Goma-ae Ingen (Green Bean in Sesame source)

– ——( To show the source, it was poured on top of the Green bean, instead to put the bean into the bowl

——where the source was mixed = it’s mean one more bowl to wash = it’s against the way of simple  life    🙂 )

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As a humble  Zennist’s principle, I don’t buy so-called snack or sweets.   ( I said, in principle =

exception is a fruits cake in December.   In an old tradition, families goes out to the woods to pick wild

fruits and use them to make a cake to celebrate a festive season. —– Even if it is just a nostalgic story,

still I like a luminescence,  when people had a life with a cycle of the nature.

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As a matter of fact, last time I eat a piece of chocolate was last year ? at somebody’s party.

( I don’t like a scandalous situation, even after it became an issue, still the African children were forced to

harvest chocolate beans to satisfy the craving of the people )

But it was not the reason of such social issue, why I don’t buy those sweets was, simply my shopping

list was fixed.  Where and what to buy is always the same and bare essential.  Hence, in my shopping habit,

there is no such item of sweets, and they don’t came up to my scope. —– Of cause I can see, it is there, like

a land scape though, —– So What ?

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Instead of such snack, I always have boiled Green bean (Ingen Bean) or Sprouts in a pan.

Before, I used to buy fresh one.   Then, I realized, frozen one is about the same price.

And, they are already prepared. ( In here, I wouldn’t brandish a dogma —— simple life is meant to be

good for a lazy person. = Life would be even simpler if I don’t need to cut them —– yet, I don’t have

Food processor = when one knife can do all the work, why do I need to spend a money to

buy a machine.    Ha ha ha   😀 )

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—– Anyhow, in a day, I eat those Greens as a snack.

I eat  fruits as a snack as well, though they are sweet = this is a savory alternative.  (In fact, a Tomato is

also good alternative  🙂 )  —– Then you may say why not a bread — but  to eat tasteless bread we need

to put either butter or jam kind, hence it’s no good.  ( Don’t tell me about Marmite  😀 )

Ask your mouth, not to your brain —– An idea came from the brain can force your mouth to chew, but it

can’t force your throat to swallow = throat was controlled by your instinct,  not by your thinking )

(Priority here is, it should be cheaper than sweets, and others may say it is healthier too)

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To eat them, I wouldn’t eat like a rabbit.

Its gotta be good enough for the sophisticated  Zennist’s mouth.   😀

( Simple life doesn’t mean eat junk food = Still, it should be cheap and easy to make =

achieved by some clever adaptation here.   😀 )

In the authentic Japanese cooking, sesame seeds have to be ground in a kind of small mortar called

Suri-bachi with Surikogi stick which I don’t have here ( —– once I tried it with Coffee grinder,  ended up

with miserable havoc = unlike coffee, sesame seeds are very oily = without falling to the bottom, the seeds

became gluey sticky staff and clogged the grinder.  It took me hours to disassemble and clean every parts.

And even after a cleaning, the ground coffee became awfully oily taste = The lesson was, never attempt to

use coffee grinder for anything else but for coffee bean.   😀 )

instead to grind the sesame-seed, I discovered ready-made sesame-seed paste = Tahini

from Greece or Turkey.   ( Sold in the most super-market.   This substitute is a cheat, and not much

freshly ground crispy flavor though, still it has the Sesame taste)

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So, this the way to eat  Goma-ae Ingen  in Yoshizen style :

—– (to make for one potion)

= Put a teaspoon full  Tahini paste into a rice (sized) bowl.

= Add a teaspoon of Soy-sauce and mix well —– That it !

This is too humble and taste is not rich enough, so I normally put something a bit more.

= Half tea spoon of Miso (Soybean paste).

= Quarter teaspoon of Dashi powder. ( or few shake of MSG if you dare)

= Two or three drops of  West Indian Chilly Sauce. (This is a very hot staff so, if you like )

===> Mix well. Then put boiled Green bean and mix with the sauce.

And just eat as its own,  or a side-dish for a meal.

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—– It wouldn’t take more than few minutes to make still,  you will be surprised the taste so good !

With this source, I eat boiled sprouts or broccoli as well.

In place of  Tahini, it can be done with Mayonnaise as well.

