It has been an extremely hot summer this year.
The temperatures are sky rocketing (each year..frightening), it’s a global warming effect which often makes me wonder what summer would be like ten years from now. (extremely frightening) Tokyo is to host the 2020 Olympics and marathons to be held at his time of the year, which means atheletes should be prepared to compete at an approximately 95 -100 F (35 – 40 C) with over 50% of humidity.
So getting back into the subject….
a glimpse of our summer Washoku cooking.
Generally our dinner table is mostly vegetarian with a dish or two of fish or meat but when it becomes as hot as this…..cold dishes becomes welcoming but not too often as it will cool the body much to more than wanted.
Edamame (Exquisite Black Bean Edamame grown in the Nara Tanba area)｜黒大豆枝豆
Cold Dish – Winter Melon with dried shrimps in chicken broth | 冬瓜の海老チキンスープ煮
Grilled Sardines with mentaiko stuffing (spicy cod roe) Recipe |いわし明太子
Cold Dish – Aubergine (Egg Plant) in spicy dashi (broth) ｜ ピリ辛茄子
Cold Dish – Ready made from Kyoto – Hamo Somen (Noodles) with soup | 京都直送ハモ素麺
Grilled Sardines with mentaiko stuffing (spicy cod roe)
Cold Dish – Winter Melon with dried shrimps in chicken broth
Cold Dish – Aubergine (Egg Plant) in spicy dashi (broth)
(This recipe was published by Japanese Chef – Mizuki Hashimoto, Yomiuri Newspaper August 8, 2015)
Edamame (Exquisite Black Bean Edamame grown in the Nara Tanba area)
‘Edamame’ has probably become an international food, probably comes frozen however to retain its freshness ‘Edamame’ are sold on a stem during the summer time in Japan.
The best ‘Edamame’ is said to be right from the field, which I hear the taste and flavor dissipates drastically fast yet ‘Edamame’ is a very common summer vegetable, goes well with beer.
There are many different ways of claiming the best ‘Edamame Cooking’ but here is my way of cooking Edamame.
Cold Dish – Aubergine (Egg Plant) in spicy dashi (broth) | ピリ辛茄子