KUZU
RECIPES
Carrots in Ginger Sauce
Ingredients:
- ½ cup chopped parsley
- 1 tsp Emperor's Kitchen®Organic Johsen Shoyu
- 3 carrots, cut in 1/8 inch diagonal slices
- 1 Tbsp Emperor's Kitchen® Organic Kuzu
- Pinch Emperor's Kitchen® "SI"sea
salt
- 2 tsp ginger juice
- 1 tsp Emperor's Kitchen®Organic Toasted Sesame
Oil
- Heat oil, add carrots, toss, sprinkle with a few grains
of salt, and saute 3-5 minutes. Add 7 ounces of water,
cover, and simmer over low heat about 5-10 minutes, or
just until tender. Add parsley and shoyu, toss, and simmer
2 minutes more. Remove from heat. Dissolve kuzu in 1 Tbs
cold water and slowly add to vegetables while stirring
constantly. Return to heat and bring to a simmer while
stirring. Cook 1 to 2 minutes, add ginger juice, toss,
and serve
Apricot Pudding
Ingredients:
- 1 cup tightly packed dried apricots
- 1 tsp tahini
- 2/3 cup water
- 2 tsp lemon juice
- 3 cups apple juice
- 4 Tbsp Emperor's Kitchen®Organic Kuzu
- Combine apricots, water, and 2 cups of the juice in
a pot. Bring to a boil, lower heat, and simmer, covered,
for about 20 minutes. Pour the liquid remaining in the
pot into a measuring cup and add more apple juice to equal
2 ½ cups. Puree the cooked fruit, tahini, and juice in
a blender, suribachi, or food mill. Return to the pot
and add the salt and lemon juice. Dissolve the kuzu in
3 Tbs cold water, add to pot, and bring to a simmer over
medium heat while stirring constantly. Simmer over low
heat 1 to 2 minutes, then pour into custard cups or other
small bowls. Let pudding set and serve at room temperature
or chilled.
Sweet and Sour Sauce
Ingredients:
- 2 Tbs Emperor's Kitchen® Organic Kuzu, dissolved
in 1 cup cold water
- ½ cup Emperor's Kitchen® Organic Kyushu Brown
Rice Vinegar
- ¾ cups Sweet Cloud® Organic Barley Malt Syrup
- ½ tsp ginger
- Combine all ingredients in a bowl and mix well. Add
to sauteed vegetables or tofu dishes.
BROWN
RICE VINEGAR RECIPES
Tofu-Avocado Dressing
Ingredients:
- 1/3 block tofu
- 1/3 - 1/2 cup water
- 1 ripe avocado
- 1/4 cup safflower oil
- 1-2 cloves garlic
- 1/4 cup Miso Master® Organic Mellow White
Miso
- 2 Tbsp chopped onion
- 1/4 cup minced parsley
- 3 Tbsp Emperor's Kitchen® Organic Kyushu
Brown Rice Vinegar
- Blend all ingredients, except parsley, until smooth.
Add a little more water if necessary to achieve desired
consistency. Add parsley and mix it in with a spoon. Serve
with salads, vegetables, or as dip.
Marinated Vegetable-Bean
Dip
Ingredients:
- ½ cup unrefined olive or safflower oil
- 1 tsp dill or caraway seeds
- 1 bay leaf, cut into 2-3 pieces
- 1½ tsp Emperor's Kitchen® "SI"sea
salt
- 1 clove minced garlic
- Pinch white or red pepper
- ¼ cup Emperor's Kitchen® Organic Kyushu Brown
Rice Vinegar
- Other vegetables may be substituted, but use a variety
of colors. Hard vegetables such as carrots and broccoli
should be briefly steamed or parboiled in lightly salted
water, then immediately cooled under running water and
drained. To prepare marinade, bring first 7 ingredients
to a simmer. Then turn off, cover, and steep. Separately
parboil or steam green beans and cauliflower for 1 to
2 minutes, then rinse under cool water. Combine marinade,
vegetables and beans, and the scallions and/or parsley.
Refrigerate several hours or overnight to allow flavors
to blend. Serve over lettuce leaves in small bowls.
