My mission is to introduce more people to the joy and pleasure of cooking. It doesn't have to be time-energy-money consuming. With a little kitchen makeover and practice, you can make healthy-tasty-easy dishes w/o recipes. I also like to introduce "good things" from my country, Japan. Join my cooking classes and experience the joy of food!
Using leftover carrot and daikon, we made an extra dish, called Namasu.
It's a pressed salad, and also a common dish for new year's day.
presentation is equally important for this New Year's Dishes.
red and white are celebratory color, so we use the combination for dishes, plates, and decorations.
the other dish we made was called Game-ni, a root vegetable stew from my home town, Fukuoka.
Usually they add some chicken as a flavor, but this time a vegan version.
ingredients are gobo, lotus root, carrot, japanese taro, konnyaku, shitake mushroom, and bamboo shoot.
This time, we made some special Japanese New Year's dishes, called Osechi.
The first dish is called Zoni, a special soup broth with seasonal vegetables and mochi (pounded rice cake)
Each region and each family has its own recipe, and you can tell where the person comes from by asking what kind of zoni they grew up eating.
Though in Japan, people put lots of effort to make beautiful and elaborate osechi meals, we made a "modified" version, so you can make it as regular, everyday dishes.
but just for fun, we cut the vegetables into flower shape as Japanese people do for this special dish : )
