I had breakfast of Nana-kusa cha-gayu this morning.
今朝は七草茶粥の朝食
I remembered the custom of Nana-kusa gayu, when I saw the special tea of blending with Japanese seven herbs which was sent by my Japanese friend.
日本の友人が送ってくれた七草茶を 手にして、懐かしく七草粥の習慣を 思い出したので。。
Freeze-dry seven herbs were blended on tea leaf of Japanese green tea, each different green is delicately beautiful!
日本茶の茶葉に七草がブレンド、 微妙に異なるそれぞれの緑色が 綺麗!
作ったお粥に抽出したお茶を混ぜ、 残った七草入り茶葉も・・・少しだけ お粥に混ぜました。
トッピングに、我が家の常備菜、 にんじん葉の塩・ごま炒めをのせて。
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The "Nana-kusa gayu" was completed by following customs; Japanese custom to have the vitality of the young leave which is just coming out buds under the snow, and similar Chinese custom which is to eat seven herbs on January 7th. It was spread all over Japan in Edo era. In the morning of January 7th, people eat salty rice porridge made by “spring seven wild herbs” praying for purging noxious vapors and state of perfect health over the year. Also this meal may heal and appease our digestion that weakened by continued feast and drinking during the New Year celebration.
The Nana-kusa (seven herbs) are : Seri, Nazuna, Gogyo, Hakobera, Hotokenoza, Suzuna, Suzushiro. Each ingredient has different kind of medical virtues such as nutritional enhancement and intestinal function. Also the herbs have the lucky charm meanings after the name.
After 3 weeks of the cooling time for the harvests, I started my chestnut work.
Cooling time : By storing the chestnuts in the fridge for several weeks at nearly 0 degree, they (the chestnuts) misunderstand that it's already in winter! and sweetness thereby increases.
I peeled the outer shell of chestnut of 2kg ( I gave up another 1kg), then cooked in water contained baking soda in order to remove the harshness. Cook for 5min after it's boiled, then off and leave it another 5min. Drain carefully, rinse with running water while removing the lines around each one.
Repeat this work four times, then add large amount of sugar, instead of baking soda, at the fifth (at the final round). Off the heat, leave it in the syrup for over night.
~ the next morning ~
I transferred the chestnuts to the sterilized jars, poured the syrup which was boiled down over the chestnuts. Sterilize the whole of those in boiling water, then let those cool down with upside-down. When the center of the lid becomes dented after it cooled down, it would succeeded for the seal. Those can be stored at cool dark place for over one year.
Chestnut Tiramisu!!! The delicious dessert which can enjoy seasonal taste entirely.
これはイケる!
その晩のB&Bのお客様ディナーの デザートに、 旬の味を丸ごとご堪能いただきました。
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栗はまだまだあります。 次は冷凍にする分。 Next, preparation for the freezing!
After 15-min soaking in hot water, peel the outer shell with kitchen knife.
熱湯に15分ほどつけたら、鬼皮を包丁で剥いて
Then, peel the innner sking uses the peeler, peel, peel, peel .....and peel it.
渋皮はピーラーを使いながら、 ひたすら剥いて・・・
Put it in a zip-lock bag while covering it with sugar. (sugar keeps the color and works to acquire sweetness more) And store it in the freezer. Then, I can use it straight from freezer whenever I want.
The chestnuts which we used for cooking of "Takikomi-gohan" in the cooking classes in April, were frozen ones of the last season. The taste was beautiful, and was so popular!
The pickled ume were aired under the sun in the clear sky for several hours each for a couple of days, then bottled. It seems to be so delicious! Now those are in stock in my pantry.
こんなに美味しそうになって 我が家のパントリーに並びました。
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Not only eating with rice as traditional eating way in Japan, but also the Umeboshi can be used as condiment for dishes.
UME & HONEY PASTE : After taking the pit out, chop the umeboshi and make it a paste, then add a little bit of honey, mirin, and soy sauce. Mix well.
For Yakitoriささみの焼き鳥に For Tsukune (meat balls) 鶏つくねに
For Chicken Katsu This is one of the cooking class menu this month. Don't miss it!
チキンカツに。 今月の料理教室でご紹介します。
Umeboshi savoury egg custard with an-kake sauce: I sometimes serve it to my guests. Nice and gentle taste as one of the breakfast menu..
梅干し茶碗蒸し: B&Bの朝食に時々登場、大好評の一品です。 優しい味のあんをかけて。
Oiled sardines rice with Umeboshi : Mix with daikon and bits of fresh ginger, sardines and rice were cooked gently in dashi broth. Drops of olive oil was a finishing touch. Choice of the toppings such as lemon wedges/thinly sliced spring onion/chopped shiso-leaves on the table are great, then Umeboshi. Try a tiny amount of the soft pulp of Umeboshi together with the rice. Characteristics of each ingredients work well and delicious in the mouth. We can take great nutrients of DHA/EPA/Culcium/Vitamins from the sardines into our body, which is the bonus!
Midsummer, it's the season to make "Umeboshi". In early January, I got the harvests from the orchard of "Yume-sato farm" near Christchurch, then my anuual work started.
After towel-dry, I put 1kg each of Ume in each zip-lock bag, sprinkle one table spoon of vodka over for sterilization. It is also help to promote moisture to get "Ume-zu" (juice) in early stage which is the key to success.
One of what I learned in Japan, making Japanese sweets. I had to devise something own way to make sweets always when I had opportunities to serve a bowl of Matcha (tea of Tea Ceremony) here. Because it was impossible to find out appropriate sweets in this area. Even it's difficult to get the ingredients for making those by myself. So I searched a single lesson which I could join during my short stay in Japan, and I found it. What I learned there seems to be useful for future in NZ.
CHA-TSUMI (The name of this sweet, with meaning of tea-picking)
Green tea pikelets which wrapped Gyuhi-mochi (rice cake) of sweet Matcha flavour. Yes, it was tea-picking season in May!
茶摘み 抹茶の求肥を抹茶の生地で包んだ焼き菓子。
The ingredients:
あ、この材料ならNZでも作れる! 良質の抹茶をこっちで買って帰ろう。
Making Gyuhi-mochi / 求肥作り
Baking pikelets / 生地作り
NURE-TSUBAME (The name of this sweet, with meaning of Swallow in the rain)
On Nerikiri-paste of delicate sky colour, a swallow and raindrops were decorated. Something like story seems to be appeared. (sweetened Azuki bean paste is inside)
It was completed! I love this swallow, so cute! ようやく完成! 袋に入れ、箱に入れてみたら・・・ まあ素敵な和菓子の詰め合せに!
When I packed my works in a box... It looked like a wonderful sweets gift. Good to share with family at home. I will surely make those after I backed to NZ.
The season passed from winter to spring. 考えているうちに季節は巡り、冬から春へ。
Sakura cherry tree has now started blooming in my garden. It will be great to do outdoor Tea Ceremony, in front of the view of snowy mountains and the Sakura.
Let's eat SAKURA-MOCHI when we enjoy the scenery of Sakura cherry blossoms. I made those sweets, but the weather became worse...
その後、天気下り坂・・・
寒い雨の一日、 今日は室内でお抹茶一服。
Then, I enjoyed it with Matcha tea in inside on this chilly day. It's nice, too, to see the Sakura in the rain through the window. We can feel the full of love the seasons in Japanese sweets.