Category: Food and Craft

Kabocha in a Black Shallow Bowl By Shumpei Yamaki: Are You Eating the Skin?

Ceramics Food and Craft Shumpei Yamaki

Ceramics by Shumpei Yamaki in our shop ->

When I was 5 years old, a guest stayed at our little apartment in Japan. In the morning, my mother served the usual breakfast of grilled salted salmon with miso soup and rice. Seeing that the guest carefully removed the skin of the salmon and left it on their plate, my young unfiltered mouth blurted out: “wah, you don’t eat the skin? It’s really tasty you know, it’s the best part…what a waste (mottainai)!”.

My mother to this day talks about this episode and how embarrassing it was for her because it was obvious that I wanted the guest to give me the salmon skin if they were not eating it. And for a long time after the incident, there was an uncomfortable glare coming from my mother whenever I sat down with guests at the dining table.

Kabocha pumpkin in a wood-fired black bowl by Shumpei Yamaki. Black is a great background for colorful fall vegetables and fruits.

Speaking of skin, the other food that I like to eat right now with skin are the kabocha pumpkins that are coming into season.

To prepare kabocha, I cut them up into generous chunks with the skin and put them in a shallow braising pan in a single layer. Then I add about ¼ -½ inch of water, drizzle a little olive oil, and sprinkle salt, cover and boil for about 10-12 minutes. The key is that there is enough water to boil and slowly reduce. After turning the stove off, all the water gets absorbed into the pumpkin leaving no liquid. I prefer this simple preparation to the normal Japanese recipe that calls for sake, sugar and soy sauce because I find that recipe too sweet.

Cooking in a braising pan with just enough water to be absorbed back into the pumpkin pieces.

The result are firm chunks of delicious pumpkin pieces that can be eaten hot or cold. And the best part is the contrast of texture between the skin and the pumpkin meat!

Whenever I’m served peeled kabocha, I say loudly in my head “mottainai“! And, you may be surprised that there are things that people eat with skin in the US that almost all Japanese don’t, such as peaches. The first time I saw my husband eat peaches with skin, I was horrified. Japanese generally like to eat fruit without skin, and I should do some research as to why this is for another blog post. In the meantime, enjoy your kabocha with skin, and maybe also your salmon skin? Otherwise, MOTTAINAI!

Kabocha pumpkin. Don’t remove the skin it’s the best part!

‘Strawberry Milk’ in a Pinched Rim Bowl by Hanako Nakazato

Hanako Nakazato Ceramics Food and Craft

Ceramics by Hanako Nakazato will be available  in our shop on August 15th at 6:00 am  ->

‘Strawberry milk’ in a pinched rim bowlby Hanako Nakazato
(Note: The spoon is an ordinary rounded-bottom variant and not the exotic flat bottom design)

Did you eat ‘strawberry milk’ when you were growing up? It was huge in the 70s in Japan (along with mini-skirts and permed hair), and I begged my mother to buy us the ‘strawberry spoons’ that were perfectly designed to squish the strawberries in the milk with their flat bottoms.

As a little girl, I always believed that “strawberries sprinkled with sugar and squished in milk” was a fancy western way to eat strawberries. But now that I think of it, I’ve never seen anyone eat strawberries in this way in the U.S. or Europe.

According to my parents’ generation, strawberries that first became available to the general public in Japan in the post war Showa era were extremely sour and so the Japanese concocted ‘strawberry milk’ as a way to enjoy this sour fruit.

Eyeing the massive demand for a utensil that efficiently squashed strawberries in milk, the ‘strawberry spoon’ was created in 1960 by Kobayashi Kogyo Co., a cutlery manufacturer in Niigata prefecture, and their ‘Romance’ line of cutlery received the prestigious Good Design Award in 1974. So this company joins the ranks of Japanese titans like Sony and Toyota as the pioneers of Japanese style.

Click here to look at Kobayashi Kogyo’s cutlery catalog. The said spoon is on page. 35, fifth spoon from the bottom in the photo #11617-000 at 850 yen

This marvelous invention lessoned the likelihood of strawberries slipping or flying out of the bowl across the table, which saved the day for a lot of busy Japanese parents.

And the best part is when all the squished strawberries are eaten, you get to drink the sweet strawberry milk straight from the bowl!

New work by Kazu Oba, and the Story of Myoga, the Japanese Ginger

Ceramics Kazu Oba Food and Craft

Ceramics by Kazu Oba in our shop ->

Looking back, I realize there were so many things that I disliked eating when I was a child. One of my arch enemies was myoga, the flower buds of Japanese ginger that appeared regularly at the dinner table in the summer and did not go away until October.

Myoga, Japanese ginger

Just like green onions, myoga was served as a garnish in miso soup, cold tofu, and other delicious things that, to a child’s tongue, tasted far better without this cursed topping. These terrible condiments are called yakumi, which means medicinal garnish, and my dream was to move to a world where they served food without them.

The other problem with myoga was that it was also the motif of my family’s crest. When I discovered this fact, I was so disappointed that I wasn’t born into a family with beautiful flower crests like Wisteria or Paulownia. I mean, why a lowly vegetable?

Family crest on my kimono, daki-myoga. The Japanese ginger motif.

Years have passed and now a cold tofu without yakumi would be a let-down at the dinner table. And I even rather like the fact that a hardy shade-loving Zingiber is the motif of my family’s crest.

