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
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)
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
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
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
Amelia enjoys art, food, and travel. She is a freelance translator living in Kyoto with her husband and two daughters.
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