Tag: rice

Sushi For Sakura Season

Spring in Texas means vast fields of bluebonnets, rippling in the wind like waves in the ocean. In Japan, all eyes are on a different sort of flower, turning the air itself into a sea of petals. Sakura are reaching peak season right now across central Honshu, the main island which includes the hot spots of Tokyo and Kyoto. It’s the most popular time to visit either metropolis, heralding in a crush of tourists from around the world.

Why Are Sakura, AKA Cherry Blossoms, So Important?

Their aesthetic attraction needs no explanation, but there’s a deeper meaning that strikes at the core of Japanese culture. Their fleeting beauty illustrates that nothing in this world is permanent; blink and you’ll miss it. This philosophy is called “mono no aware.” Translated as “an empathy toward things”, or “a sensitivity to ephemera”, it’s also a vivid reminder to live life in the moment, or else it will pass you by.

Don’t let another sakura season pass you by. This spring, even if there are no blossoms to be found near you, host your own personal hanami and watch as sakura sushi blossoms on your plate.

Ingredients You Need To Know

I’m going to assume everyone understands the basics of sushi by now. Aside from the usual suspects, these pretty pink rolls call for a few specialty items:

  • Sakura powder: Many so-called sakura snacks cheat and use cherry flavoring with red dye. Real sakura blossoms taste nothing like their namesake fruit. Instead, the petals have a delicate floral taste, subtly sweet and lightly sour. Dried sakura blossom powder can be found online or in Japanese markets. If you want to replicate the experience with more accessible ingredients, you can swap 1 cup of the water for beet juice and add 1 teaspoon rosewater instead.
  • Umeboshi: Most people simply define these shriveled fruits as pickled plums, but there’s so much more to them than that. Unripe green plums are first fermented, introducing beneficial cultures and probiotics, then gently sun-dried, and sometimes infused with red shiso leaf. They’re powerfully sour, salty, and slightly bitter. It may be an acquired taste for some; I hated them in my early years but can’t get enough now. The best umeboshi will be sold refrigerated, as shelf-stable options will undoubtedly have added preservatives.
  • Shiso: Also called perilla, ooba, Japanese basil, or beefsteak, there’s no substitution for this unique green herb. The broad, jagged leaves are a member of the mint family, although if you ask me, they have a flavor reminiscent of toasted cumin and sharp citrus.

How Do You Make Sakura Sushi?

The unconventional shape may throw you at first. Don’t overthink it! Rather than taking a complicated mosaic approach to building a whole new art form, these sushi rolls take shape exactly the same way as your classic hosomaki.

  1. Use a thin layer of rice to cover only the bottom 1/4 of the nori. Layer three leaves of shiso and three pitted umeboshi on top.
  2. Roll it up as tightly as possible, taking care not to rip the nori. Seal the end with a light dab of water across the edge.
  3. Use a very sharp knife to cut the roll into pieces. Six is ideal; you only need five to make each flower, so consider the messiest one a mid-prep snack!
  4. Take each individual piece of sushi and use your hands to model it into a rough heart shape; pinch one end into a point, and press a divot into the opposite side, forming two bumps.
  5. Repeat with all the pieces.
  6. Arrange your sushi on a plate with the points facing inward in a circle. Garnish with an extra leaf of shiso and pickled ginger if desired.

Naturally, the best way to enjoy sakura sushi is outside on a picnic blanket while gazing skyward towards the pink petals, falling like snow. I’m happy to report that they taste every bit as good eaten inside on a cold, gloomy day, too. No matter what spring looks like for you, it’s worth taking a moment to celebrate, revive your spirit, and begin the season with a full stomach.

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Hannah (BitterSweet)1 Comment

Congee Is The Cure

Have you ever eaten something that was spicy enough to wake the dead? Though not for the weak of stomach, that might be just what the doctor ordered.

That was the literal inspiration for this recipe, glutinous rice porridge, AKA congee. Of course, the original dish is incredibly mild, sometimes seasoned only with a pinch of salt, if that. Meant to soothe an upset stomach, it’s classic sick day food that’s easy to digest and gently nurse the unwell back to health. Now I’m beginning to think that the opposite approach might be more effective.

Mo Dao Zu Shi (魔道祖师) is far from a food-focused donghua, but stick with me here. The protagonist, Wei Wuxian, is known to make his meals unbearably spicy, to the point that you’d think one’s spirit would depart their body after a single bite. This turns out to be an asset that ultimately cures those suffering from corpse poisoning.

There’s good sense to back this theory up. Hot peppers have genuine medicinal properties granted by that characteristic burn. Capsaicin is the compound responsible for its culinary prowess and health benefits.

What are the benefits of capsaicin?

