Sunday, May 3, 2015

Weekend Menu

Just one "fancy" meal on the weekend with an old classic on Saturday. Recipes to follow.

The first meal is classically Italian, of course, but the ingredients came from a Japanese store. They have higher standards of quality.

The correlative in the Japanese meal is the blackness. It comes from the black rice which is representative of squid ink but there's none of that in the rice. The "toban djan" is Chinese in origin but it's amazing how the Japanese have converted the quick stir-fry to their own tastes. The "burdock salad" has mayonnaise but Japanese-style which is much much lighter and once again umami-laden. Okra is emphatically not Japanese but once again their love of slimy substances (natto!) means they've made it their own. There's very little "Japanese" about the second meal except that they have taken all these influences and converted them into a coherent Japanese meal.

The CC has said this many times but he'll say it again. One of the pleasures of cuisine is to be able to see the world through a different pair of eyes. We're all stuck with our origins but we can surpass them with imagination and empathy.

Cuisine is the fastest and easiest way to get there.

Pasta with mushroom sauce

Japanese meal

Three-taste mixed rice (white, brown, black)
Okra ohitashi
Burdock salad (ゴボウサラダ)
Squid toban djan
Miso soup
Smashed-cucumber pickle (タタキキュリ); Myoga

† This is the 1000th post. No need to get all misty-eyed. There will be many more to come.

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