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2015 Serves, Refined Vegetarian Menu With, Selected Sake On, Cool Contemporary Jazz

March

Prologue March 2015 Vegetable stock! Ok, this month, I world like to introduce vegetable stock. As you making a vegetarian recipes, there are a lot of waste from pealing off the skins and taking out of seeds etc. My one of vegetarian friend told me there are good minerals and taste just under the vegetable skin. He always suggested to eat in whole. Well so I collect all the skins which pealed off, and the seeds that was took off, which normally goes to bin, this time to the Ziploc. I cut those in small pieces and freeze them, that’s it for everyday operation.

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If you are making vegetarian food every day, you get one full bags of vegetables in Ziploc, in one month for each person. So this time I made stock from them and made a cube, like I did in last month. Every month, this package has a different taste, this is one of entertaining. And every time you use a cube, you recall the recipes you had in that month. And you will be more responsible for the recipe, influencing the stock for next month.

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Vegetable stock

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Preparation: Ingredients: Frozen vegetable chips 2 Ziploc Cold water 3 liters

Take  out  frozen  material  from  freezer.  Prepare  a  water  in  a  deep  pan.  

Tools: Deep pan Sieve Ice cube boxes

Heat  pan  in  strong  temperature,  start  boil  all  frozen  vegetable  materials  

Boil  for  3  hours,  and  get  soup  using  sieve.  Cool  them  down  in  normal  temperature.    

When  stock  gets  in    normal  temperature,  pour  a    in  ice  cube  box  and  freeze.  

Method

Just  drop  ice  cubed  stock  what  ever  you  like,  when  ever  you  want  and  any  amount  you  want.  

How to use it?

Index 1.  Sautéed garlic stem and gluten cake with

miso 2.  Cucumber with umeboshi paste 3.  Cucumber with miso and sesame paste 4.  Red mizuna salad with pistachio dressing 5.  Leaf mustard with lemon soy sauce

dressing 6.  Foil Grilled scallion, baby onion 7.  Marinade scallion with vinegar and miso 8.  Sautéed leaf mustard with hijiki and fried

bean curd 9.  Red mizuna salad with pistachio dressing 10. Boiled carrot 11.  Cloud ear fungus and bean starch salad 12. Sautéed lotus roots, burdock and carrot

with vinegar 13. Sautéed mixed mushrooms with soy sauce 14. Sautéed spring onion with beans miso 15. Spring onion patty

16. One night pickled Chinese cabbage 17. Stewed potato with pistachio, peanuts and miso 18. Sautéed oyster mushroom and green ingen

beans 19. Boiled edamame beans with wasabi 20. Boiled solamame (broad) beans 21. Simply tofu itself with soy sauce 22. Cold tofu with black sesame paste 23. Sukiyaki style stewed vegetable 24. Wakame seaweed salad 25. Sautéed daikon leaves 26. Mushed tofu with wakame seaweed 27. Wasabina with black sesame 28. Daikon salad 29. Fried and stewed tofu 30. Kenchin Jiru, mixed vegetable miso soup

March 2015

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Sautéed garlic stem and gluten cake with miso Ingredients; Garlic stem, Gluten cake Sesame oil, Ginger, Miso, Stock and Mirin

Soak gluten cake in water, to get softer. Sauté garlic stem with grinded ginger. Then add miso, stock and mirin.

This dish become more rich fragrance, let it stay over night. Fragrance from garlic stem adds to appetite.

01 March

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Cucumber with umeboshi paste Ingredients; Cucumber (Salted Plum) Ume, Sake and Honey

Mince umeboshi into paste, then add little sake and honey. Then mix with cut cucumber.

This recipe, we call “Umekyu”, popular recipe in Japan. Adding honey does add to great jump in taste.

02 March

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Cucumber with miso and sesame paste Ingredients; Cucumber Miso, Sesame paste Vinegar

Mix miso, vinegar and sesame paste. Mix with cut cucumber.

Mix of miso and sesame paste is concrete.

03 March

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Red mizuna salad with pistachio dressing Ingredients; Red mizuna (Brassica rapa var. nipposinica, potherb mustard) Pistachio, Vinegar, Sweet bean paste and Sesame oil

Grind pistachio finely and add sweet bean paste, vinegar and sesame oil, to make dressing. Mix with cut red mizuna.

Mizuna is popular vegetable, mostly used in “nabe”,, the pots recipe.

04 March

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Leaf mustard with lemon soy sauce dressing Ingredients; Leaf mustard Lemon, Soy sauce and Sesame

Grind sesame and add soy sauce and squeezed lemon juice. Boil leaf mustard and add to dressing, put in refrigerator for a while.

Mixture of fresh lemon juice and grinded sesame is the point of this recipe.

05 March

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Scallion

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Foil Grilled scallion, baby onion Ingredients; Scallion Soup stock, Japanese pepper, Sesame oil and Salt

Cut scallion and put in aluminum foil with Japanese pepper, sesame oil and salt. Fold the foil and put in grill for a while.

Adding Japanese pepper makes good fragrance.

06 March

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Marinade scallion with vinegar and miso Ingredients; Scallion (Using green part) White miso, Sugar, Vinegar and Japanese mustard

Boil scallion, and cut. Mix white miso, sugar, vinegar and Japanese mustard, for marinade dressing. Mix marinade dressing and boiled scallion and refrigerator while.

Japanese mustard is good accent for it. We call this marinade “Nuta”, popular for vegetable marinade.

07 March

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Sautéed leaf mustard with hijiki and fried bean curd Ingredients; Leaf mustard Hijiki (Kind of edible seaweeds), Sesame oil, Deep fried bean curd, stock and Soy sauce

Cut leaf mustard and bean curd. Heat sesame oil and sauté hijiki first, when the fragrance of seaweed come out, add leaf mustard. At the end add all other ingredients.

Mixture of fresh lemon juice and grinded sesame is the point of this recipe.

08 March

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Scallion

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Red mizuna salad with pistachio dressing Ingredients; Red mizuna (Brassica rapa var. nipposinica, potherb mustard) Salt, Vinegar and Soy sauce

Cut mizuna in 5 cm, and mix with pinch of salt. When it gets soft, add vinegar and soy sauce. Put in refrigerator for a while.

Red mizuna color becomes beautiful, with vinegar.

09 March

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Boiled carrot Ingredients; Colorful carrot Salt and Japanese pepper

Boil carrot with 2% of salted water, and let it stay in while it simmer down. Sprinkle the pinch of Japanese pepper.

For this recipe you need to get really nice carrot.

10 March

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Cloud ear fungus and bean starch salad Ingredients; Cloud ear fungus, bean starch noodle, Cucumber and Shiso leaf Sesame, Toban-jan(Chinese hot seasoning), Soy sauce and Sake

Soften starch noodle with hot water, and sauté cut cloud ear fungus. Grind a sesame and add toban-jan, soy sauce and sake to make dressing.

This mixture of Chinese seasoning, soy sauce and sesame paste is incredible.

11 March

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Sautéed lotus roots, burdock and carrot with vinegar Ingredients; Lotus root, Burdock, Carrot, Konbu seaweed, Shiitake mushroom, Vinegar, Salt, Sake, Soy sauce, Soup stock and Red pepper

Cut lotus root and everything in thin pieces. Sauté all and simmer in refrigerator.

Sautéing roots with vinegar, we call this “Namasu”, very basic recipe for bento, it is portable because of vinegar.

12 March

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Sautéed lotus roots, burdock and carrot with vinegar Ingredients; Lotus root, Burdock, Carrot, Konbu seaweed, Shiitake mushroom, Vinegar, Salt, Sake, Soy sauce, Soup stock and Red pepper

Cut lotus root and everything in thin pieces. Sauté all and simmer in refrigerator.

Sautéing roots with vinegar, we call this “Namasu”, very basic recipe for bento, it is portable because of vinegar.

12 March

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Sautéed mixed mushrooms with soy sauce Ingredients; Mixed mushrooms (Enoki, Shimeji, Sesame oil, Shiitake, Hiratake mushroom) Konbu seaweed, Soy sauce, Red hot pepper Break all mushroom in pieces. Sauté mushroom with konbu Seaweed. When mushroom gets soft, add soy sauce and red hot pepper.

