Rice Porridge and Pickled Plum

"Shirogayu" is rice porridge.

To make "Shirogayu", boil rice with water in a pot.

We conventionally eat "Shirogayu" when we are not feeling well or having
digestive disorder because it is easy of digestion.
"Umeboshi" is pickled plums. Pickled plums have antibacterial effect
and regulate the functions of the intestines.
So it is a traditonal custom that we eat rice porridge with pickled plum.

Gyudon(Beef Bowl)

BGyudon is a simple meal of beef and onion on top of a bowl of rice.
It is very popular dish in Japan.

In Japan, there are several gyudon chains.
Many people often go to gyudon chains because it costs only around 500 yen there.

Simmered Konjac

Fried konjac with a sweet and salty flavor goes well with boiled rice.

[Ingreidents]

1/2 Konjac flavored with dry red pepper
2 tsps soy sauce
1 1/2 mirin sweet cooking sake
2 tsp sesame oil

[Directions]

1. Rub yam cake with salt to bring out harshness.





2. Wash salt away with hot water.



3. Cut yam cake into bite size with a spoon.



4. Dry and drain them.



5. Preheat a frying pan, coat with the sesame oil, fry yam cakes over a medium heat.



6. When browned, add mirin, soy sauce,.







7. When all the liquid is gone, remove from the heat, arrange them in a bowl.

[Directions movie]

"Konjac" Yam Cake Dengaku

Aromatic miso goes well with Konjac.

[Ingredients]

1/2 Konjac
2 Tbsps red miso
4 Tbsps mirin sweet cooking sake

[Directions]

1. Rub yam cake with salt to bring out harshness.



2. Wash salt away with hot water, dry and drain water.





3. Cut yam cake into bite size, skewer them, soak them into hot water.





4. Melt red miso and mirin sweet cooking sake in a double boiler.
It is called "Dengaku Miso"







5. Drain and dry yam cake, arrange them on a plate, pour on the dengaku miso sauce.

[Directions movie]

Simmered Sweet Potato

Salty taste sweet potato suitable as an accompaniment to sake or boiled rice.

[Ingredients]

1 sweet potato (middle size)
5 Tbsps brown sugar
2 tsps salt

[Direction]

1. Peel sweet potato, cut into bite size.



2. Place sweet potato in a pot, pour in enough water to just cover the sweet potato.









3. Bring to the boil over a high heat.
When it begins to boil, cover with a drop-lid and simmer for 5 min.
Remove impurities





4. Reduce the heat to low and simmer until tender (for about 5 min).

[Directions Movie]

Baked maitake mushroom and eggplant in Japanese soup stock

In Japan, it is said that 'matsutake mushrooms have the best aroma and tricholoma mushrooms have the best taste'.
Enjoy the taste of Autumn !

[Ingredients serves 2]

1 packet maitake mushrooms
1/2 eggplant
3/5 U.S cup Japanese soup stock
1 Tbsp soy sauce
1 Tbsp mirin sweet cooking sake

[Directions]

1. Divide maitake mushroom into portions, and cut eggplant into 1/8-inch pieces.





2. Bake eggplant for 5 min in an preheated oven, and maitake mushrooms for 3 min.



3. Prepare the seasoned Japanese soup stock.
Place the stock, soy sauce, mirin sweet cooking sake in a bowl and stir.





4. Arrange the baked eggplant and maitake mushroom on plates, and pour on the seasoned Japanese soup stock. Do not stir to remain the shape of maitake mushroom.
Garnish with sharp citrus fruit.

[Directions movie]

Mugitya (barley tea)

"Mugitya" is a tea made from roasted barley seeds.
Served cold in summer.