17 September 2016

Summer Japanese dishes at home 1

"Tofu with Wakame seaweeds"
「豆腐と刺身わかめ」

"Chopped Okura with Natto"
「オクラ納豆」

"Thinly sliced cucumber with Myoga"
「胡瓜と茗荷のけん」

"Graded Yamaimo yam with Tarako"
「明太とろろ」

"Chopped Okura with Natto"
「オクラ納豆梅味」

"Tomato, cucumber, Wasabi leaves"
「トマト、きゅうり、わさび菜」



"Aubergine asazuke"
「茄子の浅漬け」

"Fried tofu"
「厚揚げ」

I'm taking Japanese food course in Tsuji cooking school this year so I cooked a lot of Japanese food at home this summer.  Great thing about Japanese food is that many of it doesn't really require cooking but just to cut or slice and ready to serve.

Especially my hometown Kumamoto has excellent quality of ingredients; vegetables, fruits, fish and meat.  Because the quality of ingredients is so good you don't need to do too much.  Even for the cooking simple is the best as just to salt and pepper or light boiling.

「和食の素晴らしさ」今年は辻で日本料理を習っているので、和食をよく料理した。和食の素晴らしさは日本の食材の良さに尽きるかもしれない。日本の食材、特に熊本の食材は野菜、果物、魚、肉全てクオリティーがとても高く、料理する必要がないほどだ。夏なので、野菜や豆腐など切っただけのものがとても美味しかった。実家でした料理。自分用記録です。

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