Memorandum for daily Japanese cousine vegetarian cocking of February.

1. TOKYO BAR
February
2015
Serves, Refined Vegetarian Menu
With, Selected Sake
On, Cool Contemporary Jazz

2. Prologue February 2015
Dashi!
This month, I want to introduce Japanese soup
stock, “dashi”. This soup stock is the core part
of cosine Japanese food, which brings great
differ from other country’s food. And you can
prepare it as in vegetarian menu, using kombu
and dried shiitake, and they are still good.
Problem of making this soup stock is you need
a time to prepare and once you make it, you get
massive amount of it, that you cannot use it all
at once.
So generally Japanese uses instant stock,
mostly with artificial…knowing it is not real, for
meal in everyday.
So generally, when to want meet a real dashi
stock, we just go to the established restaurant,
pay bit of extra and enjoy.
TOKYO BAR
Ok, Here, the freezing dashi method, is a bit
smarter way to make a stock by own and you
can get any amount at any time. And you can
also use left over from making it to your recipe,
too.
The freezing dashi method, using ice cube box,
does add to nice cocking everyday. You can
use dashi by a cube, from small unit 30cc to 1
litter in flexible.
Once you make a lot, just pour in box and
simmer while then put in freezer.
My
ice
box
does
have
lids
so
I
can
pill
up,
so
useful.
See next page, for how to prepare it.
00

3. TOKYO BAR
Clever way to stock kombu and shiitake dashi
00
Preparation:
Ingredients:
Dried kombu 40g
Sliced and dried shiitake mushroom 40g
(must use sliced one)
Water 1.2 litter
Cut
Kombu
in
pieces
about
10cm,
and
soak
in
water,
with
dried
shiitake
for
one
hour.
Tools:
Deep pan
Sieve
Ice cube box
Heat
the
pan
in
medium
heat
to
gets
water
hot,
then
in
weak
heat
for
30
minutes.
Take
all
the
kombu
and
mushroom
from
stock,
using
sieve
and
reduce
the
heat
a
while
When
stock
gets
in
normal
temperature,
pour
a
in
ice
cube
box
and
freeze.
Method
Just
drop
ice
cubed
stock
what
ever
you
like,
when
ever
you
want
and
any
amount
you
want.
See
01
and
02
for
recipe
of
leI
overs.
How to use it?

4. Index
1. Kombu stewed with soy sauce dashi soup
2. Dried shiitake stewed in sweet soy sauce
3. Rape blossom with Japanese mustard and
soy sauce
4. Over night pickles of cabbage with thin
salted kombu
5. Bok choy with starched sauce
6. Sautéed capsicum with sweet miso sauce
7. Fuki-noto (butterbur sprout) tempura
8. Tsubomina tempura
9. Asatsuki (chive) with sweet and sour miso
marine
10. Asparagus sautéed with miso and wasabi
11. Lotus patty
12. Freeze-dried tofu stewed with burdock
13. Eringi and Allium victorialis sautéed with
miso and blue cheese
14. Cabbage sautéed with garlic and kombu
15. Freeze dried daikon stewed with miso oden
soup
16. Shiitake stewed with miso oden soup
17. Deep fried tofu with sweet hot spring onion
sauce
18. Potato stewed with soy sauce
19. Miso Dengaku, boiled konnyaku with miso
paste
20. Soy sauce stewed Japanese radish, daikon
21. Bean starch vermicelli and lettuce with sweet
sour sauce
22. Sautéed shimeji mushroom with lettuce and
cucumber
23. Miso sautéed kurumabu, wheel-shaped gluten
cakes
24. Udo, aralia cordata, skin chips
25. Udo, aralia cordata, tempura
26. Udo, aralia cordata, marine
27. Potato sautéed with soy sauce
28. Rice cake and burdock in deep fried bean curd
sand
29. Zucchini sautéed with peanuts and miso paste
30. Sautéed garlic stem and oyster mushroom
February 2015
TOKYO BAR 00

5. TOKYO BAR
Kombu stewed with soy sauce dashi soup
Ingredients;
Kombu, Kanpyou
Soy sauce dashi soup (Sake, Mirin,
Sugar and Dashi
Roll the used kombu for dashi,
and tie with kanpyou.
Mix soy sauce ingredients in pan
and heat till it boils.
Put tied kombu and stew with
weak heat for around 30 minutes.
Kombu is mainly used as for taking dashi. It worth of just for dashi, but their fiber and minerals are also can be
add to a meal. It gets really soft and juicy, and nice taste from absorbing all of soy dashi soup.
1 2 3 4 5 6 7 8 9 10 11 12
01
February

6. TOKYO BAR
Dried shiitake stewed in sweet soy sauce
Ingredients;
Dried sliced shiitake
Sweet soy sauce (Soy sauce,
Sugar, Sake and Dashi), Sesame
Soften dried sliced shiitake, and
boil with sweet soy sauce for a
hour, with weak heat. Put sesame
on top.
Dried sliced shiitake is mainly used as for taking dashi, for usability it is sliced. It is worth of just for dashi, but its
chewiness and minerals can be added to recipe. It gets really soft and juicy, and nice taste by absorbing of soy
dashi soup.
1 2 3 4 5 6 7 8 9 10 11 12
02
February

7. TOKYO BAR
Rape blossom with Japanese mustard and soy sauce
Ingredients;
Rape blossom
Japanese mustard, Soy sauce,
Sake and Dashi
Mix sauce and prepare, then boil
rape blossom quickly and soak
in sauce. Put in refrigerator and
serve in cold.
Rape blossom does good matches with Japanese mustard “KARASHI”.
1 2 3 4 5 6 7 8 9 10 11 12
03
February

8. TOKYO BAR
Over night pickles of cabbage with thin salted kombu
Ingredients;
Cabbage
Dried salted thin kombu, Sesame
oil, Salt, Grounded red pepper and
Sesame
Cut cabbage in certain pieces,
and mix with all of ingredients in
Ziplocs. Shake it while and put in
refrigerator over night.
This is one of easy to make recipe, but can enjoy a great performance from salted kombu.
1 2 3 4 5 6 7 8 9 10 11 12
04
February

9. TOKYO BAR
Bok choy sautéed with starched sauce
Ingredients;
Bok choy
Garlic, Ginger, Soup stock,
Japanese Pepper, Oil, Sake, Starch
and Salt
Cut bok choy in pieces, slice
garlic and ginger, and grind
Japanese pepper. Heat oil with
garlic, ginger and pepper first
until it perform in good smell.
Then add bok choy, and sauté till
it gets soft. Then add soup stock
and sake till it boils. Add the
watered starch in end to make
everything to be starched.
Using Japanese pepper and sake makes more in cuisine.
1 2 3 4 5 6 7 8 9 10 11 12
05
February

10. TOKYO BAR
Sautéed capsicum with sweet miso sauce
Ingredients;
Capsicum
Sweet miso sauce (Sesame oil,
White miso, Sugar and Soup stock)
Cut capsicum in pieces and pan
fry with sesame oil, until it gets
soft.
Mix all the sweet miso sauce
ingredients and add to sautéed
capsicum.
Adding miso sharpens the bitter part of capsicum, and sugar makes all round.
1 2 3 4 5 6 7 8 9 10 11 12
06
February

11. TOKYO BAR
Fuki-noto (butterbur sprout) tempura
Ingredients;
Fuki-noto (butterbur sprout)
Frying oil, Batter (Gluten free flour,
Water and Salt), Salt
Dip whole fuki-noto in butter and
fry. Fry slowly in medium
temperature. Put pinch of salt
over it.
Fuki-noto is one of popular spring vegetables, taste of its bitterness does make you feel be detoxified. Tempura
features its bitterness stronger for intense, some loves it some hates it.
1 2 3 4 5 6 7 8 9 10 11 12
07
February

12. TOKYO BAR
Tsubomina tempura
Ingredients;
Tsubomina
Frying oil, Batter (Gluten free flour,
Water and Salt), Salt
Cut tsubomina in half and dip in
butter. Fry quickly in high
temperature. Put pinch of salt
over it.
Tsubomina, name is register in patent from Hakata famers, is friend of leaf mustard, uses buds of leaf from a
stool, length about 5cm. It is very rare vegetable and only seen in February to March in Japan.
1 2 3 4 5 6 7 8 9 10 11 12
08
February

13. TOKYO BAR
Asatsuki (chive) with sweet and sour miso marine
Ingredients;
Asatsuki
Miso, Sugar and Vinegar
Boil asatsuki a minute and put in
cold water quick. Then marine
with miso sugar and vinegar
mixed. Put in refrigerator a while.
In winter, asatsuki become thick in diameter and white in sprout. Too long boiling loses the strength of asatsuski,
and become spineless, which should be avoided.
1 2 3 4 5 6 7 8 9 10 11 12
09
February

14. TOKYO BAR
Asparagus sautéed with miso and wasabi
Ingredients;
Asparagus
Miso, Sesame oil, Wasabi and
Soup stock
Cut asparagus in pieces and
sauté a while with sesame oil.
Then add miso and stock, and
gently stir, and add wasabi at the
end.
Add wasabi at the last, to keep its aroma in good condition. Wasabi is also good in miso sautéed one.
1 2 3 4 5 6 7 8 9 10 11 12
10
February

15. TOKYO BAR
Lotus patty
Ingredients;
Lotus root
Flour, Salt
Peal off a skin of lotus and grate
it. Add flour and salt in grated
lotus, and leave a while. Then
shape in patty pan fry in medium
heat, until both side becomes
nice in brown color.
Lotus patty, can enjoy a springy texture. There are sweetness from lotus, you really need only salt to make taste
perfect.
11
February
1 2 3 4 5 6 7 8 9 10 11 12

16. TOKYO BAR
Freeze-dried tofu stewed with burdock
Ingredients;
Freeze-dried tofu, Burdock
Soup stock, Soy Sauce, Sugar,
Sake and Red pepper
First soak freeze-dried tofu in
water to get it soften. Stew
burdock in soup stock until it
gets soft. Then put other
ingredients and tofu, stew a
while until the tastes gets into
tofu and burdock.
We call this freeze-dried tofu, Koya-tofu, and its spongy like chewy texture is totally differ from original tofu.
1 2 3 4 5 6 7 8 9 10 11 12
12
February

17. TOKYO BAR
Eringi and Allium victorialis sautéed with miso and blue cheese
Ingredients;
Eringi (King trumpet mushroom),
Allium victorialis
Sesame oil, Miso, Red pepper and
Blue cheese
Cut mushroom and allium
victorialis in pieces. Sautee
mushroom until it gets soft then
add miso. Sautee a while and add
allium victorialis, red pepper and
blue cheese, and sauté.
We
call
Allium
victorialis
“Gyoja-­‐Niniku”
meaning
of
asceRc
garlic.
CombinaRon
of
miso
and
blue
cheese
is
incredible;
refer
to
Testuya’s
restaurant
menu.
13
February
1 2 3 4 5 6 7 8 9 10 11 12

18. TOKYO BAR
Cabbage sautéed with garlic and kombu
Ingredients:
Cabbage
Sesame oil, Red pepper, Salted
kombu and Garlic (Sliced)
First, heat sesame oil with garlic
and red pepper, then add cut
cabbage and salted kombu.
Sautee it a while, till cabbage
gets soft.
Salted kombu add different portion of taste.
14
February
1 2 3 4 5 6 7 8 9 10 11 12

19. TOKYO BAR
Freeze dried daikon stewed with miso oden soup
Ingredients:
Freeze dried daikon
Miso oden soup (Soy sauce, Sugar,
Sake, Dashi, Miso), Japanese
Mustard and Grinded red pepper
First wash the freeze dried
daikon and soak in water over
night. Then stew with miso oden
soup, till all the good taste
sneaks into daikon.
Add red pepper and mustard on
serving.
Freeze dried daikon is also good to put in sukiyaki.
15
February
1 2 3 4 5 6 7 8 9 10 11 12

20. TOKYO BAR
Shiitake stewed with miso oden soup
Ingredients:
Shiitake
Miso oden soup (Soy sauce, Sugar,
Sake, Dashi, Miso), Japanese
Mustard and Red pepper
First Just cut shiitake in pieces
and stew with miso oden soup,
till all the good taste sneaks into
shiitake.
Add red pepper and mustard on
serving.
Shiitake become in good taste, leaving one night in refrigerator.
16
February
1 2 3 4 5 6 7 8 9 10 11 12

21. TOKYO BAR
Deep fried bean curd with sweet hot spring onion sauce
Ingredients:
Deep fried bean curd
Red pepper, Spring Onion, Sugar,
Sake and Salt
Cut deep fried bean curd in
pieces and pan grill until it gets
in good color. Cut spring onion
and red pepper in pieces and
sauté with stock, sugar, sake and
salt. Pour it over grilled bean
curd.
Grilled deep fried bean curd is popular, you can enjoy just with soy sauce, or eating with grated daikon.
17
February
1 2 3 4 5 6 7 8 9 10 11 12

