My recent casual but frequent abuse use of umeboshi, the sour salty pickled plums loved in Japan, set in motion a series of meals involving kimchi and fresh Korean soba noodles. Little Tess went to the Galleria to pick up some more umeboshi for me and saw that they were selling the same brand of fresh soba she loved in California. Like any good shopper who doesn’t stick to her list she fell for a container of kimchi which she’d been craving.
Vacation: Fourth of July!! Grilling, and pool, and family party time! mmmmm…: chicken breast rolls filled with umeboshi and shiso. Sounds very exotic, but everyone loves this recipe.
Many thanks to my brother and sister-in-law for inviting us to their beautiful home in Missouri. They had to put in a few appearances at work, we prepared food for dinner. My brother has a “secret” grilling technique for indirect heat on a Weber kettle grill: perfect for this recipe. He covers the charcoal with a cheap pizza pan punched with holes so the heat of the grill is tempered.
Here is a subtly exotic Japanese recipe which is truly satisfying. Invite some guests, and everyone will be happy.
Trying a recipe for wafu spaghetti and meatballs with umeboshi and shiso, a different way to look at this ordinary dish.
Considering retirement and the ravages of aging, and the stress on marriage when the partners see things differently. And a love song…
This Japanese recipe combines two of my favorite flavors: umeboshi and shiso. Umeboshi are “the olives of Japanese cuisine.” Shiso is the Japanese basil, the flavor of summer.
Sweet and sour pork is a popular Chinese preparation. This is a completely Japanese version that is not too sweet, starchy, or greasy. This is not a quick to make recipe: the meat and vegetables are marinated, deep-fried, and finally braised. The frying provides a pleasant crust to preserve the shape and flavor each piece of food in the sauce.
A lovely dressing for greens or steamed vegetables!
Tess's Japanese Kitchen 