• Health - vegan food

    Japanese and British Wild Edibles: Types, Benefits, and Cooking Methods

    May 6, 2024 - By 

    Both Japan and the United Kingdom are blessed with rich natural environments, and with the arrival of spring, a variety of wild edibles, or “sansai,” are harvested in each region. In this blog, we will delve into the popular wild edibles found in Japan and the UK, discussing their types, health benefits, and typical cooking methods.

    Japanese Wild Edibles

    1. Fiddlehead Ferns (Tara no Me)
    • Characteristics: Harvested in early spring, these are young shoots known for their distinctive bitterness.
    • Health Benefits: Rich in antioxidants, they help prevent aging and aid in fatigue recovery.
    • Cooking Methods: Commonly made into tempura, they can also be enjoyed simply fried.

    2. Ostrich Fern (Kogomi)

    • Characteristics: Known for their unique texture and mild bitterness.
    • Health Benefits: Abundant in vitamins and minerals, they enhance immune function and skin health.
    • Cooking Methods: After removing the bitterness, they are often used in boiled dishes or as a side dish.

    3. Udo

    • Characteristics: A springtime wild edible with a distinctive aroma and a crunchy texture.
    • Health Benefits: Contains anti-inflammatory properties and is helpful for spring allergy relief.
    • Cooking Methods: Often eaten raw in salads or used in vinegar dishes and stir-fries.

    British Wild Edibles

    1. Wild Garlic
    • Characteristics: Found under forest canopies, these leaves have a garlic-like aroma.
    • Health Benefits: Antimicrobial properties help prevent hypertension and boost immune function.
    • Cooking Methods: Used fresh in salads, or to flavor pesto and soups.

    2. Nettle

    • Characteristics: Although the plant has stinging hairs, once boiled, it becomes harmless and is highly nutritious.
    • Health Benefits: Rich in iron and vitamins, nettles have anti-inflammatory properties.
    • Cooking Methods: Used in soups, herbal teas, and risottos.

    3. Dandelion

    • Characteristics: Ubiquitous and edible from leaf to flower.
    • Health Benefits: Promotes diuresis, aids digestion, and supports liver function.
    • Cooking Methods: Young leaves are used in salads, while the roots can be cooked or used as a coffee substitute.

    These wild edibles reflect the natural environments and cultural heritage of their respective regions, playing an essential role in traditional cuisine and health maintenance. With the arrival of spring, embracing these wild edibles in cooking allows us to experience the changing of the seasons.

  • Health - vegan food

    Embracing a Vegan Lifestyle with Mushrooms

    April 22, 2024 - By 

    Health and Nutrition Benefits

    Mushrooms are a cornerstone of vegan cuisine, known for their rich nutritional content. Despite being low in calories, mushrooms are packed with vitamins and minerals such as Vitamin D, B vitamins, iron, and antioxidants. These nutrients are often difficult to obtain from a vegan diet alone, making mushrooms a valuable addition for maintaining nutritional balance.

    Umami Flavor and Culinary Applications

    The umami taste in mushrooms, primarily due to their high glutamic acid content, greatly enhances the depth of flavor in vegan dishes. Using varieties like shiitake and maitake in broths or as soup bases can enrich the overall flavor profile, providing a satisfying culinary experience without relying on meat or fish.

    Recipe Suggestions

    • Mushroom and Vegetable Stir-fry: Utilize oyster or shimeji mushrooms stir-fried with a colorful array of vegetables, enhanced with garlic and ginger for added flavor.
    • Mushroom Soup: Creamy soups made with maitake or enoki mushrooms, fortified with coconut milk for a vegan twist, offer both nutrition and warmth.
    • Mushroom Risotto: A simple yet elegant dish using shiitake mushrooms, perfect for entertaining guests.

    Popular Mushrooms Available in the UK

    The UK offers a diverse range of mushrooms, readily available at supermarkets and specialty stores:

    • Button Mushrooms: The most common type, versatile for various dishes.
    • Porcini: Known for enhancing flavor when dried, ideal for risottos and pasta.
    • Enoki: Characterized by their long stems and small caps, perfect raw in salads and soups.
    • Shiitake: Meaty and flavorful, essential in Asian cuisine.
    • Maitake: Also known as Hen of the Woods, believed to support immune health.
    • Oyster Mushrooms: Thin and delicate, suitable for a wide range of dishes.

    These mushrooms are accessible year-round, with locally sourced varieties offering freshness that enhances any vegan meal. Incorporating these mushrooms into daily meals can enrich your diet with essential nutrients and flavors, making your vegan lifestyle more enjoyable and fulfilling.

