it up without affecting its flavor.

How to Prepare
Konnyaku comes packed usually in fish broth so you'll want to drain that.  You can find varieties that are packed in water as well.  Once it's drained it's ready to go!  If you buy a big block you can cut it into any shape you want.  Or you can buy ones shaped as noodles, balls, on a stick, if you can imagine it, konnyaku has been shaped into it.  Konnyaku can be eaten hot or cold, stewed, steamed, boiled, frozen, just about any way you want.

Easy Konnyaku Recipe

My favorite way of eating konnyaku is in nabe, but you can also throw it into stir-fries and other dishes easily.

Pork and Konnyaku Miso Stir-fry

Makes 4 servings

Prep Time: About 1 hour

Ingredients:

• 2 sheets of konnyaku, cut into triangles
• 150 grams pork, cut into 4 cm strips
• 1 tablespoon sesame oil
• 1 small pack shiitake mushrooms, destemmed and cut into halves
• 2 green peppers, cut into strips
• 1/2 onion, thinly sliced
• 2 cups cabbage, chopped
• 3 tablespoons cooking sake, divided
• 2 tablespoons soy sauce, divided
• 2 teaspoons sugar
• 1 teaspoons garlic, minced
• 1 teaspoons ginger paste
• 1 teaspoons togarashi
• 1 tablespoon water
• 30g miso paste 味噌

Preparation:
1.  Mix together 2 tablespoons sake, 1 tablespoon soy sauce, miso paste, sugar and water.  Add pork and konnyaku to the marinade.  Allow to marinate for about 20 minutes.
2.  In a frying pan, heat sesame oil over medium high.  Add onions to frying pan.  Saute until starting to become translucent.
3.  Add green peppers, cabbage and mushrooms to frying pan.  Saute for 3-4 minutes, or until green peppers being to soften.
4.  Add garlic, ginger, togarashi, remaining sake and soy sauce.  Saute for 1 minute or until fragrant.
5.  Add pork, konnyaku, and sauce.  Saute until pork has browned and sauce has begun to thicken.
6.  Serve with rice.
7.  Finished!

Soba そば

Soba, those thin buckwheat noodles often seen in Japanese restaurants, are one of the foods you're supposed to eat for the new year in Japan.  They're supposed to represent a long life and considering their health benefits, that might not be far off from the truth!  Soba is basically a fat free food that is also surprisingly high in protein considering it's a noodle.  Soba is also believed to help with high blood pressure due to the bioflavonoid present.

How to Prepare
You can find dried soba noodles at almost any supermarket.  Shiga has some particularly good dried soba made in Ibuki that can be found at most Heiwados.  Fresh soba noodles taste better and can usually be found in the fridge section of the market.  In the States, you should be able to find soba at any Asian market.

If you're feeling really adventurous, make your own soba noodles!  Mix equal parts wheat flour and buckwheat flour in a bowl.  Make a small indentation in your mixed flour and add a small amount of water.  Mix the water in with the flour.  Add enough water until you can make a fairly dry ball of dough.  When you pinch the dough together it should feel like you're pinched your earlobe.  If your dough is too wet or sticky, simple add some more buckwheat flour.

You should knead the dough for a long time.  20 minutes or longer.  You want the dough to fully form its gluten chains and to have no air pockets when you form it into a ball.  When you've think you've kneaded it for long enough, knead it for another 5 minutes to make sure.

Lightly flour your counter with katakuri starch (片栗粉) or potato starch.  Flour your rolling pin with the starch as well and roll out your dough.  You want a large sheet like this:

Next you will fold the dough into third with lots of starch to make sure it doesn't stick:

On a cutting board, cut the dough into thin strips to make the noodles.  Make sure your knife is sharp!

Finally you'll boil the noodles for about two minutes, then immediately wash them in cold water to stop them from cooking further.  Your noodles are done!

Easy Soba Recipe

Here's a non-traditional take on soba noodles, salad style!

