Ishijyusansai and 24 Solar Terms…


Shousetsu・・・While the flatlands slowly become colder and colder, the snow begins to cover the mountain-tops in the northern provinces.


Though some days are still warm, you can feel winter on its way. Food ingredients on our table are changing from autumn to winter. It’s so important to watch out for colds especially when the temperature changes so much like it does now. Enjoy the seasonal ingredients- eat hardy and be healthy.


All recipes make servings for four.

Menu List

• → Kaki Fry
• → Simmered turnips with miso paste
• → Red and white vinigared salad
• → Pork miso soup
• → Preview of the next Ichijyusansai

• Kaki Fry

  
  Oysters 8 Oysters
  
Shredded cabbage Desired amount to garnish
  
Lemon slices　4 Slices
  
  
  Deep fry batter

  Flour　Appropriate amount

  Eggs　1 Egg
  Breadcrumbs　Appropriate amount
  1. Dip the oysters into the Flour, Egg, then Breadcrumbs in that order. Deep fry in oil at 180℃

  2. Place shredded cabbage, oysters, lemon slices on dish. Serve.
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• Simmered turnips with miso paste

  
  Turnips If large 2 Turnips

  　　　　If small 4 Turnips

  Chestnuts　5 grams

  Yuzu citron　Desired amount

  Konbu seaweed　1 Piece

  Mirin seasoning sake　4 Tablespoons

  Salt　1 Tablespoon

  Spoy sauce　2 to 3 drops, to taste
  
  
  Chestnut Miso

  Chestnuts　25g

  Sesame Paste 1 Teaspoon

  Peanut oil　20g

  White miso　50g

  Nikiri-zake　2 Teaspoons
  1. If the turnips are large sized, cut in half. If they are small sized, proceed to peel turnip.
  2. Place turnips in pot. Fill pot with enough water to immerse turnips. Add Konbu seaweed. Cook with enough heat, but do not bring to a boil. Cook until you can poke through turnip easily.

  3. Once the turnips are cooked, add mirin, salt, and soy sauce to flavor. Cool the whole pot over ice.
  4. Make Chestnut Miso. Roast chestnuts in oven (10 to 15 minutes at 140℃) then make into paste using a food processor. Add sesame paste, peanut oil, nikiri-zake.
  5. Heat the turnips and chestnut miso. Place turnip on plate and cover with chestnut miso. Sprinkle yuzu citron and serve.
  
  
  Cooking tips
  Nikiri-zake is sake with the alcohol evaporated from it. To make nikiri-zake, heat sake in a pot for about five minutes to evaporate alcohol.
  Peanut oil can be substituted with vegetable oil.
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• Red and white vinigared salad

  
  Carrot　1/2 Carrot
  Daikon　1/2 Daikon

  Salt　2 Teaspoons

  Yuzu citron　Desired amount


  Sweet vinegar
  
Konbu seaweed　1 Piece (about 5g)
  
Water　300cc

  Vinegar　300cc

  Sugar　200g

  1. Cut daikon and carrots into slices of 1㎝×5㎝, add salt, lather it in, then squeeze to drain water (Four parts daikon to 1 part carrot for better visual presentation). 

  2. Pickle in Sweet Vinegar mixture for 8 hours.

  3. Place on plate, top with needle thin slices of Yuzu peel. Serve.
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• Pork miso soup

  
  Carrots　1/2 Carrot

  Potatoes　3 Potatoes
  Gobo burdock　1 Gobo
  
Pork　300g

  Konnyaku　50g

  Dashi(please see Shiratsugu Basics)　1.5 liters

  Miso　200g
  1. Cut carrots into shapes of half-circles. Cut potatoes, gobo, and konnyaku into bite sized chunks.

  2. Add vegetables to the dash then heat. Once the vegetables are cooked, add pork and mix in the miso.

  3. Add your choice of seasoning (ie. Yuzu-gosho pepper, Ichimi, etc.) then serve.
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• Preview of the next Ichijyusansai

  
  The next Ichijyusansai is Daisetsu no zen Dec. 7th.
Shiwasu will here before you know it! Only a little more of 2015 is left. We will continue to introduce recipes that use seasonal ingredients.
This picture we have for you this time is one of the recipe tastings that we have for our staff. We prepare and eat the food that is to be served in Shiratsugu next month, discuss possibilities of improvement, then decide what the final menu will be. We know you're wondering what the food looked like, but we thought we should keep that a surprise for when you visit our restaurant! We look forward to seeing you here!
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