UMEBOSHI
VINEGAR
Tangy Greens
Umeboshi vinegar adds a pleasantly
pungent flavor to cooked leafy greens, especially cabbage
and Chinese cabbage. It also goes very well with cauliflower,
broccoli, or green beans. Steam or saute your vegetables until
tender but still colorful. Drain if necessary, place in a
serving bowl, and toss with Emperor's Kitchen® Umeboshi Vinegar.
MIRIN
RECIPES
Mirin Marinade
Ingredients:
- 3 Tbsp Emperor's Kitchen®Mikawa Mirin
- 1 finely minced clove garlic
- 2 Tbsp water or stock
- 2 tsp lemon juice (optional)
- 2 Tbsp Emperor's Kitchen® Shoyu (or 1 tsp
grated fresh ginger)
- Combine all ingredients and mix well.
-
To marinate fresh tofu, cut a one pound
block of tofu into ½ inch thick slices and drain on paper
towel. Cut slices into 1" cubes and place in a bowl.
Pour marinade over and set aside for 30-60 minutes, turning
occasionally. Use in simple sautes and stir-fries such
as Mushroom-Tofu Saute.
Mushroom-Tofu Saute
Ingredients:
- 1 lb marinated tofu
- Pinch Emperor's Kitchen® "SI" sea
salt
- 2 tsp light sesame oil
- 2 Tbs Mirin Marinade(See above recipe)
- ½ lb fresh mushrooms sliced
- 4 cups small broccoli florets
- Marinate tofu in Mirin Marinade. Heat oil in a skillet,
add mushrooms and salt, and saute over medium heat for
3 minutes. Add broccoli and tofu, toss gently, and add
marinade. Cover, and simmer for 5 minutes. Turn off heat,
remove cover immediately to prevent broccoli from losing
its color, and serve hot.
Glazed Beets
Ingredients:
- 1-2 tsp unrefined vegetable oil (light sesame, safflower,
or corn)
- 4 medium-large beets, quartered and sliced thin (about
3 cups)
- 1 Tbs Emperor's Kitchen® Mikawa Mirin
- 1 tsp Emperor's Kitchen® Organic Johsen Shoyu
- Pinch Emperor's Kitchen® "SI"sea
salt
- 1 Tbs Emperor's Kitchen® Organic Kuzu
- Mirin and kuzu sauce add a sheen that brightens the
beautiful magenta of the beets in this simple vegetable
dish.
-
Heat oil in a skillet, add sliced beets
and salt, and saute briefly. Add water to cover bottom
of skillet, lower heat, cover, and cook for 20-30 minutes
or until beets are nearly tender (Check occasionally and
add more water if needed to prevent scorching). Add mirin
and cook for about 5 minutes more, then add shoyu, and
cook for another minute. Add water to a depth of 1/4 inch.
Crush lumps of kuzu into a coarse powder
before measuring. Thoroughly dissolve kuzu in 1 tablespoon
water and add to beets while stirring. Stir constantly
until liquid returns to a simmer. Cook for 1-2 minutes
more, adding a little more water if too thick.
SESAME
OIL RECIPES
Ginger Fried Rice
Ingredients:
- 2 cups cooked rice
- 1 small carrot, matchstick cut
- 2 Emperor's Kitchen®Whole Shiitake Mushrooms,
soaked for 2 hours or more, then sliced thin
- 1 Tbsp Emperor's Kitchen® Organic Toasted
Sesame Oil
- Pinch Emperor's Kitchen® "SI sea salt"
- 4 scallions, sliced 1/2-inch
- 2 tsp Emperor's Kitchen®Organic Johsen Shoyu
- 1 Tbs Emperor's Kitchen®Mikawa Mirin
- Delicious and satisfying, quick and easy, this dish
is a good way to use leftover rice. It combines well with
beans and a side dish of greens. Heat oil over medium
heat, add mushrooms, carrots, and toss with the sea salt.
Add mirin and saute briefly. Add scallions and saute about
5 minutes. Carrots should still be a little crunchy but
not raw-tasting. Lower flame, add shoyu and ginger, toss,
then add the rice.