  • vegan food - Workshop

    Soy Sauce Workshop

    September 21, 2023 - By 

    Hello, everyone! Today, I’d like to share my experience at a soy sauce workshop I recently attended. This workshop was hosted by Haruko Uchishiba from Koji Fermenteria, and it’s gained quite a reputation, with even famous chefs taking part. You can find more details here.

    In Japan, soy sauce is an indispensable seasoning with a rich history. We use a significant amount of it in our restaurant, so the idea of making our own intrigued me.

    The History of Soy Sauce

    First, we delved into the history and various types of soy sauce. Soy sauce has its origins in China, dating back to the 3rd century BCE, where it was known as “doujiang.” It later made its way to Japan around the 8th century.

    Types of Soy Sauce

    Soy sauce comes in several different types and variations, with some of the main ones being:

    1. Regular Soy Sauce: This is the most common type used in everyday cooking. It’s often referred to as “usukuchi” and boasts a well-balanced flavor.

    2. Dark Soy Sauce: Known for its rich, intense flavor and darker color, it’s perfect for dishes like grilled meats and stews.

    3. Light Soy Sauce: This variety has a milder flavor and a lighter color, making it ideal for dishes where you want a subtle seasoning, such as salads and hot pots.

    4. Premium Soy Sauce: Crafted with high-quality soybeans and aged for an extended period, it offers a rich flavor and depth. It’s commonly used in high-end dishes like sushi and sashimi.

    5. Low-Sodium Soy Sauce: With less salt compared to regular soy sauce, this version caters to those watching their sodium intake.

    6. Sweet Soy Sauce: Highlighting sweetness, it’s great for dishes like teriyaki and sweet-savory creations.

    7. Tamari Soy Sauce: This high-quality soy sauce undergoes long-term fermentation and aging, often produced in specific regions like Kyoto and Aichi Prefecture.

    These soy sauce variations are chosen based on the type of dish being prepared and personal taste preferences.

    Making Soy Sauce

    Now, let’s talk about how soy sauce is made. First, we create a koji starter for soy sauce. We wash and soak soybeans, then steam them in a pressure cooker. Afterward, we roast wheat, blend it finely, and mix it with soy sauce koji. This mixture is then combined with the steamed soybeans and placed in a container for fermentation, with stirring every 48 hours. Once the soy sauce koji is ready, it’s mixed with saltwater and stored in a bottle for approximately 8 months. Finally, the soy sauce is pressed and heat-treated, resulting in the finished product.

    While the soy sauce-making process is time-consuming, the reward of savoring homemade soy sauce is truly delightful. Moreover, there are various methods to explore, making it an exciting culinary journey.

    The workshop, lasting about 4 hours, was an incredibly enjoyable experience. Experimenting with different ingredients while making soy sauce adds a unique touch to the final product. While crafting soy sauce at home might seem challenging, participating in workshops like this provides the necessary knowledge and guidance, making it surprisingly achievable. I encourage you all to give soy sauce-making a try!

  • vegan food

    Koji (Kouji) – Japan’s Traditional Superfood

    September 4, 2023 - By 

    Hello, everyone! Today, I will talk about ‘Koji (Kouji)’, a traditional Japanese ingredient. Koji is a unique fermented food ingredient deeply rooted in our diet. It is used in the production of indispensable foods such as sake, mirin, soy sauce, and miso in our daily meals. It is also considered good for health. In our restaurant, salt koji, soy sauce koji, sweet sake, cooking sake, soy sauce, and miso are indispensable ingredients. This time, I will introduce how to use koji and its health effects.

    What is Koji?

    Koji is produced when Aspergillus oryzae and other Aspergillus fungi grow on grains such as rice, soybeans, and wheat, and generate enzymes in the process. These enzymes break down the starch and protein of the grains into sugars and amino acids. This conversion process is very important when making fermented foods and beverages.

    How to Use Koji

    Making Miso: Koji is a main ingredient for making miso. You can make homemade miso by fermenting a mixture of soybeans, salt, and koji.

    Making Sake: Koji is also necessary for making sake (nihonshu, sake). Koji converts the starch in rice into sugar, and this sugar is then converted into alcohol by yeast.

    Making Amazake: You can make sweet sake by fermenting a mixture of koji, water, and sugar.

    Making Salt Koji: Salt koji is made by fermenting a mixture of koji, salt, and water. It can be used as a marinade for vegetables, meat, and fish, or as a dressing or seasoning.

    Pickling: You can pickle vegetables using koji. The enzymes in koji bring out the umami in vegetables and make them tender.

    Koji Stew: You can make stews and simmered dishes using koji. It brings out the umami in the ingredients and makes them tender.

