Because Chris and I are mostly vegetarian, we eat A LOT of eggs. Thank god for the chickens, even though they are currently resetting their pecking order and everyone has had a turn. Therefore everyone is getting pecked and therefore every one has had a slight decrease in eggs due to stress. Ugh. So whenContinue reading “Custardy Omelette with Katsuobushi and Green Onions”
Category Archives: Vegetables
Yakisoba
A festival and street food favorite, some of my best memories in Japan are the hot summer festival (matsuri) nights spent at my local temple in Shin Koenji. Lanterns lit and glowing, swarms of neighborhood locals in yukata (unlined summer kimono) and me shoveling Yakisoba-freshly made at one of the many food stalls at theContinue reading “Yakisoba”
Shungiku Goma-ae
I absolutely love chrysanthemum greens, or Shungiku in Japanese, but they can be a bit overly vegetal tasting for some people which is understanding. My husband Chris says its like eating soap, so I can imagine it’s quite similar to how some people feel about cilantro. Still, you’re missing out! Shungiku goes great in soups,Continue reading “Shungiku Goma-ae”
Wosun (Celtuce) with Garlic & Eggs
To be honest, I am relatively new to Celtuce. And by new, I mean I only just realized that this vegetable I’ve eaten many times since childhood is in fact a lettuce and not part of the broccoli family. Sacrilege, right?? See, despite being of Chinese heritage, I am 3rd gen and do not speakContinue reading “Wosun (Celtuce) with Garlic & Eggs”
Lo Bak Go “Radish Cake”
People tend to get very confused about what to call this. Depending on who you talk to, this Dim Sum favorite is typically referred to in English as Turnip Cake, Radish Cake or even Carrot Cake in Singapore. I, for example, was raised to call it both Lo Bak Go (Cantonese for radish cake) ANDContinue reading “Lo Bak Go “Radish Cake””
Jeolla Do Mustard Pajeon (Korean Pancake)
I nominate Korean Jeolla Do Mustard as my vegetable of the year! I can’t rave about it more. It’s crunchy, coarse and textured like kale, with a blast of peppery bitterness. It makes for a wonderful kimchi, the recipe for which you can find here. I’ve been lucky because my friends at Radical Family FarmsContinue reading “Jeolla Do Mustard Pajeon (Korean Pancake)”
Gat Kimchi or Korean “Wild Mustard” Kimchi
Jeolla Do Mustard is a variety of wild mustard from the Jeolla Do province of Korea. Long, hearty stems and large, coarse leaves, this purple and green hairy plant is a lot like Kale when it comes to cooking and eating- crunchy and with a lot of texture. And because it is a mustard variety,Continue reading “Gat Kimchi or Korean “Wild Mustard” Kimchi”
Salt-Pickled Turnips
Shiozuke is a type of salt-pickling in Japan, kept chilled and without fermentation. The result is a cold, crunchy texture with a slightly soured but salty hint to the natural flavors of the vegetable you are using, perfect for spring or summer when the temperatures go up. These pickles will only take a couple ofContinue reading “Salt-Pickled Turnips”
Pickled Chinese Mustard with Szechuan Peppercorns
If you are looking for a crunchy, sour and peppery pickle with loads of umami, this is the one for you! Chinese Mustard or gai choy is a variety of mustard with thick, wavy leaves so solid that, to me, they look like some kind of weird giant green mollusk. They look like napa cabbage’sContinue reading “Pickled Chinese Mustard with Szechuan Peppercorns”
White Stew or Gung Gung’s “a la King”
4/22/20 Note: if you are a Radical Family Farms CSA member, scroll down to the end to see how I used their mustard greens and Chinese celery for this. Hello hello hellooooo. I got request yesterday from a follower friend on Instagram for a recipe for the much beloved Japanese White Stew, also known asContinue reading “White Stew or Gung Gung’s “a la King””
Recipes 