Salade de crudités updated : veggie nori-maki

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Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.

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That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).

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Then this became popular to make sushi… So why not rolling in the veggies ?

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(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)

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And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.

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3 simple sushi


A sushi lunch. Whole and basic.

The rice is genmai (brown rice), simply flavored. This first is a makizushi filled with goya bitter squash, wrapped in nori.

Ginnan (ginkgo nut) and natto.

They are the fruits of ginkgo tree, that I always mispell. They are gathered and cleaned Autumn (the outer part stinks, really).

I broke the shell, took it away, boiled the nuts and took out the little skin. It’s also possible to slightly break the shell and then roast them. They have to be eaten in small amounts to avoid toxicity. Well 4 is OK.

Natto sesame. It’s an uramaki, with the rice rolled around.

With wasabi and pickled ginger. Soy sauce too. Served with sencha green tea.

Ryori, a Japanese classic menu… (compilation by cooking techniques)

Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.

Short memo about the Japanese meal

-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.

The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.

ONE :

GOHAN, rice
rice cuisine list ***** sushi list

and ONE :

吸い物,SUIMONO
A soup to drink !

DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
clear soup
O-zoni New Year soup
sake kasu Winter white soup

And THREE, FOUR, FIVE… many :

OKAZU LIST

お造り o-tsukuri
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.

scallop sashimi
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
konnyaku faux-sashimi

和え物,aemono
Cold dish with sauce.

shira-ae veggies
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)

蒸し物, mushimono
Steamed.
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
Blanched.
mustard green o-hitashi
green leaf maki
reishabu (poached meat)

揚げ物 agemono
Fried dishes.

tempura (tutorial)
kakiage (mixed tempura)
karaage fish
agedofu, fried tofu DIY
kaki-furai (fried oysters)

焼き物, yakimono
Grilled dishes.

shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
teriyaki fish
miso yaki chicken
miso yaki fish
dengaku (skewers)

鉄板焼き,teppanyaki
Grilled on the hot plate.
Beef liver teppanyaki
okonomiyaki (compilation)
ika-yaki (calamari)

煮物, nimono
Simmered.

pumpkin kabocha no nitsuke
kakuni (pork)
beef shigure
buri daikon (fish and radish)

炒め物 itamemono
Stir-fried.

champuru (Okinawan scramble)
kinpira

漬物, tsukemono
pickles
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono

酢の物, sunomono
Quick vinegar pickles. Salads with lots of vinegar.

potato sarada
daikon ume sarada
kabocha sarada

Salmon makizushi menu

Here is the meal around this super-healthy roll sushi (made here) with Hokkaido salmon, negi and brown rice.

Of course, I’ve sliced the maki (roll) and served with soy sauce to dip. Then 2 hot day sides :

I have a pot of red shiso… that I don’t water enough. Well, it survived so far. Umeboshi pickled plums are colored and flavored with this shiso.

The sauce is a pasted umeboshi and rice vinegar. On grated daikon. Shiso leaves to pinpoint the ume flavor. That’s all.

That’s simple, easy. That’s also deliciously fragrant and refreshing.

Chilled soup : dashi broth, ice cubes, wakame seaweed, soy sauce, sesame and dry chili.

Enjoy this cool Summer lunch !
Mmmmmmm…. umai !

Hatsuga genmai maki, healthy sushi

I don’t make sushi so often, but there are a few on this blog :
sushi compil’

Today’s is a health bomb. The rice is super healthy hatsuga genmai (germinated). And it’s garnished with Hokkaido salmon, full of the good omega fats.

First, I have germinated brown rice :

After 24 hours in this heat. To know more and make yours easily :
Hatsuga genmai, germinated rice.

In the rice-cooker with kombu seaweed.

I have made wind with the fan when I’ve added rice vinegar and sea salt. My rice is so glossy now.

Steamed salmon.

Rolled on nori seaweed, with wasabi and negi leeks.
Confession : I put 3 layers of nori. I adore nori, there is never too much. I can eat the leaves like that, like crackers.

See next post for serving.

Sestubun : Oni hunt is opened. Don’t count your daizu before they are hatched. (via GiO)

Be prepared. It’s a busy week for foodies in Osaka. Tomorrow crepe days. And the day after Setsubun Japanese Spring Day. This year, Setsubun (the bean nd giant maki day) is February 3rd, and Rishun the rise of Spring is February 4th.

These ugly oni invaded this blog (and all Japan)…let’s fight them with BEANS !

Read more about Setsubun beans

And horoscope sushi :

Read more about Setsubun makizushi

Amuse-gueules : bacon maki and green maki

Finger food to start the party. Let’s make 3 funny rolled bites.

Prune bacon maki. Sweet and bacon, a classic.

Oyster bacon maki. The 3 flavors of bacon, seafood and seaweed make the perfect harmony.

Green maki. A classic here. That’s a way to get lots of greens in one mouthful. I always find the party meals lack plants and easy to digest items. So I always include some.

Boiled and refreshed leaves of spinach and cabbage. I simply season them with black pepper. They serve as a mouth refresher for fat and salty bites.

You can roll all kind of food in slices of bacon, and fix with a toothpick.

Oyster, nori seaweed.

Grill a few minutes.

Enjoy with white wines or your preferred sweet cocktail.