-
Break up chunks of rice with the side of
a wooden spoon. Mix thoroughly, cover, and cook 1 to 2
minutes longer.
Caraway Cabbage
Ingredients:
- Pinch Emperor's Kitchen® "SI sea salt"
- 2 tsp Emperor's Kitchen® Organic
Toasted Sesame Oil
- 1 tsp caraway seeds
- ½ head of cabbage
- Caraway is often cooked with cabbage because the flavors
blend so well and because caraway seeds counteract cabbage's
gas-forming tendencies. Quarter, remove core, and slice
core very thinly. Cut cabbage quarters into 1/4 - 1/8
inch slices, starting at the top and working down to the
root end. Heat the oil in a skillet, add the cabbage,
and saute briefly. Add seeds and salt and continue sauteing
a few minutes more. Add a little more water if necessary,
lower the heat, and simmer until tender, about 15 minutes.
SHIITAKE
MUSHROOM RECIPES
Mushroom Gravy
Ingredients:
- 4 dried Emperor's Kitchen® Shiitake
- 2 cups water
- 1 Tbsp Italian olive or light sesame oil
- 1 clove garlic, minced (optional)
- 4 Tbsp whole wheat or unbleached white flour
- Submerge shiitake in the water and soak for at least
2 hours. Cut off and discard stems, and dice caps. Heat
oil in a small skillet, add garlic and shiitake, and saute
for 2-3 minutes. Add flour and stir constantly for 1-2
minutes. Slowly add the shiitake soaking water while stirring
briskly. Add salt and, if desired, bay leaf, and bring
to a simmer, stirring occasionally. Simmer for 15 minutes.
Add shoyu and mirin and simmer for 2 minutes more. Delicious
over grains.
Mushroom Barley Stew
Ingredients:
- ½ cup barley
- 1 onion, sliced
- 6 Emperor's Kitchen® Shiitake
- 1 carrot, sliced
- 7 cups water
- 1 rib celery, sliced
- 6 inch piece Emerald Cove® Kombu
- ¼ tsp oregano (optional)
- 1 tsp Emperor's Kitchen® "SI" sea
salt
- 1 tsp unrefined vegetable oil
- 1 small bay leaf
- 2 Tbsp Miso Master® Organic Traditional Red
or Barley Miso
- At its best on cold fall or winter days, this thick,
warming stew is hearty enough to be a meal in itself.
-
Wash barley and place in a large pot along
with shiitake, water, and kombu. Use a small plate or
bowl to keep mushrooms submerged. Soak for 3 hours. Remove
kombu and reserve for another use. Remove and slice shiitake
(discard stems). Return shiitake to pot, bring to a boil,
and add salt and bay leaf. Reduce heat, cover, and let
simmer.
Meanwhile, heat oil in a skillet and saute
onion until translucent. Add carrot and celery and saute
for 5 minutes. Remove from heat and set aside. After simmering
soup for 1 hour or so, add oregano, sauteed vegetables,
and a little more water if necessary. Simmer until vegetables
are tender (about 15 minutes). Remove from heat. Dilute
the miso in a little water and add to soup. Serve hot,
garnished with minced parsley or scallion if desired.
TAMARI RECIPES
Quick Tamari Pickles
These simple pickles take only a few minutes
to prepare and are ready to eat in 2-4 days. They are best
in the fall and winter.
Fill a wide-mouthed jar with either carrot or
rutabaga cut into thin, inch-long "matchsticks".
Cover with a mixture of half tamari and half water, screw
on the jar cover, and let sit for at least 2 days before eating.
When the vegetables are pickled enough to have lost their
raw taste they should be refrigerated. These pickles keep
well, though they get a little stronger with age. The left
over tamari mixture can be used for one or two more batches
of pickles.
