Home-made Shiso Drink

Home-made Shiso (Perilla) Drink To tell you the truth, it was last summer when I promised mom to post about this drink on my blog. Well, time flies, you know. :P Last weekend I spent good amount of time with my mom, taking photos of her tea ceremony performance. And when I was about to leave, she gave me this home-made shiso drink in a big PET bottle. So I realized that this was the time to do what I had promised her one year ago. Don’t you ever think that this bright pink color came from artificial coloring. The color was produced by 100% natural ingredient: purple shiso leaves. Some of you may know that purple shiso is used to color umeboshi (Japanese salty plum pickles). This shiso drink has gained popularity in my hometown in the past couple of years. Now you can see green and purple shiso being grown here and there in town. About half of my mom’s veggie garden turned into a “shiso jungle” this year. I’m not exaggerating… Shiso usually grows like crazy, and mom gave it some fertilizer before summer! :O Mom kept making this shiso drink for the whole summer this year. Her way seems to be a little different from a "standard" way. She says that it is important to use both green and purple shiso leaves while most shiso drink recipes on the net call for purple shiso only. According to her, if used green shiso only, the juice will turn brownish and a bit flavorless, and if used purple shiso only, the color will be much deeper reddish pink and the taste will be a bit too strong. I guess mom uses only a small amount of the purple ones – maybe apx. 20% of the green ones. Then WHY did she need to plant two kinds of purple shiso?! The wrinkled type (right) is said to produce deeper pink color than the flat type (left). It is not difficult to make this drink, but it is just a lot of work. First, you have to pick crazy amount of shiso leaves and wash them all very carefully. Then you add some water and a little citric acid and soak the leaves in the solution overnight until they turn yucky brownish color. Next morning, drain and squeeze out all the juice from the leaves into the brown-colored solution, add sugar and bring to boil. You’ll end up with bright pink shiso juice. (It looks rather red in this photo, though.) My mom drains the juice again, and keeps it in bunch of PET bottles after cooled. Imagine a fridge full of plastic bottles like these... * Again, this is mom's way. Looks like many people just boil shiso leaves in a pot instead of soaking them in citric acid solution overnight. Btw, I asked mom not to use an aluminum pot for this. The drink is quite strong as it is, so we always add some water and ice to thin it down. It makes a refreshing and healthy after-bath drink. Well, now summer is almost over, and so is mom's summer ritual with this fragrant herb and pet bottles. (It's about time she and her friends should take a break from this drink.) Categories: Drinks

Chocolate Chip Cookies

Chocolate Chip Cookies I had this sudden craving for chocolate chip cookies yesterday and baked some. Here’s the recipe. Now I’m a big fan of this allrecipes site because you can scale the recipe up or down and convert it into metric!! I wonder if there is a blogger hack that does this… Categories: Sweets

