Quote:
Originally Posted by halfdead
ha well.
I am currently in a japanese class in my high school and We had a japanese sensei visit, and I was told that he knew of a a teeny bit of vegetarians but had never heard of a vegan.
wellllllllllllll[
I'm to be studying abroad for a few months there-coming up.
So -do you think I could manage?  |
yes, you will manage.
Now I am feeling VERY hungry
Some links for ya!
Japanese Food – vegetarian
BLACK MOON - Japanese Food Recipes
Vegetarian Journal Jul/Aug 96 Japanese Cuisine -- The Vegetarian Resource Group
Amazon.com: Zen Vegetarian Cooking (9784770023094): Soei Yoneda: Books
Kurashi - News From Japan: Pioneers Of Organic, Vegetarian Food In Japan
Tokyo Food Page Listings - Vegetarian and Health Food
Kyoto Vegetarian Restaurants -HappyCow- Health Food / Vegan Dining Japan
Japanese Vegetarian Cuisine Recipes
SHINGJAGAIMO NO GOMA FUMIAE
New Potatoes in Sesame Sauce)
(Serves 4)
Try this potato appetizer.
11/2 Tablespoons soy sauce
1 Tablespoon Japanese rice vinegar
1/2 teaspoon rice syrup
1/2 teaspoon karashi Japanese mustard
1 teaspoon Oriental sesame oil
2 medium-size new potatoes
2 small cucumbers
Start a 3/4 full, 3-quart pot of boiling water on the stove. Mix the soy sauce, rice vinegar, rice syrup, mustard, and sesame oil together in a small bowl. Let this mixture stand.
Peel and cut the potatoes into 1/4 inch julienne strips, 2 1/2 to 3 inches long. Rinse the julienne pieces, then drop them into the boiling water. Make sure all the potatoes are in the boiling water. When the water reboils, count to 10 slowly, then empty the potatoes into a bowl with cold tap water running into it. Wait until the potatoes are cool, then drain and let them sit in a colander.
Peel and seed the cucumbers. Cut the trimmed cucumbers into julienne strips the same size as the potatoes. In a bowl, mix the potato and cucumber strips together, then gently pour the sesame sauce all over the vegetables. Let the dish marinate a few minutes. Serve at room temperature or cold.
Total calories per serving: 84
Fat: 1 gram
KABU NO ICHIYAZUKE
(Quick Turnip Pickles)
(Serves 4)
Turnip pickles are served with just about every meal in Japanese vegetarian restaurants and monasteries.
5-6 fresh turnips, no more than 2 1/2 inches in diameter
3 teaspoons sea salt
Remove the leaves and stems from the turnips. Wash leaves, stems, and turnips carefully, then cut the turnips into 1/4 inch rounds. Place on a flat plate, then sprinkle with 2 teaspoons of salt. In a pot, boil the turnip leaves and stems for 1-2 minutes. Cool under running water. Cut into 1/4 inch long pieces. Sprinkle on the remaining salt. Spread the cut, salted leaves over the salted turnips in a screwtop pickling jar, or place turnips and leaves under a heavy weight. Leave the vegetable to cure overnight.
It's a good idea to rinse the turnip pickles slightly before serving, then toss and drain in a colander. Serve cool. Add soy sauce to taste.
Total calories per serving: 20
Fat: 1 gram
SHIITAKE-KOMBU DASHI
(Mushroom and Seaweed Seasoning Broth)
(Serves 4)
A fresh vegetarian dashi that can be prepared in 3-4 hours from shiitake (mushrooms) and kombu (seaweed) blended together with seasonings such as sea salt. This broth is a base to which many other flavorings will be added. I have yet to see it for sale in any stores in the United States.
4 x 4 inches of kombu seaweed (available in Oriental groceries and health food stores)
4-5 high-quality, dried shiitake mushrooms
4 cups water
Wipe the kombu clean with a damp paper towel. Let the kombu soak in the water for at least 3 hours, then heat the water until it is just about boiling. Turn the flame off, remove the kombu, add the shiitake mushrooms, and let stand for 20 minutes. Remove the shiitakes (use them in a stir-fry dish fairly soon). You now have shiitake-kombu dashi. Store the liquid in the refrigerator in a closed container.
Total calories per serving: 14
Fat: 1 gram
NINJIN NO AMANI
(Sweet Cooked Carrots)
(Serves 4)
This carrot recipe makes use of the shiitake mushrooms from the shiitake-kombu dashi.
1/2 pound peeled carrots
4-5 shiitake mushrooms, soaked in hot water 30 minutes, then sliced 1/4 inch thick, or from the shiitake-kombu prepared in the above recipe
1 cup shiitake-kombu dashi
1/4 teaspoon sea salt
1 teaspoon rice syrup or other sweetener
1-2 teaspoons mirin (sweet vinegar available in Oriental groceries)
Peel the carrots and cut in rounds about 1/4 inch thick. Combine all ingredients except carrots and mushrooms in a saucepan and cook together five minutes on low heat. Add the carrots and sliced mushrooms, and simmer 5-10 minutes or until all the liquid is absorbed in the soft vegetables. Serve at room temperature.
Total calories per serving: 54
Fat: 1 gram
MUSHINASU
(Steamed Eggplant)
(Serves 4)
Any leftovers can be left in the sauce for one day.
4 or 5 3/4 pound Oriental eggplants (the long, purplish ones) or 2 one-pound European-type eggplants
1 Tablespoon soy sauce
1 teaspoon sesame oil
1 Tablespoon chopped onions
1 Tablespoon rice vinegar
1/2 to 1 Tablespoon rice syrup
Cut away the tops and bottoms of the eggplants. Steam them gently 5-7 minutes, or until soft. Test with a toothpick or bamboo skewer. When eggplants are done, let them cool. When they're cool, cut them into quarters, lengthwise. Refrigerate until ready to serve, then spread the cool eggplants around a flat plate to form an 8-pointed star. Combine the sauce ingredients and pour all over the eggplants. Serve with hot rice at room temperature.
Total calories per serving: 78
Fat: 2 grams
OKURA NO NIBITASHI
(Okra Stew)
(Serves 4)
Another recipe using shiitake-kombu dashi.
20 okra pods
2 teaspoons salt
1 cup shiitake-kombu dashi (see previous recipe)
1 teaspoon usukuchi (light) soy sauce
1/2 Tablespoon mirin (sweet vinegar)
Sesame seeds (for garnish)
Wash the okra, then cut the stems off. Rub each pod with salt, taking off the okra fuzz on the skin with your fingers. Wash your hands after this operation. Drop the trimmed and cleaned okra into a large pot of boiling water until they soften slightly, about 3-5 minutes.
Combine the dashi, usukuchi, and mirin in a 3-quart pot. Bring to a boil, add the okra and let them boil for 1-2 minutes. Remove from the heat. Let the pot stand until it is cool. Arrange on a serving dish, then sprinkle dry roasted sesame seeds over the stewed okra.
Total calories per serving: 40
Fat: 1 gram