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February 2015

Serves, Refined Vegetarian Menu With, Selected Sake On, Cool Contemporary Jazz

Prologue February 2015 Dashi! This month, I want to introduce Japanese soup stock, “dashi”. This soup stock is the core part of cosine Japanese food, which brings great differ from other country’s food. And you can prepare it as in vegetarian menu, using kombu and dried shiitake, and they are still good. Problem of making this soup stock is you need a time to prepare and once you make it, you get massive amount of it, that you cannot use it all at once. So generally Japanese uses instant stock, mostly with artificial…knowing it is not real, for meal in everyday. So generally, when to want meet a real dashi stock, we just go to the established restaurant, pay bit of extra and enjoy.

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Ok, Here, the freezing dashi method, is a bit smarter way to make a stock by own and you can get any amount at any time. And you can also use left over from making it to your recipe, too. The freezing dashi method, using ice cube box, does add to nice cocking everyday. You can use dashi by a cube, from small unit 30cc to 1 litter in flexible. Once you make a lot, just pour in box and simmer while then put in freezer.  My  ice  box  does  have  lids  so  I  can  pill  up,  so  useful.  See next page, for how to prepare it.

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Clever way to stock kombu and shiitake dashi

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Preparation: Ingredients: Dried kombu 40g Sliced and dried shiitake mushroom 40g (must use sliced one) Water 1.2 litter

Cut  Kombu  in  pieces  about  10cm,  and  soak  in  water,  with  dried  shiitake  for  one  hour.    

Tools: Deep pan Sieve Ice cube box

Heat  the  pan  in  medium  heat  to  gets  water  hot,  then  in  weak  heat  for  30  minutes.  

Take  all  the  kombu  and  mushroom  from  stock,  using  sieve  and  reduce  the  heat  a  while    

When  stock  gets  in    normal  temperature,  pour  a    in  ice  cube  box  and  freeze.  

Method

Just  drop  ice  cubed  stock  what  ever  you  like,  when  ever  you  want  and  any  amount  you  want.  See  01  and  02  for  recipe  of  leI  overs.    

How to use it?

Index 1.  Kombu stewed with soy sauce dashi soup 2.  Dried shiitake stewed in sweet soy sauce 3.  Rape blossom with Japanese mustard and

soy sauce 4.  Over night pickles of cabbage with thin

salted kombu 5.  Bok choy with starched sauce 6.  Sautéed capsicum with sweet miso sauce 7.  Fuki-noto (butterbur sprout) tempura 8.  Tsubomina tempura 9.  Asatsuki (chive) with sweet and sour miso

marine 10. Asparagus sautéed with miso and wasabi 11. Lotus patty 12. Freeze-dried tofu stewed with burdock 13. Eringi and Allium victorialis sautéed with

miso and blue cheese 14. Cabbage sautéed with garlic and kombu 15. Freeze dried daikon stewed with miso oden

soup 16. Shiitake stewed with miso oden soup

17. Deep fried tofu with sweet hot spring onion sauce

18. Potato stewed with soy sauce 19. Miso Dengaku, boiled konnyaku with miso

paste 20. Soy sauce stewed Japanese radish, daikon 21. Bean starch vermicelli and lettuce with sweet

sour sauce 22. Sautéed shimeji mushroom with lettuce and

cucumber 23. Miso sautéed kurumabu, wheel-shaped gluten

cakes 24. Udo, aralia cordata, skin chips 25. Udo, aralia cordata, tempura 26. Udo, aralia cordata, marine 27. Potato sautéed with soy sauce 28. Rice cake and burdock in deep fried bean curd

sand 29. Zucchini sautéed with peanuts and miso paste 30. Sautéed garlic stem and oyster mushroom

February 2015

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Kombu stewed with soy sauce dashi soup Ingredients; Kombu, Kanpyou Soy sauce dashi soup (Sake, Mirin, Sugar and Dashi

Roll the used kombu for dashi, and tie with kanpyou. Mix soy sauce ingredients in pan and heat till it boils. Put tied kombu and stew with weak heat for around 30 minutes.

Kombu is mainly used as for taking dashi. It worth of just for dashi, but their fiber and minerals are also can be add to a meal. It gets really soft and juicy, and nice taste from absorbing all of soy dashi soup.

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01 February

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Dried shiitake stewed in sweet soy sauce Ingredients; Dried sliced shiitake Sweet soy sauce (Soy sauce, Sugar, Sake and Dashi), Sesame

Soften dried sliced shiitake, and boil with sweet soy sauce for a hour, with weak heat. Put sesame on top.

Dried sliced shiitake is mainly used as for taking dashi, for usability it is sliced. It is worth of just for dashi, but its chewiness and minerals can be added to recipe. It gets really soft and juicy, and nice taste by absorbing of soy dashi soup.

