http://ayakoiino.com/recipes/ en Copyright 2008 Sun, 07 Sep 2008 19:56:02 +0000 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss In Japan Umeboshi making starts at the beginning of the rainy season in June. This is when the green plums take on a subtle yellow hue. Red shiso grows like a weed during this time and gives the Umeboshi its distinctive color. Once the rains have stopped, the plums are dried under the hot summer sun. http://ayakoiino.com/recipes/2008/09/umeboshi_ume_plum_pickle_1.html http://ayakoiino.com/recipes/2008/09/umeboshi_ume_plum_pickle_1.html pickles Sun, 07 Sep 2008 19:56:02 +0000 A quick and flavorful braise with no pre-made stock required. Instead, this recipe calls for dried konbu seaweed and dried anchovy both of which can be stored in your pantry. In Japan daikon radish is the most common vegetable in winter and the Japanese love to braise it with meat or fish. The daikon soaks up the hearty aroma and adds complexity to the braise. ]]> http://ayakoiino.com/recipes/2006/10/toriniku_to_daikon_no_nimono_g_1.html http://ayakoiino.com/recipes/2006/10/toriniku_to_daikon_no_nimono_g_1.html Main Dish highlight Mon, 30 Oct 2006 23:35:54 +0000 This is a homey miso soup. The flavor of red miso and the sweetness of white miso compliment the common root vegetables. http://ayakoiino.com/recipes/2006/10/konsai_no_misoshiru_root_veget_1.html http://ayakoiino.com/recipes/2006/10/konsai_no_misoshiru_root_veget_1.html Soups highlight Mon, 02 Oct 2006 05:11:20 +0000 Without having a Japanese rice cooker this recipe assures you the Japanese favorite texture of steamed rice, slightly sticky yet not sticking together.]]> http://ayakoiino.com/recipes/2006/10/gohan_japanese_style_steamed_r.html http://ayakoiino.com/recipes/2006/10/gohan_japanese_style_steamed_r.html Starch highlight Mon, 02 Oct 2006 03:15:01 +0000