Many people in Japan have vegetable gardens in their yards. One of our neighbors sometimes shares produce from hers with us -- young snap peas, a summer spinach-like thing. Yesterday, she gave us a bunch of Japanese cucumbers, which have a smaller diameter and fewer seeds than American cucumbers. I can't bake anything because I don't have an oven, so I'm not sure how to reciprocate. Maybe I should show up with cocktails in the afternoon.
I've now got my special ingredient for the foreseeable future, since we can't let any of that natural, neighborly, cucumbery goodness go to waste. I don't claim to adhere to the "use secret ingredient in every dish" principle of the show, but we will eat things that involve cucumbers until they're gone. Yesterday, I made quick pickles using vinegar, sugar, and ginger. Tonight, I made this dish dressed with dashi, vinegar, soy sauce, and salt:
The cucumber is accompanied by young Japanese ginger and reconstituted wakame, a kind of seaweed. It's really pretty, and was really good.
We also had this simmered dish of lettuce (who knew?) and young sardines:
Doesn't it kind of look like something that, if served in a restaurant in America, would get a kitchen closed down for health code violations? Which would be too bad, because it was awesome. Good gravy, it was awesome, all savory and crisp -- perfect for a cold mountain evening. I'm now ready to put the baby sardines in just about anything. (Note to CFA Division: your future is sardines. Just saying.)
I've now got my special ingredient for the foreseeable future, since we can't let any of that natural, neighborly, cucumbery goodness go to waste. I don't claim to adhere to the "use secret ingredient in every dish" principle of the show, but we will eat things that involve cucumbers until they're gone. Yesterday, I made quick pickles using vinegar, sugar, and ginger. Tonight, I made this dish dressed with dashi, vinegar, soy sauce, and salt:
The cucumber is accompanied by young Japanese ginger and reconstituted wakame, a kind of seaweed. It's really pretty, and was really good.
We also had this simmered dish of lettuce (who knew?) and young sardines:
Doesn't it kind of look like something that, if served in a restaurant in America, would get a kitchen closed down for health code violations? Which would be too bad, because it was awesome. Good gravy, it was awesome, all savory and crisp -- perfect for a cold mountain evening. I'm now ready to put the baby sardines in just about anything. (Note to CFA Division: your future is sardines. Just saying.)