Hopefully butter isn’t too high on your list of holiday ingredients. If so, you should prepare yourself to find empty shelves and a note of apology where the butter used to be sold; the government’s plan to import much-needed butter isn’t showing any signs of fruition at the local sūpā. But living in Japan has made many of us adaptable when ingredients aren’t available locally. The holidays must go on, and with that in mind, here is a list of ideas for your holiday feast brought to you from Japan Friendly Recipes (JFR) and KA Moms (KA):
For those who have measured and figured out how to use the “nano-steam” feature common to Japanese mic/oven combos, and who are leaning towards cooking a beast, these online butchers ship cuts of meat sure to bring on a food coma: The Meat Guy (www.themeatguy.jp), The Flying Pig (www.theflyingpig.com), and The Foreign Buyers’ Club (www.fbcusa.com).
For Seafood lovers, you’ve hit the jackpot! Big time. It’s not possible to oversell how fresh the fish is in Japan. Here is a list of in-season varieties: “Aramaki” Salmon (あらまきじゃけ/aramakijake), Spanish mackerel (さわら/sawara)、Japanese amberjack (ぶり/buri), crab (かに/kani), and oysters (かき/kaki).
Vegetarians (and veggie lovers) have it great, too. If you plan any cooking before the New Year holidays, chances are that you’ll have first dibs on the produce.
For those making dessert or attending a cookie exchange you might have to be creative with the butter measurements: substitute margarine, olive oil, pureed prunes or applesauce.
For warm, boozy drinks and to skip all the other recipes, just click here.
Eat. Drink. And be Merry. Happy Holidays everyone!
(JFR): *From the Frugal Gourmet celebrates Christmas* I heat up bottled red sauce and toss in whatever seafood I can get my hands on at a reasonable price: clams at the beginning until they open, then fish steamed in white wine, and squid and shrimp at the end. Boil pasta, like penne or rigatoni in salt water until aldente, then pour over thawed frozen peas in a colander Return to pot and throw in veggies and egg mixture along with about a 1/4 cup freshly grated Parmesan.
Add 2 3/4 tsp baking powder to 225g flour for self raising flour
Baileys ( JFR Suggested by A.T.A.; JFR Recommended Recipe)
Homemade Irish Cream Recipe: About heavy cream in Japan: the higher the number on the carton the heavier, the expensive ones are dairy products and marked (乳脂肪クリーム/nūshibō kuriimu ) and the cheaper ones are vegetable-based (植物性ホイップ/shokubutsusei hoippu).
Eggnog (JFR suggested by A.T.A. And KA)
KA MOM: Erinn Lamattery
4-8 eggs (separated)
1-2 liters of milk
a cup or so of sugar
1-2 packs of cream
(brandy too if it’s around)
Beat egg whites to a froth, slowly add in sugar and beat beat beat till pale yellow and very thick. Use a whisk or put beaters on very low, slowly add milk, vanilla and rum. Mix in about a tsp-2tsp of nutmeg.
Beat egg whites to stiff but not dry (soft peaks)
Whip the cream
Fold both into the milk/egg mixture
You can top with more whip cream, but I find it too rich if I do.
Sprinkle top with nutmeg.
Taste as you go, esp. after adding the rum!