FEASTING
Food philosophy
Pure, seasonal ingredients and mindful preparation form the basis of Nancy Singleton Hachisu’s elegant, flavorsome dishes, in Japan: The Vegetarian Cookbook
“Satisfied, refreshed, and in some way spiritually fulfilled is the goal”
Ume miso–sautéed summer vegetables (Natsu yasai no ume miso itame)
‘Choose a full-flavoured miso of your choice (not white miso). Miso is a natural match for aubergine and peppers, and these miso stir-fries – colloquially ‘abura miso’ – are served often in the Japanese countryside during the summer’
Serves: 4
● 3 small aubergines
● ½ medium courgette
● 1 large red bell pepper
● 10 slender green beans
● 1½ tbsp lightly roasted gold sesame oil
● ½ tbsp fine slivers fresh ginger
● 5 tbsp sake
● 4 tbsp miso
● 1 tbsp gold sesame seeds, warmed in a dry frying pan until fragrant
1
Slice off the ends of the aubergines and courgette and discard. Halve them lengthwise, then cut crosswise into 1cm pieces. Soak the aubergine in cold water to keep it from discolouring. Core and seed the pepper and cut into 2cm irregular pieces.