Spicy Soba Noodles


Makes 4 servings

Prep Time: About 45 minutes

Ingredients:

• 450 grams chicken breast, skin removed
  
• 250 grams soba noodles
  
• 1 tablespoon sesame oil
  
• 3 tablespoons black vinegar 黒酢
  
• 2 tablespoons soy sauce
  
• 1 tablespoon chili oil
  
• 2 garlic cloves, minced
  
• 1/2 teaspoon sugar
• 1 carrot, julienned
• 6 small shiitake mushrooms, destemmed and thinly sliced
• 1 red bell pepper, julienned 
• 1 bunch mizuna 水菜, chopped (can substitute arugula)
  
• 3 scallions, thinly sliced
• 1 cup cooked edamame beans, pods removed
  

Preparation:
1.  Season chicken with salt and pepper.  Grill chicken until fully cooked (about 8 minutes each side).  Cut into thin strips and set aside.
2. While chicken is grilling, cook noodles according to package directions.  Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with sesame oil in a large bowl.
3.  Stir together vinegar, soy sauce, chili oil, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated.
4.  Add chicken, carrot, mushrooms, bell pepper, mizuna, scallions, and edamame to the bowl of noodles.  Toss together.
5.  Finished!

Shishito ししとう

Shishito, the longer, skinnier cousin of the green bell pepper. Shishito also happen to be much tastier than Japanese green bell peppers and I use them whenever I can in recipes that call for bell pepper. The most famous of the shishito are manganji tougarashi. These are shishito grown exclusively in Kyoto, so lucky for you if you're in the Kyoto area. Other shishito are just as tasty and can be readily found at the farmers' markets. For those outside of Japan, you can try looking in Asian supermarkets, or standard green bell peppers are a close enough substitute. And like bell peppers, shishito are a great source of vitamins C and A.

How to Prepare
With the smaller shishito, you can cook them whole, which is what I usually do because I'm lazy. Even the stems of shishito can be eaten so simply cut up the shishito however you want.

Easy Shishito Recipe

The snow-filled winds are encroaching on Shiga so pots of hot, tasty goodness are where it's at!

Jambalaya


Serves 4-6

Prep Time: About 1 hour

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, peeled
• 1 package of shishito, chopped or 1 large bell pepper, seeded and chopped
• 2 celery stocked, diced
• 3 tablespoons parsley, minced
• 1 small package sausage, cut into bite-sized slices. (For people in Japan, I recommend going to Amica or the Brazilian market to buy sausage. Otherwise, the "chorizo" at the regular supermarket will do the trick)
• 1 chicken breast, skin removed and chopped
• 1 large bay leaf
• 1 tsp cayenne pepper
• 1 can diced tomatoes
• 1 can beans, drained
• 1 can tomato sauce
• 3/4 cup brown rice, uncooked
• 1 package medium sized shrimp, peeled
• 2 cups chicken broth

Preparation:
1. Add oil to a large saucepan.
2. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.
3. Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes.
4. Add tomatoes (with juice), tomato sauce, and 2 cups chicken broth. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
5. Pour rice and beans into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
6. Stir in shrimp and cook 5 minutes more.
7. Remove bay leaf. Season to taste with cayenne pepper and salt.
8. Finished!

Miso 味噌

Miso isn't technically a plant, but it's made from plants, and most of us have no idea how to use it other than in miso soup.  Miso is made from soybeans, salt, and the colonel's blend of secret spices to make a versatile paste that can be added to many recipes for salty goodness.  They make white miso, red miso, chunky miso, smooth miso, miso that climbs on rocks.  They each have their own merits and it's worth trying out different kinds.  Personally I like white miso when you're looking for a subtle miso taste and the darker misos for in your face miso explosion.  Best of all, miso doesn't really seem to expire so you don't really have to worry about it spoiling on you.

How to Prepare
If you are adding miso to a sauce, marinade, soup, etc, add a small amount of warm water to the paste and whisk it with a fork until smooth.  This makes it much easier to mix into whatever your making.  Or you can be like me and just dip vegetable sticks into it for insta-dip.