(Except Dashi which contains fish powder, rest are totally vegetarian.  People despise MSG though, it was

originally extracted from Kombu ( Kelp seaweed) and synthesized out of  Wheat Gluten = if it is anything

bad for the health, Chinese are already extinct from the Planet as they use tons of  it every day.

Additives in a Mayonnaise are far more suspicious than few shakes of MSG   :-D)

So, have a try, and Enjoy an healthy eating of  Ingen-bean.

( Incidentally, the name Ingen was after a  16th century Zen master who said to have

brought this bean from China)

The beauty of this cooking is,  if we are going to go a party, where everybody bring a cooking,

—–  just bring a mixed source in a small jar, boil the bean in their kitchen and serve.

It will be counted as one good dish.  = very convenient !

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Anmochi = Rice Cake with Sweet Redbean Paste (make it in 10 min)

It was a bit of blunder  :-D　（いささかドジだったね 😀 ）

This Post should have appeared on the 3rd of March, a day of

the Hina-matsuri (ひな祭 ）

Girls Festival in Japan.

And its formal name Momo no Sekku (桃の節句) suggests,

it has to come with  Plum Blossoms, —– m m m, though,

there wasn’t a hint of blossom at all．

Then, few days ago, I found it in full bloom !!!

So, the belated Plum Blossom and the Anmochi’s photos here.  Mission accomplished !  😀 

To cook  Anmochi  in 10 minutes may misleading to some readers, since this cooking is an addition to the

previous post on January [ Cooking  Oshiruko ] ( the Link here) of which the boiled down Red Bean soup

had become to  Anko = Sweet Red bean Paste.  And the  Anko should come out freezer for this cooking  🙂

( To make  Anko from scratch, may need at least 4 hours —– still worthwhile to cook = try it. )

Provided, you have  Anko , to make  Anmochi  is really 10 minutes process ( with Micro-wave Cooker )

*** Put 4~5 spoon full Glutinous Rice powder into stone-ware noodle bowl ( Micro-wave  proof)

*** Add 4~5 spoons of water and stir well to make it to gluey staff (photo right = slowly dripping )

*** Cover the glue with Red bean Paste and heat it up in Micro-wave Cooker / Mid High = for 3 minutes.

===== Here, Anmochi  is ready to eat.  (careful !  the bowl is very hot.   And the Rice cake is stacked

to the bowl = you need to use a spoon to scrape it.  If you like even more rich taste, add a cream on it.

Looks not very pretty though, taste is unmistakably Anmochi = believe me  😀

Enjoy an eating.   Welcome Spring.

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Cooking Adzuki-beans and Make Oshiruko お汁粉

The culture of growing and eating beans in Japan was originated from China, such as

Soya-bean and its derivatives/ Soy-source, Soyabean-paste, include Aduki-beans.

Unlike western and some African cultures, eastern people doesn’t eat beans as their staple food and most

of the case, cook them as a kind of sweets or its basis.

(Inside of famous Chinese Moon Cake, you can see the heavy Adzuki-bean paste mixed with Walnut and the oil

which makes it even heavier or richer = to celebrate, the taste richer the better for them to feel rich  :-D)

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Many years ago, at the party held by Thai students, I cooked (supposedly) Japanese Sweet Dish of Oshiruko,

then Thais pointed out “Hey Yoshi, this is not Japanese, it’s our cooking”.

So that, when I visited their country I realized that almost identical cooking called in Chinese name,

Hon Tao Shui (紅豆水) was served every tea house, even a street corner which the Red-bean or Adzuki-beans

was cooked and made sweet soup with Rice-powder dumplings in (and often, some  ice-cube as well = which

we call [Koori-Adzuki] in Japan) And I noticed, the situation is the same wherever the Chinese people lives.

I guess, a lots of western people encountered a Japanese sweet [Yokan], Adzuki-bean Cake with rather revolting

feelings “Yack, What’s this”(since, westerners never expected to eat the bean other than in a savory taste =

same situation of easterners tasted a Green Tea or the Rice with added sugar) 😀

Not necessary in China, but in Japan, adzuki-bean is regarded to be an auspicious food, because of its

red color, especially when it was cooked with a combination of white, such as rice or rice-cake.

