Today's staff lunch focused on healthy ingredients.
We enjoyed a tasty menu of vegetarian mapo tofu, clam with soy milk miso soup, side of daikon pickles, sweet mini tomatoes and renkon-hasami.
The daikon pickles were prepared using our Hario pickler and the lotus root sandwiches were leftover from a recent Tortoise potluck.
Please find Akiko's delicious recipes below and enjoy these meals in your kitchen!
Vegetarian Mapo Tofu
- Shiitake - 2
- Hoshi Shiitake (dry) - 6
- Carrot – 1 stick
- White onion – 1/2
- Garlic – 2 cloves ...
Summer in Japan is not for the faint of heart. Temperatures can soar to uncomfortable heights so cooking a cooling meal is a way to cope in the heat. Enter the thin soft noodles we call 'somen' (sou-men), that are traditionally served chilled with a cold broth.
Tortoise member, Akiko, prepared a special staff lunch of somen noodles served in 2 delicious styles.
Please enjoy her recipes below.
Somen topped with Pumpkin and Ground Pork with a White Sesame Dipping Sauce:
- Minced pork – 1 pack
Kosuga tea set - $865
This bamboo set includes a hamdmade lacquered tea bowl, matcha wisk, matcha powder container, matcha scoop and carrier for the whisk.
Clockwise from the left:
Black basket vase $126, Woven waste basket $140, Natural basket vase (small) $142, Bamboo chopsticks $15-40, Knotted chopstick rest $7, Rectangular chopstick rest $6
Clockwise from the left:
Bamboo tray (small) $70, Bamboo tray (medium) $88, Bamboo tray (large) $104, Bamboo oil diffuser $84, Portable bamboo incense container and holder $72, Bamboo potpourri holder $72
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Continuing our Staff Lunch series this summer, we have Akiko's 'Mixed Corn Rice', 'Tofu Steak with Onion Dressing', and 'Summer Vegetable Miso Soup'.
Recipes for all 3 refreshing summer recipes can be found down below!
Tofu Steak Recipe:
- Tofu (2 packs) – soft or firm – your preference
- Onion – 1
- Dashi – 3.5 tablespoons
- Millet sugar – 4 tablespoons
- Sake – 4 tablespoons
- Mirin – 4 tablespoons
- Shoyu – 4 tablespoons
- Salt – pinch
- Potato starch...
Whether eaten for breakfast, lunch or dinner, rice and miso soup are central to Japanese cuisine and a treasured part of Japanese food culture. Frequently prepared alongside other dishes like grilled fish, egg omelettes and fermented pickles, regional palate preferences across Japan can sometimes dictate flavors. Kansai (Western Japan) preferring konbu dashi (seaweed based broth) while Kanto (Tokyo area) preferring darker, fishier flavors with bonito based broth.
While the pairing is a staple of nearly every Japanese meal, rice and miso soup have a seemingly infinite number of tasty and creative variations. This summer at Tortoise we will be...