Katsuo no tataki / bonito tuna sashimi served with with onions, green onions, shiso leaf and lemon
I suspect you eat food, likely more than once per day. While I dabble in many mediums of art, the kitchen has never been a place of creative comfort for me however… I’m working to add a few new skills to my repertoire, as well as watching the unique techniques take a bus out for some traditional Japanese favorites.
Also, paying attention to the importance of plating and presentation and choosing an interesting variety of dishes when serving – I’m probably better at this part than in the preparation but hey, one revolution at a time.
As such, very little in the way of annotations or details, or quality of photos for that matter, just evidence of living life at such a cottage.
The results are sort of a hybrid of Japanese and “western“ dishes, and usually served rather Japanese-style meaning lots of little plates as we sit at usually a low table on a mat to enjoy the creations.
snack plate with fruits and maple syrup for coffee/tea
While life is still exciting and new here, I occasionally remember to take a snapshot of things prepared, most of the time I don’t, but sometimes I do, and since I did, i’ll share with you. There are loads of these round-ups elsewhere in this archive if curious.
impromptu smoker in the kitchen / chips in foil in a pan, pork meat on grill above / worked so good
results of smoking meat abovecold “ramen” noodles with bacon and veg / a common and grat cool summer dishdetail of above cold ramen with shredded egg and bacon (see below), tomato etcwoked up shredded beef and vegthrow buncha cabbage on towards the end / cabbage is used a lot, in so many ways / also daikon radishalmost every meal includes miso soup, for best results, start with some of these lil fishes to make a brothsometimes in goes seaweed, sometimes tofu, sometimes green onions in this case Komatsuna / mustard greens
Note: many things come from our garden, others are delivered from the food co-op, occasionally a gift from neighbours or friends, or every once in a while, a mission to restock the freezer, or sometimes things come by cool courier.
special picnic lunch from our friends restaurant / she also makes spice blends to sell which we oftenlast time, also ordered these sauces from Nihon-dai University to stock the pantrymeat / pork pack from Nihon University / Ryokos alma mater who do meat curing on-site / the best bacon ive ever had, seriously fantastic
This is all, not a pro, not a foodie, just LIVING.
