Summers in Japan are hot and humid, so naturally we tend to crave lighter meals. When choosing this menu, I had two goals in mind: to use fresh, easy-to-digest ingredients and dishes that don’t require long cooking times.
The meal is centered around the traditional Japanese ichiju-sansai concept—”one soup, three dishes.”
The miso soup is made with daikon radish, aburage (deep-fried tofu), and wakame seaweed.
The main dish is a sukiyaki-style beef—a simplified version of the famous Japanese classic. It has all the wonderful flavors of the original but uses ingredients that are easy to find almost anywhere in the world and comes together much more quickly.
One of the side dishes is shishito peppers, lightly stir-fried in sesame oil and seasoned with a splash of soy sauce and a few slices of taka-no-tsume (Japanese red chili).
Last but not least is an all-time summer favorite: hiyayakko—chilled silken tofu topped with fragrant summer condiments and finished with a drizzle of ponzu sauce.
What you'll cook
- Daikon radish and aburage Miso soup
- Suki-yaki style beef
- Hiyayakko chilled silken tofu
- Stir-fried shishito peppers
- Fresh fruit desert
- Japanese sake available for tasting
Nourishment
This menu provides a well balanced meal featuring fresh seasonal ingredients and healthy plant based and animal protein
Schedule: August 9, August 24