Very Japanese…very familiar osouzai (side dishes).
Apart from fresh raw fish (sashimi), sun-dried fish is popular dish.
A variety of sun-dried fish are sold at supermarkets or fish markets, the most popular being the ‘AJI (Horse Mackerel); all are salted and sun-dried. Grilling it is the most simplest way to eat but today, I am using this to blend it in with the rice – we call this ‘maze (mix) gohan (rice)’.
Horse Mackerel (Aji) is grilled and bones extracted – waiting for the rice to cook.
Horse Mackerel Mixed Rice (2 people) | 鯵ご飯
Japanese Omelette | だし巻き卵
A typical osouzai ‘dashi-maki- tamago’ which is a Japanese omelette. It is also a popular breakfast side dish with rice or often used for lunch boxes (obento).
Stewed Hijiki | ひじきの煮つけ
What is ‘Hijiki’? I will link you to a site which explains well of Hijiki.
Hijiki may sound like an exotic food that you’ve never tried before, but there is a good chance that you’ve consumed this beneficial sea vegetable if you’ve ever dined in a Japanese home. Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull green when cultivated or collected in the wild. It grows on the coastlines on Japan, China, and Korea, and has become a staple variety of seaweed in many cultural dishes. Hijiki is often considered one of the most versatile forms of seaweed, as it dries quickly and maintains the majority of its nutrient content, which is impressive. Once the hijiki is dry, it can be exported around the world, added to everything from soups and soy sauces to fish dishes and even stir fries.
Normally, hijiki will either come in a twig-like dried form or in small buds that look like dry black tea. Both of these varieties are black in color and will swell anywhere from 3-5 times that size once cooked or re-hydrated. Japanese restaurants typically serve more common forms of seaweed, but hijiki is a very popular type of sea vegetable among home chefs in Japan, due to its availability and ease of preparation. There should be another reason; hijiki is one of the healthiest forms of seaweed that you can add to your diet. Let’s find out a bit more about hijiki’s unique mineral composition and nutrient makeup.
Stewed Pumpkin & Black Beans | 南瓜と黒豆の煮物
This is a different version of
Bell Peppers and Pumpkin Nimono (Stewed) | 南瓜とピーマンの煮物
using black beans.