Hanami in the Irish National Stud & Japanese Gardens

Last month my family and I went to the Irish National Stud and Japanese Gardens to practice the Japanese custom of hanami (cherry blossom viewing). Natalia from Smiles! Photography also came along to capture the beauty of the flowers and surroundings so I can share them here with you. 

When I lived in Japan I got a real insight into how Japanese people celebrate hanami by taking part in it with my Japanese friends and also my work colleagues. I remember the most junior member of staff had to sit under a tree most of the day to make sure we had the best spot for hanami after work. Hanami is enjoyed by sitting under a cherry blossom tree or nearby and appreciating the beauty of them while eating a packed bento with drinks. Here's a picture of our dog, Jackie enjoying hanami!! 

This is the perfect place to spend time with family or friends. I'd recommend bringing a picnic along and enjoying it on the benches in the car-park as you drive in or pack a picnic blanket to sit on the grass. We brought along a packed bento including homemade panko coated fish goujons, onigiri (rice balls) sprinkled with furikake and a selection of fresh fruit and vegetables.

Notes:
- To see more about the Irish National Stud & Japanese gardens click on the link below:
http://irishnationalstud.ie/
- Thanks to Smiles! Photography for taking the photos of our family day in the Irish National Stud & Japanese Gardens. The copyright for these photos belongs to Smiles! Photography and Fiona Uyema so please ask for permission if you'd like to use them. 

Ballymaloe Literary Festival of Food & Wine May 16th - 18th

View from Ballyhouse house taken during a visit in 2013

This Friday we're packing the car and heading to The Ballymaloe Literary Festival of Food & Wine which takes place in Cork. It's one of the most talked about foodie events taking place in Ireland this year bringing together a fantastic group of food writers, bloggers, critics and journalists from Ireland and abroad. The line up includes René Redzepi, chef and co-owner of Noma in Denmark who I would love to get the opportunity to speak to. Next year he'll go to Japan with his staff to learn about Japanese cuisine and culture. 

In addition to the scheduled events which take places at both Ballymaloe House and Ballymaloe Cookery School there's the Fringe Festival and the Big Shed which has been called the heartbeat of the festival!

Visiting Ballymaloe house in 2013

I'm scheduled to give sushi demonstrations in the Big Shed at 11am on both Saturday and Sunday (May 17th & 18th). You'll find artisan producers, musicians and lots more at the Big Shed. It's sounds like the perfect place to hang out, network or sample local produce. I might just meet René Redzepi there!

I'm also booked into see RTE's finest cooking demo (Catherine Fulvio, Martin Shanahan and Paul Flynn) and also hope to attend the seaweed foraging with John & Sally McKenna. 

Lunch at Ballymaloe house in 2013

For more information click on the link below, tickets still available for some events. 

http://www.litfest.ie/

Related articles:

http://www.irishtimes.com/life-and-style/food-and-drink/eating-their-words-1.1729330

http://www.independent.ie/lifestyle/food-drink/noma-on-ballymaloe-litfest-menu-30263249.html

At Ballymaloe house with my son in 2013

Tofu steak coated in Japanese seven spice flour - easy vegetarian recipe

This is a really simple meat-free/ vegetarian recipe that can be served with a salad or on top of a bowl of rice (tofu donburi).

Ingredients:
Block of firm tofu (500 - 700g), preferably GM free
2 tablespoons plain flour
1 tablespoon nanami-togarashi (Japanese seven spice)
2 tablespoons vegetable oil (for frying)
Chopped spring onion and grated ginger (to garnish)

Instructions:
1. Remove the packaging and water from the block of tofu and place on a chopping board.

2. Cut into thick slices (about 1 inch thick).

3. To remove excess water wrap each slice in kitchen towel, place on a large plate and set aside for about 5 minutes. Remove the wet kitchen towel and wrap in kitchen towel again. Set aside for a further 5 minutes depending on the type of tofu (you may need to do this for 10 minutes each time).

4. Mix the flour and nanami-togarashi on a large plate.

5. Remove the kitchen towel from the tofu and coat each tofu slice in the flour mix.

6. Heat vegetable oil in a non-stick frying pan on high heat.

7. Gently place the tofu slices on the pan and fry for a few minutes. Once nicely browned turn and fry on the other side for a few minutes.

8. Top with chopped spring onion and grated ginger then drizzle a little soy sauce over the tofu.

Tips:
- Put a heavy weight (e.g. book) on the tofu slices when wrapped in kitchen towel. This will help drain the water from the tofu in less time!

Japanese stir-fried okra vegetable recipe

My husband's grandparents are from Okinawa, Japan so he grew up on an Okinawan/ Japanese influenced diet. Okra is a green vegetable that is grown and popular in the Okinawan diet. I remember eating okra the first time I visited my husband's parents and couldn't believe how tasty it was in his mother's homemade Japanese seasoning. I haven't got her original recipe yet but here's my version of Japanese stir-fried okra, I hope you like it as much as we do in our house!

Ingredients:
Few handfuls of okra
1 tbsp sake (Japanese rice wine)
Half tsp sugar
1 tbsp soy sauce
Shichimi-togarashi (Japanese seven spice)

Instructions:
1. Wash the fresh okra under cold water and drain.

