gardening……japanese buckwheat noodles with spinach and miso

Great weather today, nice organic seeds, and great place to be….Yep for me a perfect begin of the day.
The project where I am involved (het Groene Huis=is in Dutch) which is getting better and better, the gardens for local people are getting more beautiful, everybody has his own way to fill in his or her garden.
I made a sun, in the middle of the garden (25m2) I have a round for sunflowers and beans, and on the sides I have the’ radiates’, I am so proud on this and the children love this place too.
Today there was even a tractor, because they had to plough the grass soccer fields, so we can begin to make a vegetable garden and so on. Many companies are involved with this project and I think this is becoming a great place to see how everything is growing what will come on our plates!
So today I was making a Japanese recipe based on a recipe from the book Fresh Japanese by Yasuko Fukuoka.

Ingredients for the buckwheat noodles with spinach and miso (2-4 persons)
800 gram of buckwheat noodles
300 gram of spinach
250 gram mushrooms (shitake will be the nicest probably)
40-60 gram of roasted pine nuts
1 decilitre olive oil
2 tablespoons dark miso paste
3 cloves of garlic minced
cress for garnish
coconut oil

a frying pan for roasting the pine nuts and baking the mushrooms
a cooking pan for boiling the noodles
Food processor
a cutting board and a sharp knife

Lets begin…
Get the frying pan and roast the pine nuts till they have a little tan, in the meanwhile boil the water for the noodles in the cooking pan.
Set aside the nuts if they are ok!
Get a cutting board and cut the mushrooms in slices, set aside. Wash the spinach and cut in pieces like 10 centimetres. leave on the cutting board.
get the food processor and put in the olive oil, misopaste, garlic, pine nuts (leave some aside for garnish and an handful of spinach. Mix and cut the ingredients, till it’s a smooth paste.

The water will be boiling now put in the noodles for 4 minutes….and after get the water out and put the noodles in a colander

Time to bake the mushrooms, put in some coconut oil in the pan and heat this up slowly, bake the mushrooms till they are shrinking, when this is happening put in the spinach and stir occasionally for 3 minutes or something like. The spinach must get tinier and glassy, but still crunchy.
When this all is ready, put the misopaste mixture together with the noodles and mix well. Get a plate and put the noodles on plate with some spinach/mushrooms, sprinkle with cress and pine nuts and the dinner is complete
enjoy せていただき

Pilaf with rooibos tea and walnutes……kurumu iri chameshi

Wow the trip to Japan is getting closer and closer, and the places where to go are now more fixed. I am looking forward to go. Last I met a girl from  my old job, we talked about Japan. She was there like 3 years ago and she said it’s so beautiful the people are friendly and willing to help even if they cannot speak English. Camping is nice and cheap, but other things in Japan are expensive and you must definitely take a JR pass (a Japan railway pass).
We are going to take a JR-pass because we want to travel from Tokyo to Hiroshima (and other places in-between) and back another route taking the Island what is close to Hiroshima and go back to Tokyo were will we fly back to Amsterdam. In the meanwhile I also make the mood by making Japanese food and drink Japanese beer. Yes I am ready to go for 1 month! I am curious how the children will like it!
Anyway here is a Japanese meal I made, I used it together with some parsnip and carrot (with garlic) straight from the oven.
The recipe is from the book Fresh Japanese by Yasuko Fukuoka.

The ingredients for the pilaf (2 persons)
225 gram rice
1,2 decilitre dashi (bouillon out of wakame)
1,2 decilitre of rooibos tea
25 millilitre soy sauce
25 millilitre sake
10 gram of washed arame and dried after (I used wakame seaweed)
1/2 tablespoon of walnut oil
75 gram of walnuts in little pieces
Some Celtic seasalt

a frying pan
a cooking pan
a nutcracker

How to begin
Cook the rice with the rooibostea,soy sauce, sake, arame and dashi, for the minutes you have to cook the rice (I used 45 minute rice) look sometimes into the pan, if it’s too dry poor in some dashi if this happens, the rice must be make a crunchy noise at the 40 minutes, so now it’s ready. In the meanwhile you can crack the walnuts out of their shell, roast them on a low fire in a greasy frying pan, sprinkle with some Celtic sea salt.
Time to mix the rice together with the walnuts, your dish is ready

Enjoy せていただき