Our donabe website, TOIRO KITCHEN has a whole brand new look!
Please check out TOIRO KITCHEN's new website at:
http://toirokitchen.com
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| The front page has links to various pages and news feed. |
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| Recipe page is very easy to navigate with many photos. |
Now, here's the report from my last Saturday's Donabe & Japanese Cooking Class. The theme was Summer Shojin Dishes. "Shojin" is Japanese Buddhist-style temple cuisine and it's based on vegan diet. Shojin cuisine is not only a base of Japan's kaiseki cuisine, but also has influenced Japanese home cooking deeply. Here are some photos from the class as well as from my test kitchen.
After a short presentation about shojin cuisine and today's menu, we all got down to work to make 5 dishes!
The star dish of shojin cuisine, "Goma Tofu". It's a sesame jelly, and requires some techniques and lots of patience (long labor of grounding sesame seeds)!
Summer "Yaki Nasu" (grilled eggplant) with grated mountain yam.
Spinach "Goma-ae" (tossed in ground black sesame sauce), and donabe ginger corn rice.
"Yu-dofu" (simmered tofu hot pot) was cooked in Kyoto-style shallow donabe, "Kyoto Ame-yu".
Great fun to cook all these dishes. After everything was ready, we sat down and enjoyed all the dishes with wine. I was so happy to hear everybody loved everything and they complimented how delicious the meal was and definitely want to try them at home.
Here's the menu:
Donabe
and Japanese Cooking by toiro kitchen
精進料理
Theme:
Summer Shojin Dishes
Date:
July 13, 2013
Menu
Sesame Tofu (“Goma Tofu”)
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Grilled Eggplant Salad (“Yaki Nasu”)
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Spinach in Black Sesame Sauce (“Horenso
Goma-ae”)
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Simmered Tofu Hot Pot (“Yu-dofu”)
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Ginger Corn Rice
Wine Selection
2011 Van Volxem, Saar Riesling (Germany)
HAPPY DONABE LIFE!
