Miso

Hatcho Miso

Living in Japan has expanded my horizons in a vast number of ways.  Everyday I learn a little bit more…but this usually just makes me even more aware of just how much I don’t know. 

One of the most fun-and occasionally challenging-things about living in Japan has been food.  I wasn’t a terribly picky eater before coming to Japan, but now I am definitely not a picky eater at all.  (Though there are a few foods I keep my distance from: natto, snails, raw horse meat…you know-the weird stuff.  Click on the link, if you dare!) 

One of the foods I discovered as soon as I arrived in Japan was miso: fermented soybean paste.  It is way more delicious than it sounds-I promise.  (And healthy, too!)

I had wondered about the process of making miso, so when a friend of ours set up a tour of a miso factory this past August, I was ready to get my learning on.  

The factory we toured is called Hatcho Miso, in Okazaki, Aichi Ken.  (The same city in which we were studying Japanese.)  This particular factory has been around for centuries.  The most interesting thing I learned was that today, the miso at this particular factory is made in exactly the same way it has always been made.

The process begins with cooking and then mashing the soybeans.  They place the ingredients-the soybeans, koji fungus, and salt- in the large wooden tubs and place the lid on top.  Pressure is created by stacking an exact amount of rocks on the top of the lid.  The tub is numbered and dated and set upon a metal stand to keep it off of the ground.

And then it sits.  For a long time.

After the appropriate amount of time has passed, the miso is taken out, packaged, and shipped to stores and restaurants.  This post has more information on Hatcho Miso as well as others types of miso. 

Miso Chan!

At the end of the tour, we got to try the miso.  It was delicious!

There was also a surprise treat at the end of the tour: miso ice cream.  Which was surprisingly good. 

Who would have ever thought that vanilla ice cream with fermented soybean paste would be delicious? (Though I would hesitate to try any of these ice cream flavors!)

The more you know!

Party for a Cause

What do you want for your birthday?

The question that, when asked of my husband, never yields a simple answer.   He is one of those people that is just difficult to buy for…he never wants anything. 

But why should I complain about that?  I will instead count my blessings and tell you about what I did for him as a birthday gift. 

Remember back a few months when I was talking a whole lot about our trip to India?  Well that trip left a huge impression on us.  We often think about the people we helped and want to continue helping them.

So, I threw a party.  For Karl.  It was an Indian themed extravaganza.  All of the donations we collected are being sent over to Chevuru to help buy materials so that they may continue building homes.

I threw a similar party last December before leaving as a fundraiser.  It was extremely successful.  So why not do it again, and make it a birthday party?  

Here is what I made:

1)    Saag Paneer-This was a first for me-making cheese!  I was puzzled though, because the finished paneer had virtually no flavor.  It also completely fell apart and basically became a very thick cream when I stirred it into the saag.  But every cloud has it’s silver lining-even though this dish (my ‘experiment’ dish) turned out nothing like I thought it would, it was the favorite!

Find the paneer recipe here, and the saag recipe here.

2)    Butter Chicken-Butter chicken is delicious because, well, it has an obscene amount of butter in it.  I made this for the last Indian themed party I threw and it was a major hit. 

Find the Butter Chicken recipe here.

3)    Dahl Mahkhani-The world of dahl in Indian cuisine is positively daunting.  When we were at a restuarant in Agra, India, I took a chance ordering something I had never heard of before on the menu.  It happened to be dahl makhani, now one of my all-time favorite Indian foods.

Find the Dahl Mahkani recipe here.

4)    Chicken Tikka- If only I had a big enough grill on which to cook these!  I opted for the baking method this time, which turned out well.

Find the Chicken Tikka recipe here.

5)    Saffron Biryani Rice- There is nothing particularly special about the preparation method for this rice.  I used some spices we bought in India, stirred them around in the rice and water before cooking them.  Unfortunately I do not have basmati or jasmine rice, but sushi rice works in a pinch.

6)    Naan-By far one of my most favorite things to make, regardless of the cuisine.  Who doesn’t like bread fried in butter?

I have used this recipe multiple times and it hasn’t failed me yet!  Find the recipe here. 

To bring the whole Indian theme together, Karl, a friend who also went to India on our trip, and I all dressed in our traditional Indian outfits.  Our friend was also kind enough to offer her services drawing henna onto peoples feet and hands.  

In India on New Year's Day.

