SANSAI

FEHU!! an unexpected bounty, amidst a satchel of others, growing out of forgotten places. an unusual cane-like growth holds an array of texture and flavor from stalks fresh enough to snap off with a comical "pop". at the more fibrous green base, a sweetly tart crunch reminiscent of rhubarb ... towards the younger growths at the top, a soft and moist chewiness unusually close to maitake. upon the discovery, my hesitance for assured classification left with a quickness and i found myself snacking on stalks as we were picking them ... mostly in celebration, but their sweetness is matched with tang from a hefty source of acid and that could keep my fingers creakier than i'd like them to keep up with these kind of adventures. however, they've mixed with other sweets very well like frozen tropical creme ...


or apple sansai ginger compote to mix with yogurt or oatmeal ... we'll eventually fry them with some garlic mustard to better balance the ph, too, but my sweet tooth always wins.


for now, apple sansai ginger compote will accompany my usual afternoon butter & banana sandwich(es).

// KAME


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BREAKFAST WITH MOM

mom raised brother & i in alabama and north carolina, so it's not much surprise our fondness for cornbread invited it's way into our breakfasts as well as suppers ... as i recall, more often than not, even at dinner we typically had a bottle of syrup on the table. in this form, they keep the gritty sweetness of cornbread but offer a more texturally appealing (and wonderfully soft) form ... some frozen berries & scavenged apples cooked down with coconut oil, sugar & cinnamon provided a great compote for fancy snob-toppings.



add fruit salad & iced tea (sweet mate for us & calm down flowers [hibiscus, chamomile, maypop, raspberry & mint] for mom) for a nice way to spend an unexpectedly warm morning.



aisatsu, mori-san.

// KAME


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KIM CHI

nothing special ... chopped up cabbage really fine and mixed heartily with chili powder, freshly grated ginger, pressed garlic & sea salt. been fortunate enough to scavenge the greens so far from grocery throw-outs (arigato, noodles) and have kept it alive for nearly 6 weeks now. ginger and garlic pickle very unusually and their introduction to unfamiliar palates proved very noticeable. however, the brilliant fruitiness of such a combination mixed with the extreme heat from the ground ancho peppers was a flavor to be reckoned with and begged for opportunity of return. been a regular staple in evening pilafs or coupled with bbq tempeh on hefty burgers ... semi-regularly with the previously mentioned natto for new medicinal purposes, too.



when available, we'll also throw it in tacos ... this go around was cabbage shells but with filled with sunflower greens from our inaugural tray, bean/grain/veg pilaf & aged mung hommus. fresh wheatgrass juice & pink lemonade (as if we needed any extra digestive help on top of our meal).

// KAME


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CULTURED SOYBEANS

Our first batch of natto, a fermented soybean food I came across in Japan that totes many healing benefits. A compound called nattokinase which helps prevent blood clots, and therefore a slew of ailments such as heart attacks, pulmonary embolism, and stroke. Natto is also rich in vitamin K2 which helps in calcium absorption and healthy bone formation, PQQ for healthy skin, and has been credited for having anti-cancer, anti-aging, hormone-balancing, and allergy-neutralizing affects when eaten regularly. I've noticed a definite improvement in my digestive system and in the quality of my skin, which probably has to do with hormones.



It was easy to make ... kicking it off by steaming a few cups of soybeans for just over 4 hours, then adding a store-bought starter and mixing well. The culture didn't take long at all to develop after just a few days in a cooler incubator, where we refreshed the bottles with boiling water every morning. Best eaten in combination with some kind of warm grain (most commonly rice but also good with barley), we're also pretty common to mix in some kimchi to make for an easy and filling snack throughout the day.

// BOOSAGI


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