just found at the thrift store.

6:29 PM

The first few i would like to try: ( simple and nurturing)

From Nara- "Nearby is a teashop by the name of Yanagi Chaya, where a specialty of Nara may be had, nara cha-meshi. This is rice which has been cooked in water in which green tea leaves have been steeped, and is believed to have originated in the cloisters of the nearby Buddhist shrines at the beginning of the Meiji era. Often, cooked soybeans and roasted chestnuts ar added to the rice."

Rice Cooked With Green Tea

2 cups rice
2 tablespoons green tea
2 tablespoons rice wine or dry sherry
Half teaspoon of salt

Secure the green tea in a small linen bag. Place 2 and a half cups water in a pot, heat to boiling, then add the prepared tea bag. Simmer 3 minutes, then remove and discard tea bag.
Add the rice wine and salt to the brewed tea, then the rice. Cover the pot tightly and turn heat up high until the rice boils and steam is forced out, about 3 minutes. Turn heat to medium for 10 minutes, then turn down to low for 10 minutes longer. Turn off the heat and allow the rice to remain on the stove for 10 minutes before serving. Do not remove the lid at anytime during this process.

From nearby Aomori, Towada Lake-"a crater lake of great scenic attraction. The lake is stocked with a salmon trout called hime-masu, meaning "princess trout". The hime-masu is famous for it's delicate flesh, and dishes of the trout may be ordered at the teahouses and inns which line the shore of the lake. "

Whole Trout Stuffed with Pea Pods, Mushrooms & Scrambled Eggs Broiled in Bacon
Himemasu no kogane-yaki

4 medium trout
2 eggs
Half cup chopped mushrooms
Half cup chopped pea pods

Slit the trout open along the back, between the head and tail, carefully removing the bones and entrails. Sprinkle the trout with salt.
Beat the eggs and season with salt. Add the chopped mushrooms and pea pods. Scramble the mixture, but do not allow to become too dry. Remove to a dish and allow to cool.
Stuff the egg and vegetable mixture into the trout. Wrap each fish spirally with a strip of bacon, securing with toothpicks. Broil the trout slowly until done, turning once. Remove toothpicks before serving.

From Tokyo- Modern Tokyo Cuisine ( as in 1966)

Sauteed Mushrooms with Lemon Juice
yuzu matsudake

1 quarter pound fresh mushrooms, medium
Half cup dashi broth
3 tablespoons soy sauce
3 tablespoons rice wine or dry sherry
1 teaspoon sugar
Fresh lemon

Wash the mushrooms and cut them vertically into thin slices.
Combine the dashi broth, soy sauce, rice wine and sugar in a saucepan. Heat until mixture simmers, then add the mushrooms. Cook and stir over medium heat until the mushrooms are tender, and the sauce is considerably reduced.
Dress the mushrooms in small bowls, and sprinkle with lemon juice to taste.

Steamed Pumpkin With Minced Chicken Sauce
Kabocha no tori-ankake

Half small pumpkin
1 cup minced cooked chicken
Dashi broth
Soy sauce
1 tablespoon rice wine or dry sherry

Pare and seed the pumpkin. Cut it into pieces 2 inches by 1 inch by 3 quarters inch.
Combine in a large saucepan 3 cups dashi broth, half cup sugar, third cup soy sauce, and the rice wine. Bring to a boil, then add the pumpkin, cover and simmer slowly for 30 minutes.
Meanwhile, heat in a separate saucepan 1 cup dashi broth, 1 tablespoon soy sauce, and 1 teaspoon sugar. Add the minced chicken meat and allow to simmer a few minutes. Thicken the sauce with cornstarch binder.
Drain the cooked pumpkin and arrange in serving bowls. Pour about quarter cup of the chicken sauce over each serving. Top with sprig of wattercress.

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