August Menus

Well, at the end of August and early September, in our area, the food "du jour" is eggplant nasubi aubergine or whatever you want to call it. We have loads. So it is a daily staple: dusted in flour and quick fried; halved, scored, baked and brushed with soy sauce; pan fried with miso; added to miso soup; poached (not my favorite); broiled and cooled and added to a salad either with yogurt or a soy dressing. We've had it with tomato sauce and pasta; in salads; in soup; added to a bean stew; served as a side dish with our rice. So when something is in season - we eat it.

We are getting the last of the grapes from my uncle on the hill - all the grapes that fall off the bunches are bagged and given to us. They are enormous grapes that are eaten peeled (they have seeds too) but they are juicy and refreshing.

Cold fresh tofu is our favorite source of protein on these hot summer days. Vinegared salads (just about anything with vinegar, salt and a touch of sugar in an oiless dressing) and salty pickles seem to take the edge off the heat. Drink of the season: mugi-cha or buckwheat tea, an unsweetened iced tea made from wheat rather than tea leaves so it is less bitter but a refreshing drink. My favorite is beer, but my husband doesn't want to spend money on it. I've got to get employed.