Mixed mushroom can be good at with any sauté, like miso, Chinese, tomato sauce etc. Soy sauce one fit good to sake.

13 March

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Sautéed spring onion with beans miso Ingredients; Spring onion Sesame oil, Garlic, Beans miso, Soy sauce and Stock.

Sauté garlic first, and add spring onion, sauté a while. When spring onion gets soft, add stock soy sauce and beans miso.

I used “toh-chi-jan”, Chinese beans miso, which is more round, sweet and more aromatic taste, than Japanese miso.

14 March

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Spring onion patty Ingredients; Spring onion Wheat flour, Stock, Salt, Sesame oil and Nori (Dried seaweed)

Cut spring onion in thin pieces, and mix with wheat flour, stock and salt. Heat pan with sesame oil and pan fry the patty. Put cut nori on the top of patty.

Very similar to Korian patty, “chi-ji-mi”.

15 March

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One night pickled Chinese cabbage Ingredients; Chinese Cabbage Salted Konbu, Red hot pepper, Soy sauce and Salt

Cut Chinese cabbage in pieces, and put everything in Ziploc. Put in refrigerator over night.

Salted Konbu makes this pickles easier and tastier.

16 March

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Stewed potato with pistachio, peanuts and miso Ingredients; Potato Pistachio, Peanuts, Miso, Red hot Pepper and Stock

Grind pistachio peanuts and miso in fine paste. Start stew potato in soup stock and red hot pepper. Add paste after potato gets soft.

Mixture of pistachio, peanuts and miso is some modern Japanese taste.

17 March

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Sautéed oyster mushroom and green ingen beans Ingredients; Oyster mushroom, Ingen beans Miso, Wasabi and Stock

Cut mushroom and beans. Sauté mushroom and beans till gets soft and add miso, wasabi and stock.

Sauté of wasabi is bit unusual, but adding it delights the taste.

18 March

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Boiled edamame beans with wasabi Ingredients; Edamane beans Salt, Wasabi

Boil the edamame beans for a few minutes, and drain water in the sieve. Pour some salt over it and simmer while. Take off all the beans out of sacks. Then add wasabi over and mix.

Edamame beans most popular for starter food in drinking place in japan.

19 March

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Boiled solamame (broad) beans Ingredients; Solamame beans Daikon radish

Boil solamame with salted water. Add grated daikon radish at the end.

This style of serving is typical for starter set for Japanese izakaya, drinking bar.

20 March

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Simply tofu itself with soy sauce Ingredients; Tofu (soft) Soy sauce, Spring onion

Cut tofu in small block. Slice spring onion and put on top of the tofu with soy sauce.

If you get nice fresh tofu, this is the best way

21 March

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Cold tofu with black sesame paste Ingredients; Tofu (soft one) Black sesame, Miso, Mirin

Grind black sesame until it becomes pasty, and add miso and mirin. Cut tofu in small cube and pour sesame paste on top.

22 March

If you bored with simple tofu, then black sesame 1 2 3 4 5 6 7 8 9 10 11 12

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Sukiyaki style stewed vegetable Ingredients; Tofu (hard one), Oyster mushroom, Wasabi-leaves Soy sauce, Sugar, Miso and Sake

Cut all ingredients and sauté a while. And add soy sauce, sugar, miso and sake. Stew until tofu gets in good color

23 March

Sukiyaki without beef 1 2 3 4 5 6 7 8 9 10 11 12

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Wakame seaweed salad Ingredients; Wakame seaweed, Carrot, Onion Olive oil, Salted Konbu, Garlic, Salt and Soy sauce

Grate garlic, chop salted konbu in small pieces. And mix salt, olive and soy sauce make dressing. Grate carrot, slice onion and cut wakame in pieces. Mix all with dressing.

24 March

Salted konbu and garlic put an accent to this dressing. 1 2 3 4 5 6 7 8 9 10 11 12

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Sautéed daikon leaves Ingredients; Daikon leave Sesame oil, Red hot pepper and Soy sauce

Chop daikon leaves in small pieces and sauté. When it gets soft, add red hot pepper and soy sauce.