Green Blog Project - Caprese-style Salad -

Mozzarella & Tomato Salad with Pan-fried Gnocchi and Basil Pesto Ever since I read the post about Green Blog Project by L.G. of Ginger and Mango, I had been looking forward to posting an entry for it. It's such a lovely project of growing something in your own garden, making a dish using it as a main ingredient, and posting about it on your blog with the recipe. And finally, the day has come. Here is my entry – Mozzarella and Tomato Salad with Pan-fried Gnocchi and Basil Pesto!! And this basil pesto was, of course, made with the basil from my balcony garden. :D This morning I picked almost all the leaves on my little basil plants. Actually my original plan was making basil pesto and slathering it on fish fillet to grill… well, until I stumbled upon this Japanese site last night. Looking at this beautiful color combination of red, white and green, I just HAD TO jump on this idea and try it out myself. To make basil pesto, I chose this Fresh Basil Pesto recipe on Simply Recipes. But my basil harvest was much less than 2 cups, and the amount of pine nuts and grated cheese left in my kitchen was very limited, so I ended up making my pesto with these: Fresh Basil Pesto (obachan's version) -- Ingredients -- Apx. 1C fresh basil leaves 20 g grated cheese 1/4 C olive oil 15 g pine nuts 2 medium-sized garlic cloves, minced Salt and black pepper to taste Unfortunately my cheap electric blender could not handle such a small amount of ingredients... I had to rely on my good old mortar and pestle again. :O Making pesto with these old-fashioned tools was some work, let me tell you. Now, for the gnocchi, I was going to follow the pan-fried gnocchi recipe on the above-mentioned Japanese site. But since the dough turned out too mushy and sticky (I wonder why), I needed to add much more flour than the original recipe called for. So what I did was more like this: Pan-fried Gnocchi (obachan's version) -- Ingredients -- 2 potatoes (150 g) 4 to 5 Tbsp flour 1/2 egg, beaten 2 tsp basil pesto Salt and black pepper to taste I boiled and mashed potatoes, and added basil pesto, salt, pepper, egg and flour. Then I rolled out the gnocchi dough, cut out small round pieces using a cookie cutter, and pan-fried them with olive oil. After all the gnocchi were done, I placed them on a white plate with mozzarella cheese and cherry tomato slices and topped them with my home-made basil pesto. It was such a shame that I was too hungry to be more artistic. Now looking at these photos, I think I should have shown more olive oil on this white plate. But such a thought didn’t come to my mind then. As soon as I took these two shots of the salad, I just dug in. Oh, this salad was soooooooo good! Today’s lunch with this Caprese-style salad was definitely one of my best Sunday lunches. What I had read was right. The combination of tomatoes, mozzarella, basil, olive oil and garlic is simply divine! And the basil-pesto-mixed gnocchi were really delicious! So after lunch, I happily started working on this entry for the GBP. Then, when I tried to upload the photos, I realized for the first time that I forgot something important: I forgot to take a photo of my basil before making the pesto!! :O AHHHHH!!! There was nothing else I could do but to take this shot of my naked basil plants. I hope this photo meets the criteria of the GBP. Is this OK, LG? Categories: Western-inspired

Sweet Seasons / August 2006 - Morning Glory -

Asagao (Morning Glory) This wagashi caught my eyes because it looked very cute. I was very impressed how the pink pentagon in the center and a tiny leaf can make the white rice cake look undoubtedly like morning glory. But what also caught my eyes was the numerous tiny bubbles in the skin that I usually don't see in wagashi like daifuku-mochi. According to the obachan (maybe the confectioner’s wife?) I talked with at the shop, this mochi-like skin is not regular mochi but something called seppei 雪平. It looks very similar to gyuhi 求肥 (soft and silky mochi made from glutinous rice flour, water and sugar), but seppei is made by adding egg whites and white bean paste to gyuhi, she said. The white bean paste is added to reduce the stickiness of gyuhi, and meringue to make it whiter. Hence, the name seppei 雪平. (The Chinese character 雪 means “snow” and 平　means “flat,” but in this case, something flat implies rice cakes. Thus, the name seppei 雪平 means “rice cake as white as snow.”) Morning glory is said to have been imported from China to Japan more than 1200 years ago. For those around my age in Japan, morning glory is closely tied to the childhood memories of summer vacation, because we had to grow the plant and keep an observation diary as a homework. It was the task for first or second graders of elementary school, if I remember correctly. * Wagashi by Shingetsu Categories: Wagashi

Gumbo in the South of Shikoku Island, Japan

Shrimp and Sausage Gumbo over Japanese Short-grain Rice Okra and tomatoes are popularly grown here in Kochi, and I still miss the life in the South in the U.S. once in a while. That leads to my occasional experiments with gumbo recipes during the okra-and-tomato season. I usually rely on this recipe for making the roux (though I use canola instead of peanut oil), but improvise a lot with the rest. Today I ventured to go for shrimp and a little expensive spicy sausage. The sausage was worth the price and made this dish way better than my last attempt with chicken and cheaper sausage. :D I froze about half of the gumbo base today, so next time I can experiment with different ingredients but don't have to make the whole thing from scratch. Maybe crab meat for the next time… and long grain rice. Categories: Western-inspired

