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How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


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Green Pea Rice (Vegan/Vegetarian/Gluten-Free)

Today I introduce you to steamed white rice with green peas. The Japanese process for cooking rice is a little complicated, so in this recipe I show you the easiest way to cook steamed rice. It takes about an hour, but you don’t need to do much.

We have many kinds of seasoned-steamed rice recipes, because rice is the most important carbohydrate in the  Japanese diet. Japanese rice is short-grain rice which is soft, sticky and a little bit sweet in taste. This is good for ease of digestion and also great for making Sushi rice.

The “Green Pea Rice” in this recipe has a slightly salty taste and a very tender green pea texture so even kids who don’t like green peas tend to eat this rice happily.

Green peas are high in protein, vitamins, minerals, fiber and so on. Green Peas also have more vitamin B1 and fiber than many vegetables. But the nutritional value can weaken under the heat so when you cook, you can add the green peas to the recipe as the last part of the cooking process.

I love rice but I don’t have time to cook it for every meal so I always cook large amounts of steamed rice and freeze some of it. To store steamed rice, put cooked rice in a freezer bag and keep in the freezer. When you want to heat it up, you can microwave on a microwavable dish for 2~2:30 minutes. Please use the frozen rice within a month.

{Ingredients (servings 2)}

1 ½ cup Dried Rice (short-grain rice)

⅓ cup Frozen Green Peas

1 tsp. Salt

2 Tbsp. Cooking Sake

Water for soaking rice and cooking rice

Here is my recipe in PDF (5 MB): Green Pea Rice

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Grated Japanese Yam (Vegan/Vegetarian/Gluten-Free)

This recipe is just grated Japanese yam. Japanese sometimes eat grated yam by itself, pour it on steamed rice, or put it on noodles, and so on.

Japanese yam is a very nutritious vegetable as I told at https://japanese-food.org/2015/05/12/japanese-yam-salad/

The yam has a sticky texture because of Mucin, one of it’s ingredients. Especially when the yam is grated, the texture become more smooth and sticky, and this sticky texture gives our bodies some great benefits, such as protecting our mucous membranes in the stomach, protecting our body from some viruses and so on. Mucin is a soluble fiber and helps keep water in our cells.

Traditionally, people say the grated Japanese yam loosened phlegm, so I used to eat it when I caught a cough. Additionally, the yam is easy to digest so it is good food when you are sick.

It is easy, simple and quick. Nothing difficult. Just grate the yam and mix with some Japanese Dashi stock.


{Ingredients (servings 2)}

5-inch length Japanese Yam

¼ cup Kelp Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

A splash of Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

⅛ tsp. Japanese Wasabi Paste
(Recommended Gluten-Free Wasabi Powder)Organic Seasoning Wasabi Powder


Here is my recipe in PDF (3 MB): Japanese Yam

Here is “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock


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Japanese Yam Salad (Vegan/Vegetarian/Gluten-Free)

Have you ever had Japanese yam?

yam

It is a kind of potato that grows straight into the ground so it has a long shape. (It sometimes grows to more than 3 feet).

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In Japan, people have eaten the yam for about 3000 years. Therefore, the yam is very important to the Japanese diet.

We can eat this yam raw because it has a gelatinized starch and some of the nutrition in this type of yam are breaks under heat. The Japanese yam is rich in diastase, a digestive enzyme which helps our digestion and absorption of nutrition into the body. Also the yam is high in vitamin B1, vitamin C, calcium, potassium and mucin.

Mucin is soluble fiber and helps keep water in our cells. Therefore, it protects our mucous membranesin the stomach, and protects our body from some viruses. Some studies say the yam also prevents dry eyes because mucin is an ingredient in tears. Mucin gives the yam a great smooth, sticky texture, especially when it is grated. This is great for our body. It heals our tiredness and helps our digestion, so the yam is great for your diet when you are recovering from being sick, when you have no appetite, and so on.

(The yam has Calcium oxalate, so it can sometimes make you feel itchy on your hands or around your lips when you touch it, but you feel better as soon as you wash the itchy part with acid water (a mixture of vinegar and water). In rare case some people are allergic to the yam, so if it gives you a weird feeling inside your mouth, you have to stop eating it and call a doctor.)

Today, I introduce you to Japanese yam salad. It is very simple and easy. I always use pickled plum sauce because it is extremely healthy and is a fermented food. But you can use any dressing you want, because the yam doesn’t have strong flavor so it won’t change the taste of your favorite dressing taste!

Enjoy your new nutritious salad!!!


{Ingredients (servings 2)}

4-inch length Japanese Yam

½ Cucumber

1 Pickled Plum

1 Tbsp. Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Rice Vinegar (total)

2 cups Water


Here is my recipe in PDF (4 MB): Japanese Yam Salad