Red miso perfectly matches the clinging texture of warabi. Pair with common ingredients such as tofu and usuage for a great simple companion to a meal.
The sweetness of zucchini is a good match with the pungent spiciness of karashi mustard. A small pickle dish with a clean aftertaste.
This fuki dish has a weak flavor at first, and it is a good way to keep cooked fuki for a few days. Fuki slowly absorbs flavor and takes on a full-bodied taste after two days. In the meantime, prepared fuki can be used for a number of dishes.
A pleasant warabi dish to enjoy the taste of spring from the field. The fruity sourness of umeboshi is refreshing while sesame oil adds aroma and rich flavor.
Warabi to kinoko no amakara shoyuzuke / bracken and mushrooms marinated in lightly sweetened spicy soy sauce
Parboiling or soaking in alkaline boiling water reduces bitterness and also neutralizes the carcinogenic substance in warabi. Traditionally, wood ash is used to make water alkaline. Baking soda is more widely used today: use only a small amount, otherwise the fibers get too soft and warabi becomes mushy.
That was another moment when Tom had some sort of culture shock, not about what I do but about what he has been doing since his childhood. The creamy spread of mayonnaise, indispensable in many wonderful sandwiches and a number of yummy dips or potato salad...
Tom thought mayo was something so complicated to make at home that people had to buy it in jars at stores.
Karifurawaa to burokkorii no karashibitashi / cauliflower and broccoli in light broth with karashi mustard
Steam-roasted cauliflower and broccoli marinated in karashi mustard-infused broth. Karashi's invigorating sharp spiciness compliments the soft flavor of cauliflower well.
A quick lunch I used to eat routinely at a local diner in Bangkok. The combination of somewhat sweet sauce with perspiration-inducing hot peppers and Thai basil is addictive. When I asked for four little Thai peppers in the dish after many months of gradually becoming accustomed to the spiciness, chef mom and her assistant daughter cheerfully clapped their hands.
Crispy rice in a sizzling hot clay pot topped with a combination of light namul and egg crepe. Clam-infused sauce gives a flavorful final touch.
One of my ultimate comfort foods in cool seasons. Soft and fluffy ganmodoki and juicy daikon are simmered, cooled, allowed to rest and then reheated for a deep, mild flavor.
A simple, quick moyashi dish. Usuage thin deep-fried tofu gives this little dish a comforting flavor. Moyashi become soft but still hold some crispness at the end, which is a big plus for a side dish.
The earthy taste of shiitake, the subtly sour and fruity flavor of enoki, and the delicate woody tang of oyster mushrooms turn this easy everyday tofu dish into a rich tapestry of flavors.
A quick soupy dish with canned clams. Hakusai's subtle sweetness joins with the deep flavor of clams. Ginger, a great companion for clams, enlivens the overall taste.