Post ANjkLLfbX04UMWOn9E by neauoire@merveilles.town
(DIR) More posts by neauoire@merveilles.town
(DIR) Post #ANjhwsDfB1GsAFX07c by ian@merveilles.town
2022-09-19T21:38:23Z
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One of the things I've been thinking about lately is a desire to make my cooking a bit more... systematic? Sustainable? Less one-off meals, more gathering ingredients that can combine in new ways. What can I grow on a balcony? What's in-season? What's more local, even as a city-dweller? Been leafing through "Japanese Cooking: A Simple Art" by Tsuji, and Andoh's two Japanese cookbooks. Want to apply some of the philosophy a bit more than I have been.
(DIR) Post #ANjhwt95jVCz2MOrdQ by neauoire@merveilles.town
2022-09-19T22:34:55Z
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@ian preserved food is central to japanese foods, the staples will often have ferments one way or another, have you done much experimentation in that way?
(DIR) Post #ANjhwuoFXxj2CIfFQW by ian@merveilles.town
2022-09-19T21:47:31Z
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Currently growing a lot of herbs, some bell peppers out here. Previously grew green beans, strawberries, some small things. Would like to try eggplant next season, maybe start cultivating mushrooms. Have been thinking about getting back to baking my own bread again.
(DIR) Post #ANjkLLB7MLgWpy8Rd2 by ian@merveilles.town
2022-09-19T22:42:16Z
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@neauoire Only a little bit, mostly just making my own pickles. I went through a brief fermentation phase, but have gotten away from it. Though I've also done a ton of cooking with miso, and shio koji. Obviously not Japanese, but I've made kimchi before too!
(DIR) Post #ANjkLLfbX04UMWOn9E by neauoire@merveilles.town
2022-09-19T22:44:41Z
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@ian I've been reading Santoka's diaries recently, and he talks about the life at the temple, and the staples are rice, legumes and a pickled vegetable, often umeboshi and ginger to help the rice stay fresh, but sometimes gobo, bamboo shoots and renkon.
(DIR) Post #ANjkLMBrb3sLyZUYQi by neauoire@merveilles.town
2022-09-19T22:45:48Z
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@ian I always loved that system: a grain, a legume and a pickled vegetable. And a special attention to have one of each primary color .
(DIR) Post #ANjkLN6wArWspaC8OG by ian@merveilles.town
2022-09-19T22:49:42Z
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@neauoire Kansha is sort of like this too; pick one of these, a side, rice, and soup. It is super nice. Thanks for the recommendation, by the way! I'd like to do more preserved food. I've found umeboshi before, but not much luck with gobo, takenoko, etc. Had to make my own aburaage to make inarizushi!
(DIR) Post #ANjkLNaiO9LgJw7unw by neauoire@merveilles.town
2022-09-19T22:51:37Z
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@ian rekka and I have fantasies of making our own nuka-based pickles onaboard, ever considered trying that?
(DIR) Post #ANjkLO1InIcFeOZ9FI by ian@merveilles.town
2022-09-19T22:57:54Z
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@neauoire I can't say I have! I wonder what that flavor is like. It's funny, there is this rich fermented food tradition in Japanese cuisine, but a Japanese friend was telling me this week she has trouble finding sourdough locally, haha.
(DIR) Post #ANjkLOUN3Drt6YAMYS by neauoire@merveilles.town
2022-09-19T22:59:17Z
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@ian good bread in Japan is super rare, we kind of gave up and ate Japanese food instead. They have a fascination with bleached flour which is really unfortunate.
(DIR) Post #ANjkLPCKPn1vIsjT4S by lanodan@queer.hacktivis.me
2022-09-19T23:02:20.011006Z
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@neauoire @ian Haha, France has ~bleached rice, Japan has bleached flour.
(DIR) Post #ANjkWkRBmpcyMY5lKq by ian@merveilles.town
2022-09-19T23:03:52Z
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@lanodan @neauoire One of my Japanese teachers lives in Germany now, and she was complaining about the poor selection of tofu in Europe. No winning I guess!