As I started on this journey and writing this blog, I realized that it went beyond that. Food and everything about it (cooking it, growing it, shopping for it, eating it, learning from it, approaching it from the five senses, among many other things) have become a golden learning opportunity. For me and for him. I have talked about how food can be a bias to practice patience and anticipation. And learning to be in the moment. And appreciating the process. And experiencing human connection, friendship.
beauty - the quality or aggregate of qualities in a person or thing that gives pleasure to the senses or pleasurably exalts the mind or spirit
Japanese tofu seaweed salad
Age for babies: I started giving raw seafood (once in a while) to Pablo past 12 months. Check with your pediatrican. You can of course make a vegetarian version of this salad, skipping the seafood.
Prep time: 15 mn
Note: All quantities are really up to you and can be adjusted to your taste.
Half a package of soft tofu
1 cup seaweed salad
4 tbsp salmon roe (ikura)
Yamaimo root (optional)
2 shiso leaves
Juice of one lemon (omit the lemon if you have Ajipon)
Assorted pickled vegetables - eggplant, daikon radish, plum.
Cut up the tofu in bite-size pieces. Dispose in each plate or bowl. Drizzle half the Ajipon over it (or the soy sauce and lemon whisked together).
If you are using yamaimo: cut a thick slice. Peel it quickly and run it under cold water, chop finely and as quickly as possible so it doesn't get too slimy. (Yes, I know, it sounds gross, but it adds a nice crunch to this salad. For more information on yamaimo, go here. Some people with sensitive skin get itchy after manipulating yamaimo, so if you are, you might want to wear gloves to cut it up, or wash your hands well right after.)
Add the chopped yamaimo over the tofu (if you were hardcore enough to give it a try!), and the seaweed salad on top.
Chop the shiso leaves and sprinkle over the salad.
Spoon the salmon roe over the top of the seaweed salad, and finally a couple of pieces of sea urchin.
Sprinkle with sesame seeds. Drizzle the rest of the Ajipon and serve with some pickled vegetables on the side.