A Dream Come True - Blueberry Muffins -

Blueberry Muffins and a Rhubarb-jam Muffin Look! These are the blueberries I harvested from my sunshine blue bush this summer. It’s a big progress from last year’s yield of three and a half berries, don’t you think? Since the end of last month, I had been picking a couple of ripe ones in every few days and storing them in the freezer. And finally today, I defrosted them all and baked these blueberry muffins. The strange-looking one in the back is a rhubarb-jam muffin. (I made the jam a while back but didn’t post about it. It is pretty tart.) I baked 3 of them because the blueberries were not enough for a half-batch of the recipe and I needed to use up the batter somehow. Of course, I have had better-tasting blueberry muffins before with more berries in each. But I guess you readers understand how special these muffins are to me. Five years ago, baking muffins with home-grown blueberries was a mere dream for me. Then this lovely sunshine blue bush came into my life. It survived the heat and the disease last year, and finally today, I baked blueberry muffins with the berries from my balcony garden! What a fulfilling experience. Now I’m going to freeze the muffins … after eating one more of them. ;) Then I’ll probably take a shower and enjoy the rest of the night watching “Charlie and the Chocolate Factory” which I rented today. No work, no more study tonight (I took a test yesterday) and I can sleep in tomorrow morning. Yay! Categories: Sweets

The Fish Looked Much Better Before Being Grilled...

Ayu (Sweetfish) and Sazae (Turban Shells) Doesn't this combination look a little strange, because the sweetfish are from the river and the turban shells are from the ocean? The reason behind this combination was the usual: they were on sale on the same day at the same supermarket. (BTW, the supermarket is closing in about a month!! Who said the economy is recovering in Japan?! Shops keep closing here in Kochi, and in a few years, post offices in small villages will be gone. Is anything getting better???) Anyway, to me sweetfish is one of the most beautiful fish among those we see in Japan. They say ugly fish taste good, but I think this sweetfish is the kind that looks elegant AND tastes wonderful. One of my childhood dreams was fishing sweetfish in the river (inspired by a manga about a boy who is a fishing genius), which I haven’t achieved yet. So when I found these fish on the shelf at an amazingly low price, I thought it was a perfect opportunity to try the idea of "shichirin night," (inspired by the post by Jason of Pursuing My Passions) with my favorite fish. In a nutshell, it is an attempt to grill food (on the balcony) on a small table-top grill called shichirin. In order to add a little variety to the food to be grilled, I grabbed a pack of these turban shells, which was also sitting on the shelf near the sweetfish. I must confess that my attempt of shichirin night did not work out. Let's blame the charcoals. I didn’t bother to buy good charcoals, and when tried with those I had at home, it took forever to light them when I heated them on the gas stove in the kitchen. Even when I thought they were ready, they didn't stay hot for long and I had to come back to the kitchen to re-heat them. Finally I gave up on using shichirin after going back and forth between the balcony and kitchen several times. These sweet fish were grilled in my electric fish griller and the turban shells on the gas stove. And both tasted good! What a shame -- they must have tasted awesome if charbroiled! This is what I got at the 100-yen shop the other day and I’m totally happy with this little purchase. It is a device to keep chilled sake cool on the table. The ice cubes in the pocket are supposed to cool the drink without making it watery. Doesn’t this look cute? ;) Categories: Japanese

Nectarine Cobbler

Nectarines (※×%○■ #▽ Expensive) Yes, baking peach cobbler – more precisely, nectarine cobbler – has become my summer ritual since I had a success last summer. Nectarines are not very popular here in Kochi, and the supermarkets I often visit seem to have them on shelf only for a few weeks in August. So this summer, I kept a close watch on the fruits section of the supermarkets, and managed to buy these before they disappeared from the shelf. I used the same recipe as last year, but I completely forgot about all the modifications I thought I needed then. :P But still this turned out good, maybe because the nectarines I got this time were better than what I used the last time. Nectarine Cobbler BTW, looks like I’m always buying “not ripe but already going bad” fruit when I bake something with fruits, right? Have you thought, “Hey, don’t you ever buy any decent fruit for desserts?” when reading my foodblog? I felt that way when I read my peach cobbler post from last year. Well, dear readers, this time I used better nectarines, and the result was pretty good, except that I overbaked the cobbler a little. :P Categories: Sweets

