Advertisements

Monthly Archives: April 2012

Sakura Wind Chime

 

I made these flowers out of a Japanese tenugui (Japanese multi-purpose cotton towel) by cutting it into flower shapes and sewing them together to make them 3 – dimensional.

I then used hemp string to tie them to a circle made of twigs.

I added the rectangular piece of hemp material in the middle with the idea of a Japanese fuurin (wind chime) in mind.

Advertisements

Cooking With Spring- Kiyomi’s Macrobiotic Dinner Cooking Class

In Kiyomi’s Macro class we made:
-Shiokoji Baked Sole with tomato and shimeji mushrooms, seasoned with herbs
-Konyaku and arame with mirin miso
-kiriboshi daikon and sea vegetables salad
-Lentil miso soup
-Le Creuset cooked Mixed rice with roasted pumpkins seeds and corn
-Grain Coffee Jelly with raspberry mousse

Now that I sit down and write all the things we made in three hours with four of us (including Kiyomi-san), it is pretty amazing!  The baked sole was my favorite dish. The shiokoji really deepens the flavor of the fish plus I love shimeji mushrooms.  The rice was also delicious.

We use a le creuset dutch oven for this and it really makes a difference compared to when I use my rice cooker.

Kiyomi-san said that in spring time it is better to use a le creuset than a pressure cooker, which is a relief because I am still too scared to use a pressure cooker.  So I am hoping to buy a le creuset soon.

Kiyomi-san really took the time to explain the meaning and reason’s behind different techniques and way’s of cooking.  She also went over foods that are currently in season and how to live in harmony with the season.

I was really glad to get to meet new people and learn interesting stories about everyone.
I was very impressed by the many things that Kiyomi-san does such as pottery, sewing, and so on. (you can see some of her crafts as well as her cooking class information here) The environment of the class and her sense and creativity really show.
The Grain Coffe Jelly Dessert with Rasberry mousse was a delicious ending to a delicious meal.  The combination of the slightly bitter (but pleasant) grain coffee jelly with the sweet and sour raspberry mousse was a great combination.
P.S. We had enough leftovers and Kiyomi san was kind enough to make us each a bento!

Handmade Threader Earrings

Handmade Threader Earrings (Cool): sterling silver thread, unpolished stone beads

Handmade Threader Earrings (Warm): sterling silver thread, unpolished stone beads, polished stone beads


Japanese Red Bean Paste Recipe

You can buy azuki beans at most Asian markets as well as some health food stores and whole foods.

Ingredients: 

1 cup of red beans

4 cups of water

Brown Rice Syrup 

1. Wash beans throughly and combine one cup of beans with four cups of water and soak them over night.

2. After they have been soaked, drain the dirty water and add new fresh water (4 cups).

3.  In a pot cook over medium heat and be sure to skip all of the scum and particles that float to the top (the better job you do the better the beans will taste.)

4. After the scum stops forming, drain the water again.

5.  Place beans back in the pot and add four cups of water and cook over low heat for about 1.5 hours or until beans are tender and you are able to mash them.

5.  Add sweetener according to your liking but be sure to add on a little bit at a time or beans will harden.

6.   Remove from heat and let cool.


Spring Desserts made with Beans: Ichigo Daifuku (Part 2)

Ichigo Daifuku

Mochiko 1 cup

Water  2/3 cup

Strawberries 8 (small to medium sized)

White or Red Bean Paste

  1. Cut the ends off of the strawberries.
  2. Cover the strawberries with red or white bean paste (I used white because I am in love with white bean paste!)
  3. Lay them out close to where you will be making the mochi as you will have very little time once the mochi has been cooked.
  4. Mix water and mochiko together and stir until you get a pastey substance. Make sure that you mix it well.
  5. Cover the microwave safe bowl lightly with plastic wrap and put it in the microwave for 2 min.
  6. Quickly stir it once and then put it back for another 2 minutes.
  7. Quickly take it out of the microwave and put it on a surface coated in katakuriko (starch) and take off a piece to make a disc with and stretch it into a disc with your hands.
  8. Place the covered strawberry and quickly close it up and seal it.  You can than roll it in your hands to reshape it if necessary.
  9. Repeat this until you have covered all of your strawberries.

Warning:  Mochi is extremely hot when it has just come out of the microwave. Unfortunately it is necessary to work with it while it is hot but if it is impossible to touch then wait a few seconds for it to cool enough so that you can handle it.

Note: Some people divide the mochi into about 8 portions and then start shaping it into discs but I found that the mochi cools much more quickly so I left it in the glass bowl (which was still warm) and took it out piece by piece.  When mochi cools it gets very hard and you wont be able to work with it so be careful!


Peko's Country Kitchen

Vegan Sweets and Treats

Bronte Brooklyn

An Australian (eating, drinking + living the good life) in New York City

Big Little Farm

Kingston, NY

RIDGEWOOD DAYS

おしゃれ番長のニュージャージー滞在記

masteringtheartofpaleocooking.wordpress.com/

Mastering the Art of Paleo Cooking

My Drama Tea

My Cup of Tea

J-Everything

Japanese Variety Shows, Dramas, and Pop Music

SetsukoPastry

Setsuko Pastry Talk

lepann

Just another WordPress.com site

An Ode To Mung Beans

Mung beans are amazing, but I am here to show you that there is more to vegan cooking than tasty little legumes!

Organic Food Incubator

Solutions for small food and beverage manufacturers

eatlivewear.wordpress.com/

Vegan. Gluten Free. Lactose Free. Sugar Free. Saying "NO" to Pharmaceutical Meds. Low Glycemic. Lovin' On - Ayurveda. Herbcraft. Fashion. Music. Art & The Good Life.

Shiny Happy*People

living, loving, and giving in the city

veganbloggersunite.wordpress.com/

One Blog to Unite Them All - Vegan Bloggers Unite!

the SKINny girl

living with eczema, allergies and other skin issues

EdibleEarthscapes

Farming, feasting and frolicking around the world