Angel kyaraben

Made christmas bento. An angel and a Christmas wreath. A Christmas wreath is made from broccoli and potato salad.

Kyaraben workshop

Japanese vegetarian menu

(EN) The quintessence of Japanese cuisine is included in vegetable dishes or fish dishes. Because Japan was a country of vegetarian for 1000 years under the influence of Buddhism. Japanese Buddhist temple food is called "shojin ryori" and is vegan. And seafood has always been consumed because of island-country.
Since Meiji Period (1868-), Japanese people started to eat meats under the influence of the western culture. Therefore Japanese meat dishes that are well known in western countries, many of them are arranged or new dish suit for western eating habits.

This Japanese vegetarian menu I made, ingredients are all vegetables.

- Furofuki daikon (simmered Japanese radish served with miso sauce)
- Taro nimono (stewed taro simmered in a soy-and-sake-based sauce)
- Tofu paste staffed in shiitake seasoned with teriyaki sauce.
- Home made Japanese pickled cabbage
- Beans with grind black sesame.
- Sweet potato rice
- Tofu miso soup
- Spinach shiraae (spinach in a sesame and pounded tofu sauce)

The sesame oil was lightly used for grilling Teriyaki tohu stuffed in shiitake. However other dishes don't include oils.

(NL) De kern van de Japanse keuken wordt gevormd door groente- en visgerechten. Voor 1000 jaar was Japan vegetarisch onder de invloed van het Boedhisme. Japans Boedhistisch tempel eten wordt "Shojin Ryori" genoemd en is veganistisch. Vis en schaaldieren werden altijd al geconsumeerd omdat Japan uit eilanden bestaat. Sinds de Meiji periode (vanaf 1868), begonnen Japanners, onder de invloed van de westerse cultuur ook vlees te eten. Daarom hebben Japanse vleesgerechten die bekend zijn in westerse landen een nog niet zo lange geschiedenis. Sommige gerechten zijn enigszins aangepast aan westerse eetgewoonten.

(EN) Japanese vegetarian cooking workshop
At this workshop you learn authentic Japanese vegetarian dish or vegan dish. At the Japanese vegan cooking workshop, we only use vegetable bouillons. Not only for vegetarians but also good for the people who has allergy or has interest to healthy foods. More info  http://tokyodoll.web.fc2.com/workshop/japansekookworkshop.html

(NL) Japans vegetarische kookworkshop
In deze workshop leer je authentieke Japanse vegetarische of veganistische gerechten maken. Voor veganisten voor wie alleen groenten zijn toegestaan, gebruiken we groentebouillons. Voor vegetariërs die wel vis eten, kan ook visbouillon gebruikt worden. Deze workshop is niet alleen voor vegetariërs, maar ook voor mensen die bepaalde voedselallergieën hebben of gewoon interesse hebben in gezond eten.
Meer info http://tokyodoll.web.fc2.com/workshop/japansekookworkshop.html

Jouya nabe

Jouya nabe (常夜鍋) is a Japanese pot dish featuring sliced pork and spinach boiled in konbu bouillon. Adding tofu and enoki are also possible. Served with a dipping sauce that consists with ponzu and soy sauce.

Jouya nabe literally means "Every night pot" because we never get tired of eating this pot dish even if eating every night. Jouya nabe is a popular dish for a winter dinner, and also popular for a supper of Japanese examinees.

The condiments are usually chopped green onions and grated daikon. The eating style is similar to Shabu Shabu. Therefore do not cook ingredients long time. Cooked pork and spinach are dipped in ponzu soy sauce before eating.

Ponzu is a Japanese citrus. To make dipping sauce, squeezed lemon juice mixed with soy sauce is also possible in stead of using ponzu.

Japanse kookworkshop

Daigaku Imo (candied sweet potato in Japanese style).

Daigaku imo is one of a traditional desserts in Japan. 'Daigaku imo' literally means 'university potato'. Daigaku means university. Imo means potato. It was a favorite food for Japanese university students in early 20th century. Daigaku imo was reasonable price for them.

To make Daigaku imo, prepare sweet potato, sugar, water, black sesame seeds, and soy sauce. Cut the potato without peeling. Deep fry potatoes until lightly brown. Move potato to the flying pan. Add sugar and water. Heat them until the suger clear and sticky. Add black sesame and a bit soy sauce. Soy Sauce is an essense, and don't add too much.

Japanse kookworkshop http://tokyodoll.web.fc2.com/workshop/japansekookworkshop.html