25 March

Daikon leaves has good spicy fragrance and taste, you can also use in miso soup, too. 1 2 3 4 5 6 7 8 9 10 11 12

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Mushed tofu with wakame seaweed Ingredients; Tofu (hard one) Wakame seaweed, Walnut, Sugar, Salt, Sesame and Grinded red hot pepper.

Put tofu in sieve drain some water inside. Grind walnut into paste, and mix tofu and mush with salt and sugar. Add wakame seaweed after. Pour grinded red hot pepper and sesame.

26 March

This mushed tofu recipe is popular called “Shiroae”, adding sugar and walnuts make it special. 1 2 3 4 5 6 7 8 9 10 11 12

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Wasabina with black sesame Ingredients; Wasabina Black sesame, Soy sauce and Mirin

Grind black sesame in paste and add soy sauce and mirin. Mix with fresh cut wasabina.

27 March

Wasabina is not real wasabi, but has great fragrance of wasabi. 1 2 3 4 5 6 7 8 9 10 11 12

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Daikon salad Ingredients; Daikon Dried nori seaweed, Sesame oil, Soy sauce, Rice vinegar, Mirin and Salt

Cut daikon in thin pieces, and also dried nori seaweeds. Mix soy sauce, rice vinegar and salt for dressing. Mix all together.

28 March

Daikon salad comes out good with sesame oil and nori seaweed. 1 2 3 4 5 6 7 8 9 10 11 12

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Fried and stewed tofu Ingredients; Tofu (soft one) Corn starch, Frying oil, Soy soup (Soy sauce, Dashi stock, Ginger and Mirin)

Cut tofu in pieces put in sieve a while to drain some water inside. Cover tofu with cornstarch and fry. Put fried tofu directly to heated soy soup and serve.

29 March

Called “Agedashi tofu”, and very typical recipe in Japan. 1 2 3 4 5 6 7 8 9 10 11 12

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Kenchin Jiru, mixed vegetable miso soup Ingredients; Carrot, Daikon, Bean curd, Taro potato, lotus root, Spring onion Ginger, Stock and Miso

Cut all vegetable in pieces, and sauté it first in deep pan and add stock and bean curd. When vegetable gets softer, add miso, chopped spring onion and grated ginger.

30 March

Nice in winter. Sometime people put rice cake in this soup. 1 2 3 4 5 6 7 8 9 10 11 12

This month’s jazz album March 2015

TOKYO BAR END You  can  check  them  bellow  hGp://www.universal-­‐music.co.jp/dcprg/discography  hGps://itunes.apple.com/jp/album/second-­‐report-­‐from-­‐iron-­‐mountain/id508749020

I  don’t  know  people  call  jazz,  but  I  like  this  taste  and  definitely  add  to  my  jazz  tunes.  Cool  approach  to  music  composiVon.

Band    :  Date  Course  Pentagon  Royal  Album  :  SECOND  REPORT  FROM  IRON  MOUNTAIN  USA  

Date  Course  Pentagon  Royal  Garden

Catch  22  is  my  favorite

Epilogue March 2015

TOKYO BAR BucHu

Thank  you  for  reading  and  following  these  documents.  Hope  you  enjoyed  and  got  some  inspiraVon.  On  this  page  I’d  like  to  introduce  a  song  from  my  alternaVve  jazzy  rock  band  “BucHu”.  I  play  bass  in  this  band.    

Plahja  is  the  BucHu's  second  original  song  made  in  2014.  This  rhythm  is  from  ArgenVna  folklores,  and  made  it  into  rock  style  one.  All  the  words  are  in  scat.  This  song’s  theme  is  “The  strong  concentraVon  and  obsession  when  one  gets  into  internet  game”.    This  take  was  taken  at  live  gig  held  on  the  23rd,Nov.  2015  in  Deepa  Ohtsuka  Tokyo,  Japan.  

hGps://youtu.be/jXqNkxKabmo  

Plahja

hGps://www.facebook.com/realbuchu hGp://grooveshark.com/#!/buchu