22. TOKYO BAR
Potato stewed with soy sauce
Ingredients:
Potato, Carrot and Konnyaku
noodle
Soy sauce, Sugar and Sake
Cut potato and carrot in pieces.
Put everything in pot, and stew
for 20 to 30 minutes. Leave It in
refrigerator overnight.
Sugar is one point for this recipe
18
February
1 2 3 4 5 6 7 8 9 10 11 12

23. TOKYO BAR
Miso Dengaku, boiled konnyaku with miso paste
Ingredients:
Konnyaku
Miso, Mirin, Sugar, Sesame and
Grinded red pepper
Cut and boil konnyaku.
Sautee the miso sauce till gets
pulp like. Then pour sauce over
boiled konnyaku.
Konnyaku is jell like food made from the starch of devil‘s tongue.
19
February
1 2 3 4 5 6 7 8 9 10 11 12

24. TOKYO BAR
Soy sauce stewed Japanese radish, daikon
Ingredients:
Daikon, Uncooked rice
Soup stock, Soy sauce, Mirin and
Salt
Cut daikon in size, boil with rice
until it gets soft. Wash daikon
and stew with stock and other
ingredients for 20 minutes.
Purpose of boiling daikon with rice is to get rid of harshness of daikon. Daikon does not become soft when stew
with spices, so boil it by itself first.
20
February
1 2 3 4 5 6 7 8 9 10 11 12

25. TOKYO BAR
Bean starch vermicelli and lettuce with sweet sour sauce
Ingredients:
Bean starch vermicelli, Lettuce,
Wakame seaweed, Peanuts
Sweet sugar sauce (Lemon, Red
pepper, Garlic, Sugar, Soy sauce)
Soften vermicelli by hot water,
crunch peanuts. Heat garlic and
red hot pepper in pan, then add
squeezed lemon juice, sugar and
soy sauce. Then mix vermicelli,
cut lettuce, sweet sugar sauce,
wakame seaweed and crunched
peanuts.
Crunched peanuts makes range in flavor.
21
February
1 2 3 4 5 6 7 8 9 10 11 12

26. TOKYO BAR
Sautéed shimeji mushroom with lettuce and cucumber
Ingredients:
Shimeji mushroom, Lettuce,
Cucumber
Soup stock, Salt and Red pepper
Cut shimeji in pieces, and sauté
with red pepper. Add stock stew
while and add lettuce and
cucumber, and sauté a while.
Do not sauté lettuce and cucumber too long, they are good in bit fresh.
22
February
1 2 3 4 5 6 7 8 9 10 11 12

27. TOKYO BAR
Miso sautéed kurumabu, wheel-shaped gluten cakes
Ingredients:
Kurumabu
Corn starch, Miso, Sugar, Ginger,
Soup stock and Spring onion
Soak gluten cake in water and
soften, and cut in pieces. Then
cover with corn starch.
Sauté it with oil till covered corn
starch be harder. Then add miso,
sugar, grated ginger, and soup
stock sauté while. Add finely
chopped spring onion at the end.
Gluten cakes are typical ingredients for vegetarian cuisine, originally derived from the dietary restrictions of
Buddhist monks.
23
February
1 2 3 4 5 6 7 8 9 10 11 12

28. TOKYO BAR
Udo, aralia cordata, skin chips
Ingredients:
Mountain udo (Aralia cordata)
Vinegar, Flour, Salt frying oil
Peel off the skin of udo, by
scraper and soak in vinegar
water while. Then put flour over
udo skin and fry in high
temperature until gets crunchy.
Udo has unique fragrance, typical spring vegetable. There are mountain udo, and ground udo. Difference is
ground udo is grown in cave to make it whity.
24
February
1 2 3 4 5 6 7 8 9 10 11 12

29. TOKYO BAR
Udo, aralia cordata, tempura
Ingredients:
Mountain udo (Aralia cordata)
Flour, Salt frying oil
Cut sprout of udo. Prepare
batter mixing cold water, flour
and salt. Dip udo in batter and
fry.
Udo has unique fragrance, typical spring vegetable. Sprout part is best in tempura.
25
February
1 2 3 4 5 6 7 8 9 10 11 12

