This Moment Contains All Moments

Do you remember Yasu? My unexpected friend? Well, her family thew me a goodbye party last night. We ate clam chowder, sushi rolls (featuring pink, green and whie rice), tofu salad and much more. Her mother is such a sweet soul and a very good cook. Last night she reminded me very much of my own mother. She’d made this pork and egg dish which she kept apologizing for. She’d say, “please try this, I made it but I’m sorry, it became too spicy.” Each time someone reached for a helping or she offered it to them, she’d say sorry. I told her my mama was the same. That whatever she cooked she’d end up apologizing for. And even though if it was the yummiest dish in the world, she’d still be saying sorry. Then my father would tease her for having apologized, again. Silly sweet humble loving mamas.

Yasu’s younger sister, Shoko, whose name for the life of me I can’t remember so I have to call her what her two year old nephew calls her: “aka”, surprised me with the beautiful cake pictured. We had a blast. I can’t believe how much they did for me. I wish I’d met Yasu sooner. I keep questioning why our paths didn’t cross earlier. Especially since she had been living right there, in the upstairs apartment! We could have shared so many dinners together – a thought which brings me much joy but also sadness.

After dinner, we did hanabi (fireworks) – an activity strongly resonant with Japanese summer.

Vegetable Lasagna

250g wholemeal lasagna sheets
2 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
2 capsicum (any colour)
1 punnet of white button mushrooms
2 small eggplants
handful of fresh spinach
small broccoli head
(all veggies chopped medium to small)
400g can all-natural diced tomatoes
4 tbsp tomato paste
salt and pepper to taste
750g smooth ricotta cheese
3 free-range eggs
3/4 cup fresh basil leaves, chopped
1/2 cup grated parmesan cheese

Vegetable sauce:
Heat oil over medium heat in a large saucepan, add onion and garlic and cook, stirring for 5 minutes.

Add capsicum, mushroom, eggplant, spinach and broccoli, cover and cook gently for 5 minutes.

Add canned tomatoes and tomato paste, cook for 3 minutes, season with salt and pepper.

Ricotta:
Mix ricotta, eggs and basil, season with salt and pepper

Assembly: 
Preheat oven to 180C

Pour 1/2 cup of vegetables sauce into a lightly greased baking dish then alternate layers of lasagna, vegetable sauce and ricotta, ending with ricotta layer (allow for 4 layers).

Sprinkle with parmesan cheese.

Bake in oven for 45 minutes (25 if using white lasagna sheets).

Let stand for  5 minutes before serving.

TIP: the trick to delicious lasagna is AMPLE SAUCE and that the lasagna sheets, are completely covered with/in it. So for extra yum-factor, make sure your lasagna retains a high level of moisture.

the best soup is in shoo

It’s hotter than a preheated oven here in Japan so I know you’re not going to want to hear about soup but believe me when I say the soup lunch at Piatto Nono is the best I’ve ever had. EVER. Plus, the place is air conditioned so anything’s possible. So what makes their soup so special? Probably the fact that it contains the entirety of Mimasaka’s summer produce. Seriously. Let’s play spot the vegetables.
mushroom
onion
broccoli
potato
green beans
carrot
cabbage
eggplant
radish
zucchini
celery
asparagus
spring onion
Pumpkin
and if all that weren’t enough of a flavor boost, a poached egg and some very good quality bacon are present, too.  For 1180 yen about hmm $13 NZD you get the nutritious dense soup, a choice of mixed grain rice or a bread roll and a drink, too! So what are you waiting for? Grab your ladle and head to Shoo.
For more information (menu, directions etc) click here.

An additional non-food related note:
restaurant is fancy (doubles as art gallery/jewelry store) so you know, don’t rock up in jorts.