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02 February

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Rape blossom with Japanese mustard and soy sauce Ingredients; Rape blossom Japanese mustard, Soy sauce, Sake and Dashi

Mix sauce and prepare, then boil rape blossom quickly and soak in sauce. Put in refrigerator and serve in cold.

Rape blossom does good matches with Japanese mustard “KARASHI”. 1 2 3 4 5 6 7 8 9 10 11 12

03 February

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Over night pickles of cabbage with thin salted kombu Ingredients; Cabbage Dried salted thin kombu, Sesame oil, Salt, Grounded red pepper and Sesame

Cut cabbage in certain pieces, and mix with all of ingredients in Ziplocs. Shake it while and put in refrigerator over night.

This is one of easy to make recipe, but can enjoy a great performance from salted kombu. 1 2 3 4 5 6 7 8 9 10 11 12

04 February

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Bok choy sautéed with starched sauce Ingredients; Bok choy Garlic, Ginger, Soup stock, Japanese Pepper, Oil, Sake, Starch and Salt

Cut bok choy in pieces, slice garlic and ginger, and grind Japanese pepper. Heat oil with garlic, ginger and pepper first until it perform in good smell. Then add bok choy, and sauté till it gets soft. Then add soup stock and sake till it boils. Add the watered starch in end to make everything to be starched.

Using Japanese pepper and sake makes more in cuisine. 1 2 3 4 5 6 7 8 9 10 11 12

05 February

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Sautéed capsicum with sweet miso sauce Ingredients; Capsicum Sweet miso sauce (Sesame oil, White miso, Sugar and Soup stock)

Cut capsicum in pieces and pan fry with sesame oil, until it gets soft. Mix all the sweet miso sauce ingredients and add to sautéed capsicum.

Adding miso sharpens the bitter part of capsicum, and sugar makes all round. 1 2 3 4 5 6 7 8 9 10 11 12

06 February

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Fuki-noto (butterbur sprout) tempura Ingredients; Fuki-noto (butterbur sprout) Frying oil, Batter (Gluten free flour, Water and Salt), Salt

Dip whole fuki-noto in butter and fry. Fry slowly in medium temperature. Put pinch of salt over it.

Fuki-noto is one of popular spring vegetables, taste of its bitterness does make you feel be detoxified. Tempura features its bitterness stronger for intense, some loves it some hates it.

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07 February

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Tsubomina tempura Ingredients; Tsubomina Frying oil, Batter (Gluten free flour, Water and Salt), Salt

Cut tsubomina in half and dip in butter. Fry quickly in high temperature. Put pinch of salt over it.

Tsubomina, name is register in patent from Hakata famers, is friend of leaf mustard, uses buds of leaf from a stool, length about 5cm. It is very rare vegetable and only seen in February to March in Japan.

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08 February

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Asatsuki (chive) with sweet and sour miso marine Ingredients; Asatsuki Miso, Sugar and Vinegar

Boil asatsuki a minute and put in cold water quick. Then marine with miso sugar and vinegar mixed. Put in refrigerator a while.

In winter, asatsuki become thick in diameter and white in sprout. Too long boiling loses the strength of asatsuski, and become spineless, which should be avoided.

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09 February

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Asparagus sautéed with miso and wasabi Ingredients; Asparagus Miso, Sesame oil, Wasabi and Soup stock

Cut asparagus in pieces and sauté a while with sesame oil. Then add miso and stock, and gently stir, and add wasabi at the end.

Add wasabi at the last, to keep its aroma in good condition. Wasabi is also good in miso sautéed one. 1 2 3 4 5 6 7 8 9 10 11 12

10 February

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Lotus patty Ingredients; Lotus root Flour, Salt

Peal off a skin of lotus and grate it. Add flour and salt in grated lotus, and leave a while. Then shape in patty pan fry in medium heat, until both side becomes nice in brown color.

Lotus patty, can enjoy a springy texture. There are sweetness from lotus, you really need only salt to make taste perfect.

11 February

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Freeze-dried tofu stewed with burdock Ingredients; Freeze-dried tofu, Burdock Soup stock, Soy Sauce, Sugar, Sake and Red pepper

First soak freeze-dried tofu in water to get it soften. Stew burdock in soup stock until it gets soft. Then put other ingredients and tofu, stew a while until the tastes gets into tofu and burdock.

