Gomashio is a popular table condiment in Japan. Most of the time, it is sprinkled over rice, especially over the sticky rice with red azuki bean called ‘Sekihan’ that I absolutely love! The super glutinous rice has a naturally sweet tone, as do the azuki beans, and when you eat it with a sprinkle of salty gomashio (also spelt ‘gomasio’), I feel deep-down happiness because it conjures the memories of eating this rice on happy occasions with my family.
The sekihan isn’t something you eat on a daily basis, it’s served on special occasions (the red colour symbolises happiness), so I sprinkle gomashio over my usual brown rice, and also whenever I make onigiri rice balls for my daughter’s bento, to make the rice taste slightly salty, nutty, and aromatic. Cold rice need a helping hand like that because it could taste bland. Other than using it as a rice seasoning, it can be uses to add pizazz on salads and boiled vegetables, and it could make a great salt replacement that make the salt consumption become more modest in your diet.
There are two ways to make gomashio sesame salt.
One type is a simple mixture of sesame and salt. No cooking involved, it’s literally sesame and salt pounded in to semi-powder in a mortar, that’s it.
And the other type is the sesame that’s ‘coated’ with salt, which is my preferred method, and what the recipe below is for. This method is still very straightforward to make: we simply chuck in the sesame, water and salt in a pot and cook them down until the water completely evaporates. I guess the only trick is to really evaporate the water, so that by the end of it, the sesame seeds are toasting at the bottom of the pan. They’ll turn a perfect golden colour and award us with sweet roasted aroma.
Continue reading “#022: Handmade gomashio recipe – Japanese sesame salt condiment that’s worth their salt!”
This protein-rich vegetarian recipe truly makes a satisfying eat.
There are two major secret tricks to make this good:
One is to up the umami by incorporating shiitake mushrooms, which is famous for having oodles of umami. As you’ll see in the recipe, I use them still frozen. When you freeze mushrooms, the guanylic acid (a chemical compound that is the source of umami) becomes 1.9 time more. When this is combined with hijiki seaweed, onion and ginger, it creates what’s called an ‘umami synergy’, whereby it amplifies the umami, elevating the dish from lacklustre to mouth-wateringly hard to resist.
Continue reading “#015: Tofu and soya mince vegan/ vegetarian meatballs recipe”
The standard teriyaki sauce has just 4 ingredients, which are soy sauce, Japanese sake, mirin and sugar.
And to figure out how much of each ingredient, you can simply apply the following ratio 2:1:1:1 (double of soy sauce compared to each ingredient). It’s that simple that it’s easy to remember off by heart.
Continue reading “#013: The best recipe for maple (or honey) teriyaki sauce that I know!”
For a few years now, I have been tinkering in the world of macrobiotics! I’ve been busy closely reading books on the subject and cooking macrobiotic-ally for myself ‘most of the time’ (= check out my instagram!).
As do most people first getting in to macrobiotics, I was initially only interested in the healthy diet aspect of it, but the more I read about the philosophy (= the idea extend beyond food and offer tips on how to navigate life’s choices), I got it – it is like as if a new window opened, and I felt as though my directionless feeling of how to become better found a new wholesome direction to follow. Continue reading “#006: Macrobiotic Umeshō and Sannenbancha (plus recipe for homemade umeshō)”
I’d like to introduce to you my go-to recipe for brown rice. It’s probably going to look like no-frills (it’s just rice after all!) but it is perhaps THE apt one to be featured as my first recipe. Because being Japanese, rice is my staple food. It forms the foundation of my meals. It’s so often that I eat it that it makes sense for me to try & make my rice meals healthful by opting for wholegrain brown. Continue reading “#002: Recipe for fluffy & plump Japanese brown rice”