As I was gathering ingredients for my Sunday Japanese feast, I spotted kabu (カブ)—Japanese turnips. I thought, “Umm, turnip pickles, those would be good.” While I have made these pickles before, I have apparently never posted them. Today, I chose to salt pickle (shiozuke; 塩漬け) my turnips.
Category Archives: Vegetables
I am making a barbecued chicken with French flavors and I wanted a vegetable side dish. Ratatouille came to mind, but a quick scan of common recipes turned up some problems for my family. Almost all of the recipes called for alliums—garlic, onions and leeks, etc.—which daughter Miriam is “off.” Most of the recipes for ratatouille also called for eggplant, which my entire family is unable to digest.
I’m making Japanese curry for dinner and, in reading Just One Cookbook’s recipe, I learned that fukujinzuke is commonly served on the side. Fukujinzuke is the Japanese version of a chutney to compliment the curry—a cooling, crunchy contrast to the soft and spicy main dish. While this dish may have four main ingredients—daikon, eggplant, lotus root and cucumber—it may also have up to seven in homage to the Seven Lucky Gods. I cannot eat eggplant, wife Jan does not like lotus root, and daughter Eilene does not like shiitake mushrooms—another common ingredient—I adapted the recipe and used what I had on hand.
Followers of my blog may have noticed that I have not posted many recipes in the last month. It is not that I have stopped cooking—in fact, my desktop is covered with pictures of the dishes that I have made. However, as well as the business of cooking for the holidays, I have been suffering from a bit of writer’s block about what to say about the dishes. Many of my recent were simply slight variations of past posts. Other dishes were seat-of-the-pants recipes—what can you write about when you are grabbing ingredients as the spirit takes you?
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.