Recipes - Vegan, Macrobiotic & Japanese Also called oinarisan in a more informal way in Japan, inari sushi is a simple and fun to make sushi. Just rice balls inside a deep-fried tofu bag, enjoy!Serves 4 (or 12 inari)Ingredients250g Clearspring Sushi Brown RiceClearspring Sushi Ginger (to taste)2tbsp Clearspring Sushi Rice Seasoning or2tbsp Clearspring Shiso Condiment6 deep Fried Tofu (Aburaage) pockets*1 piece of Clearspring Kombu4 Clearspring Shiitake Mushrooms2tbsp Clearspring Shoyu Soya Sauce3tbsp Clearspring Mikawa Mirin*although Aburaage is not available in many shops, you will be able to get them in Japanese food speciality shops.Method     Prepare the two dashi by soaking separately the kombu in 150ml water and the shiitake in 50ml and leave for later.Cook the brown rice as instructed on pack.Cut the tofu pockets in 2 and open them like little pouches by separating the two folds.Add them to boiling water and leave them for 10minutes (the pockets will get softer by the time you use them).

Drain the pockets and put them in a saucepan to further cook them: add the kombu and shiitake dashi and the mirin. Then add the 3 tablespoons of shoyu in 3 times by pouring it over the pockets. Cook the pockets on medium heat until absorption of the liquid (it can take up to 25 minutes).Once the rice is ready, add the shiso condiment or the sushi rice seasoning and mix.Once the rice has cooled down, take a handful of rice and form a "rectangular" ball of rice with your hands. Use one hand as a mould and the other one to shape the rice ball.Insert the ball into the tofu pocket and re-close Serve with sliced sushi ginger. Also in Recipes - Vegan, Macrobiotic & Japanese Umami Ginger Bean Pate A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities. Cheezy Baked Polenta Chips With A White Miso Salsa

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa. Vegan Umami Noodle Bowl Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.Join me to explore and contribute to the culinary traditions of Asia. Author + Teacher + Consultant Purchase @ Amazon, B&N, Indiebound and local bookstores PHO TALKS & SIGNINGS 2/16, 6-7:30pm, Omnivore Books, SF 3/18, Jewish Community Ctr, SF (details TBA) 5/18, Milk Street, Boston (details TBA)

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Can't take an in-person class? Pho & Other Viet ClassicsSoba Noodles Inari-Zushi koara@(・●・)@ If you don't like normal Inari-sushi, you may eat this recipe. Recipe ID: 1000020179 / Posted: Feb 23, 2016 [aka инари-саамский язык, inarinsaame, anarâškielâ] A short documentary film about Inari (Aanaar) Saami language revitalisation in North East of Finnish Lapland. A story of a grandmother, Nuuvdi Ailâ, who starts speaking her mother language again to her grandchildren even though she has been incabable of transmitting her own native language to her own children. Aanaar Saami has about 350 speakers. At the end of 1980's there were only two families where children were native Aanaar Saami speakers. The working age generation of speakers was also nearly lost and only elder speakers remained. However, even most elders did no longer use the language. Through language nest activities (a method adopted from the Maoris of NZ) and complementary adult language education the language community is now reviving in all the age groups.

The language has become home language again and at school it is possible to get Aanaar Saami instruction in almost all the subjects at elementary/comprehensive/primary school. The Sámi Education Institute Inari Not relevant to the Endangered Languages Project Not the right language Are you sure you want to confirm this item? Are you sure you want to remove this comment? Are you sure you want to remove this sample? I have decided to admit to myself that I am not good at blogging regularly. Admit it, get over it, and try to update at least more than one month a year. When I go out for sushi, my FAVORITE thing to order, hands down, is Inari. For those of you who haven't had it, it's fried tofu that has ben simmered in soy sauce, sugar, and mirin, then turned into thin pouches that are then stuffed with rice. It's sweet, salty, and filled with rice, so it has pretty much everything I love. At various Asian markets, I have seen canned and refrigerated prepared aburaage that is just ready for stuffing with rice, but the ingredients are awful.

Many have fish flakes, high fructose corn syrup, and/or MSG, all of which I avoid. (For the record, many restaurants make their own, so you can ask if you're concerned about these ingredients.) So I decided to try to make it on my own. To prepare inari-style tofu, you "start" with aburaage, I say "start" because aburaage is deep fried, thinly-sliced tofu cutlets. You can make these yourself, but who wants to spend a bunch of time deep frying thinly sliced tofu? I harbored secret hopes that the interiors would be pre-split, like pitas are, so that the "pouch" effect would be really easy to attain. This was not true. But also not something I had to worry about yet. I followed Just Hungry's methods for preparing inari, which first involves blanching the tofu, then patting it down with towels, to help get rid of some of the extra oil. The next step was to slice them in half, then simmer them for a little while in a broth made of dashi (mine is always made from boiling kombu and wakame for a few minutes), tamari, mirin, and sugar.

I don't have sake, so I just doubled down on the mirin. The thing I liked best about making this myself was being able to cut back on the sugar; I like it a little sweet, but some inari is too sugary for my taste. After they simmered and cooled in their own broth, I separated the insides (using the method recommended by Just Hungry--poking around in it with a chopstick) and stuffed several of them with rice. (Another thing I liked about being able to make it at home: brown rice!) I served the inari with nimono made primarily from butternut squash, more rice, and some sesame-garlic collards. This is Kevin's bowl; mine had a heck of a lot more inari pouches, but his looks daintier so we're going with that. BUT I didn't use ALL the prepared aburaage for inari sushi. I saved some of it to make kitsune udon! "Kitsune" means fox, because in Japanese folklore, the trickster fox loves fried tofu. I agree with the fox. I followed this recipe from Just One Cookbook almost exactly, except no fish cake, obviously.