Easy Miso Recipe

This recipe requires the best miso known to man, habanero miso (make sure to get the red one for this recipe).  If you don't have time to go down to Kyoto and discover the amazing habanero store, you can sub any red miso paste for the miso and chili oil for the sesame oil.  If chicken isn't your thing, I have also made these using fried tofu squares and it's just as tasty.

Sticky Sesame Chicken Wings


Serves 4 for main dish, 8 for appetizer

Prep Time: About 1 hour

Ingredients:

• 1 large garlic clove, crushed and minced
• 2 tablespoons soy sauce
• 2 tablespoons habanero miso + 1 teaspoon warm water to make smooth
• 2 tablespoons honey
• 1 teaspoon sesame oil
• Pinch of togarashi
• 800 grams chicken wings or drumsticks
• 1 1/2 tablespoons toasted sesame seeds
• 1 scallion, chopped 
  

Preparation:
1. Place chicken in a baking dish, evenly spread.  Bake at 180 degrees Celcius for 20 minutes or until mostly cooked.  Remove from oven and allow to cool.
2. Mince garlic and mash to a paste using a large heavy knife.
3. Transfer garlic paste to a large bowl and stir in soy sauce, miso, honey, oil, and cayenne.
4. Add wings to sauce, stirring to coat.  Allow to marinate for about an hour.
5. Either using your fish grill or a BBQ grill, grill wings until full cooked and sauce is just beginning to char.
6. Transfer wings to a large serving bowl and toss with sesame seeds and scallion.
7. Finished!

I have made these several times for BBQs and potlucks and they have always been a big hit!

Maitake 舞茸

You've probably noticed that the supermarkets have stepped it up in the mushroom department recently.  Fall means shrooms in Japan and the variety here is impressive.  This week we'll talk about maitake, which has weird, gross-sounding names in English like "Sheep's Head."  I don't know what kind of sheep the guy hangs out with that came up with that name but my sheep tend to be less mutated.  Like most mushrooms, maitake is a good source of selenium, B-vitamins and potassium.  It's also been shown in studies to help boost the immune system of cancer patients, so if you think you might have cancer stock up on maitake!

How to Prepare
Cut off the base of the mushroom where it still has some growing medium left on it (yuck).  After that, do whatever you feel like with it!  Chop, dice, shred, boil, steam, grill, the possibilities are endless.

Easy Maitake Recipe

One of my favorite recipe for autumn.  It's easy to modify with whatever you have on hand.

Mushroom Barley Soup


Serves 10 bajillion people (seriously, you'll get 8-10 servings easy from this)

Prep Time: About 1 hour

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 ribs celery with leaves, diced
• 1/4 cup parsley, finely chopped
• 1 carrot, peeled and sliced
• 3 cloves garlic, chopped
• 1 small package maitake mushrooms, chopped
• 1 small package enoki mushrooms, bottom 1/3 removed
• 1 small package shiitake mushrooms, destemmed and sliced
• 2 teaspoons fresh thyme, leaves removed from stems
• 1 tablespoon flour
• 8-10 cups water
• 2 beef or vegetable bouillon cubes
• 1 cup whole barley

Preparation:
1. Heat oil in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, thyme and fresh mushrooms until soft, about 5 minutes.
2. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
3. Add the water and bouillon cubes to the pot, constantly stirring, until vegetables are immersed.
4. Turn the heat to high, and add the barley. Stir well and add salt to taste.
5. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
6. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
7. Finished!

You can add and subtract just about anything from this recipe.  I often like to skip the carrots and add zucchini when I can findthem on sale.

Daikon 大根

The giant white radish you find in so many dishes here in Japan.  Daikon can sometimes have a strong sulfury taste, particularly when raw, but when cooked most of that taste goes away.  Daikon is rich in vitamins A, C, and E, and supposedly helps cure hangovers.  I don't know if that last part is true, but next time you pull an all-nighter in Osaka eat a cup of shredded daikon in the morning and tell me how it goes.


