Senkin Muku Modern 仙禽無垢モダーン純米大吟醸無濾過

 I have not done a post just about sake for a long time but this one is worth a special post. This is called "Senkin Muku Modern Junmai daiginjou" 仙禽*　無垢　モダーン　純米大吟醸 from Senkin sake brewery from Sakura city in Tochigi prefecture 栃木県さくら市. The sake rice is Yamada-nishiki 山田錦 from the local area. According to their website, they emphasize "Domaine" like French wineries, making sake reflecting their “terroir” 風土, water 水, rice 米, and brewery 蔵. 

As soon as I took a sip of this sake I noticed a very crisp acidity reminiscent of a crisp Sauvignon blanc. It was almost effervescent. This was followed by a floral fruity taste. The crisp acidity mellowed somewhat after some time in the glass. The difference in taste between most sakes, especially “daiginjou” class, is very subtle but this one really stands out. We quite like this sake. The pictures below are of the front and back labels.

*Digression alert: “Sen-kin” 仙禽 

“Sen” in ideograms “仙” is composed of two components; one of the left means “man or human” 人 and the right means “mountain” 山. Although it appears redundant, this person also called   “sen-nin” 仙人 it is “a man living in a mountain”. This is based on an old Chinese mythology that an old man with long white hair carrying a staff  living in a high inaccessible mountain sustaining himself just on air or “kasumite” 霞. I am not sure he is a type of deity or holy man but he is immortal. 

“Kin” 禽 means “bird” since this bird is accompanying “sen-nin”, it is assumed to be a crane. The label (the picture above on the left” for exported sake), therefore, includes “immortal wing”.

Hanami 2021 with healthy 4 Japanese appetizers 花見 ２０２１

This year the cherry blossoms were early. We read it was the earliest full bloom of cherry blossom in Kyoto in 1,200 years. We have three cherry trees in our backyard; two were here when we moved in and one we planted 30 some years ago which was destroyed by a Nor'Easter in 2018. We replace this with a small cherry tree and it has grown but is still small. Usually these trees bloom sequentially rather than simultaneously but this year all three bloomed with some overlap in timing. So we had a few days when all three trees were at various stages of blossom and we enjoyed "Hanami" 花見. One day was warm enough for us to sit outside on the deck. Other days were cold or rainy so we enjoyed Hanami from inside. 

In the early morning on March 28 it was still a bit dark but through the cherry blossoms I spotted the full moon in the sky. This was the "Paschal moon"; the first full moon after the spring equinox. It is the moon on which the date for Easter is based i.e. Easter is the first Sunday after the Paschal Moon. True to form, Easter is next Sunday 4/4/2021. This moon is also known as "Worm moon". So named, supposedly, because worms start to emerge as the ground warms up. 

The picture below is of the cherry tree we planted in 2018 to replace the one that was destroyed in the nor’easter. It has grown a lot in the last 3 years but another 3 years will add to its role for hanami. Still it provided viewing enjoyment.

These are four appetizers I served one hanami evening. Before these dishes, we had Tuna sashimi made with frozen yellow fin tuna block from Great Alaska Seafood キハダマグロ.  As usual, I served it in marinated "Zuke" style ズケ; the surface charred with a kitchn blow torch in "Tataki" style たたき. I also  made a portion of it into imitation  “negitoro” ネギトロ,  We then had cold chawanmushi with marinated Ikura salmon roe 冷製茶碗蒸し. The four dishes shown below are the last dishes I served. They are vegetable rich and, hopefully, healthy items. 

This is a sort of salad made with dried persimmon 干し柿と大根の甘酢和え.  A recipe online was the inspiration of this dish but I did not follow the recipe. Besides the dried persimmon, which is cut into small bite sized pieces, I added daikon, carrot, sweet onion in sweet vinegar with added ground sesame and a splash of sesame oil. I garnished with roasted cashew nuts (or walnuts but the cashew happened to be available). The sweetness of the dried persimmon and the sweet vinegar dressing went well together. The dried persimmon got really soft and over time basically dissolved into the dressing.

This dish was a variation of the dish I made before from canned mackerel 鯖の水煮缶詰と大根. But in addition to daikon, I added cabbage and tofu and blanched broccoli just before serving.

This is “Hijiki” seaweed with carrot and deep fried tofu ひじきの炒め煮, exactly the same as I made before.

The last is a classic “mishime” 煮〆. It is simmered vegetables seasoned with soy sauce, mirin, and dashi broth. It includes shiitake, carrot, gluten cake “hanabu” 花麩. The rectangular pieces are freeze dried tofu or “shimidoufu” 凍み豆腐. I cooked this separately with much sweeter broth (I guess in Kyoto style). You cannot see it but there is renkon  on the bottom.

At this point, we were well fed and watered and gazing at the beautiful cherry blossoms. We were just enjoying existence.

Tai-meshi 鯛めし

When I bought Hokkaido rice “Yumepirika” 北海道米ゆめぴりか from the  New York Rice factory, I found that they offer other items which add to the enjoyment of  rice such as “frikake” ふりかけor “umeboshi” 梅干し. One such item was a kit for making “red snapper rice” or “tai-meshi” 鯛めし. I bought the kit since this reminded me of a trip we took to Matsuyama, Shikoku 四国松山 in 2017. On that trip, we ate  “Tai-meshi” (Japanese seasoned rice cooked with pieces of red snapper). The fish is caught in the “Setonaikai” in-land sea 瀬戸内海 area and “Tai-meshi” is famous for the area.

Digression alert: Below is a picture of the restaurant called “Tai-ya” 鯛や in Matsuyama where we ate the tai-meshi. It was a converted old Japanese residential house. They only serve “tai-meshi” and only for lunch. You need to make a reservation ahead of time. I do not remember but there may have been two time slots you could choose from. For most customers, the lunch is served on a low individual Japanese table in a tatami room. We just could not sit properly on tatami to eat lunch; it was far too uncomfortable.  They were kind enough to provide us with an upstairs room with chairs and Western style table. 

Here is “Tai-meshi” that we ate. It was served in a wooden rice container called “Ohitsu” お櫃. I am sure this was cooked in a traditional Japanese rice cooking iron pot called “hagama” 羽釜. It included the bottom charred part called “Okoge” おこげ. 

The first time we bought rice from the rice factory, “Yumepirika”  was not available. As compared to “Nanatsuboshi”, this one is much softer. We like “Yumepirika” better as a straight rice but for sushi, we like “Nanatsuboshi”. We also got “Mochi-rice” 餅米 called “Hokkaido Hakuchomochi” 北海道白鳥餅. This is a type of rice from which “mochi” cake is made. I like to mix this type of rice with the regular type in seasoned rice since it gives a better chewy texture.

There appear to be a few variations of  the tai-meshi dish. It turns out that the kit I bought from New York Rice Factory was a variation close to what we had at the tai-meshi restaurant in Japan. It was very similar to what we remembered from the restaurant and was pretty good. I garnished it with “Kizami-nori” 刻みのり but I should have used “mitsubishi” ミツバ. 

This kit came in a fairly large paper bag (#1 below). It contained a good amount of cooked and marinated skin-on vacuum packed red snapper chunks, seasoning sauce, a piece of kelp, bonito flakes, and a mylar pouch containing what appeared to be freeze dried deep fried tofu and shredded carrot. Following the instructions to use 2 cups of rice  (I used one cup each of “Yumepirika” and “Hakucho-mochi” rice), I rinsed the rice and added water to the level indicated in the rice cooker for two cups. I then mixed in the tai fish with its marinade, and freeze dried items and placed the kelp on the top (#2). 

Once the rice finished cooking the freeze dried items coated the surface of the rice (#3). After removing the kelp. I mixed the items coating the surface into the rice (#4).  We were quite impressed with the results. The large chunks of marinated fish were very good, the seasoning was authentically close to the dish we had in Japan. The inclusion of separate kelp and bonito flakes really added to the complexity of the flavor. The New York Rice Factory also has a kit for “Tako-meshi” タコ飯 or “octopus rice”, again famous in the In-land sea area. We may try that next when we have a chance. In any case, making and tasting “Tai-meshi” bought us back to this memory. We will have to be satisfied with such memories until we can get past this covid thing and travel again.

Pork with chick-pea (and navy beans) curry 豚肉と雛豆のカレー

This is another curry/stew made from the trimmings of skin-on and bone-in large pork butt roast we have been getting. As usual, after removing the skin and bones, I made two roasts; one for barbecue in the Weber and another for simmered pork. The remaining meat was cut up for stew. I simmered the stew meat ahead of time in chicken broth and kept it in the refrigerator with the broth. I then commissioned my wife to make something from it. She consulted her trusty Indian Cookbook by Madhur Jaffrey. The original recipe was supposedly pork chops with chickpeas. But as indicated above the pork stew meat was substituted for the pork chop. In addition by mistake, my wife opened a can of navy beans as well as a can of chickpeas. So navy beans were substituted for some of the chickpeas. (Note from Wifey: Both cans showed white beans on the label and I was concentrating on the inventory control of using the cans with the oldest expiration dates. I didn’t notice the cans were for different beans until I opened them) So as usual the ordinal recipe was basically “advisory”. This is not spicy hot but lots of spices went in. Like other curry, I served this over rice, with blanched broccoli and Japanese curry accompaniments, rakyo (white items in the picture below) and fukishinzuke (red one).

