Post by Mephisto927 on Apr 28, 2012 17:34:57 GMT -5
Hanabata Days - Small kid timeOne of the fondest food memories I have is sitting in Uncle Matsu's kitchen early on an Autumn morning eating breakfast, his favourite breakfast - Ochazuke.
Uncle Matsu was a simple man, worked hard as a mechanic for the county, was a pig farmer and union man(in a time when union men got their heads busted) He taught all of us kids, (sons, nephews, nieces, grand kids) auto mechanics, okinawan cooking, pride in workmanship and respect.
He started most mornings, whether when he was working or off (even when he retired) with this easy recipe, (letting my Aunt Lucy sleep in as he normally rose at 4 am)Chazuke (Ochazuke) comes from Cha meaning tea and tsuke meaning submerge.
Its made by pouring hot green tea or dashi (fish soup stock) over rice like you would pour milk over cereal and adding the toppings of your choice, most often umeboshi (pickled plum), tsukemono (pickled vegetables), nori (seaweed), kastuobushi (dried fish flakes) It was a way to use day old rice and dress it up for a quick yet filling meal.
It can be simple
Or fancy
His was umeboshi ochazuke (right bowl in the picture)
The recent passings both nationally and here locally brought some of my favourite people to mind, along with something one of them shared with me. Enjoy
Matsutaro Jitchaku "Makule" Born 1910 - Died 8 Apr 1996
Hamilton Manley 64, Died July 1 2009 Aloha Ham