Cold tofu served with myoga and green onions in a bowl by Kazu Oba

Roasted Butternut Squash and Apple Soup Served in a Ribbed Cup Made by Hanako Nakazato

Hanako Nakazato Food and Craft

Autumn is here and that means butternut squash and apple season has arrived! As the temperature drops (even in Southern California), I start to crave hearty hot soups and so decided to make a delicious soup with these seasonal ingredients and share the recipe with you.

When serving a meal with several courses, I like to serve soups in small vessels so that the guests have plenty of appetite left for the rest of the dishes. Hanako’s ribbed cup (or shinogi sobachoko) carries about 6 oz of soup per cup and is the perfect ‘goldilocks’ solution: not too little and not too much.

Don’t forget to put on your favorite music before you start cooking!

Roasted Butternut Squash and Apple Soup

Makes about 48 oz (about 8 x 6 oz servings)

Roasted butternut squash and apple soup served in a ribbed cup made by Hanako Nakazato

Ingredients

  • Butternut squash, diced                              2 lb (approximately 1 butternut quash)
  • Granny smith apple, diced                          8 oz (approximately 1 apple)
  • Yellow onion, small diced                           8 oz
  • Garlic, chopped                                              1 clove
  • Chicken stock                                                 1 quart + 1-2 cups
  • Nutmeg                                                           pinch
  • Olive oil                                                          2 tbsp and as needed
  • Bay leaf                                                           1 each
  • Salt and Pepper                                               TT
Squash and apple are in season

Garnish

  • Leftover bread, small dice                   ½ cup
  • Parsley, chopped fine                            2 tbsp
  • Granny Smith apple, thinly sliced      16 slices
Mise en Place
  1. Preheat the oven to 350F.
  2. Dice the butternut squash and apple into even cubes and toss in olive oil. Roast in the oven until cooked and lightly browned.
  3. While the squash is roasting, chop the parsley and make the croutons. Use small diced bread and coat in olive oil or melted clarified butter and toast in the oven until nice and crunchy. Remove from oven.
  4. Remove the squash and apple when done, and turn down the oven heat to 300F.
  5. Slice the apple in single layer and lay flat on a baking sheet with parchment paper. Put in the oven and roast until they become dry, crispy and lightly brown.
  6. Turn off the oven and place the cups inside to warm with residual heat.
  7. Heat the olive oil in a saucepan and sweat the onion and garlic.

8. Add the roasted squash and apple and 1 quart of chicken stop. Bring to a simmer and add the bay leaf and cook until the squash and apple are soft.

9. Remove the bay leaf, puree the mixture in a blender, strain through a chinois.

10. Add the remaining chicken stock until the soup is at the preferred consistency, bring to a simmer, add nutmeg and salt and pepper to taste.

11. Pour the soup in the ribbed cup and garnish with croutons and chopped parsley. Place the apple chips on the side.

The apple chips on the side is to silently tell the guest “there is apple in this soup”

Bon Appétit!

The portion is perfect when the guests feel they want a tiny bit more

 

The Inseparability of Food and Craft: Hand-Woven Bamboo Tray by Takami Yasuhiro & Shrimp and Avocado Canapé

Baskets Food and Craft Takami Yasuhiro

Do you think food only looks good and tasty in plain-colored, uniformly mass-manufactured vessels? At Studio KotoKoto, we believe that appreciating and enjoying the vessels that contain the food should also be an important and fun part of the dining experience. We want people to ask not only what is on the plate but also who made the plate.

In this food blog, we want to inspire the notion that food and craft are inseparable by offering ideas and thoughts about this relationship. To do this, we will feature a handmade piece by an artist and suggest a dish to go with it.

Today we are using a double-layered mesh (ajiro) woven bamboo tray by Takami Yasuhiro of Chikuseikan*.

Double-Layered Mesh Ajiro Hand-Woven Bamboo Tray by Takami Yasuhiro
14″W × 2.5″H

The refreshing summer look of this vessel is perfectly suited for plating delicious, bright appetizers, and so we decided to serve shrimp and avocado canapés. A simple chip and dip recipe with a fine dining twist by Ai makes them really attractive!

Shrimp and Avocado Canapé           Makes about 16 canapés

Shrimp and Avocado Canapé on Takami Yasuhiro’s Bamboo Tray

Base

  • Round Corn Chips                             16

Spread

  • Avocado                                              2 each
  • Lime Juice                                          1 tbsp
  • Garlic, chopped fine                          2 cloves
  • Cilantro, chopped fine                      1 tbsp
  • Salt and Pepper                                 TT
  1. Put the avocado in the blender and add lime juice.
  2. Take the avocado paste out of the blender and mix in garlic and cilantro. Salt and pepper to taste.

Garnish

  • Small-Medium sized Shrimp           16
  • Red Onion, brunoise (see photo)   2 tbsp
  • Lime Juice                                          1 tsp
  • Cilantro, chopped fine                      1 tsp
  • Cilantro leaves                                   16 each
  • Olive Oil                                              TT
  • Salt and Pepper                                  TT
Red Onion Brunoise
    1. Boil shrimp and put in ice water to cool. Pat them dry. Add lime juice, cilantro and coat with olive oil. Salt and pepper to taste.
    2. Brunoise red onion. This will be the “wow” factor of this dish to show your knife skills so spend time to make them nice! Coat this with a little olive oil also.

Now all the parts are ready to build the canapé.

  1. Pipe out the spread onto corn chips.
  2. Scoop some brunoise red onion on top.
  3. Position the shrimp on top of the spread.
  4. Garnish with a leaf of cilantro.