Adzuki Beans with Kabucha Squash

½ cup adzuki beans

1 cup chunks of kabucha squash with skin (no seeds)

½" kombu

1 ½ cup of water

1 to 1 ½ tsp. shoyu

S. O. N. (remember just as with grains it means Soak Over Night), or for these small beans it can soak only for 3 to 5 hours. Remove kombu and cut into small pieces. Cook the beans with a heat deflector for 20 minutes, and transfer into a bowl. Now in that pot put kabucha and kombu, then beans and the remaining cooking water. Bring slowly to boil and cover cooking over lowest heat for 30 minutes. Add shoyu and cook for 3 to 5 minutes lightly cover. Let the dish cool a little before serving.

 

 

Boiled Salad

Chinese cabbage (Napa cabbage)

Onion                                    Watercress

Carrot                                    Celery

Pot of boiling water              Container of cold water

Slice the following vegetables in thin or bite sized pieces. Place each vegetable on a plate in its own section. Wash a bunch of watercress and place on the plate. Drop the vegetable that has the least flavor first like Chinese cabbage and boil for 2 to 3 minutes (vegetable should be slightly crisp but not raw.) Scoop out the cabbage and place it in the cold water to stop the cooking process. Now place the next vegetable and do the same till all are done. Place all in the bowl and toss as you would any salad and enjoy with or without natural dressing.

 

 

Dried Daikon with Kombu

2 of 6" strips of Kombu

½ cup dried daikon (soaked for 10 to 20 minutes)

shoyu to taste

Soak Kombu and slice lengthwise into ¼" strips and place in bottom of heavy pot with a heavy lid. If daikon is very dark in color wash first. Place daikon on top of Kombu in pot. Add enough Kombu and daikon soaking water and spring water if needed to just cover top of daikon. Cover pot, bring to boil, lower flame, add shoyu, and simmer 30 to 40 minutes until Kombu is tender. Cook away excess liquid.

 

 

Tofu and Vegetable Rich Soup

1" Kombu soaked in 3 cups of water.

1 cup total: Daikon, burdock and carrots cut into ½ " slices.

1 cup total: Onion and cabbage or Chinese cabbage sliced.

1-cup tofu cut into bite sized pieces.

1 tsp. or so shoyu

2 Tbsp. scallions, chopped.

  

 Bring water and Kombu to boil and cook for few minutes. Add hard vegetables first and boil for 7 to 10 minutes. Now, add the soft vegetables, tofu, shoyu and cook for 3 to 5 minutes. Add scallions and cook for 1 minute only.