Archive for the ‘food’ Category

Biwa

Written by: adekun on 23 June, 2010 10:09 pm - Filed under: food — 3 Comments »

Known as Japanese medlar or loquat, biwa are a member of the rose family. Pictured are some slightly under ripened, ideal for jam or chutney; and some perfect for eating once they have been peeled. They can be used to flavour shōchū, much like umeshu or sloe gin. In addition, the leaves can be used to make tea (biwa cha):

• Rub the leaves to remove the bristles
• Leave to dry a few days
• Chop
• Add five grams of the leaves to a litre and a half of boiling water

There’s also a biwa pale ale brewed down in Kagoshima.

Tags: food and drink, fruit, japan

Ice Plant

Written by: adekun on 5 March, 2010 11:22 pm - Filed under: food — 4 Comments »

Green with the texture of damp soft leather, a mound of Ice Plant leaves made an interesting addition to the dinner table. I’m reasonably certain these were Ficoïde glaciale, in any case they were good.

Spring onions

Written by: adekun on 11 September, 2009 5:08 pm - Filed under: food — 2 Comments »

Allium wakegi are sown this time of year. They seem much the same as spring onions or scallions. The dry stems are pulled off and the ワケギ bulbs broken apart so you can plant two or three together. Space every 15 cm, maybe two or three rows wide. They should be ready for harvesting in the spring!

Tags: garden, onions

Peppers

Written by: adekun on 28 August, 2009 6:44 pm - Filed under: food — No Comments »

The ubiquitous ピーマン (p-man) can be found in every veg growers garden over the summer. パプリカ (papurika), another species of Capsicum annuum is less common. As there are so many of the former about over harvest time, there doesn’t seem much point in growing them. It seems worthwhile tending the unusual and watching fab colours develop.

Tags: garden, peppers

Mesclun

Written by: adekun on 15 May, 2009 4:44 pm - Filed under: food — 2 Comments »

A little different to the more common salad mixes, hopefully the following will make good eating.

• ブロンズ 赤 – red buronzu?
• グリーンリーフ – green leaf?
• エンダイブ – endive
• サラダ菜 – lettuce
• チコリ 青 – blue chicory^*
• チコリ 赤 – red chicory
• クレソン – watercress

On the reverse it says; the chicories and endive are sourced from Italy, the lettuce from China and watercress from The Netherlands.
What is green leaf from America (USA?) and Korean red buronzu?

^* blue means green?

Tags: garden, seeds

Takenoko

Written by: adekun on 26 April, 2009 10:56 pm - Filed under: food — No Comments »

Not usually found growing in the garden, bamboo shoots are harvested around this season. We were lucky to be given a sack this weekend. The preparation takes some time. Once the outer layers have been removed the shoots are boiled in nuka (rice bran) for about an hour. To remove the acrid taste, they should be left under a running tap overnight.

Brussel Sprouts

Written by: adekun on 7 March, 2009 5:08 pm - Filed under: food — 8 Comments »

The last of the winter veg to come out were the brussel sprouts. Although there hasn’t been any craving for sprouts (めキャベツ), I wanted to grow some as they are uncommon in Japan. There isn’t any disappointment with what turned out to be far from a bumper harvest. The preparation, including the cutting of tiny crosses in the bases, took only slightly longer than their three minute cooking. They made a different accompaniment to rice and miso soup and gave no unpleasant side effects.

Tags: garden