We call this freeze-dried tofu, Koya-tofu, and its spongy like chewy texture is totally differ from original tofu. 1 2 3 4 5 6 7 8 9 10 11 12

12 February

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Eringi and Allium victorialis sautéed with miso and blue cheese Ingredients; Eringi (King trumpet mushroom), Allium victorialis Sesame oil, Miso, Red pepper and Blue cheese

Cut mushroom and allium victorialis in pieces. Sautee mushroom until it gets soft then add miso. Sautee a while and add allium victorialis, red pepper and blue cheese, and sauté.

We  call  Allium  victorialis  “Gyoja-­‐Niniku”  meaning  of  asceRc  garlic.  CombinaRon  of  miso  and  blue  cheese  is  incredible;  refer  to  Testuya’s  restaurant  menu.

13 February

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Cabbage sautéed with garlic and kombu Ingredients: Cabbage Sesame oil, Red pepper, Salted kombu and Garlic (Sliced)

First, heat sesame oil with garlic and red pepper, then add cut cabbage and salted kombu. Sautee it a while, till cabbage gets soft.

Salted kombu add different portion of taste.

14 February

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Freeze dried daikon stewed with miso oden soup Ingredients: Freeze dried daikon Miso oden soup (Soy sauce, Sugar, Sake, Dashi, Miso), Japanese Mustard and Grinded red pepper

First wash the freeze dried daikon and soak in water over night. Then stew with miso oden soup, till all the good taste sneaks into daikon. Add red pepper and mustard on serving.

Freeze dried daikon is also good to put in sukiyaki.

15 February

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Shiitake stewed with miso oden soup Ingredients: Shiitake Miso oden soup (Soy sauce, Sugar, Sake, Dashi, Miso), Japanese Mustard and Red pepper

First Just cut shiitake in pieces and stew with miso oden soup, till all the good taste sneaks into shiitake. Add red pepper and mustard on serving.

Shiitake become in good taste, leaving one night in refrigerator.

16 February

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Deep fried bean curd with sweet hot spring onion sauce Ingredients: Deep fried bean curd Red pepper, Spring Onion, Sugar, Sake and Salt

Cut deep fried bean curd in pieces and pan grill until it gets in good color. Cut spring onion and red pepper in pieces and sauté with stock, sugar, sake and salt. Pour it over grilled bean curd.

Grilled deep fried bean curd is popular, you can enjoy just with soy sauce, or eating with grated daikon.

17 February

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Potato stewed with soy sauce Ingredients: Potato, Carrot and Konnyaku noodle Soy sauce, Sugar and Sake

Cut potato and carrot in pieces. Put everything in pot, and stew for 20 to 30 minutes. Leave It in refrigerator overnight.

Sugar is one point for this recipe

18 February

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Miso Dengaku, boiled konnyaku with miso paste Ingredients: Konnyaku Miso, Mirin, Sugar, Sesame and Grinded red pepper

Cut and boil konnyaku. Sautee the miso sauce till gets pulp like. Then pour sauce over boiled konnyaku.

Konnyaku is jell like food made from the starch of devil‘s tongue.

19 February

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Soy sauce stewed Japanese radish, daikon Ingredients: Daikon, Uncooked rice Soup stock, Soy sauce, Mirin and Salt

Cut daikon in size, boil with rice until it gets soft. Wash daikon and stew with stock and other ingredients for 20 minutes.

Purpose of boiling daikon with rice is to get rid of harshness of daikon. Daikon does not become soft when stew with spices, so boil it by itself first.

20 February

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Bean starch vermicelli and lettuce with sweet sour sauce Ingredients: Bean starch vermicelli, Lettuce, Wakame seaweed, Peanuts Sweet sugar sauce (Lemon, Red pepper, Garlic, Sugar, Soy sauce)

Soften vermicelli by hot water, crunch peanuts. Heat garlic and red hot pepper in pan, then add squeezed lemon juice, sugar and soy sauce. Then mix vermicelli, cut lettuce, sweet sugar sauce, wakame seaweed and crunched peanuts.

Crunched peanuts makes range in flavor.

21 February

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Sautéed shimeji mushroom with lettuce and cucumber Ingredients: Shimeji mushroom, Lettuce, Cucumber Soup stock, Salt and Red pepper

Cut shimeji in pieces, and sauté with red pepper. Add stock stew while and add lettuce and cucumber, and sauté a while.

Do not sauté lettuce and cucumber too long, they are good in bit fresh.

22 February

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Miso sautéed kurumabu, wheel-shaped gluten cakes Ingredients: Kurumabu Corn starch, Miso, Sugar, Ginger, Soup stock and Spring onion

Soak gluten cake in water and soften, and cut in pieces. Then cover with corn starch. Sauté it with oil till covered corn starch be harder. Then add miso, sugar, grated ginger, and soup stock sauté while. Add finely chopped spring onion at the end.

Gluten cakes are typical ingredients for vegetarian cuisine, originally derived from the dietary restrictions of Buddhist monks.

