It was absolutely stunning out until the torrential rain started. Oh rain, why must you disrupt my happiness?
Not to worry, at least one day out of the weekend allowed for some adventure.
I figured with all this eating, I really should burn off at least some of it some how.
We took a ride on the bikes through the countryside then along the coast. I am gutted I forgot my camera to show you how stunning it all was. Getting caught in a storm was a highlight. Luckily a different kind of storm, one which makes you feel like you are in a fairy story.
花吹雪 はなふぶき or hana-fubuki is what it’s called in Japanese, meaning “Flower Petal Blizzard,” and refers to the “blizzard” created by Japanese cherry blossoms when they are blown off the trees by a strong wind.
So sad they are falling so soon, but so beautiful at the same time.
The dinners delights were what I looked forward to next.
On the menu we had, Honey glazed white fish fillets on a bed of rice with steamed asparagus and cherry tomatoes.
Followed by umeboshi ochazuke.
This image of ochazuke wasn’t taken by me. I stole it 😛
My portion was also much smaller than this 🙂
Life only seems to get better…well, when it doesn’t rain that is.
Ingredients (FISH & DRESSING): (serves 2)
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Pure honey
- 1 tsp vegetable/olive oil
- Juice from 1/2 lemon
- cracked pepper
- 2 White Fish Fillets of your choice
- Mix the first 5 ingredients together in a deep-ish dish, big enough to fit the fish steaks.
- bathe the stakes in the mixture, cover and allow to marinade
- Meanwhile prepare the next part of the dish below.
- 2 cups of washed white/ brown Japanese rice
- 1 sachet of mixed seads
- 1 tsp cracked pepper and salt
- 2 cups water
- Put all ingredients in the the rice cooker and set to cook on either the white or brown rice setting…yep, it’s that simple.
- When the cooking cycle is finished leave on the keep warm setting. Open the top and place some chopped cherry tomatoes ontop of the rice, close the lid then allow to steam whilst you cook the fish.
Directions (Cooking the Fish and steaming the asparagus)
- Heat up some olive oil in a skillet then cook the fish including all of the marinade juice until the fish is cooked through.
- At the same time steam the asparagus until tender with a slight bite to them.
- Serve up and enjoy.
As for the Ochazuke, this is a dish you can make with left over rice if you didn’t serve it all up.
It’s a very popular dish here in Japan and a favourite for hangovers.
All it is, is plain rice topped with green tea. About the same amount as you would add milk to cereal.
This dish can be eaten with many different toppings as a side dish, after a main meal or as a main meal. A popular topping here is crispy seaweed flakes and steamed fish or umeboshi (pickled Japanese plum)
I love this dish, especially when the rice is slightly crispy from the bottom of the rice cooker. …mmm…satisfied