Since we precooked the pork in the broth, it came out extra tender. The combination of navy beans and chickpeas worked well.

As usual, I ask my wife to provide the recipe.

Ingredients
1 can of navy beans
1 can of chickpeas
3 garlic cloves
1 1/2 inch cube of ginger sliced
3 Tbs. chicken stock
1/4 tsp. cardamom
4 bay leaves
1 inch cinnamon stick
3 medium onions peeled and coarsely chopped
1 Tbs. ground cumin
1 Tbs. ground coriander
1 Tsp. ground turmeric
3 medium tomatoes peeled
3 parsnips peeled and cut into pennies (original recipe called for potatoes)
1 Tbs. salt
1 cup of mushrooms sliced
1/2 tsp. cayenne pepper or to taste 

Directions:
Put the ginger, garlic, and chicken stock in a food processor with a blade. Pulse until it forms a paste.
Put several Tbs. oil in a frying pan. Add the cardamom, bay leaves and cinnamon. Heat until the spices bloom and become fragrant. Add the onions and stir until they are partially caramelized. Add the ginger garlic paste and stir until the garlic smells fragrant and the mixture has been incorporated with the onions. add the cumin, coriander, and turmeric stirring until they become fragrant. Add the parsnips (or potato) and tomato. Mash the tomato. Cook gently until the parsnips become soft. Add the beans and the stewed pork with the liquid in which it was cooked. Cook for 20 minutes until all the flavors meld. If the curry looks too soupy reduce it on low heat until the desired consistency is reached.

This was a pretty good curry. The mixture of chickpeas and navy beans worked out well. They absorb the flavor of the spices and add a creaminess to the curry sauce. The pork was deliciously tender. The parsnips added their characteristic sweetness. Although the curry was not hot (my wife forgot to add the cayenne pepper) it had multidimensional layers of flavor. A great way to eat pork trimmings.

Irish-style soda bread #3 アイルランド風ソーダブレッド ＃3

 This is the third and last of my wife’s Irish soda bread baking binge. This one is quite different from the “traditional” recipe. This came from “Nancy Silverton’s Pastries from the La Brea Bakery”.  It is much more complicated than the traditional recipe. (It wouldn’t be La Brea if it wasn’t). It is a muffins/roll and uses eggs, butter, sugar and Caraway seeds. This one is accordingly called  “Irish-style”. As a result, it has a very different flavor from the traditional. (Although I used an Easter bunny plate for the picture, my wife pointed out that I covered up the “bunny’s” face with the bread when I took a picture below so only his feet are showing). (Sorry).

Like all the other Irish soda breads my wife made this has the same rough brown texture on the crust.

I will ask my wife to fill in the rest.

Ingredients
3 3/4 cups AP flour
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup wheat flakes (I didn’t have any so I left it out)
1 1/2 tsp. kosher salt
1 Tbs. baking powder
1 Tsp. baking soda
1 Tbs. lemon zest (or 2 tsp. lemon flavoring)
2 Tbs. caraway seeds
1/2 stick (2 oz.) butter cut into 1/2 inch cubes and frozen
1 3/4 cup buttermilk

1 egg

Directions:
In a bowl whisk together the dry ingredients from the AP flour to the the caraway seeds so they are well distributed. In the bowl of a food processor with a steel blade add some of the mixed dry ingredients with the butter and pulse until it resembles fine meal. Add the rest of the mixed dry ingredients and continue pulsing. (I found this works better to fully incorporate the butter. If all the mixed dry ingredients are added at once the butter remains in cubes.) Put the dry mixture into a large bowl. Mix the buttermilk and egg. If using lemon flavoring add it to the buttermilk now. Mix the buttermilk egg mixture into the dry mixture. Mix just until everything is incorporated. (I found I had to add more buttermilk for the dough to form otherwise it would have been just crumbs and not held together). Turn out onto a floured surface and gently pat into it together. (The original recipe calls for patting it into a 1/2 inch thick rectangle and then cutting it into various shapes using about 1/2 cup of dough for each shape.) I just took a 1/2 cup measure. filled it with dough and turned it out onto a cookie sheet lined with parchment paper. Bake in a 375 degree oven for 35 to 40 minutes.