30. TOKYO BAR
Udo, aralia cordata, marine
Ingredients:
Udo
Sesame oil, Red pepper, Marinade
dressing (Brown sugar, Vinegar and
Salt)
Peel off the skin of udo and slice
in thin pieces, and soak in
vinegar water a while. Then sauté
udo with oil and red pepper.
Prepare marinade dressing
mixing ingredients above. Add
sautéed udo into dressing and
stay it over night.
Udo has unique fragrance, typical spring vegetable.
26
February
1 2 3 4 5 6 7 8 9 10 11 12

31. TOKYO BAR
Potato sautéed with soy sauce
Ingredients:
Potato, Trumpet mushroom
Soup stock, Sesame oil, Red
pepper and Soy sauce
Cut potato and mushroom in
pieces. Boil potato with stock
stock until it becomes
condensed. Then add mushroom
and oil and red pepper and sauté.
Add soy sauce at the end.
Boiling with stock is key part of this recipe. Add soy sauce at the end, just before eating to enjoy freshness, but
you can also add at start of sauté, makes more fragrance.
27
February
1 2 3 4 5 6 7 8 9 10 11 12

32. TOKYO BAR
Rice cake and burdock in deep fried bean curd sand
Ingredients:
Deep fried bean curd
Thin sliced rice cake, Burdock,
Sesame oil and Soy sauce
Cut bean curd in pieces, and
gently knife into it to make a
pocket. Sautee burdock with soy
sauce. Slice the rice cake, and fill
in bean curd with sautéed
burdock. And grill for a while.
Rice cake be in more useful if you slice.
28
February
1 2 3 4 5 6 7 8 9 10 11 12

33. TOKYO BAR
Zucchini sautéed with peanuts and miso paste
Ingredients:
Zucchini
Sesame oil, Red pepper, Peanuts
paste, Miso, Sugar and Sake
Cut zucchini, and sauté with red
pepper. Grind peanuts and mix
with miso, sugar and sake. Then
add into sautéed zucchini, and
sauté a while.
Mixture of miso and peanuts is one of incredible, but not in common in Japan
29
February
1 2 3 4 5 6 7 8 9 10 11 12

34. TOKYO BAR
Sautéed garlic stem and oyster mushroom
Ingredients:
Garlic stem, Oyster mushroom
Sesame oil, Ginger, Soy sauce and
Mirin
Heat oil with ginger first, and
sauté garlic stem a while. Add
the oyster mushroom and ice
cube to gently steam a while.
When mushroom get in good
softness add soy sauce and
mirin.
Adding few pieces of ice cube is one way all ingredients be well cooked quickly.
30
February
1 2 3 4 5 6 7 8 9 10 11 12

35. This month’s jazz album February 2015
TOKYO BAR END
You
can
check
the
sound
hVp://www.airplanelabel.com/cdlists/ap1009.html
hVps://itunes.apple.com/jp/album/yamato/id80342188?i=80341625
First
song
Yamato
is
my
favorite.
Band
:
Aramaki
Band
Album
:
Changes
One
Copyright
©
2000
Air
plane
label.
All
Rights
Reserved.
This
is
album
for
the
“bass
player”,
Mr.
Aramaki.
All
of
tune
has
edge
on
it.
Session
members
are
Japanese
avant-­‐garde
player,
adding
to
freakiness.
This
was
Aramaki’s
first
leader
album,
a
lot
of
aVracRve
interacRon
here.

36. Epilogue February 2015
TOKYO BAR BucHu
Thank
you
for
reading
and
following
these
documents.
Hope
you
enjoyed
and
got
some
inspiraRon.
On
this
page
I’d
like
to
introduce
a
song
from
my
alternaRve
jazzy
rock
band
“BucHu”.
I
play
bass
in
this
band.
Lebutang
is
the
BucHu's
first
original
song
made
in
2014.
Constant
bass
notes
through
the
song,
scat
and
free
saxophone
toward
the
end.
Mixture
of
freaky
saxophone
and
rigid
drum
&
bass
is
our
basic
program
through
all
of
our
songs.
This
song’s
concept
is
“EMERGENCY”.
This
take
was
taken
at
live
gig
held
on
the
23rd,Nov.
2015
in
Deepa
Ohtsuka
Tokyo,
Japan.
hVps://www.youtube.com/watch?v=vhBK7O9GueA
Lebutang
hVps://www.facebook.com/realbuchu
hVp://grooveshark.com/#!/buchu