Posts Tagged Japan
- “Invention is the mother of necessity”.
- The Japanese are known for some very unique and very creative inventions. Space is a limited luxury in Japan so using the space you have wisely is a premium must-do situation. In addition, the people of Japan love watermelon.
- What does one have to do with the other, you ask? How about trying to fit a large elliptical watermelon into a tiny Japanese refrigerator. Why not innovate? Why not? A smart and creative Japanese grocer got the idea to control the shape of the watermelon he sold. He got a farmer to make square glass open end boxes and grow his watermelon in them. It worked and the result is square watermelon. I love watermelon and would like to see one of these and eat one.
- These photos are real.
I’m writing this because I am hungry right now. I was in Indiana recently and had a wonderful time. We were invited to dinner by my friend’s friends. We had traditional Japanese food. It was an experience I won’t soon forget. I’ve had lots of Japanese food before and even tried to recreate some Iron Chef recipes. What I never had was Miso Soup. I got the recipe from Chika and I have been making it ever since I got home. I added chicken to my recipe and removed the tofu. Try it, you will like it too.
Tom’s Miso Soup
6 cups of water
1 strip of kombu
1 strip Nori, cut in half and julienne
1/4 cup Bonito flakes
1 clove garlic
2 chicken breasts, sauteed and diced
1 onion, julienne
1 carrot, julienne
1/2 cup bok choy, julienne
1 tbs. instant wakame flakes
3 tbs. miso paste
2 green onions (scallions)
Combine water and kombu and bring to a boil. Remove from heat and stir in bonito flakes. Cover for ten minutes. Using a strainer, to strain broth and return broth to pot. Throw the kombu and bonito away. Add to the pot, carrots, garlic, nori strips and onions, then simmer for five minutes.
Add the wakame flakes and bok choy, simmer 5 minutes and remove from heat. Dilute the miso in 1/2 cup of the soup broth and add back to soup. Add the chicken breasts. Garnish with the scallions and enjoy.