This was without a doubt the most complex and refined version of the Irish soda breads my wife made. It had depth of flavor. The caraway seed with the slight hint of lemon was a very good addition. It had the familiar rough crunchy crust and soft moist interior. Traditionalist would say, “but it is not genuine soda bread.” Next time my wife said she would make it even less so by adding raisins.

Irish soda bread #2 アイルランドソーダブレッド ＃2

After making one Irish soda bread, my wife is on a roll and made this Irish soda bread from her favorite bread recipe book “Beard on bread”. This one used whole wheat flour.

Because of the whole wheat flour, the flavor is a bit different from the first bread she made but came out also nicely moist.

I will ask my wife to provide the recipe.

Ingredients:
3 cups whole wheat flour
1 cup AP flour

1 Tbs. kosher salt
1 tsp. baking soda
3/4 tsp. baking powder
1 1/2 to 2 cups buttermilk

Directions:
Combine the dry ingredients and mix thoroughly to distribute the soda and baking powder. Add enough buttermilk to make a soft dough. It will be the consistency of biscuit dough but should be firm enough to hold its shape. Knead for 1 or 2 minutes until smooth and velvety. Form into a loaf and place in an 8 inch pie pan well buttered or lined with parchment paper. Cut the traditional cross on the top of the loaf. Bake in a 375 degree oven for 35 to 40 minutes until golden brown and sounds hollow when tapped.

This was a nice variation on the Irish soda bread theme. The whole wheat flour gave it a slight nutty flavor. The texture was fairly dense but also moist. It tasted great slightly microwaved and slathered with butter.

Traditional Irish soda bread 伝統的アイルランドソーダブレッド

 Just a few days before St. Patrick’s day, I happened to see  a  “real Irish soda bread” recipe on the “Serious Eats” website. I showed my wife the recipe and in passing mentioned that St. Patrick’s day was coming up. Next thing I knew she has found 2 other Irish soda bread recipes and for 3 days in a row when I came home a new loaf was cooling on the rack. What a treat!  This is the first loaf she made. It was baked in an enameled cast iron Dutch oven like “no-knead bread” and produced a nice brown crust and center was moist.

She cut the traditional cross on the top but the dough was very wet and just filled in. Nonetheless you can still a light impression of the cross.

The below recipe is from “Serious eats”

Ingredients
15 ounces all-purpose flour (3 cups; 425g)
1 3/4 teaspoons (7g) kosher salt; for table salt, use the same weight or half as much by volume
1 1/8 teaspoons (6g) baking soda
18 ounces low-fat cultured buttermilk (2 1/4 cups; 510g), well shaken

Directions
1.Adjust oven rack to middle position and preheat to 450°F (230°C) at least 15 minutes in advance. Roughly cover the bottom of a deep 10-inch cast iron or enameled Dutch oven with a sheet of parchment paper; no need to trim.
2.Combine flour, salt, and baking soda in a large bowl and whisk a full minute to combine. Stir in buttermilk with a flexible spatula until dough is fully moistened and no pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 seconds more. Scrape sticky dough into prepared Dutch oven and smooth with a spatula into a rough boule-like shape. Score deeply into quarters with a sharp knife or razor, cleaning the blade between each slice.
3.Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer. Invert onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30 minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches. (This will be easier if bread is allowed to cool 2 hours more.) Store up to 24 hours in an airtight container and toast to freshen bread before serving.

The bread had a nice crunchy crust and the interior was moist with a nice crumb. The buttermilk gave it a subtle tang. The flavor was a bit salty. We had this with a lamb stew I made. (What else would you have for St. Patrick’s day?) This was the perfect bread to accompany the stew. 

Our plum tree was in full bloom and our backyard was filled with the nice sweet smell of plum blossom. This is the plum tree we got many many years ago. We wanted the type of plum that produced the fruit used to make Japanese salted plum and umeshu.  After some search, we finally found one at an Oregon nursery. It arrived as a twig in a small envelope but it miraculously grew into a good sized tree and provided lots of plum fruit over the years. We used the fruit to make “umeshu” plum wine. Then, a few years ago all the plum trees in the area got a fungal disease. Our poor tree was no exception. We thought it was a “goner” especially after we had to transplant it during a landscaping project. Although the tree is much smaller than it was at its peak, it appears that this plum tree is surviving. Spring is almost here.