Nun's Cookbook

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1x1
Shinoda Rolls with Taro Stalks
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: shinoda rolls with taro stalks. Cook freshly picked taro stalks, or zuki, with stock and seasoning. Wrap in abura-age tofu and .. show full overview
1x2
Vinegared Chrysanthemums
Episode overview
The nuns of Otowasan Kannonji Temple show us how to make vinegared chrysanthemums. Just boil purple and yellow edible chrysanthemums and serve with sweet vinegar. Just like that, you have a beautiful dish that's perfect for fall.
1x3
Sesame-Covered Taro Dumplings
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: sesame-covered taro dumplings. Mash up some boiled taro and season with salt. Add some cheese, sprinkle with golden sesame .. show full overview
1x4
Shiba-zuke Pickles
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: shiba-zuke pickles. Salt cucumbers and myoga, then mix with ume vinegar, red shiso and shiso juice. Store for 2 to 3 days and .. show full overview
1x5
Gohei-mochi Rice Cakes
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: gohei-mochi rice cakes. It's a hometown specialty for Mitsuei, the temple's head nun. Wrap freshly cooked rice around cedar .. show full overview
1x6
Vinegared Oyster Mushrooms
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: vinegared oyster mushrooms. The main ingredient is freshly picked from the temple's garden. Add celery and sweet persimmons. Mix with homemade iri-zake and squeezed kabosu juice.
1x7
Karin Jam
Episode overview
The nuns of Otowasan Kannonji Temple teach us how to make karin quince jam. Cut the karin into chunks without removing the skin or seeds. Squeeze out the juice and add sugar. Then let it .. show full overview
1x8
Kakiage Tempura with Shaved Burdock
Episode overview
The nuns of Otowasan Kannonji Temple show us how to make kakiage tempura with burdock root. Cut burdock into small pieces, mix with carrot and tempura flour, then deep fry. A simple but .. show full overview
1x9
Nana-kusa Gayu
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: Nana-kusa Gayu. This dish is traditionally enjoyed on January 7, which matches the number of herbs that go into it. Seri, .. show full overview
1x10
Yuzu Daikon Pickles
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: yuzu daikon pickles. The main ingredient is freshly harvested from the neighbor's garden. Add carrots, kelp, red pepper and .. show full overview
1x11
Furofuki Daikon in Two Colors
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: Furofuki daikon with two sauces. First, prepare the sauces using a white miso base, one with boiled butterbur and the other .. show full overview
1x12
Goma-dofu
Episode overview
Seasonal recipes from the nuns of Otowasan Kannonji Temple: Goma-dofu. This take on one of the most popular dishes in Japanese Buddhist cuisine is made with yoshino kudzu, a Nara .. show full overview
1x13
Stir-fried Takana Mustard Greens
Episode overview
The chefs of Otowasan Kannonji Temple show us how to make two types of stir-fried takana mustard greens, one pickled and one fresh. For the first kind, stir-fry pickled takana and add a .. show full overview
1x14
Chinese-style Salad with Nobiru and Starch Noodles
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make a Chinese-style salad with freshly picked nobiru and starch noodles. The key ingredient is shiitake mushrooms. Add a lot, then .. show full overview
1x15
Wasabi-zuke Pickles
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: wasabi-zuke pickles. April is the perfect time to pick wasabi roots. After finding some, pour hot water on them, put them in .. show full overview
1x16
Nuta with Yabukanzo
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: nuta with yabukanzo, an edible type of lily. After boiling the flower, mix with dried abura-age and vinegared miso. A simple yet delicious spring treat that is also pleasing to look at.
1x17
Kimpira Stir-fry with Itadori
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: kimpira stir-fry with itadori. This dish is a hometown specialty for Mitsue, the temple's head nun. It takes a bit of time to .. show full overview
1x18
Warabi with Mayonnaise Sauce
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: warabi with mayonnaise sauce. In May, the fields and mountains are full of wild vegetables. After picking some warabi, soak .. show full overview
1x19
Shiso Juice
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make shiso juice. Just boil some red perilla, then mix in some sugar and vinegar. Colorful and refreshing, this simple recipe is perfect for the dog days of summer.
1x20
Daikon Radish Sorbet
Episode overview
The chefs of Otowasan Kannonji Temple show us how to make daikon radish sorbet. First, mix grated daikon with finely chopped homemade yuzu sugar candy. Then, freeze by exposing mixture .. show full overview
1x21
Kyarabuki
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: kyarabuki. Boil seasonal butterbur shoots with sake, mirin, dashi shoyu and kombu kelp. Let it sit overnight and it's ready .. show full overview
1x22
Cucumber Tsukudani
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: cucumber tsukudani. Add seasoning, then boil cucumbers as quickly as possible to maintain crunchy texture. A unique and delicious way to prepare a traditional summer vegetable.
1x23
Hiyamugi Noodles with Pesto Sauce
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: Hiyamugi noodles with pesto sauce. It might look like a plate of Italian pasta at first glance, but our friends use .. show full overview
1x24
Zucchini au Gratin
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: zucchini au gratin. Cut zucchini in half, hollow out, and fill with cream cheese. Most recipes call for white sauce on top, .. show full overview
1x25
Spring Wild Plant Tempura
Episode overview
The chefs of Otowasan Kannonji Temple show us how to make wild plant tempura! The bounty of the mountain includes yabukanzo, butterbur and seri. The chefs transform it all into a delicious treat perfect for a cherry blossom viewing party.
1x26
Chirashizushi with Bamboo Shoots
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make chirashizushi with bamboo shoots. After removing the bitterness from freshly picked shoots, garnish with carrots, kinshi-tamago .. show full overview
1x27
Bamboo Shoot Dumplings
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make bamboo shoot dumplings! An important step is to grate off the hard bottom of the shoots. Then add seasoning and potato starch .. show full overview
1x28
Planting Shiitake Mushrooms
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to plant shiitake mushrooms. They drill holes in a sawtooth oak log, then insert plugs containing shiitake spores. It's an arduous .. show full overview
1x29
Vinegared Aemono with Wild Udo
Episode overview
The chefs of Otowasan Kannonji Temple show us how to use wild udo to make two types of aemono dishes! For the first, slice the root and soak in salt water before mixing with sweet .. show full overview
1x30
Kinome Dengaku
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make kinome dengaku! First, they prepare the kinome miso by grinding sansho pepper, sugar and miso into a smooth paste. Then, they .. show full overview
1x31
Myoga Shoot Rice
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: myoga shoot rice. Early spring is the perfect time to pick myoga shoots. Slice them up and add shiro dashi. Then mix into .. show full overview
1x32
Sankirai Mochi Rice Cake
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make sankirai mochi rice cakes! This delicious treat is the head nun's specialty! Simply knead rice flour, wrap in sankirai leaves .. show full overview
1x33
Preparing Ume Plums
Episode overview
The chefs of Otowasan Kannonji Temple show us how to prepare ume plums! It's just before the rainy season, which means it's the best time of year to make plum wine and ume miso. Just .. show full overview
1x34
Ume Plum Kanro-ni
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make ume plum kanro-ni. First, simmer plums by changing hot water 2 to 3 times to remove their bitterness. Then, mix with sugar in 3 .. show full overview
1x35
Cooking with Umeboshi
Episode overview
The chefs of Otowasan Kannonji Temple teach us two ways to enjoy umeboshi pickles. The first is to make ume paste by grinding the pickles and mixing with sugar and mirin, before adding .. show full overview
1x36
Hobazushi
Episode overview
The chefs of Otowasan Kannonji Temple show us how to make hobazushi. Wrap rice with sansho, kyarabuki, sweet-simmered walnut and kinshi-tamago. Then leave overnight, allowing the flavors .. show full overview
1x37
A Treat for Tanabata Star Festival
Episode overview
The chefs of Otowasan Kannonji Temple show us how to make sakubei. First, they knead wheat flour and shape it into thread-like bundles. Then, they deep fry it in oil. This sweet treat is perfect for the Tanabata star festival!
