In Part 2 of the sunomono lesson we’ll take a look at some way of prepping the vegetables.
This is Lesson 4 of Japanese Cooking 101: The Fundamentals of Washoku. In this lesson we’ll learn how to make the little refreshing side dishes called sunomono (酢の物), which often accompany a Japanese meal. Part 1 is about the various vinegary sauce combinations, called awase-zu.
This is Lesson 3 of Japanese Cooking 101: The Fundamentals of Washoku. This lesson is about making nimono (煮物) or stewed dishes, while we make a simple stewed or simmered winter vegetable dish.
A new article in the Japan Times about spring mountain vegetables, plus a bit more about vegetables.
There is an ongoing crisis of confidence regarding the safety of vegetables from a farming area that mainly serves the Tokyo metropolitan area. I went to my favorite produce seller in Yokohama to see how they are dealing with it.
Step-by-step instructions for making very thin shavings or doing the sasagaki cut on fibrous root vegetables like the burdock root or gobo.
This is a traditional satoimo or taro root recipe, where some of the root is used in the nutty sweet-savory sauce. It’s a very ‘fall’ dish.
Minimalist tomato sauce, made from a single variety of heirloom tomatoes.
3 years ago, I mentioned a handy list of produce ranked by how much pesticide is used to grow them. The higher (=more pesticides) the ranking, the better it would be to stick to organically grown.
I recently got a new iPhone (yes…I’m the very opposite of an Early Adopter of tech gadgets) and discovered that the same list is available as a free iPhone app called DirtyProduce. Here’s a screenshot of the opening page:
It doesn’t do much beyond list the Dirty Dozen (the most heavily pesticide-treated fruits and vegetables), the Clean 15 (the last pesticide-used) and the full list of 47 produce items, but it’s handy to have around with you. Who knew for instance that peaches were the most pesticide-laden fruit or vegetable? I tend not to peel my peaches, and I ate, oh I don’t know, a few tons of them over the summer. I may start peeling them next season, or look for non-treated ones.
Anyway, if you do have an iPhone, take a look. And if you don’t, there is still the PDF list to print out and carry in your wallet.