だんだん秋の夕方は寒くなって、もうそろそろ根菜類の季節だな。地下からいろんなおいしさもらえるけど、過激さで言えばわさびが一番でしょう。
This was the line-up facing me on my recent visit to the farmers' market. The farmer himself was grating a stick of wasabi at the stand and offered me a smudge. "Go ahead, it won't kill you," were his words of encouragement.
市場で容疑者の列。農業さんにおろしたばかりわさびをもらちゃって。口を入れたら、「大丈夫よ。死なないよ。」っという励まし。
I liked the bite, and the very green flavor of an absolutely fresh wasabi. It was exciting.
緑の味！鼻に来るぴりぴり。
I decided to take one into my home. 一個を持ち帰り。
Cut in half...半分にしたら。。。
I decided that I would grate up some wasabi meat and make a dressing: a radical use for a radical root, with which I could very lightly dress some naked veggies. Kind of a return to my own California roots...
わさびおろしでドレッシングを！
Fresh wasabi renders a much softer kick than the tube kind, and the color is also more delicate.チューブで買うわさびより味も色も穏やか。
I added some lemon juice, salt, sugar, and olive oil.
これにレモン、塩、砂糖、オリーブオイル。
Totally radical. 過激な緑！
As a side dish to the salad, I made a little flavored rice, based on the recipe found here. サラダに合わせるご飯でキノコご飯を作った。
More than once, I've been captivated watching a Japanese friend wield a knife to render slices of carrots into sakura blossoms. My own efforts were less fluent.
何回も日本人の友達が人参を桜形に切ることを見るだけで夢中という体験あり。自分の手際は。。。
Maybe if I sent it home to my parents, they'd put it on the fridge. Only after asking me if it was supposed to be a fat man running to catch the bus, however. A crowd of these fat men would put anyone off of their meal. So I went abstract.
桜より走っているデブさん？やだね。それで、さくらを抽象的なチェル的なように。。。
Not my proudest moment, but I did manage some kind of flower-like shapes. 何となく。
These went into my rice cooker with some soy sauce, konbu, sake, mirin. Also I included some lovely fall mushrooms.
この曖昧に花のような形の人参と醤油、昆布、酒、みりん。キノコも。
The result was a happy little side bowl of rice. It was content to play the silent support to my more outspoken salad.
これでぴりぴりわさびサラダぴったり。
意義なし！
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