Hence, any festive occasions, Japanese cook [Sekihan]赤飯 (Red-colored rice = Glutinous rice with

Adzuki-beans) and [Oshiruko] = (Rice-cake in Adzuki-bean soup) simply because its got red and white  🙂

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Because of this, Japanese adzuki-bean got festive value.   It’s carry 3x more price, but pretty high quality.

—– though,  bean is the bean, it is more or less the same as ubiquitous Cowpeas  (top photo).

To make [Sekihan] it’s better to use Japanese bean but,  make Oshiruko can be done with poor-man’s choice.

To make Oshiruko for 4~5 people use 1.5 cup of bean and put it into 7” big pan, start with 2 cups of water

to boil. (Only a shortcoming to use cheap bean is, they got many stones and insect infested bean = you need to

sort them out, before start cooking)

And when the pan started to boil, drain the water and flush the bean with fresh water to clean it.  🙂

Then real cooking start with 4 cups of water. —–> While boiling, the water will disappear.

So, you have to put more water. ( You need to top-up the water 3~4 times and the bean increase the bulk 3 times

or more = till here you may need to boil 3~4 hours ! —– or, if you have slow-cooker it might be a better choice

for an overnight cooking)

When the bean was cooked and became soft, then put plenty brown sugar (rather annoying amount of almost 1kg !

—– this is what sweet meant   😀 )

Then, put 1/3 teaspoon of salt = never put too much,  and leave the pan to quietly boil another 1 hour.

And put Rice cake to boil yet another 2~5 minutes. (Rice Cake made out of Glutinous Rice powder in my-way

should be OK to boil longer but, a Japanese Rice Cake [Kiri-Mochi] 切り餅 which was made of  mixture of regular

rice powder, would be melt and disintegrates)

Then Oshiruko is ready to serve.

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—– I don’t think you have eaten up all the sweet Adzuki soup yet (may be another 5 portions still left) =

boil further to reduce it become sticky paste = it became to [Anko] and can be used to make many

other Japanese sweets, such as [An-Mochi], [Mizu-Yokan]

—– put this [Anko] onto a piece of bread ! = it’s not too bad.   😀

Heavy [Anko-paste] can last a week in a fridge, or it can be frozen for next time, if not till next New Year.  😀

—– So, I’ll put another post to make those [An-Mochi], [Mizu-Yokan] etc. near future.

Enjoy your sweet teeth 😀

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Japanese New Year’s Cooking = Ozoni

In Japanese New Year, eating Ozoni (rice-cake in soup) has almost ceremonial importance.

Though, the meaning of its name Ozoni (お雑煮） is unceremoniously humble = Jumble soup.

As Japanese staple diet is rice, anything else is accompanying dishes and a soup, since the rice got its own

taste, it has to be individually appreciated = it’s mean, put the rice together with something else is looked

down as jumble, such as Zousui (rice in the soup. —– Put a rice into Miso-soup was called Ojiya and this word

was used to describe a things in a mess = even a design which got few contradictory concept together would

be mocked as  “ It’s an Ojiya”   😀 )

So, to put a (or two) rice cake into a soup is Zoni. (put O to Zoni is a bit more polite expression).

To be a Japanese, it is [the must have cooking] though, there is no fixed style, and the

ingredients of the soup vary a lot, region to region and a family to family. —– nobody knows

the reason why, but in the western Japan (Kansai)  Zouni is based on a Miso-soup and the east of Sekiga-hara,

Zoni is the Kanto style, on a Soy-source based clear soup = Smashi-jiru.  (It’s a fun to know, in the

western Japan,  people makes Ozoni with  round shaped Rice Cake (made like a dumplings)   🙂

As I grown up in Tokyo, my style is Kanto-fu, and this is Yoshizen’s adaptation to make it in England  🙂

The ingredients, photo above are, (from the left) ;

*   Dried Shitake Mushroom, from a Chinese food shop. (from Taiwan seems to be the best )

— (Don’t buy so-called fresh Shiitake grown in this country under artificial light = they are tasteless.

— Shiitake got to be grown and dried under the strong sun light = Hence they are very rich in Vitamin D)

*   Dried Kombu (Kelp sea-weed) from a Chinese food shop.