  • For short term pain relief, biting into a blisteringly hot food releases endorphins, creating a mild “high” and dampening other discomforting sensations, like headaches, joint pain, and beyond.
  • Chili peppers are great for improving heart health! Studies have shown they can reduce inflammation, lower cholesterol, and increase blood flow.
  • Stress less with a calming dose of B-complex vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). Deficiencies in these vitamins can lead to added anxiety or trouble regulating moods over time.
  • Have tissues handy because this stuff will clear out your sinuses and ease congestion. Plus, capsaicin has antibacterial properties which are effective in fighting and preventing chronic sinus infections.

Most importantly, this is medicine you’ll WANT to take.

Toppings for congee are entirely up to the eater. Creamy rice porridge can do no wrong as a gracious base for anything your heart desires. Aromatic ginger and garlic are a classic starting foundation, amplified by savory, salty soy sauce.

Consider the following ideas to customize you own invigorating and restorative hellbroth:

  • Shiitake mushrooms are brilliant here, chopped finely to infuse every grain with umami.
  • To satiate a heartier appetite, bulk it up with plant proteins, like baked or braised tofu, or cooked beans.
  • Add textural contrast with toasted pine nuts or slivered almonds.

The only non-negotiable is the chili crisp. This is what transforms a bowl of mush into a downright addictive meal. While it’s tempting to eat it straight from the jar, try to keep at least a 1:1 ratio of chili crisp to congee, for the sake of your stomach.

Whether it’s a cold, flu, or corpse poisoning, this flaming hot chili crisp congee will cure what ails you.

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Hannah (BitterSweet)5 Comments

The Rice of Royalty

There is no singular definition of biryani. To think that the dish is just seasoned rice with either meat or vegetables is a gross over-simplification, if not an outright mistake. Aside from the vast differences between southern and northern Indian cuisine, no two cooks make it the same way, and in truth, no cook makes it the same way each time, either. Born into royalty around the 16th century, it shares many qualities with humble pulao or pulav, AKA pilaf, but is distinctly, clearly an elevated form of the concept.

Biryani is an entree, the main event of a meal unveiled with great fanfare, whereas pulao is merely a side, even if it contains a complete protein. Speaking for itself with more complex and stronger spices, a proper biryani commands all the attention of the eater, acting as both dinner and entertainment in one. Rice is always at the foundation, but everything else is up for debate.

Given all the disagreements about what a biryani should be, developing a proper recipe is a near impossible task. As an American, I can never claim that my take on the time-honored tradition is even remotely accurate, authentic, or worthy of being called the “best.” I can only offer inspiration to try biryani, of any sort at all, to enjoy a taste of the single most popular food across the entire Indian subcontinent. Honor the source, but don’t forget to have fun with it and cater to your own tastes. That’s how food continues to evolve in our interconnected world, right?

Hyderabadi chicken biryani seemed to me the easiest, most recognizable overseas, and widely loved variation to start with. While it does demand low and slow cooking, it’s layered with spices in a simple, logical way that’s more manageable than most. Rose water and saffron create the signature, luxurious flavor, perfumed with floral notes that mingle and fuse with the spices for a full aromatic experience. Par-cooked rice meets marinated proteins to end with a perfectly cooked, tender bite all the way through.

In a move that should surprise precisely no one, my take is a clear break with tradition. Coconut oil provides a dairy-free equivalent to ghee, while vegan yogurt of any variety, be it oat, soy, almond, coconut, or other, is a seamless swap. For the meat of the matter, finely sliced Sugimoto koshin shiitake imitates the shredded texture of stewed chicken. Their inherently, unmistakably umami flavor only adds to the illusion. I prefer the koshin variety here for their expansive, flat caps that create a similarly meaty sensation when shredded, creating a more satisfying experience overall.

Much of this recipe is just a waiting game. Soaking the shiitake in water overnight to properly rehydrate them and bring out the full range of umami within is essential, as is the slow marinating process in the dairy-free yogurt mixture. While most people credit this step with creating more tender meat, there’s more happening here that also applies to plants. The acidic properties make it a great carrier for other seasonings, helping all those great spices to infuse deep within the mushrooms. Edible art like that can’t be rushed.

What makes a great biryani?

While taste is subjective, there are certain unifying characteristics of a good biryani that remain consistent across the globe:

  • Basmati rice is a non-negotiable. No other variety has the same delicate fragrance and texture. Each grain should remain separate and fluffy but simultaneously moist and sticky. It’s hard to describe, but you know it when you taste it.
  • Seasonings should be balanced, moderately spiced and nuanced with bites of sweetness, saltiness, herbaceousness, and tartness. No one taste should stand out above the rest; the ultimate goal is flavor harmony.
  • Kokumi, or the sensation of richness, often associated with fat, is essential. That’s why it’s traditionally lavished with ghee for that lingering feeling of extravagance. Yes, you can reduce the amount of oil and still enjoy a great biryani… But it won’t be the best biryani.

How can you serve biryani?