1x38
Salted Eggplant
Episode overview
The chefs of Otowasan Kannonji Temple introduce a seasonal appetizer that can be made in just 2 minutes. Rub eggplant with salt, then add shiso leaves and ginger. This refreshing dish will help you make it through the dog days of summer.
1x39
Somen Rolls
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make somen rolls, a tasty specialty of Nara Prefecture. Spread somen noodles on top of seaweed, then add abura-age, stewed carrots .. show full overview
1x40
Goshiki-zuke Pickles
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make goshiki-zuke. They finely chop five types of pickles and mix with sake lees. The recipe is inspired by the Tanabata festival .. show full overview
1x41
Age-bitashi with Summer Vegetables
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make age-bitashi with summer vegetables. They lightly fry eggplants, peppers, green beans and pumpkins, then dip them all in a .. show full overview
1x42
Cooking with Corn
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make corn rice and kakiage tempura. These simple yet delightful summer delicacies give you a taste of the refreshing sweetness of freshly picked corn.
1x43
Goya Tsukudani
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: goya tsukudani. First, thinly slice goya and boil. Then, add seasoning and dried baby sardines and simmer at medium heat. .. show full overview
1x44
Kuzu-mochi
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make kuzu-mochi, a specialty of Nara Prefecture's Yoshino District. Add water to kuzu starch and mix quickly over low heat. Once the .. show full overview
1x45
Garden Herb Dressing
Episode overview
The chefs of Otowasan Kannonji Temple show us how to prepare a delicious salad dressing using fall herbs. Finely chop myoga, fennel, perilla and lemon balm, then mix with homemade cream .. show full overview
1x46
Grilled Sweet Fish
Episode overview
The chefs of Otowasan Kannonji Temple grill locally caught sweet fish, or ayu. They skewer the fish on bamboo sticks, lightly salt, then grill slowly for an hour. The delicate flavors will have you thanking nature and asking for more.
1x47
Shojin Sushi
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make vegetarian sushi. They top their rolls with myoga ginger, pickled vegetables and plum paste. These beautiful dishes are the perfect snack to enjoy while watching the full moon rise.
1x48
Pawpaw Jam
Episode overview
The chefs of Otowasan Kannonji Temple teach us a recipe for pawpaw jam. The late summer fruit is said to taste like a mixture of mangoes and bananas, and has been the head nun's favorite .. show full overview
1x49
Fresh Gingko Nuts
Episode overview
When gingko fruits start falling from the temple tree, our friends from Otowasan Kannonji Temple are there to pick them up. After removing the flesh and drying the nuts for three days, .. show full overview
1x50
Tofu Fritter with Chestnuts and Gingko Nuts
Episode overview
The chefs of Otowasan Kannonji Temple make a tofu fritter with chestnuts, gingko nuts and lily bulbs. Add some hot sauce to complete this delicious treat packed with the flavors of autumn.
1x51
Deep Fried Chestnuts in Somen Burrs
Episode overview
The temple chefs make deep-fried chestnuts covered in somen burrs. Simply coat chestnuts in batter, sprinkle with finely crushed somen noodles and deep-fry. This fall treat is both pleasant to look at and eat.
1x52
Mushi-pan Steamed Cake
Episode overview
The chefs of Otowasan Kannonji Temple show us how to make mushi-pan steamed cake. It's been one of the head nun's favorite snacks since childhood. This recipe calls for pumpkin and sweet .. show full overview
1x53
Hoshi-Gaki Dried Persimmon
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to prepare hoshi-gaki dried persimmons. First, peel large, freshly picked persimmons. Then, soak in brandy. Finally, let them dry for one month. This special treat is perfect for New Year's.
