KANTO DAY

Day 8 - Kanto is in the middle section of Honshu, the main island. It is where Tokyo and other prefectures sich as Chiba, Kanagawa, Tochigi, Gunma, Saitama and Ibaraki are located. Half jokingly Sensei said Kanto and neighboring cuisine have a unique characteristic ... most of the dishes can be prepared quickly. Why? It is because 'people in and around Tokyo has no patience to wait for anything, including and especially their food'.  Believe it, or not?

*  Oyaki from Nagano : panfried & steamed dough with veggie fillings
*  Kenchin-jiru : Miso soup with pork from Kamakurra
*  Buri Daikon : Japanesse amberjack fish braised with Daikon
*  Soboro Natto : soya bean & dried Daikon salad
*  Han-bagu : Japanese hamburger in Daikon sauce a Yoshoku dish
*  Tamago-yaki : rolled omelettes, a classic, an all time nationwide favorite
*  Fukagawa-meshi : rice in Miso soup with Asari (clams)

It was another delightful collection that can be duplicated at home. Sensei has spent an inordinate amount of time to custom-tailor these recipes ... code word for experimenting with them time after time ... so we can actually copy not just the dish, but the authentic tastes as long as we have access to proper ingredients, or viable alternatives.

I will elaborate on the Han-bagu & Tamago-yaki treats, they are wonderful 'comfort foods' indeed.