I Needed Something Refreshing for Lunch Today - Somen Noodles -

Somen Noodles Well, I was quite busy for the past couple of days, shooting photos at the dance festival and posting them to another blog of mine. To tell you the truth, on August 10th and 11th, which were the main festival days, I didn’t eat decent supper because I kept moving from one dance venue to another all afternoon and evening, then went straight to work at night. On those two days, my supper was either one pack of takoyaki (octopus balls) or two sticks of hashimaki (Japanese thin vegetable pancakes wrapped around chopsticks). And on the 13th and 14th, I spent all my time in front of my laptop except when I was at work, editing my photos and changing the template of my scribble blog until my brain boiled. To prevent myself from starvation, I made a big pot of Japanese-style curry, and it was my lunch and dinner for those two days! If you are interested, the photos are here, though I haven't finished the write-up yet. Please do enlarge the close-ups of the female dancers. It took me a while to upload them in that size and with that quality, without making the post crazily heavy, but it was worth the effort, I guess. ;) Anyway, today I gave my brain and my stomach a break with cool, soothing summer dish for lunch. Somen is really easy to make if you have store-bought somen soup, but this time I used the soup I had made from scratch about five days ago and stored in the fridge. Many Japanese noodle soup recipes tell you to use kombu kelp and bonito flakes to make dashi stock, but I used dried shiitake mushrooms in addition. To me the shiitake mushroom flavor is “the must” for somen noodle soup. Usually I serve somen noodles in soup, but today I wanted to do it the way they do in those TV commercials, so I served a little thicker soup in another bowl to dip noodles in. But I poured the soup over the noodles at the end, because I figured that it was the best way to enjoy the toppings with the soup. :P Looks pretty refreshing? Categories: Japanese

English Breakfast?

Mackays Three Fruit Marmalade I got some awesome presents from my good friends from England yesterday. Two huge boxes of English tea that I have never tasted before, and four jars of marmalade! Can you imagine how delighted I am? To express my gratitude and also to fully enjoy the presents (both tea and marmalade together), this morning I made myself an English breakfast… or at least, something close (hopefully). The problem was that I have never been to England, and was not sure what a typical English breakfast is like. I assumed that the “continental breakfast” served at Japanese hotels may be close, but I was not sure. So as usual, I turned to my most reliable helper – the search engine. Therefore, the ideas for my English breakfast today came from this site and several other sites. English Breakfast (?) Obachan's Version Sorry, I poured dark soy sauce over the egg after taking this shot. I guess it wasn't very English... Whether this looks truly English or not, I really enjoyed the breakfast and that's the most important thing, I guess. The tea and marmalade (I tried three fruit marmalade today) tasted much, much better than the ones I usually buy here, and I know that the kindness and friendship that brought those souvenirs all the way from England to my humble kitchen in Kochi, Japan also added so much to their taste. Having this breakfast was certainly a great way to start the day. Thank you so much, Ian and Misa-san. :) Categories: Western-inspired

