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!
Summer in Japan, when the weather is unbearably hot and humid, people tend to lose appetite.
That's where this thin, wheat noodle called somen comes in.
easy to cook (only 2min in boiling water), and easy to digest.
usually eat in cold dipping sauce with some garnish such as chopped scallions or grated ginger, you can also eat in soy broth.
this is a summer comfort food : )
dice summer veggies such as zucchini, beans, peas parsley etc, and saute them quickly.
crumble tofu, and add it to the veggies, continue to cook.
add some water if necessary.
then season with sea salt, soy sauce, ume vinegar etc.
add some spices such as cumin or turmeric for flavor and coloring, if you wish.
healthy alternative to scramble egg : )
simple pasta with summer produce.
green beans and pea, both boiled quickly.
saute sliced zucchini and add beans and peas with olive oil.
finish up with cooked whole wheat pasta, and season with sea salt, pepper, and lemon juice.
if you eat cheese, shred hard cheese on top.
garnish with parsley or cilantro.
steam potatoes, cools down and mix with sliced cucumber.
both are now available at farmer's markets!
season with sea salt, olive oil, or vegan mayo.
dash of mustard adds some flavor, too.
eat cool or room temperature.
there are many ways to eat beet.
when the weather is so hot, some cool salad with aromatic veggies would be great.
cook beet until soft.
then mix with sliced fennel and chopped cilantro.
toss with dash of olive oil, sea salt and vinegar.
don't overuse dressing, the simpler the better to enjoy all the aroma : )
Tuesday, July 3, 2012
cucumber and lettuce from union square farmer's market.
they have natural cooling effect, perfect for hot summer day : )
slice cucumber thin, then massage with a pinch of sea salt (makes it more digestible).
then mix with shredded lettuce,and soaked wakame seaweed.
for dressing, whisk white miso, brown rice vinegar, and dashi stock.
sprinkle roasted sunflower seeds.
so refreshing!
