Inspired by my new-but-old copy of Japanese Cooking: A Simple Art (Shizuo Tsuji) I’ve started experimenting with a bunch of classic techniques. Right now I’m concentrating on small dishes to accompany meals based around rice, after the formula ichiju-sansai or ‘one soup, three sides’. Today I made:
- egg soup with fresh vegetables
- ninjin no gomazu-ae / carrot with sesame-vinegar (goma-zu) dressing
- asuparagasu no karashi-ae / asparagus with mustard (karashi) dressing
- jagaimo no miso-ni / potato simmered in miso
Now, I may not have nailed this on the first attempt. As I quickly realised, it’s hard to think of three balanced, complementary and technically contrasting dishes when you’re also thinking about the washing up. However, it was fun having a few things on the go at once, and the results were pretty interesting to eat.
Below are today’s notes!