autumn miso soup

Tuber veggies make good autumn miso soup.

Ingredients are as below (well, more or less use whatever veggies you have).

- chayote
- taro
- carrot
- onion
- fried thin tofu
- kombu
- miso

Cook veggies and mix in some miso to the soup. It's as simple as that.

home-made kefir

When I visited a supermarket last time, I noticed that all packages of yogurt did not indicate where they were produced. All of cheaper ones had 'dairy products', which is NOT milk. Then I thought, alright I am going to make my own yogurt out of milk I can clearly see where it was produced.

This is not exactly yogurt, but kefir. I warmem up about a litre of milk to around 45 degrees (celsius). I mixed the bacteria into the milk and left overnight between 45 - 30 degrees. When I woke up and checked, the kefir was ready.

This kefir can be used over and over with new packs of milk.

pickled daikon and turnip

Daikon and turnip are, I must say, pretty good for pickles.

Basically what you need is only salt.

Try out whatever other ingredients you like.

Turnip pickle and sauerkraut

This morning's production: Turnip pickle and sauerkraut.

Fast food, but no junk

House-garden's beans, home-made pickle, and tofu, these make up our fast, but no junk dinner.

mizuna (みずな) salad

Honestly, initially it was my wife's idea, but we have enjoyed mizuna salad for some time already.

This time, I mixed mizuna and radish. Dressing? Well, I used olive oil, salt and sudachi juice (and tabasco) today. But you can use whatever your favorite dressing.

turnip leaf pickle

Veggies and fruits we receive and cook are getting completely autumn and even showing switch to the winter. Farmers have harvested young turnips for bigger tubers at the real harvest.

We pickled the young turnip leaf, with salt, kombu and some pieces of dry red chili. A pickle usually serve my family with regular simple side dish for a week or more.