Our friends who came to the party donated generously.  We will be donating $500 USD to Chevuru as a result of the party.  This was the only present Karl wanted…to help those less fortunate then us.  (This is partly why I love him so much!)

Happy Birthday, Karl!

Note: If you would also like to help the small village of Chevuru, India build sound homes.  Please visit this website.  Go Longitude is an organization that partners with Ravie Kumar and his team the Association ofRelief Volunteers (ARV).  They do amazing things.  Check them out!

Umeshu 梅酒

In March, we see the beautiful ume (Japanese plum) blossoms.  In May, the small, firm fruits start to appear in grocery stores.

The ume are typically packaged in measurements of 2 kilograms.  They are also surrounded by bags of rock salt, large glass containers, and clear liquor.

These, my friends, are the essential ingredients of umeshu-Japanese plum wine.

The basic recipe calls for:

1 kg green ume

300-500 g white rock sugar

1800-2000 ml white liquor

Wash the plums well and pick out the tiny stems.  Dry the plums and layer them with the rock sugar in the jar.  Lastly, pour in your alcohol.  Most people wait at least six months to start drinking their umeshu.

Some people say to prick the plums before putting them in the jar.  Some people also say to swirl the jars once a week.  Some people say that is all busy work and not necessary.  You decide.  I pricked the plums of one batch-an experiment to see if it makes a difference.  

We made one with vodka, one with gin, and one with a generic Japanese white liquor.  But there are many other popular varieties out there as well: black sugar, honey, brandy, etc. 

Umeshu is an immensely popular drink in Japan.  I usually drink mine on the rocks, but it is also popularly mixed with club soda.  Both varieties are delicious.  Sometimes, the drink will even be served with an alcohol soaked plum floating amidst the ice.  I eat them.  They are delicious!

Our three jars are sitting peacefully in a closet on the floor...awaiting winter.

I can't wait to try them!

A Many Course Meal

After walking only a few blocks, we came upon what we later learned is the biggest temple entrance gate in all of Japan.  It loomed above us.  Careful not to slip on the slick stone steps, we began climbing up to the Chion-in Temple. 

  

We wandered around the temple, taking in the incredible beauty.  

On the way back to Shiraume.  The woman standing in the white and red kimono is either a Geisha or Maiko.

When we returned to Shiraume, they were ready for us to check in.  They showed us our rooms-which were gorgeous-and welcomed us with tea and cakes. 

One of the special things ryokans such as Shiraume offer is a elaborate dinner served to you right in your room.  This is a traditional multi-course Japanese meal called "kaiseki."  This was-without a doubt-one of my favorite parts of the entire trip.  

Ready for dinner-the napkins are provided as gift souvenirs.

The food was amaaaazing. ( I am afraid I can't remember what everything was called...)

Course 1:Eel, shrimp, bamboo shoots, plums, and fish.

Also part of course1: Some type of gelatin with miso (I think) sauce.

Course 2: A clear broth soup with fish, yuzu (a Japanese citrus) and fern garnish.

Course 4: Fish cakes, lotus root, konnyaku, and ginger.

Course 4-single serving.

Course 5 (option 1): Baby octopus, fish and asparagus.

Course 5, part 2, option 1: Delicious sashimi!

Course 5, option 2: Kobe beef. (It virtually melted in your mouth. Melted.)

Course 6: Potato dumpling with eel inside and fresh bamboo shoots. 

Course 7: Tempura.

Cute soy sauce container!

Course 8, part 1: Rice with some type of garnish.  Seaweed, I think.

Course 8, part 2: Japanese pickles.

Course 8, part 3: Miso soup.

Course 9: Dessert.  Fresh fruit, match (green tea) cake with black sesame ice cream.  Otherwise known as heaven.  (It was amazing!)

When we finished our many courses, we decided the best thing to do would be walking.  So out we headed out for some more sight seeing.  There happened to be a lantern festival happening during our stay.  This was especially good for us because that meant the temples and shrines would be open later. 

My favorite place was a Japanese Buddhist Zen Garden ( I am afraid I don't remember the actual name of the place-I am working on finding it) and the pools that perfectly reflected their surroundings.  It was stunning.  

After returning to Shiraume, Karl and I went to our room to relax.  The next day we would explore Nara-Japan’s first (or second) capital city.  

Our beds all ready for us to climb in for the night.

Traditional Japanese wooden bath-they are very deep tubs.  I love them.

Beautiful decor in our room.