Think of biryani as the original bowl-in-one. No one will walk away from the table hungry if that’s the only dish on it. That said, it’s nice to have small accompaniments such as:

Homemade biryani is a physical manifestation of love. It takes time, effort, reasonable cooking skills, and a well-stocked spice rack to pull off such a feat. Sharing biryani with someone makes a clear, unmistakable statement, whether those feelings are spoken or not. Saying “I love you” is redundant when biryani is on the table.

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Hannah (BitterSweet)3 Comments

Rice to Riches

Risotto is an Italian specialty that is a universally comforting dish. Creamy, tender rice simmered with vegetables and a savory stock define the dish, but there’s so much room for interpretation beyond those basics. Proving that point, traditional Japanese ingredients are the secret to making a richer, healthier, and even easier version than the original.

Sugimoto Shiitake are the secret to creating a world of umami that’s completely plant-based. You could just hydrate them and toss in a few meaty chunks to dress up the dish, but with a little finesse, you can bring out the full potential of this key ingredient.

How Can You Maximize Your Mushrooms?

  • For the sake of thrift and flavor, save all of that shiitake-infused soaking water as part of the cooking liquid, just for starters. It should be a crime to toss such savory stock.
  • Once fully hydrated, slowly roast the sliced caps over low heat to concentrate the flavors while enhancing their toothsome, chewy texture. The edges begin to caramelize and crisp while the centers remain lusciously tender.
  • A light dusting of Sugimoto shiitake powder drives the umami bus home. Who needs truffles when you can coax out many of those same woodsy, nutty, and earthy notes from a much more attainable source?
  • Stash those stems away for safe keeping. We don’t need them for this recipe, but they’re ideal for other meals, such as tacos, chopped cheese sandwiches, and more.

The very best risotto blurs cultural boundaries, blending the best of eastern and western cuisine. Risotto was born from Arab influence in the first place, since they’re to thank for introducing rice to Italy during the Middle Ages.

Why Do Japanese Ingredients Work Best in Risotto?

  • Sushi Rice: Rather than more expensive arborio or carnaroli rice, sushi rice is the most affordable short grain I can find. It’s readily available in bulk, but even more importantly from a culinary stand point, maintains a satisfying al dente bite while creating an effortlessly creamy sauce out of any excess liquid. I find it’s less temperamental to cook, demanding less active stirring to yield the same great results.
  • Mirin: Standing in for classic white wine, the base of mirin is sake, which is also fermented from rice and thus more harmonious overall. Sugar is added for a light, balanced sweetness that enhances other flavors without overwhelming the dish.
  • Miso: Subtly funky, salty, and savory, I simply can’t get enough miso. White miso contributes a more delicate flavor to this dish, creating tanmi without even trying.
  • Wasabi: Bright and peppery, bold enough to cut through the richness, wasabi is an optional addition depending on your spice tolerance. You only need a tiny bit for the right touch of contrast.

That’s just talking about the base here. Things get really exciting when you consider the endless seasonal variations that are possible. You could easily eat a different risotto every day of the year and never grow bored.

First, let’s start with spring.

Celebrate the season of renewal with fresh green vegetables, like asparagus, snap peas, green peas, or artichoke hearts. If you forage, look for fiddle head ferns or morel mushrooms. Finish it off with tender young sprouts, microgreens, or delicate herbs like chives and dill.

Summer brings a rainbow of produce…

…but it’s impossible to consider the options without mentioning tomatoes first. Cherry tomatoes, heirloom tomatoes, Roma tomatoes, or beefsteak tomatoes; there are no bad tomatoes here. Pair them with sweet corn kernels, zucchini or yellow squash, bell peppers, eggplants, okra, or wax beans. Basil is a must, if you ask me, although hot sauce or pickled jalapeños could be a nice way to spice things up.

When the weather begins to grow colder for fall…

…hardier vegetables come into play. Brussels sprouts, butternut squash, chestnuts, turnips, and beets are at the top of my list. Bear in mind that this roster needs to be cooked before joining the party, so plan on roasting them on a separate sheet pan while the shiitake mushrooms caramelize.

Winter can be tough.

In some cases, it’s a time of scarcity, muted colors, and dampened flavors. Don’t let that outdoor chill take the warmth out of your food! Consider carrots, sweet potatoes, broccoli, cauliflower, and dark leafy greens like kale, collards, and Swiss chard. This is a perfect opportunity to break out the dried herbs to add some soulful rosemary, sage, and/or thyme to bolster that comforting broth. Top it off with toasted nuts like walnuts, hazelnuts, or pecans for a crunchy, satisfying finish.

Even if you just stick with the plain, simple shiitake foundation, you’re in for a heady umami experience. Vegan cheese is optional, though recommended for extra richness, guaranteed to push it over the edge into the realm of everyday decadence. Make a half batch to impress a hot date, double up to serve the whole family, or make it just as is for yourself and relish the leftovers all week.