23 February

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Udo, aralia cordata, skin chips Ingredients: Mountain udo (Aralia cordata) Vinegar, Flour, Salt frying oil

Peel off the skin of udo, by scraper and soak in vinegar water while. Then put flour over udo skin and fry in high temperature until gets crunchy.

Udo has unique fragrance, typical spring vegetable. There are mountain udo, and ground udo. Difference is ground udo is grown in cave to make it whity.

24 February

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Udo, aralia cordata, tempura Ingredients: Mountain udo (Aralia cordata) Flour, Salt frying oil

Cut sprout of udo. Prepare batter mixing cold water, flour and salt. Dip udo in batter and fry.

Udo has unique fragrance, typical spring vegetable. Sprout part is best in tempura.

25 February

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Udo, aralia cordata, marine Ingredients: Udo Sesame oil, Red pepper, Marinade dressing (Brown sugar, Vinegar and Salt)

Peel off the skin of udo and slice in thin pieces, and soak in vinegar water a while. Then sauté udo with oil and red pepper. Prepare marinade dressing mixing ingredients above. Add sautéed udo into dressing and stay it over night.

Udo has unique fragrance, typical spring vegetable.

26 February

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Potato sautéed with soy sauce Ingredients: Potato, Trumpet mushroom Soup stock, Sesame oil, Red pepper and Soy sauce

Cut potato and mushroom in pieces. Boil potato with stock stock until it becomes condensed. Then add mushroom and oil and red pepper and sauté. Add soy sauce at the end.

Boiling with stock is key part of this recipe. Add soy sauce at the end, just before eating to enjoy freshness, but you can also add at start of sauté, makes more fragrance.

27 February

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Rice cake and burdock in deep fried bean curd sand Ingredients: Deep fried bean curd Thin sliced rice cake, Burdock, Sesame oil and Soy sauce

Cut bean curd in pieces, and gently knife into it to make a pocket. Sautee burdock with soy sauce. Slice the rice cake, and fill in bean curd with sautéed burdock. And grill for a while.

Rice cake be in more useful if you slice.

28 February

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Zucchini sautéed with peanuts and miso paste Ingredients: Zucchini Sesame oil, Red pepper, Peanuts paste, Miso, Sugar and Sake

Cut zucchini, and sauté with red pepper. Grind peanuts and mix with miso, sugar and sake. Then add into sautéed zucchini, and sauté a while.

Mixture of miso and peanuts is one of incredible, but not in common in Japan

29 February

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Sautéed garlic stem and oyster mushroom Ingredients: Garlic stem, Oyster mushroom Sesame oil, Ginger, Soy sauce and Mirin

Heat oil with ginger first, and sauté garlic stem a while. Add the oyster mushroom and ice cube to gently steam a while. When mushroom get in good softness add soy sauce and mirin.

Adding few pieces of ice cube is one way all ingredients be well cooked quickly.

30 February

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This month’s jazz album February 2015

TOKYO BAR END You  can  check  the  sound  hVp://www.airplanelabel.com/cdlists/ap1009.html  hVps://itunes.apple.com/jp/album/yamato/id80342188?i=80341625

First  song  Yamato  is  my  favorite.

Band    :  Aramaki  Band  Album    :  Changes  One    Copyright  ©  2000  Air  plane  label.  All  Rights  Reserved.  

This  is  album  for  the  “bass  player”,  Mr.  Aramaki.  All  of  tune  has  edge  on  it.  Session  members  are  Japanese  avant-­‐garde  player,  adding  to  freakiness.  This  was  Aramaki’s  first  leader  album,  a  lot  of  aVracRve  interacRon  here.

Epilogue February 2015

TOKYO BAR BucHu

Thank  you  for  reading  and  following  these  documents.  Hope  you  enjoyed  and  got  some  inspiraRon.  On  this  page  I’d  like  to  introduce  a  song  from  my  alternaRve  jazzy  rock  band  “BucHu”.  I  play  bass  in  this  band.    

Lebutang  is  the  BucHu's  first  original  song  made  in  2014.  Constant  bass  notes  through  the  song,  scat  and  free  saxophone  toward  the  end.  Mixture  of  freaky  saxophone  and  rigid  drum  &  bass  is  our  basic  program  through  all  of  our  songs.    This  song’s  concept  is  “EMERGENCY”.    This  take  was  taken  at  live  gig  held  on  the  23rd,Nov.  2015  in  Deepa  Ohtsuka  Tokyo,  Japan.   hVps://www.youtube.com/watch?v=vhBK7O9GueA  

Lebutang

hVps://www.facebook.com/realbuchu hVp://grooveshark.com/#!/buchu