1x54
Persimmon-leaf Sushi
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make a Nara Prefecture specialty, persimmon-leaf sushi. This fall recipe is packed with delicious ingredients, including sweet and .. show full overview
1x55
Rice with Taro and Makomodake
Episode overview
Seasonal recipes from the chefs of Otowasan Kannonji Temple: rice with taro and makomodake. Start off by cutting taro, carrots, makomodake and abura-age into bite-sized pieces. Then .. show full overview
1x56
Fukume-ni with Root Vegetables
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make fukume-ni with root vegetables. This recipe features a full fall harvest―shiitake mushrooms, lotus roots, burdock and sweet .. show full overview
1x57
Two Condiments Using Fresh Yuzu
Episode overview
The chefs of Otowasan Kannonji Temple show us how to prepare two condiments using fresh yuzu. To make yuzu pepper, simply mix grated yuzu zest with green chili peppers in a mortar. For .. show full overview
1x58
Candied Yuzu Citrus Peel Chips
Episode overview
The chefs of Otowasan Kannonji Temple make candied yuzu citrus peel chips! This simple recipe has two easy steps: simmer yuzu zest with sugar and juice, then coat in granulated sugar. .. show full overview
1x59
Konnyaku Made from Fresh Yam
Episode overview
The chefs of Otowasan Kannonji Temple teach us how to make konnyaku using fresh yam. First, peel yam and puree in blender with water. Then, simmer and stir for about 10 minutes before .. show full overview
1x60
Buddhist Vegetarian Oden
Episode overview
The temple chefs make Buddhist vegetarian oden, with a kombu and shiitake-based stock. This winter specialty is packed with flavorful ingredients like konjac, ginkgo nuts and daikon.
1x61
Pounded Burdock Root
Episode overview
The temple chefs make pounded burdock root. Just boil mashed burdock root, then mix with roasted sesame seeds, vinegar, salt and sugar. This simple yet tasty dish is perfect for winter.
1x62
"Su-ae" Vinegared Aemono
Episode overview
The temple chefs make "su-ae" vinegared aemono. For the head nun, the taste brings back fond memories of the dishes her mother used to prepare for the New Year holiday.
1x63
Vinegared Lotus Root
Episode overview
The temple chefs make vinegared lotus root. To preserve the crisp and crunchy texture of the roots, make sure to not overboil!
1x64
Zoni Rice Cake Soup
Episode overview
The temple chefs teach us how to make zoni rice cake soup! It's New Year tradition for every ingredient to come in round shapes. Enjoy with white miso in the western Japanese style.
1x65
Jerusalem Artichoke Tsukudani
Episode overview
The temple chefs make tsukudani with Jerusalem artichoke. This root looks like ginger, but its fragrance is similar to burdock. Add kelp and it goes perfectly with rice.
1x66
Rice with Setsubun Soybeans
Episode overview
The temple chefs make rice with Setsubun soybeans. Leftover beans from the Setsubun ritual give this savory rice dish a fragrant aroma and rich flavor.
1x67
Nyumen Noodle Soup
Episode overview
The temple chefs show us how to make nyumen noodle soup. In the middle of winter, there's nothing like nyumen noodles served in a piping hot broth and topped with shiitake mushrooms and shredded egg.
1x68
Sweets with Dried Persimmon
Episode overview
The temple chefs show us how to make dried persimmon sweets. Flatten the persimmons on a sushi mat, then roll them up with sweet potato paste inside for a delicious afternoon snack.
1x69
Butterbur Miso
Episode overview
The temple chefs make butterbur miso. Just boil butterbur shoots, then grind with sugar, mirin and white miso. The taste is slightly bitter, but perfect for early spring.
1x70
Su-no-mono with Dried Daikon Radish
Episode overview
The temple chefs show us how to make su-no-mono with dried daikon radish. Just mix rehydrated daikon with red radish and sweet vinegar, and this tasty pink-colored dish is ready to serve.