    Koji Dressing: You can make dressing using koji as a base, and adding olive oil, vinegar, sugar, salt, and pepper.

    Bread Making: You can make bread using koji. The enzymes in koji help the dough ferment and make the bread fluffy.

    Note: When cooking with koji, you need to be careful about the activity of the koji enzymes. Koji enzymes are sensitive to high temperatures, so be careful not to deactivate the enzymes during cooking.

    Health Benefits of Koji

    So, why is koji good for your body?

    Digestive Health: The enzymes produced by koji mold help break down starch and proteins in food into simple sugars and amino acids. This is especially important for people who struggle with digestive issues or have difficulty absorbing nutrients.

    Nutrient Absorption: Koji helps break down food into its constituent parts, increasing the availability of nutrients and making it easier for the body to absorb them.

    Probiotic Effects: Although koji itself is not a probiotic, the fermentation process generates beneficial bacteria and compounds that help improve gut flora.

    Vitamins and Minerals: The fermentation process increases the levels of certain vitamins and minerals, making the food more nutritious.

    Enhancement of Taste and Flavor: The fermentation by koji enhances the umami of the food, making it tastier and more satisfying.

    Conclusion

    Koji is a traditional fermented food ingredient deeply rooted in Japanese food culture. It is not only indispensable for the production of sake, mirin, soy sauce, and miso, but also helps digestion and improves nutritional value, which is good for health. Dishes made with koji are flavorful and nutritious, so please try to incorporate them into your daily meals. Also, it is difficult to bring out the umami in vegan dishes, but using koji will add depth to the flavor. Please try it at home. So, have a healthy and delicious food life!

  • vegan food

    Shojin Cuisine: A Buddhist Meal for Purifying the Soul and Nourishing the Body.

    August 23, 2023 - By 

    Hello, everyone! Today, I’d like to delve into the allure and profound history of Japan’s traditional “Shojin cuisine.”

    At our restaurant, we serve dishes in a unique style called “Vegan Japanese.” At the heart of this style lies the philosophy of Japan’s traditional “Shojin cuisine.” Although we do not belong to any specific religion, we truly appreciate and resonate with the philosophy of “purification of the heart” that’s ingrained in Shojin cuisine, as well as the spirit of gratitude towards ingredients. By incorporating this into modern vegan dishes, we aim to provide meals that are both healthy and soothing to the soul.

    Lately, there’s been an increasing demand from our customers for dishes that avoid the “Gokun” (garlic, green onions, ginger, rakkyo, and asafoetida). Known ingredients that are traditionally avoided in Shojin cuisine. In response, we’ve expanded our menu to include more dishes without these ingredients.

    What is Shojin Cuisine? Shojin cuisine is based on Buddhist teachings and uses only plant-based ingredients. The primary purpose of this meal is “to abstain from taking life and to remove worldly desires and disturbances from the mind.” The meal itself is seen as a form of spiritual practice. Especially in Japan, from the Heian period through the Kamakura period, this culinary culture spread alongside Zen Buddhism, forming various rules and philosophies.

    Five Tastes and Six Flavors The “Five Tastes” refer to sweet, sour, bitter, spicy, and salty. When the “mild flavor” (Tanmi), which accentuates the inherent taste of ingredients, is added, it’s called the “Six Flavors.” This philosophy is all about maximizing the natural deliciousness of the ingredients.

    Choosing Ingredients Apart from abstaining from animal-based ingredients, “Gokun” like garlic and green onions are also avoided. This is because Gokun are believed to stimulate desires and anger, thus being unsuitable for purifying the mind.

    Meal as a Spiritual Practice Manners and etiquette during meals are held in high regard. This embodies the gratitude towards food, the attitude of cherishing it, and the pursuit of self-purification as part of the meal ritual.

    Soto Zen School and “Tenzo Kyokun” Within Zen Buddhism, the “Soto Zen” school is particularly renowned for its deep teachings on Shojin cuisine. Its founder, Dogen Zenji, detailed the mindset towards cooking in a text called “Tenzo Kyokun.” Here, respect for ingredients and tools, as well as the importance of “Three Minds,” are discussed. These “Three Minds” are “Joyful Mind” (Kishin) – the joy of cooking and serving; “Caring Mind” (Roshin) – consideration and attention to detail; and “Vast Mind” (Daishin) – a generous heart without prejudice or obstinacy. Even today, these teachings continue to influence many.

    In Conclusion Shojin cuisine, which not only promotes physical health but also pursues peace of mind. Why not immerse yourself in the profound flavors and philosophy of Shojin cuisine? Stay tuned for more heartwarming and delicious stories in our next installment!