*   Lime fruits. ( Yes, Lime —– substitute of Japanese Yuzu Lemon)

*   Glutinous Rice Powder from a Chinese food shop (Must be Glutinous ! )

*   Mangetout Beans (or can be a bunch of Spinach —– to add a green color  🙂 )

*   Onion (one medium size for 4~5 people)

*   Japanese Soy-sauce (Can not be a Chinese Soy-sauce.  It never be the taste same )

*   Chicken (I’m buying Chicken thigh to cut it into small pieces)

Preparation and cooking for 4~5 people ; ( see the photo above)

*   Make Rice-Cake according to the post [Make Rice Cake in 15 minutes] (Please click here)

— (Hardest part is to take cooked cake out of a plastic container — cover them with potato starch)

*   Quick flush 5 Dried Shitake Mushrooms under running water, then soak them in the 2 cups of water in a small

— pan and heat them ( but not boil —– to soften them.  Keep this water as Dashi !)

*   After well washed, put two of 4 inch square Kombu (Kelp) into 7 inches pan with just enough water to

— boil them once.  Drain the water, then put 2 cups of fresh water into the pan and boil.

*   Take softened Shiitake out and cut each of them to 4~6 strips, then put the warm water which the Shitake has

— been soaked, into the pan where Kombu has been boiled (now the pan got 4 cups of water).

— Boil the Shiitake and Kombu, then put sliced onion too, for another 30 minutes.

*   While Kombu, Shiitake, Onion are boiling, cut the Chicken (2 pieces of thighs) to small pieces and add to the

— boiling pan. If you like thick rich taste, use the skin of chicken as well, otherwise remove the skin.

— (Of cause, it can be done without Chicken or alternatively, use Fried tofu is an idea for a vegetarian.)

— Then boil yet another 10 minutes.

—– As those ingredients acted to make the Soup Dashi as well, the soup is now very tasty.

*   Then put the Soy-sauce according to your taste (in fact a lots,

— may be 100 ml ? = 1/10th ~ 1/15th of the amount of the soup)

*    Put prepared Rice Cake (3×2 inches size)  one for each person

—-and Mange tout Bean, then boil further 3 minutes.

*     Make small cut pieces of Lime skin (see the photo left) and

— sprinkle them into the soup. (10 pieces like photo is enough)

— Then the Ozoni is ready to serve.  🙂

(Everybody must be amazed the tiny amount of the lime skin

Changed the taste so good  !  = this is the Japanese Art of cooking)

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 ( A sort of Health warning )

Never eat Rice Cake in one big chunk —– as they are very chewy and sticky, never attempt to swallow in

big chunk.  It will stuck in your throat (every year tens of the Japanese people died with suffocation)

Otherwise, enjoy an Ozoni  and  have a Happy New Year  🙂

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Cooking MISO-SOUP

A kind of complaint I received time to time was that despite I’m keep saying “Just do it” and

“Our dairy life itself is Zen Practice” though, there was not so much practical instructions.

It’s true. Just talking about an idea of the Zen and make you guessing is a contradiction.

To show How I’m  Just doing must be more convincing than a nice story.  After all, Zen is not for talking.

It was already a year ago, I’ve shown how to make Rice cake,  I’m going to write how to cook

Japanese New Year’s cooking = [O-zouni] (お雑煮) (Rice-cake in Soup) and [O-shiruko]  😀

But to start with much common Miso-soup (味噌汁) (as a warming-up practice 🙂 ).

—– Like Minestrone in Italy, Miso-soup in Japan vary region to region and the Miso (Soya-bean paste) having

hundreds of  varieties, —– same as the Cheese made out of the same cow-milk having so many varieties.

So that, this is a Miso-soup in yoshizen style. (at least, this design has been tested and tasted by hundreds of the

people in the art events, Dorkbot-camp, Space-Hijackers party etc many times with good appreciation.

Hence, when ever like a House party, I’ve been always in charge with cooking this Miso-soup 🙂 )

The ingredients above, from the left ;

• Fried Tofu = bought in a Chinese food shop, always comes in a plastic bag ( = 10 pieces about £1)
• Tofu = also from Chinese food shop. (about £1.50 = would serve up to 10 people)
• Miso (Soybean-paste) = from Japanese or Chinese food shop (about £2.50 for 500g packet)
• Mangetout bean
• Onion
• Potato (option or alternative)

Then prepare the materials (to serve 4 to 5 people) = just cut as seen on the photo,

—– cut 5~6 pieces of Fried Tofu into four strips, half of the Tofu into 1/2 inch cube, slice the Mange tout bean

to narrow strip and slice an Onion (one medium size onion would be good for 5 people)

—– optional Potato (if it was Baked-potato size = cut each of two potatoes into 4 to 5 pieces)

———————-[Chinese Kelp] ————————— [Dried Fish flakes] ——– [Dashi-no-moto] — [Soup packet]

The taste of the soup is depend on the soup-base [Dashi] —– traditionally Japanese uses dried fish

or its powdered products [Dashi-no-moto], but if you are a vegetarian use the sea-weed [Kombu / Kelp]

(I’ll explain it later) —– If you can’t get [Dashi-no-moto] from a Japanese food shop, a cheating can be made

out of a soup packet of [Seafood-flavour Instant-noodle] (about 40P — use the noodle for another cooking)

*  Boil 4 cups of water in a 7 inches (medium size) pan on a strong fire, and boil Onion until they became well

— cooked. (this onion is more for the soup base / taste)

*  Then put Fried Tofu (and Potato as an option) and keep boiling.

*  Put soup-base (not Kombu case, and if you have put potato, it got to be near ready to eat)

*  And put Tofu (as the temperature drop, soup may stop boiling)

*  When the soup start to boil again, put the Miso = squeeze out from a cut corner (like a  1/3 inch thick

— spiral spewing out of the packet) and stir the soup for Miso to completely dissolve.

— (from a 500g Miso packet you may need to squeeze out about 1/3 of the Miso for 4 cups of boiling water,

— though it depend on one’s taste — if you put too much and feel salty, put more water to dilute the soup 😀 )

*  This is my secret, I put few drops of the West Indian Hot-Pepper-Souce into this soup.  (This would give a

— hidden punch 😀 —– some Japanese may put [Shichimi-Togarashi] = Seven flavored Hot-pepper)

*  When the Miso-soup started to boil again, stop the fire ( if it was on an electric hot plate, move the pan to

— another plate = never keep boiling the Miso-soup = it creates bitter taste)

*  Then serve into a bowl while sprinkling the top with sliced Mangetout bean (just give a green color) or

— some likes it with chopped Spring onion.

—– The beauty of this design is, well boiled onion’s sweet taste and nutty flavor from the fried Tofu making the

taste very rich = more like a western soup.  And with potato, it’s also filling as well.  Good for cold winter ! 

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 * * * How to use the Sea-weed [Kombu / Kelp] as a Dashi;

Japanese food shop sells [Kombu 昆布or Dashi-Kombu] —– it might be from northern Japan of Hokkaido

but most likely from Korea.   Though, Kombu or Kelp grow all seven seas hence Chinese food shop sells it

as 海帯 (Kelp sea-weed) —– it would be cheaper there though, it might come with a lots of sand 😀

and the taste bitter, may be because of the residue of sea water.

(Japanese Kombu was washed in the pure-water before dry, but Chinese one seemed to be just dried on the beach.

—– So that, when you use Chinese Kelp, it needs to be soaked in the water and wash well, then boil it once and

change all the water, then make a soup base with fresh water (otherwise its taste would be quite bitter).

To use Kelp as a Dashi for this Miso-soup, use 2 of 4 inches square of Kelp pieces, prepare as above

and boiled over half an hour,  then take Kelp out of the pan (if it was a good soft Kelp, you can pinch

and eat) then use this soup base for cooking.   (for Miso-soup, Sumashi-jiru, Ozouni, etc —-)

—– Bonappetit or say  “ Itadakimasu” !   Enjoy a meal.

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PS :  Even after opened, Miso can last long time though, Tofu and Fried Tofu will go bad very quick.

—– Use them ASAP (use next day of purchase, even kept in a fridge,  is the limit) —– How to keep the half

—– of the unused Tofu left = never freeze (it would become sponge like texture = may be interesting for

—– other kind of cooking ) —– instead, put a Tofu in a small pan of water, and boil short time = keep without

—– open the lid = Tofu can survive till next day — (You may repeat for yet another day  😀 )

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