A few weeks ago I had friends over for some Japanese food (sushi, as well as various rustic dishes focused on a few simple ingredients, inspired by Japanese Farm Food).
Boiled Edamame with Hickory-smoked Salt (from The Meadow)
Smashed Cucumber Pickles: Japanese cucumbers roughly crushed with a dowel and torn into irregular chunks, mixed with a whole stalk of sliced green garlic, sea salt, and a little ginger, and sealed in a ziploc bag in the fridge for two hours before dinner. Really good– one of my favorite new kinds of pickle.
Turnips and Leaves Pickled in Salt: sliced Tokyo turnips along with the freshest leaves, salt, young ginger, dry red chile (a little), an entire Meyer lemon’s worth of zest (in lieu of yuzu), and salt, also refrigerated in a bag for two hours, then rinsed in water to cut down on the salt.
Snap Peas: Fried sliced young ginger and red chiles in sesame oil, then added the snap peas for just three minutes, until they started to turn bright green. A bit oily but still quite good.
Fried Shishito Peppers: no recipe needed…
Cured Salmon Roe: Fresh salmon roe, rinsed several times until the water ran clear (very gently to avoid breaking them), mixed with a little sea salt, another meyer lemon’s worth of zest and juice, then let sit for a few hours. Served on top of a seared slab of salmon, topped with a little lemon-infused flake salt.
and of course, the team-effort sushi: Dry sushi rice rinsed and drained 8 times until the water ran clear, boiled with a strip of kombu, spread out on a board and drizzled with rice vinegar while vigorously fanning to rapidly cool it. Then rolled up in nori with some mix of maguro, toro, hamachi, salmon, shiso leaf, avocado, cucumber, and pickled ginger. With fresh-grated real wasabi root (a rare find, from Nijiya).
Great food and company, one of the best evenings in a while.