Recipes By dosankodebbie
This is a simplified version of a classic pressed-sushi from Japan's Nara region, which has no direct access to the sea. The people of Nara were able to satisfy their taste for fish and even pack it as a traveling lunch, by using cured fish and persimmon leaves, which have antibacterial properties. The leaves (usually salted while they are still green) are not consumed. In this version, the colorful leaves are mainly for creating an autumnal presentation.
This Japan-inspired salad combines a mountain yam, commonly found year-round in supermarkets, with okra stars, crunchy, tart pickled plums, and umami-filled hijiki seaweed for a rainbow of flavors, textures and colors that makes it perfect for hot summers or other times when you don't have much appetite.
Butterbur ("Fuki" in Japanese) grows wild in my backyard. The tender, slightly bitter buds (or shoots) last for only the briefest time before growing into tall stalks with one large flat leaf spread out at the top. The buds, along with other leafy young weeds, shoots, and buds, often feature in Japanese dishes celebrating the beginning of spring. This is my twist on a traditional butterbur-miso paste that is slathered on grilled rice balls or vegetables.
Fiddlehead Ferns and Field Horsetail grow wild in my backyard. They, along with other leafy young weeds, shoots, and buds, often feature in Japanese dishes celebrating the beginning of spring. This recipe is my twist on "Sansai Soba" (Hot buckwheat noodles in broth topped with edible wild plants).
Mugwort (called Yomogi in Japanese) and mint grow wild in my backyard. They, along with other leafy young weeds, shoots, and buds always feature in a dish or two in the early spring to celebrate the end of our very, very long winters.