This month’s KA cuisine is a macrobiotic dinner for autumn. Taking advantage of in-season Japanese sweet potatoes (satsumaimo) and taro root (satoimo), this menu is sure to please. Two of the recipes call for shio kōji (a fermented rice and salt paste) which is a simple way to boost umami.

The word umami is Japanese: uma(i) means delicious and mi (also pronounced “aji”) means taste/flavor, so “the taste of delicious”. This taste is known as the “fifth taste” since it is not bitter, sour, sweet or salty. It centers on the tongue’s detection of glutamate (I know that doesn’t sound very tasty). It is described as meaty and/or satisfying: the taste of protein; fermented or aged foods; miso, parmesan cheese and present in vegetables; ripe tomatoes, portobello mushrooms, kombu seaweed, etc.

Umami is natural, when it’s manufactured as a food additive it becomes the infamous MSG. You can experiment with the taste of shio kōji (and umami) by making the Japanese sweet potato twisted-at-the-top ball (chakin shibori) listed on today’s menu.  Bon appétit!

Macrobiotic menu for late autumn/early winter (as shown in the photo above):

Satsumaimo Gohan (Brown Rice with Japanese Sweet Potatoes)

Atsuage to Hōrenso Itame (Pre-fried, thick-cut, “Atsuage” Tofu and Spinach Stir-fry)

Satoimo no Nikkorogashi (Simmered Taro Root)

Kyabetsu to Ninjin no Asazuke (Quick Pickled Cabbage and Carrot)

Chakin Shibori Satsumaimo (Japanese Sweet Potato with Raisins squeezed into a ball)

Serve with Miso Soup. Makes 4 to 5 Servings. Organic vegetables are used thoroughly washed and unpeeled unless specified in the directions.

*Prepare the dashi (kombu seaweed stock) for the taro root recipe and soak the rice the night before*

Satsumaimo Gohan (Brown Rice with Sweet Potatoes)

Brown rice (玄米／genmai)　 2 cups (1 cup uncooked rice = 180 cc)

Water 2 cups

Japanese sweet potato (さつま芋/satsumaimo)　1 small enough to fit over rice in pan.

Shio kōji (塩麹) 1 to 2 tsp <or> Sea salt (自然海塩/shizen kaien) 1 pinch

1. Wash brown rice lightly and soak in water overnight.
2. Drain, place rice and 2 cups water in a pan. Stir in the salt. Then place the whole, washed, and unpeeled sweet potato on top.
3. Cover and bring to a boil (medium-low flame) then turn down to the lowest heat and simmer for 40 minutes. Stop the heat and let rice steam as-is for 10 minutes.

Atsuage to Hōrenso Itame (Atsuage Tofu and Spinach Stir-fry)

Atsuage tofu (pre-fried, thick-cut, packaged tofu) (厚揚げ豆腐/atsuage dofu) 1 piece cut into bite size cubes

Miso (味噌)　1 Tbsp

Mirin (みりん)　1 – 2 Tbsp (to blend with miso)

Garlic (にんにく/ninniku)　1 clove (thinly sliced)

Spinach (ほうれん草/hōrenso) 1 bunch

Sesame oil (胡麻油/goma abura) 1 Tbsp

Korean red chili pepper threads for garnish　(糸唐辛子/ito tōgarashi)

1. Mix miso and mirin to a semi-thick sauce.
2. Coat tofu with miso-mirin mix in a plastic bag. Let it sit for more than 30 minutes.
3. In an unheated frying pan, add sliced garlic and sesame oil, then turn to medium heat.
4. When garlic is aromatic, add the tofu and fry until lightly browned. Add spinach and stir-fry until glossy. Garnish with red pepper threads.

Satoimo no Nikkorogashi (Simmered Taro Root)

Taro Root (里芋/Satoimo)　400 g

Konbu (昆布)　3 g (postage stamp size)

Dried shiitake mushrooms (乾燥しいたけ)　1 or 2

Water 300 ml

Sake (酒)　2 Tbsp

Mirin (みりん)　2 Tbsp

Soy sauce (醤油/shoyu)　2 Tbsp

Beet sugar (てんさい糖/tensai tō) 1 Tbsp

Yuzu citrus (ゆず) zest for garnish

1. Add water, konbu, and shiitake mushroom to a jar and let rest overnight.
2. Wash taro root thoroughly. Steam for 12-15 minutes, then peel. (This is easy under running water with a paring knife to assist.)
3. In a sauce pan, combine dashi stock (Step 1), sake, soy sauce, mirin and sugar until dissolved.
4. Place the peeled taro root into the pan, bring to a boil over medium heat, then simmer covered with an otoshibuta (drop down lid – if unavailable substitute wax paper/alumium foil cut to fit inside the pan and resting directly over the vegetables). Shake often so it does not stick.
5. When the sauce has reduced, turn to high heat, let the sauce bubble and glaze the taro root to a nice shiny brown color. Garnish with yuzu zest.

Kyabetsu to Ninjin no Asazuke (Quick Pickled Cabbage and Carrot)

Cabbage (キャベツ/kyabetsu) 200 gram (1/6 head) (shredded)

Carrot (にんじん/ninjin) 1/2 (shredded)

Sea salt (自然海塩/shizen kaien)　1/2 tsp

Konbu (昆布) 1 stamp size (cut into thin pieces-easy using kitchen scissors)

Sesame oil (胡麻油/goma abura) 1 to 2 drops

1. Add everything, except the sesame oil, to a plastic bag and rub gently. Remove excess air and knot the top. Let sit for at least 30 minutes.
2. Add one to two drops of sesame oil and rub to distribute.

Chakin Shibori Satsumaimo (Sweet Potato with Raisins squeezed into a ball)

Japanese sweet potato (さつま芋/satsumaimo)　200 g

Raisins (レーズン/reezun)　2 Tbsp

Beet sugar (てんさい糖/tensai tō) 2 Tbsp

Shio kōji (塩麹)　1 Tbsp

Cinnamon (シナモン/shinamon) to taste

Citrus juice (lemon) レモンなどジュース ( remon jyu-su) to taste

1. Steam sweet potatos until soft. Mash while hot. Mix in all ingredients.
2. Use plastic wrap (or a cotton cloth -“chakin” means small tea cloth) to squeeze into a ball shape twisting at the top to finish (chakin shibori).