Miso making workshop this weekend

Getting colder, miso making weekend is coming!
This weekend, April 29 and 30, 2017, miso making workshop will be held in Melbourne-Preston.

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It’s 2.5 hours workshop, you will make YOUR OWN miso by yourself!! There are 4 sessions over the 2 days, so please chose your convenient day & time, and let me know by “Contact form”.

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Today’s brekkie

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All of sudden, it became cold in Melbourne. And all of sudden, I felt that I wanted to do something “Right for me”, which is to make proper Japanese brekkie.

Under this weather, I prefer cooked veggie. In Japanese cooking, we often use “simmer” technic、 because it is believed that raw veggie (salad etc) will make your body and guts cold, which we want to avoid. Dried food is perfect for simmer food, because we can get Dashi (Yummy stock) from dried food when we soak them in the water!

We often says “Eat 30 different things a day” and it is not so difficult when you eat Japanese food. For example, it’s already 27 from this morning.

Rice
Bi-Dynamic short grain rice
Amaranth
Kanten
Black sesame seed

Miso soup
Dried taro stem (From dad’s garden)
Dried Dikon soaked water (as Dashi)
Dried little fish (as Dashi)
Home made 1 year miso (Soy, Rice koji, Sea salt)

This dried taro stem, perfect preserved food!! I wasn’t fan of this when I was kid, but now like them so much.


After dried, cut in small pieces, and use for soup, simmering…etc all through the year.

Pumpkin skin Kinpira
This is basically the off-skin when I made simmered pumpkin.
Waste food recycle. Every time I cook pumpkin, I make this, just extra 2-3 min work and get another little dish.

Pumpkin skin
Soy sauce
Chilli
Buckwheat grain as garnish.

Simmered Pumpkin
Pumpkin (from our garden!!)
Shio koji
This is cooked with Shio koji, but check how to cook here. It’s sweeter version.

Simmered Kiriboshi Daikon 
Check how to make here

Kiriboshi Daikon (Dad’s Dried Daikon)
Spring onion from the garden
Fu/Seitan
Goji berries (I wanted to use carrot, but there is none, so use Goji berries to add some colour!)
Shiitake
Soy
Mirin

Pickles 1
Ginger pickled in Rice vinegar

Pickles 2
– Nuka (Rice bran) pickling
Cucumber (From the garden!)
Pink radish
Purple radish

I felt so right after having this meal.
I realised again, beauty of Japanese food is not used “oil” so much, but still very yummy.

Home made shio Koji

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Shio-koji is one of the key seasoning in my cooking, so I regularly make it so that it never run out.
My version of Shio-Koji is fermented more than 1 month before using. Long and slow ferment. This length brings deep and complex taste.
(Well, I don’t use fridge, so…actually my Shio-Koji’s fermentation will keep going until I finish it)

So easy to make it by yourself!
What you need is….

Rice koji           300g
Natural salt    100g
Water               300ml

This is the Rice koji I made recently.
Nice and fluffy!

I normally use Australian one, but this time, I used NZ natural sea salt.
You can play with your favourite salt as long as use natural good quality one!

And mix them well !!!!  That’s it.
Actually, it already smells good! When you use good fresh Koji, that’s happens.
Love this moment.

Steam-grilled asparagus with Shio Koji

Feels like “Spring has come” in Melbourne.
This is what I felt last week. And this week…back to winter?

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We had Australian grown asparagus this week at the shop I work. The first asparagus of the season!! We call it “Hatsumono (初物)” in Japanese and there is a saying with this word. When eat Hatsumono, your life will be extended for another 75 days. Lucky you!

My favorite way to enjoy asparagus is steam-grilled asparagus with Shio Koji. The sweetness of asparagus can be enjoyed as mush as possible, I believe.

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Nothing complicated, simple & easy.
Pour little oil into the pan.
Put asparagus onto the heated pan.
Leave it for a minute.
Pour little bit of water and put lid on! (steam-grilling!)
Take the lid off, and mix it with little bit of Shio Koji.
Serve with crushed black pepper.

3 min cooking xx

Morning precious time with Miso toast

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Do you start your day with toast?
Have you tried spread miso on toast?

This is the easiest way to use Miso paste,
quick and yummy. It’s healthy and gives you a energy to start your day!
(Make sure you use properly aged miso!)

 

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You don’t need much. Just spread little bit.
If you use butter, it works perfectly.
(Miso x butter is magically works!!)

Do you have avocado today?
If so, you can put sliced of avocado on top of it!
It is more than YUMMY.

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Today, I sit outside, had this slice of toast, looked my garden and beautifully blossomed neighbour’s Cherry tree.  Quick. Easy and my body feels so good. It was only 10 min, but absolutely precious time before going to work!