I met this book a couple of month ago. The encounter with it led a new goal to me. ( I borrowed it from library. )
Surprisingly, it is full of his wild plant cooking, in this book. I didn't know that there was the custom that Maori people ate those plant. While I read the book, I understood that there was a lot of unique cuisine as one of the Maori culture.
They eat abalone, sea urchin, seaweeds. There seem to be similar to Japanese food culture. With my interest to the recipe, I wanted to meet this Maori bush tucker chef! I will learn Maori language and will write a letter to him.
I decided to take a beginners course of Maori language which would be started in February. I know it's not easy to learn a new language for me of 50's.
Today of my birthday, I spend the time to study about the Maori history, like the background of the "Treaty of Waitangi" and the conclusion. It seems to become more interesting by understanding of their background.
Do you know Ume-boshi ? It is pickled Japanese ume (apricot), and can be said that it is the representative of Japanese traditional food of preserving, having a strong acidity and saltiness. Foreigners who don't know about it are surely surprised at the taste at their first bite. However, Umeboshi was an essential side dish in Japanese dietary habits that people ate rice mainly. The eating habits changed little by little, and we Japanese eat various food as well as rice nowadays. But Umeboshi is still the food I yearn for now. And, I have passion toward the making of Umeboshi, of course!
Fresh ume arrived the other day. I got "NANKO-UME" (which is known as a high quality ume in Japan) from YUMESATO FARM near Christchurch. Yes, I make Umeboshi this season again.
After a couple of days while I waited it gets ripen a bit more, I started. Washed them carefully, took the calyx from each piece, then divided them into three portions to make separately in zip lock bags.
~ Seasonings for making UME-BOSHI ~ just salt or salt & "Shochu" (Japanese distilled liquor) are used commonly, however I use a little of sugar to add to this. The purpose is to make the taste round and deep, not to make it sweet.
***** SALT 塩 ***** I used "Marlborough Sea Salt (Flakes)" for one portion, and "Himalayan pick rock salt" for other two. Because the rock salt was too coarse to use, I ground it.
***** SUGAR 砂糖 ***** Brown sugar or raw sugar?? I used raw sugar for one portion, and brown sugar for other two, using with only 4% of weight of the Ume.
I put all ingredients in each bag and tried to mix them carefully to blend gently. But there is no sign that they are blending in, even if time passes for a while. Is everything too dry...?
On the New Year's Eve, I was busy all the day for preparation of dishes. DESSERT : Tiramisu with seasonal cherries
大晦日の午前中にデザートの仕込みを。 今が旬のさくらんぼを使って、チェリーのティラミス。
Fresh Trevally, looked beautiful! I marinated them (with soy, sake, and mirin) for half day in the fridge before slicing. Sashimi of Trevally, so delicious!
The traditional New year's dish, Kobu-maki of salmon Salmon is wrapped by Kombu (kelp) and simmered in broth.
Because I got "Kotobuki-bashi" (special chopsticks for celebration) from one of the guest, I made the setting with traditional Japanese style. I arranged cooked dishes in Shokado boxes.
APPETIZER : Two kinds of Shira-ae (tofu dish), served with fresh bread. 創作白和え: 左の具はカラマタ・オリーブと、いただいた野沢菜漬けを(塩抜きしてから)刻んだもの。 右の具はスティームしたマッスルの身を刻んだもの。 両方の和え衣は、マッシュした豆腐に少量の昆布茶と、たっぷりのオリーブオイルの味付け。 ワインのおつまみにぴったりです! スライスしたバゲットやチャバタ・ブレッドと共に。
MAIN : Small portions of variety dishes in the box 他にはこんな料理で。 Maguro (tuna) and avocado salad 漬けマグロとアボカドのタルタル