#NHKworldJapan Chef Kuwakino Keiko’s Rice-Based Plant Cuisine [Japanese Cooking] – Dining with the Chef

Join Harry Sugiyama and chef Kuwakino for a fresh, fast master class in Veggie-full Japanese cooking, where rice takes center stage. Let’s get cooking!

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Supper Vegetarian Soup Noodles

Ingredients
– 1000 ml rice water
– Salt (2% weight of vegetables + rice water)
– 15 g ginger clove, sliced
– 1 clove garlic, sliced
– Daikon radish
– Daikon radish leaves
– Hakusai cabbage
– Green bell peppers (or any vegetables)

– Rice noodles
– Shungiku (chrysanthemum greens)
– Maitake mushrooms
– Red bell pepper
– Herbs, as needed

– Salt
– Soy sauce
– Sesame oil

Directions
1. Rinse the rice and reserve the rice water.
2. Cut the vegetables and place them in the rice water with ginger and garlic. Weigh everything and add salt equal to 2% of the total weight. Refrigerate and allow to ferment for several weeks, until pleasantly sour.
3. Prepare the toppings, shred the red bell pepper and season lightly with salt and sesame oil. Boil the shungiku; season with soy sauce and salt. Stir-fry the maitake in sesame oil and season with salt.
4. Boil the noodles and toss with salt and sesame oil. Serve the noodles in a bowl, topped with chopped pickled vegetables, prepared toppings, and herbs. Pour some of the pickling liquid over the noodles and serve.

Rice Koji Pickles

Ingredients
– 200 g rice koji
– 200 ml mirin
– 100 ml lukewarm water
– Apple
– Muscat grapes

– Strawberries
– Persimmon
– Pear
– Yuzu citrus
– Roasted walnuts
– Fresh herbs (Mint, Lemon balm)