Summer inari-zushi

DSC05785-001
DSC05768-001 - コピー

Inari is the type of sushi contained in a sweetly soaked pouch of fried tofu. The pronunciation is Zushi in this word, inarizushi.
With season produce, they make a pleasant plant-based lunch.

DSC05728-001 - コピー

I told you that so far the rainy season was a dry one, but that’s changing as we are reaching the end : It rains seriously !

DSC05738-001 - コピー

I bought this. 油揚げ, abura age. They are slices of tofu, deep-fried.

DSC05751-001 - コピー

Cut and they become little bags to contain your sushi.

DSC05755-001

My rice is a mix of mochigome (sticky rice) and genmai (brown rice) . Flavored with kurosu (black rice vinegar), very little salt and grated carrot.

2013-07-031 - コピー

I rinsed the abura age pouches with hot water to eliminate the excess of oil, then simmered them in a little sweet broth (shoyu soy sauce, kurozato black sugar, chili pepper and laurel). I don’t want mine too sweet.
Toppings : edamame fresh soy beans, fresh sweet corn, sweet green chili, carrot.

DSC05774-001 - コピー

Served with kaiware daikon sprouts.

DSC05782-001 - コピー

Sansai. Japanese mountain vegetables in a meal

Here is the meal that completes the black tofu and agedashi taro in the previous post.

Let’s talk a little about 山菜 sansai mean litterally mountain vegetables. That’s a generic name for many plants wild or cultivated in small amounts that are used in Japan, but also in Korea and China. The hermit Buddhist monks were counting on them to diversify their dishes, and they are often used in the shojin ryori (monk fasting meals) and kaiseki ryori (refined meal before tea ceremony). You can go and gather yours if you live in the countryside. I’m not sure that what I’d pick up near Osaka would be edible particularly with the current level of air pollution. So I usually find mines in the store, and they are cultivated.
There is no complete list of the varieties of sansai. It’s whatever you can eat.  

I had a mix containing nameko (orange mushrooms), enoki (white long mushrooms), warabi (in green, it’s fern sprouts), zenmai (in brown), small takenoko (bamboo sprouts, slices), kikurage (in dark brown, wood ear mushrooms). And I had renkon (lotus root).

They were boiled. So I rinsed and reheated them with dashi (fish broth), a little mirin and soy sauce.

Grilled komochi shishamo fish, with yuzu-kosho citrus pepper condiment.

Pastel salad : cabbage, kabu turnip and vinegar pickled ginger.

And genmai (brown rice). Well, that makes a nice Japanese meal. That’s not so long to prepare as the tofu was made in advance, the rice is done in the cooker, the veggies were pre-cooked.

Meatless Monday, and everyday. To all vegan, vegetarian, dairy-free, egg-free, health conscious or fussy gourmands

A vegan egg (left) and a freshly killed vegetarian egg (right). Kidding !

Seriously. this blog has many vegan posts even if I am an omnivo… no a delivore, I eat only delicious food, of all type. That may not be your case and I won’t discuss the matter. A few things to help you see the posts that interest you and maybe avoid seeing the rest :

pinterest 100% plant meals, selection of my vegan meals for hot days

pinterest 100% plant meals, selection of my vegan meals 2 for cold days

I’ll had more there progressively.

It’s not so user-friendly as photos don’t show up, but it’s convenient, you can search by keywords on the “search motor” on the right bar. Or if you want the posts of this blog sorted according to your needs, click here for :
vegan
vegan plus vegetarian
gluten free
dairy free

Or if you can’t find something and you think I can help, ask in comments.

Enjoy the visit ! Come often !

My original vegan stinky not-a-cheese :