Very Shy Berries

Baked Blackberry Tart... Where are the berries? It was a pleasant surprise! I have never seen frozen blackberries at supermarkets around here, let alone fresh ones. But yesterday I found some fresh blackberries at a small supermarket that I shop at only occasionally. And believe it or not, they were on sale! So there was no way I could resist the temptation. :D My original plan was making an easiest version of blackberry tarts, i.e., store-bought tart shells + custard cream + fresh berries. However, I learned a lesson this summer: I need to be careful when making desserts with fruits that are not completely ripe. So I tasted a little bit of the berries, and, even without looking into a mirror, I knew I had a frown on my face. No sweetness, no flavor, no-nothing. But the ones at the bottom of the container were already going moldy. So that was the reason why they were on sale. Oh well-- supermarket strategy. Anyway, I thought that the blackberries I bought would taste better when baked into sweets, so I finally chose a recipe of baked blackberry tart with almond cream filling. It involved cooking the berries with maple syrup beforehand, which sounded like a “safe” idea to me. The crust turned out OK. The almond cream filling was OK, too. My mistake was being impatient and not cooling the cream filling long enough before topping it with cooked berries. Though it seemed OK at this point (left photo), when the tart came out of the oven, the berries were bashfully hiding in the cream... Taste-wise, I think I liked it, even though I overbaked it a little. But I seem to have a bit of trouble with seeds when eating desserts with blackberries or raspberries baked into them. I had to bite the seeds when I least expected it, and it was a little annoying, to be honest. Categories: Sweets, Bloopers

Ratatouille

Ratatouille This was my very first time making (and eating) ratatouille, and I’m happy to tell you that it was a great success! Yes, what I have read on the net about this French dish was absolutely right. This is such a tasty, nutritious and hearty dish that you would want to recommend to someone. To be honest, I was a little skeptical before trying this out, because it was just vegetables with simple seasonings only -- with no meat or no soup stock. Even after seeing olive oil and garlic in the recipe, I still thought, “Wouldn’t it be rather tasteless?? Maybe only vegan people love this.” But oh, I was wrong – so very wrong – and I’m glad that I was. This is such a wonderful dish with all tasty flavors of summer vegetables condensed together! And yes, it is so good with French bread and white wine, and tastes great warm or cold, just like so many people mentioned on their websites. My dinner today consisted of baked breaded horse mackerel (with cheese and herbs), ratatouille, a few slices of French bread and Riesling wine. How about that? I must tell you that I enjoyed the tasty veggies on the bread slices, and finally wiped the plate with a piece of bread. Yum! BTW, I have been wanting to take a photo like this for a long time. A close-up of cut vegetables... with nothing else, just vegetables. Nothing fancy, yet beautiful, refreshing and even healing (to me, at least). It's amazing how photogenic vegetables and fruits can be. I often think that they can be more photogenic than flowers. Now this simple and tasty dish has become my true favorite. I wish I would be able to make ratatouille with veggies from my own vegetable garden someday. Oh, that would be so wonderful, don't you think? Categories: Western-inspired

If You're Lucky...

Banana Muffins Now, you have to bear with me while I experiment this and that trying to get used to my new (used) camera. ;P Anyway, I probably didn’t mention this before, but I LOVE muffins. I wouldn’t mind having them every morning, sweet and savory kinds alternating every day. Then why didn’t I post about them more often? Or why didn’t I make them more often? Because I couldn’t find a muffin pan that suits my small oven. The one I bought several years ago did fit in there, but it got stuck and could not turn with the turntable. (I use one of those oven-cum-microwave ovens.) Of course I can buy, at the nearby 100-yen shop, these paper muffin cups that you can just pour batter in and bake without using a muffin pan. But it didn’t seem to be a very cost-effective idea to me, and the hesitation kept me from baking muffins for years. Then just the other day, I found these metallic cups at the 100-yen shop, and a bunch of these thin muffin baking cups at MARUCO, our favorite baking goods store in Kochi. Hence, so much for my hesitation. (BTW, what do you call these metallic cups?) I was originally going to make apricot-jam muffins to use up the jam I made the other day, but it was no good any more. I forgot to put it in the fridge for the last couple of days!! So the plan had to be changed at the very last minute and I decided to throw in banana instead of the jam. Too bad I had only one banana left this morning and the decision was made after I took a big bite out of it… Thus, these turned out to be muffins "with a possibility of hitting tiny banana chunks if you’re lucky." But I’m totally happy with the combination of these metallic cups and paper baking cups, so dear readers, be ready for more muffin posts to come. ;) Categories: Sweets

