This is belated but happy new year to all.
I made myself a challenge - make traditional Japanese new year's meal "Osechi" in Vegan.
Will update but this is one of the dish.
"Tazukuri" - usually make it with dried baby sardines, this is made with dried lily flower.
The lily flower has sort of fermented sour flavour, it matched perfectly with the sauce.
Cooking method is so simple - just dehydrate the lily flower on the pan and add sauce to be caramelized.
The sauce : soy sauce, sugar, sake and sesame seeds.
Recipe & idea courtesy of ©Tomoko Tahara / Cook hatter
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub