Skip to main content

Going Japanese

I have finally some time to sit down to my stash of cookbooks which I have mentioned in my previous post. So here's my review of the first two books to start the ball rolling.

The previous night, I picked up this pretty pink book entitled "The Japanese Women Don't Get Old Or Fat". For some reason, instead of reading from cover to cover, I scanned through the contents page and I was drawn to the last chapter "The Samurai Diet". It was certainly an interesting read. It tells abit of the history of Japan and how it shaped the way the Japanese eats and at the end of the chapter, the author invites the reader to try The Japanese Power Breakfast (consist of cooked brown rice, miso soup, eggs and vegetables) as an introduction to eating The Japanese Way.

Maybe I am a simpleton, or maybe I am a prey of this author cum marketing counsultant. Whichever it is, I decided to give it a try since Hubby has been complaining that he is a borderline obese case and he loves Japanese food, it seems like this might just be the answer to help him shed some extra flab.

And this was how it led me to my second book - The Japanese Kitchen.

This deceptively simple looking book is packed with many recipes of dishes which are found in most Japanese eateries and restaurants located here. I had expected that the Japanese cookbooks to have instructions that are so voluminous in directions and precise in techinques that rocket science looks kindergarden level. Think how merticulous the Japs are in making tea. But this book was none of all that. It was written in a simple instructional way and easy to understand, at least to this newbie of Japanese cooking. Many of the dishes are easy to prepare and it would be easier if pre-mixes and ready sauces are used. Well, I guess that in Japanese cooking, it is not how many ingredients that goes into the pot to make a dish taste good, it is the quality of the ingredients used that matters.

So armed with some recipes from the book, I made dashi stock from scratch and thereafter assorted mushroom miso soup, white rice and also an omelette this morning. Here's a snap shot of it:


Hopefully, this is a harbinger of more healthful meals to come.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre