This icho-imo yam is incredibly enormously gooey when it is grated. Look at and compare these two photos. Well, in fact, both may look a little weird to you.
Archive for January, 2010
Taken by Dan Schumacher at American Masara. You hear the voice of Dan, Suvir Saran and Hiroko.
I have introduced you nagaimo yam in my previous okonomiyaki blog – it is the long potato-like vegetable that becomes watery-slimy when grated. In this photo you cann see here a very fresh, whole nagaimo yam. Looks like a baseball bat. The skin is thin and rough. The cut surface shows moist, wet and somewhat bubbly appearance.
After taking mochi cakes out of the plastic package, I left them on a plate to dry them out completely. It took nine days. Today I used a small mallet and crumbled them.
Instead of deep-frying them, I tossed mochi pieces with little olive oil and baked in the oven. The result was great – crisp, golden yet light.
2 ounce mochi pieces (completely dried)
1 1/2 tablespoon olive oil or other cooking oil
Sea salt, freshly ground pepper
Place the rice cake crumbles in a bowl and toss them with the cooking oil. Place the crumbles on a cookie sheet and bake them in a heated oven (400 degree F) until plump and golden. Remove the rice cake crumbles from the oven and toss with the sea salt and ground pepper.
This is Buzz showing off how gooey the mochi is. He says he is happy to keep this ritual just once a year.
Suvir and Charlie keep over one hundred chickens at their place, American Masala Farm up in Hebron, NY. Brown ones, spotted ones, snow white ones, sleek black ones and one with an impressive hairdo. They are beautiful creature. Each variety lays eggs in different size, shape and color. It is said that the average
Akemashite Omedeto Gozaimasu (Happy New Year)! As Christmas trees decorate American homes during holiday, Kagami-mochi decorate a room in Japanese house from the end of yeaer (December 28th). It is an offering to the god who protected us during the old year (he departs and new god arrives in the New Year).