Amid the misty mountains of Japan the plexiglass and steel of futuristic architecture complete with bamboo and paper of a more gentle and mysterious past...[r]ice is the basis for almost every meal. Vegetables are cooked very little. This way they retain their food value and flavor. Seasonings play an important part in all dishes. Soy sauce is used constantly. Food is served in small delicate portions arranged to please the eye as much as the taste.
I love that first sentence but I'm wondering if they meant compete with instead of complete. This is the booklet's sweetly tangy Mustard Pickled Eggplant -- the original recipe calls for half a teaspoon of MSG, but I just use half to a full teaspoon of ginger instead.
Mustard Pickled Eggplant (from Cooking Japanese Style, The International Recipe Series)
1 medium eggplant
3 tablespoons soy sauce
3 tablespoons sugar
1 teaspoon dry mustard (you can also use 1 generous tablespoon of actual wet mustard if you prefer)
3 tablespoons sweet sake
1/2 teaspoon powdered ginger or 1 teaspoon finely minced ginger
Wash unpeeled eggplant and slice in 1/8 inch slices. Soak in salted water for 1 hour. Drain and arrange in a glass or china bowl. Combine mustard with enough water to make a paste (if using dry powder). Add to remaining ingredients and blend thoroughly. Pour over eggplant. Chill for 2 hours and serve.