2. Using a sharp knife cut off the top and end of the okra. Then, slice about half an inch thick to allow the flavour to completely absorb into the okra pieces when stir-frying (see pic below).

3. Heat one tablespoon of vegetable oil on high heat on a non-stick frying pan.

4. Toss the okra pieces into the frying pan and after frying for about a minute add the sake and mix using a large spoon. Continue to fry for another minute. Then, sprinkle the sugar evenly over the okra and fry for another minute continuing to mix.

5. Finally pour the soy sauce over the okra. Take off the heat after one minute or less.

6. Season with shichimi-togarashi (Japanese seven spice).

Tips:
- Okra can be found in Asian stores. 

- This dish can be stored in the fridge in an airtight container and eaten hot or cold.
- Leftovers are perfect for a bento box (Japanese lunchbox).

Avoca Ireland - new food market in the Rathcoole store

Avoca is a successful Irish family run business with stores dotted around the country from Wicklow to Galway. The Avoca store in Rathcoole, Co Dublin (just off the N7 and near Citywest) is the nearest one to me and it's one of my favourite places to visit for a special treat or to meet up with family or friends. 

In late 2013 an exciting new food market was added to Avoca's flagship store in Rathcoole. Here's an insight into the new food market and other random things that I love about this store!

Michie Sushi Bar (Michie Sushi has two other restaurants in Dublin).

Lunch deal for €10 and a sushi take-away service. 

As a Tipperary girl I'm delighted to see the well-known James Whelan Butcher Shop from Tipperary who recently wrote his own book along with Katy McGuinness called "The Irish Beef Book".

Rotisserie Cooked Chicken with a sandwich bar (voted best sandwich by LovinDublin).

Fresh fruit and vegetables supporting local Irish producers such as The Happy Pear. 

Bakery with freshly baked scones, danish pasteries and white/ brown breads. 

Great selection of cakes and buns. On a recent visit I got this custard bun for just over €1 which reminded me of my honeymoon in Lisbon, Portugal. 

You can have something to eat and/ or a coffee in either the self-service Birdcage Cafe or the Egg Cafe. I'd recommend the Egg Cafe for brunch facing the window looking onto Rathcoole's beautiful park. 

Avoca has a decent selection of Japanese ingredients including different types of Irish seaweed packed in a user-friendly manner. They also stock stylish bento boxes. 

Local Irish producers are featured throughout the store including Irish seaweed skin-care and beauty products such as Green Angel and Voya. They also stock organic fake tan!

Click here to find out more about Avoca.

Home-cooked Chirashi Zushi Recipe

Chirashi-zushi is often made by Japanese people when entertaining at home and celebrating special occasions, it translates as scattered sushi. It's a bowl of sushi rice with different toppings scattered on top including shredded egg crepe.

I love making this recipe for family picnics and call it "chirashi-zushi bento". If you want to use raw fish then ask your fishmonger for sashimi/ sushi grade fish and take care that you eat it as soon as possible once prepared. 

Ingredients:
For the sushi rice
2 cups of Japanese rice (320g)
100ml rice vinegar
2 tbsp sugar
Half tsp salt

For the sushi fillings and toppings
2 eggs (preferably free range or organic), beaten
2 handfuls of edamame beans or petit pois
2 handfuls of sweetcorn
1 tin of tuna in brine (or cooked prawns/ crabmeat/ smoked salmon)
Goatsbridge trout caviar (optional to garnish)

Sesame oil and vegetable oil

Instructions:

1. Click here to see how to make sushi rice.

2. To make the egg crepe, lightly oil a non-stick frying pan on medium to high heat. Depending on the size of your pan place about half the egg mix on the frying pan so you have a very thin layer of egg like a crepe. Now adjust the heat to low and leave the egg on the pan until the edges of the egg crepe start to break away from the pan. Set aside on a large plate. Continue to do this until all the egg mix is cooked. Place the egg crepes on top of each other as you cook them. When you're finished roll the pile of egg crepes together. Then using a sharp knife cut into thin stripes to get shredded egg crepe.

3. Once the sushi rice is ready mix half of the tuna, petit pois and sweetcorn into the rice.

4. Place the rice mix in a large serving dish. 

5. Scatter the remaining tuna, petite pot and sweetcorn over the rice mix and toss the shredded egg crepe all over. For extra flavour lightly drizzle sesame oil.

6. If you are using fish eggs to garnish place them over the rice mix in clusters as shown in the picture. 

Tips:

This recipe allows you to add whatever ingredients you like including vegetables only or cooked chicken, meat or fish (raw or cooked).

Fiona's Japanese recipes featured in Food & Wine magazine

I've been working on a few projects over the last few months and I'm really excited to be able to share one of them with you.

A few weeks ago one of my recipes was featured on the front cover of one of Ireland's leading food magazines called "Food &Wine Magazine". A special 8 page feature was also included inside including a collection of my favourite Japanese recipes (traditional and fusion).

I'm attaching some pictures for my followers living outside of Ireland who probably won't get a chance to see the magainze.

I'd love to hear what you think of it.

Fiona