When buying daikon, choose ones that are firm and on the smaller side.  Sometimes you'll find daikon that are lavender or bright pink in color.  I have no idea what the difference is between those and regular daikon other than their psychedelic tendencies.


How to Prepare
First you'll want to scrub the outside of the daikon to get rid of any dirt that's hanging out.  Chop off the top 2 inches of the daikon as that part is very tough and not worth eating.  Slice the daikon into large section and use a peeler or knife to take off the outer skin of the daikon.  Then soak the daikon in ice water to get it nice and crispy.  You can also just shred the daikon, dice it, etc at this point.

Easy Daikon Recipe
This is my own take on borscht, the Eastern European soup that usually incorporates beets.

Daikon Winter Soup

Serves 4
Prep Time: About 1 hour

Ingredients:

• 1 tablespoon olive oil
  
• 1 tablespoon butter
• 1/2 cup chopped leeks
  
• 1 teaspoon minced garlic
  
• about 1/2 of a small daikon, peeled and shredded
  
• 1 cup chopped celery
  
• 1/2 cup grated carrot
  
• 1 cup diced beef
• 1 teaspoon sugar
• 2 tablespoons red wine vinegar
• 1/2 can diced tomatoes
• 1 teaspoon salt
• 5 small potatoes, diced
• 4 cups beef broth
• 1/4 head of cabbage, shredded
  
• sour cream for garnish
  

Preparation:
1. Heat oil and butter in a saucepan.  Add leek and garlic.  Saute for about 5 minutes.
2. Add vegetables except cabbage, sugar, vinegar, tomatoes, beef and salt.
3. Cover and simmer about 30 minutes.
4. At the same time, add potatoes, water, and boullion to the soup pot.  Bring to a boil and simmer until the potatoes are just tender.
5. Add cabbage and vegetables from the saucepan.
6. Bring to a boil, reduce heat, and simmer 20-30 minutes.
7. Season to taste with salt and pepper.
8. Serve garnished with sour cream.
9. Finished!

Kuri 栗

American chestnuts may be all but extinct, but chestnuts are alive and well in Asia.  You often find chestnuts in sweet and savory dishes this time of year and they probably remind your grandma of Christmas and the Rat Pack.  Roasted chestnuts have a slightly sweet and nutty flavor that lends itself well to soups, pastas, rice, and desserts.  Unlike other nuts, chestnuts are low in fat and are very similar in nutritional makeup to brown rice.  Maybe that's why chestnut rice is so popular here in the fall.

How to Prepare

The easiest way to deal with chestnuts is to buy a bag of them already roasted.  Every supermarket has them this time of year.  If you're Stateside, I've heard you can buy them at Trader Joe's.  If you decide to use fresh chestnuts, shell the nuts, cut them in half, and boil them until soft.  They won't have the same roasted taste but work just as well in soups and desserts.

Easy Chestnut Recipe

While chestnut soup is amazing, it can be time consuming for those not used to working with cream soups.  So instead I decided to post this delicious pasta dish.

Pasta with Chestnuts, Prosciutto, and Sage

Serves 4

Prep Time: About 30 minutes

Ingredients

• 1/2 cup prosciutto, chopped 生ハム
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons finely chopped fresh sage (can substitute 2tsp dried if your Heiwado doesn't stock fresh herbs)
• 1 cup crumbled roasted chestnuts
• 1 cup chopped mushrooms
• 225 grams dried flat pasta such as fettuccine (you can find fettuccine at Amica or Belsie, among other places.  If you can't find, just use the biggest mm spaghetti available at your store)
• 1 cup finely grated Parmigiano-Reggiano or 1/2 cup of the powdered Parmesan cheese.
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh parsley

Preparation

1. Cook onion and mushrooms in olive oil, stirring frequently, until mushrooms are beginning to brown, 2 to 3 minutes.
2. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute.
3. Stir in chestnuts and prosciutto, remove from heat.
4. Cook pasta until al dente.
5. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add veggie mixture in skillet.
6. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
7. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.
8. Finished!