Risotto is one of my favorite easy meals, and with this recipe, I bet it will become one of yours, too.

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Hannah (BitterSweet)8 Comments

Meant To Be Broken

If it’s not broken, don’t fix it. If it already is broken, it might not need fixing in the first place.

Broken rice (Cơm Tấm) is intentionally fractured, not defective. Once upon a time, in the earliest days of milling and manufacturing, it did begin life as the cheaper alternative to pristine long rice, though that’s no longer the case. In fact, it can command a premium price, especially overseas where it’s harder to find. Stumbling upon it randomly while perusing the endless aisles at MT Supermarket, I knew I hit the jackpot.

Contrary to the negative implications that might be associated with a “broken” item, it’s just as nutritious as any other whole grain. In fact, it has the added benefit of cooking more quickly due to the shorter, fragmented pieces.

If you think regular white rice is a brilliant blank canvas for soaking in flavorful sauces, just wait until you break this party up; impossibly porous, this segmented cereal drinks in every last drop like an edible sponge. Soft, sticky, tender yet toothsome, you get the best of all textures in every bite.

You could enjoy it in any other short grain rice recipe for a change of pace, though it’s most popular in Vietnam as street food. Flanked by pork chops, fried egg, meatloaf, pork skin, and sweet fish sauce, you would be hard pressed to find a dish any less vegan.

Rather than attempting to twist this dish into something utterly unrecognizable to accommodate my demands, I was inspired to break up with tradition and try a fresh approach.

Fragrant, subtly sweet, delicate and supple, this exquisite cracked cereal shines with a gentle approach to seasoning. Slightly nutty, warm and toasted, yet also bright and floral with hints of citrus, it’s already quite a prize cooked only in plain water. It would be a grave disservice to the grain if such a wealth of flavor was obscured. Thus, I merely accentuated the natural complexities locked within, adding a touch of sugar, salt, and a few drops of lemongrass oil. Butterfly pea tea (“blue matcha”) provides a bold blue hue, but the rich palate of flavors outshines even that vibrant veneer.

Serve with ripe mango, papaya, peaches, coconut, or any fresh fruit, really. Feel free to experiment! You can’t mess this one up; it’s already broken.

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Hannah (BitterSweet)5 Comments

Extra Virgin, Extra Special

One of the most important ingredients in my pantry, tied for a photo finish with salt, is olive oil. Always close at hand, in at least two or three varieties, it’s my top pick for baking and cooking, both sweet and savory. We’ve talked about the subject at length, but there’s still so much more to learn about such a historical, essential staple.

Reinvigorated by an inspiring Flavor Your Life Virtual Influencer Event, I’m taking another deep dive into this golden-green elixir. Assembled for the express purpose of sharing the rich, delicious heritage of authentic extra virgin olive oil from Europe, they’re on a mission to banish subpar, rancid blends from kitchens everywhere.

Extra virgin olive oil is the gold standard since it’s made simply by pressing olives without heat or chemicals, which makes it virtually free of the bitter acidity plaguing lesser, cheaper blends. A panel of trained, expert tasters test for defects, ensuring that each drop encapsulates a harmonious balance of fruitiness and spiciness. If the oil doesn’t have that signature essence, it won’t receive an Extra Virgin rating, no matter the painstaking processing methods employed.

Contrary to common belief, extra virgin olive oil has a high smoking point of 400°F, which is why it gets top billing in my cookbooks as a go-to for almost all recipes. The best dishes start with quality ingredients; there’s no two ways about it. That’s why I was so eager to put Le Stagioni d’Italia to the [taste] test.

Billed as having a robust flavor of artichoke and almond with a medium bitter, spicy aftertaste, as well as a green, ripe, fruity aroma, this powerful profile is a clear winner. Featured in a number of rice dishes during the online event, I was hungry for a piece of the action at home, with my own personal touches. Though the golden risotto was quite tempting, glowing luminously even on my dull computer screen, I had to go with cooler, more summery fare.

Sweet cherry tomatoes are slowly roasted to concentrate their natural sugars into tiny umami bombs, bursting with flavor across the landscape of plump carnaroli rice. Though these short grains are typically used for risotto or paella, they’re brilliantly tender yet toothsome once chilled, creating a more texturally satisfying salad than long grains that tend to get dry and brittle over time.

Amplifying the inherently rich profile of the oil itself, I decided to fold actual artichoke hearts into the mix, and instead of using cottage cheese as called for in the original recipe, finish each serving with a creamy dollop of almond ricotta. Infused with fresh herbs and zesty lemon peel, it’s bright, vibrant, complex, luxurious, and yet still approachable and comforting all at once. That’s the beauty of good olive oil; such versatility knows no bounds.

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Hannah (BitterSweet)4 Comments