Sunday Cooking Time

10 12 2012

It’s not as though I wasn’t cooking but I had not been recording.

This is from last night, another concoction of Yoko Arimtoto from her Simply Japanese cookbook, the Japanese edition.

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Good vino novello! Β And that’s green tea powder on the dumplings (from the can in the first pic).


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7 responses

13 12 2012
mkanamori

Did you make ebi shinjo or something like that? And what is the white item that is sticking out of the bowl third pic down on the left? And Teroldego is an excellent indigenous red grape from the Trentino… so the Novello would be good… πŸ™‚

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14 12 2012
Ayako Mathies

Um, that thing sticking out would be the thing that holds the blade of my food processor… ^^

Not sure if you would call it shinjo; I guess it’s similar…

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14 12 2012
Jody and Ken

What are the bumpy brown things in the bowl in the 3rd photo? Looks like a great dinner–good wine choices! Kemn

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14 12 2012
Ayako Mathies

That’s “satoimo” (http://en.wikipedia.org/wiki/Colocasia_esculenta), a kind of taro. When peeled, they are white, sticky, and slimy, and when ground, they get stickier. Yoko Arimoto suggests that you use taro when not cooking in Japan.

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14 12 2012
Jody and Ken

Gee, with an appealing description like that I’ll run right out and get them. πŸ™‚ I notice that our local pan-Asian supermarket seems to have several tubers like that, but it looks like the sort of thing where a little personal instruction would go a long way toward making it palatable. Ken

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14 12 2012
Ayako Mathies

Haha. Sorry about that. πŸ˜€ It really is good. πŸ˜€ We often make salads by combining things sticky and/or slimy such as okra, seaweeds, natto (fermented soy beans), and yamaimo (Japanese mountain yam) and if you add a raw egg yolk, some raw red tuna, dress it with oyster soy sauce – yum.

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14 12 2012
Jody and Ken

Even better. πŸ™‚

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