Only Recipes, by Alessandra Zecchini ©

This is a three layer picnic basket, and I use it as a family size bento box. I got it from the Trade Aid shop and it is perfect for Japanese food: I put napkins, sake cups (or other drinks) and fruit in the bottom basket, then small plates and wooden Japanese bento picks in the middle basket (no chopsticks today, this is all food that you can eat with your fingers, but you can use the picks for the omelette), and the food in the top tray. There is a lid for the top and a handle to carry it. It looks very stylish. Picnic giapponese in cesto a tre piani To line the baskets I used some bamboo leaves from my garden, I cut some patterns in some of the leaves to make them more interesting. The food is: Ume Onigiri, Salad Sushi rolls, Nori Omelette, Edamame beans and garnishes. Salad Sushi Rolls Wash the sushi rice (or Japanese rice) several times in cold water, until the water runs clear, and then cook it by absorptio

This is easy even if it looks complex. I made a stock using some dried shitake mushrooms, some seaweed (kombu strips, a softer type that can be eaten in salad) and some carrots. But (check this out) I cooked the veggies in three separate pots with just a little water, then I kept the veggies and kombu aside, I mixed the three 'broths' and added some white miso paste. This was my soup. The carrots were cut like flowers, and then arranged with some seaweed 'leaves'. I mixed the remaining carrots and kombu with the mushrooms and pass them quickly in a frying pan with a little soy sauce, lemon juice, and sesame seeds. No oil. I used the same pan, but added a little sesame oil and a little vegetable oil, to quickly cook some broccolini and bok choy (both from my garden) and added more soy sauce and lemon juice. For the rest... the rice was just plain, to be served with umeboshi plums, plus I had some ready made Japanese pickles (takuan, pickled daikon) and so

Heart Sushi for Saint Valentine I find cooking rice for sushi challenging: you need to buy proper sushi rice and then wash it several times in cold water, until the water runs clear. And then cook it by absorption. The doses are about 1 and 3/4 (three quarters) cups of sushi rice for 2 cups of water, but that depends on the type of pot. You need a pot with a good lid, or you will loose too much steam. I kind of regulate myself by ear now, since I know my pots and pans. Bring the pot to boiling point, lower the heat and simmer until all the water has been absorbed. Once the rice is ready pour it into a bowl and stir it with a wooden spatula, cooling it with a fan if you can. I then add some ready made sushi vinegar, about 2 tablespoons, but this is my personal taste. If I don't have sushi vinegar use 2 tbsp of rice vinegar, a little sugar and a little salt (to taste, and I don't like to use too much sugar or salt myself!). To fill this sushi (which is Vegan) I used a

Happy New Year I would like to wish each and everyone of you a Happy New Year. Buon Anno! To make the sushi rice you can follow the recipe here . I have a Sushi rabbit stamp from Japan, but you can also use a cookie cutter, if you have one (maybe among your Easter's stuff?). I have to say that the sushi rabbits looked really nice and stylish even plain! I would have them plain for a more 'formal' dinner :-). But today we have little faces: I used borage flowers, cucumber, chives, takuan, (Japanese pickled daikon), Ume (Japanese pickled plum), and black sesame seeds. And then it was my daughter's turn, and she also used some tiny basil leaves. We had so much fun making these, and I hope that you like the idea! Photos and Recipes by Alessandra Zecchini ©