SHOYU RECIPES
Onion Soup
Ingredients:
- 4 cups water
- ½ small bay leaf
- 6" piece Emerald Cove® Kombu
- Croutons
- 3-4 Emperor's Kitchen®Shiitake Mushrooms
- 1-2 tsp unrefined vegetable oil
- Small pinch celery seed
- 5 medium onions
- Parsley for garnish
- ½ tsp Emperor's Kitchen® "SI" sea
salt
- 1 Tbsp plus 1 tsp Emperor's Kitchen® Organic
Johsen Shoyu
- Submerge kombu and shiitake in the cold water 30-60
minutes. Bring to a simmer, uncovered, over medium heat,
then remove kombu and shiitake, and reserve for another
use. Meanwhile, slice onions thinly in half moons. Heat
oil in medium-sized skillet, add onions and a pinch of
salt, and saute until translucent over medium-low heat.
Lower heat, cover, add a little water only if necessary
to prevent scorching. Cook 15 to 20 minutes. Add salt,
bay leaf, and sauteed onions to stock, and simmer 15 minutes.
Add shoyu and celery seed, and simmer 5 minutes more.
Garnish with minced parsley and croutons, and serve hot.
Three-minute Tahini-Shoyu
Sauce
Ingredients:
- ¼ cup tahini
- 1 ½ tsp Emperor's Kitchen®Organic Johsen
Shoyu
- ½ cup water
- 1 tsp lemon juice
- This sauce is extremely quick and simple, yet delicious
and versatile. The exact amount of water needed will vary
depending on the consistency of the tahini and how thick
you want your sauce. This sauce thickens as it cooks,
so start with it fairly thin. Add the water to tahini
a little at a time, mixing until smooth after each addition.
Add shoyu and lemon juice. Bring slowly to a simmer, stirring
constantly. If too thick, add a little more water. If
too thin, simmer a little longer to thicken. This sauce
is extremely delicious mixed with an attractive combination
of steamed vegetables such as cauliflower, broccoli, and
carrots.
UMEBOSHI
PLUM AND PASTE RECIPES
Orange-Ume Dressing
Ingredients:
- 3 Tbsp tahini
- 1 tsp minced onion
- 2 Tbsp sesame or olive oil
- 1Tbsp lemon juice
- Juice of 1 orange
- 2 tsp Emperor's Kitchen® Umeboshi Paste or
minced Emperor's Kitchen® Umeboshi Plums
- Toast sesame seeds in a dry skillet over medium heat
for about 2 to 3 minutes, stirring constantly. Remove
from pan. Blend juice, umeboshi, tahini, and oil, mix
in onions. Chill 30 minutes before serving. A refreshing
summer dressing for tossed salads or noodle salads.
Nori-Maki Sushi
Sushi
is easy to prepare and adds a festive touch to daily meals
as well as party buffets.
Ingredients:
- 2 sheets Emerald Cove® Nori
- ½ cucumber, peeled and seeded
- ½ carrot
- cups cooked brown rice
- scallion, greens only
- Tbs Emperor's Kitchen® Umeboshi Paste
- Toast nori by passing it over a gas flame until the
color changes from black or green to a brighter green.
-
Cut carrots into julienned strips and steam
until just cooked. Cut scallions and cucumber julienne-style.
A bamboo sushi mat is helpful for rolling
sushi. Position bamboo mat so that you can roll it away
from you. Center one sheet of nori rough side up on mat.
With wet hands, place some rice on the center of the nori.
Spread rice and press down gently to 1/2" thickness,
leaving a 1" extension of nori uncovered at end opposite
from you.
Spread a dab of umeboshi paste across center
of rice in a line from left to right. Place a few carrots,
cucumber, and scallion strips in a thin layer on top of
umeboshi.
To roll sushi, use your thumbs and carefully
pick up the mat by the margin closest to you. Reach over
with fingertips to hold filling in place as you begin
to roll. Gently but firmly push sushi mat away from you,
keeping hold of mat end so that it doesn't roll into the
sushi. Brush nori extension at opposite end with a little
water to make it sticky. When roll lies over the extension,
hold it there for a few seconds to allow nori to make
a seal.
Remove sushi roll from mat to cutting board
and slice with a sharp knife into about 8 equal pieces.
A sauce for dipping can be made with equal
parts shoyu and water, and a few drops of juice from grated
fresh ginger root
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