Sweet Seasons/July 2006 - Green Maple -

No, I didn’t procrastinate this time. I decided to make it a rule to post a wagashi entry on the last day of every month. That way, this blog’s monthly archives will always have a wagashi entry on top, which I hope will give you a taste of the month before you scroll down. :) Aokaede (Green Maple) Green maple seems to be a popular wagashi theme for early summer and mid-summer in the world of tea ceremony. In this time of the year, being in the shade created by elegant green maple leaves, you can temporarily forget the unbearable heat in the daytime. The soothing beauty must have triggered thousands of confectioners to recreate it with wagashi. This aokaede is basically a kanten jelly with green colored an (sweet bean paste) just partially covering the top.　It is amazing that having this small green part on top can give you a stronger impression of greenness than coloring the entire jelly green. ------- Another kanten jelly with the theme related to something cold... Kanzesui This whirlpool shape is called Kanze-sui or Kanze-mizu 観世水, which is one of Japanese traditional patterns. It derived from the crest of Kanze family -- the famous noh (Japanese traditional drama) master’s family. The design symbolizes the water ripples in the well at their family shrine in Kyoto. The dark spots on the right are a couple of azuki beans representing pebbles in the clear water. Kanzesui jellies often contain small beans, and they give a nice accent to the taste and texture of the jelly. Wagashi by Shingetsu * These photos were taken with my old camera. Categories: Wagashi

Road to an Edamame Expert

Boiled Edamame (Green Soybeans) Have you been to Japan? Have you tried the ever-popular combination of beer and edamame (green soybeans) while you were here? Almost all of us Japanese try this combination at least once every summer. (Oh, of course, I’m exaggerating! :P ) If you are addicted to this combination as I am, here’s something I want to share with you: tips for tastier edamame from a Japanese TV program and also from bunch of Japanese websites. * These tips may not apply to frozen edamame. Sorry! The key is “4%.” Remember this percentage when you boil fresh edamame. According to them, 4% salt water is considered to best bring out the soft but crispy texture and sweetness of the green soybeans. So the recipe they suggested was: 250 g fresh edamame (green soybeans) 1000 mL water 40 g salt So this must be the golden ratio of edamame boiling. Now, to make your edamame tastier, you need some special preparations before boiling them. First, wash the beans and cut off ends. This is to let the beans absorb salt better. (According to them, edamame cannot absorb salt as effectively as other beans.) Place edamame in a bowl. Take some salt from the 40 g salt mentioned in the recipe, sprinkle all over the beans and rub them well. Do NOT wash off the salt. Heat 1000 mL water in a pot and bring to a boil. Add the remaining salt, edamame and the salt left in the bowl after rubbing the beans, too. The boiling water should be 4% salt solution. Boil for 3 to 5 minutes. Do not boil more than 5 minutes because the beans will lose amino-acids which are supposed to make them taste good. Some websites say that the beans turn out greener if boiled with the lid on. Others say do not close the lid because some volatile acid from the beans will stay in the pot and ruin the taste. (I put the lid on but did not close it completely.) Drain and cool by fanning. It is not recommended to dip them in cold water to cool, because it would wash off some salt and make the beans rather soggy. The result: Yeah, I liked the texture very much, but to be perfectly honest, it was a bit too salty for me. So I suppose I need to give a little twist to their golden ratio and use less salt to suit my palate. It’s kind of strange… looks like I’m acquiring taste for spicy food as I get older, but as for saltiness, what used to be OK tastes too salty for me now. These days I can’t eat hiyayakko (chilled tofu with condiments) with straight dark soy sauce. I use wari-joyu which is the mixture of soy sauce and dashi stock. Does this mean that I’m getting old? BTW, have you noticed that now I have a camera with a super-macro function?? Yes, I bought a used camera two days ago. It’s for shooting photos at the big dance festival coming soon. In addition, I'm going to need some good photos of printable quality in the near future, so I immediately went for it when I found a real good buy online. (Acrually, this camera might change my life...) Categories: Japanese