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Posts Tagged ‘Seasonings’

Testing

Co-worker brought me a bottle of spices from his trip to Los Angeles.

Omiyage

Omiyage

Thanks R!

Picked up a loaf of bread made from Hokkaido flour (Yume Chikara?), supposed to be “ultra strong”, whatever that means.

Bread

Bread

 

The looks of the bread kinda reminds me of Texas toast bread and sweet bread, if that makes any kind of sense.

Bread Slices, Slightly Buttered

Bread Slices, Slightly Buttered

Made a simple sandwich, to “taste”.

Fried Egg Sandwich seasoned with 21 Seasoning Salute on Hokkaido Bread with Shiso

Fried Egg Sandwich seasoned with 21 Seasoning Salute on Hokkaido Bread with Shiso

Bread texture is a little dense, perfect for fried egg sandwich, sturdy yet absorbing. The seasoning perfectly compliments the egg. Yum!

Enjoy. Eat well.

The Mouse

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Shiso

Picked up two shiso plants at the farmers market this weekend.

Red Shiso Plant

Green Shiso Plant

Oh, the possibilities. I love using the green shiso leaves as a wrap for sashimi or poké and chopped in salads. Less familiar with the red. Must do research on both.

Enjoy. Eat well.

The Mouse

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Shiso and sumac, kind of sounds like a folk music duo, a winery, (or a law firm, eww).

I love the taste of shiso (aka beefsteak, or perilla) leaves. I first tasted dried shiso as a furikake variety years ago.

Shiso Furikake

This is by far my favorite furikake. Problem is the sodium content is through the roof.

Nutrition Facts

Not sure the picture can be read, but for a serving size of one tablespoon, this particular brand of shiso furikake has 2,290 mg of sodium, or 95 percent of the recommended daily value of a normal person. By contrast, other furikake varieties have about ten percent of the recommended daily intake of sodium. Needless to say, my consumption of shiso furikake is extremely limited. 😦

This past Christmas season I was here looking for presents. The recipient is well versed in cooking so I wanted to find something different that maybe he hasn’t seen before. C, a long time sales person there recommended sumac, along with some other spices and herbs.

Sumac

She said sumac reminded her of shiso. I had to try it.

Sumac

Shiso Furikake

Sumac and Shiso Furikake

Both sumac and shiso have a reddish color. The sumac has a more citrus taste while the shiso is more on the minty/basily (are those words?). Both are pretty good. I would agree that the sumac is a very good substitute for the shiso furikake. I plan to look for an appropriate container and mix the sumac and shiso furikake into one (talk about fusion). This will help to dilute the sodium content/intake.

I may even look for umeboshi paste and combine that too. I think the sumac/shiso combination would make a good dry rub for chicken or pork. The sumac/shiso/umeboshi combination might make a good marinade for chicken, pork, or even fish (hmm, butterfish comes to mind).

Hmm, the possibilities.

Thanks C.

Enjoy.

The Mouse

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The other day, I bought thick sliced belly pork from our local Korean market.

Thick Sliced Belly Pork

Our Qi Master suggested we marinate the pork in hua jiao and Shao Xing wine. I separated the slices out into five portions. Into each container I tossed in some hua jiao and poured some Shao Xing wine.

Marinated Pork Belly

The containers went into either the refrigerator or freezer.

Hua jiao, also known as Szechuan pepper is the outer pod of a fruit.

Szechuan Pepper

More information is here: http://en.wikipedia.org/wiki/Sichuan_pepper.

The first time I went to Chinatown to look for hua jiao, it was like buying some kind of illicit drug. The shopkeeper got a package from under the counter and quickly put it in an unmarked bag. She almost whispered the price and quickly took my money (if I remember correctly, the package was about $1.50.).

Sorry, got off track for a bit. The next day, I stir-fried the pork with cabbage.

Marinated Pork Belly with Cabbage

I love kalua pork with cabbage. I prefer more cabbage and a little bit of kalua pork. Sometimes the restaurants will be too generous with the kalua pork which throws off the balance. When you eat pork and beans do you expect pork and beans? Same concept. I want just a little bit of meat to flavor the cabbage or beans. I’m probably in the minority with this.

Anyway, The Cat liked the marinated pork flavor, and she always likes cabbage. A quick and easy dish to throw together.

Enjoy

The Mouse

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