It often happens that a new cook book is all I need to feel inspired and motivated again. Having been sick with a cold all week a parcel from the bookdepository.com really lifted my mood: Washoku by Elisabeth Andoh could not have arrived at a better time!
I am so fascinated by the concept of this book. Washoku is all about "the art of creating nutritional and aesthetic harmony at the table", something that we so easily fogret in our busy daily lives. Reading this book really made me feel serene (although I can't guarantee the heavy flu medication had nothing to do with it), and dream of a life less busy, less stressful and more balanced in every way.The idea to try different salts with my dinner also came from this book, and I decided to experiment with a matcha salt and a black sesame salt, both of which are my favourite flavors.
Matcha salt
1 tsp sea salt flakes
1/4 tsp matcha powder
Grind gently in a mortar and pestle. Serve with fish or use as a dip for fried foods.
Black sesame salt
1 tbs black sesame seeds
1 tsp sea salt
Grind in a mortar and pestle. Serve with fish or dish of your choice.
Pan fry the filet of fish...
...and serve the salts with the fish
Soy fried rice
cooked brown rice
soy sauce
canola oil
soy sauce
canola oil
Heat the oil in a frying pan, add the rice and let cook until slightly browned and crisped. Season with soy sauce.
Happy weekend everyone!
Wow what a simple dish. I bet your flavoured salts taste great. They have such good colours.
ReplyDeleteFabulous idea with the salt! Ocean Room has a tuna tasting plate with pieces of tuna each with its own salt (the truffle salt is really good).
ReplyDeleteThis is the most stunning post! Gorgeous photo's Maria. You've really captured that zen moment. Love the look and sound of these salts!
ReplyDeleteI live that book. I can't wait to have my own kitchen, so I can start experimenting. Love the first pic. it's so beautiful.
ReplyDeleteHehe, I wonder if either of these salts were made at that salt event recently? Love the colours of both of them!
ReplyDeleteOh wow love your photos Maria! Have heard of flvaouring salts before but never thought about matcha and black sesame salt.
ReplyDeletewhat a great idea - making your own salt blends! I've been reading a bit about this idea around the net lately but great to see someone just muck in and have a go! The whole dish sounds and looks fabulous - salmon would be such a great base to try the salts with and the rice looks simple and earthy and perfect - love the little wooden bowl it's served in too.
ReplyDeleteThat look amazingly good Maria! How scrumptious! :D I love buying from the book depository too (although sometimes books go missing) :P
ReplyDeleteWhat a lovely dish! looks quick and easy but delicious!
ReplyDeleteI WANT TO TRY THIS! What a great combination. My husband and I love Japanese food too, but he's a little skeptical of matcha powder still- he think's it's too bitter. I, however, love it in everything sweet or savory. We love trout too, so I might just have to make this one day and surprise him with what is actually in it! That book looks right up my alley. Thank's so much for sharing, I'm seriously considering ordering the book!
ReplyDeleteThank you so much for your comments everyone!
ReplyDeleteSiri: I can highly recommend the book, it's just perfect, I love it!