(no subject)
A few days before Tosh had found herself craving things. Salty, sour things, with just a hint of sweetness. It was why she was in the kitchen that morning, an array of foods set out before her. Jackson was playing happily in the pen that was set up in one corner; alternately chewing on his teething toy and banging it on the wooden bars. She gave him a quick glance as she set to work.
There were so many foods the island had she could use. Many weren't quite right, and most she was used to finding prepared, but she'd manage. The discovery of soybeans was the brightest moment, making a note in the pages of the Japanese cookbook to try to make tofu and soy sauce. The first looked easier than the second, once she sorted out sea brine, but Tosh figured she would manage.
Cucumbers, eggplant, yams, spinach, eel, rice, ginger, onions, chilis, palm vinegar and palm wine. No miso, no rice vinegar, but it was close enough. Of course, not everything worked. The first try at sweet and sour eggplant needed to be thrown out, much too heavy on the vinegar. In the end, she was content, and actually rather impressed.
There was cabbage and carrot pickling in plastic containers, along with some ginger and chilis. They wouldn't be ready for a few days, but Tosh was content to wait. For now she had fried unagi in a salad, yams roasted with onions and butter, a tangy fried eggplant she'd added lemongrass to in the end, and steamed spinach in a ginger and chili sauce. It was far too much food for one person, setting it out on the counters with little signs made from scraps of notebook papers should anyone try it.
Smiling at her son who was happy to gum away at some mashed banana and peach, getting more of it on himself than in his mouth, she settled in at the table. It was a good effort, for her first try, a reminder of home she was happy to have.
There were so many foods the island had she could use. Many weren't quite right, and most she was used to finding prepared, but she'd manage. The discovery of soybeans was the brightest moment, making a note in the pages of the Japanese cookbook to try to make tofu and soy sauce. The first looked easier than the second, once she sorted out sea brine, but Tosh figured she would manage.
Cucumbers, eggplant, yams, spinach, eel, rice, ginger, onions, chilis, palm vinegar and palm wine. No miso, no rice vinegar, but it was close enough. Of course, not everything worked. The first try at sweet and sour eggplant needed to be thrown out, much too heavy on the vinegar. In the end, she was content, and actually rather impressed.
There was cabbage and carrot pickling in plastic containers, along with some ginger and chilis. They wouldn't be ready for a few days, but Tosh was content to wait. For now she had fried unagi in a salad, yams roasted with onions and butter, a tangy fried eggplant she'd added lemongrass to in the end, and steamed spinach in a ginger and chili sauce. It was far too much food for one person, setting it out on the counters with little signs made from scraps of notebook papers should anyone try it.
Smiling at her son who was happy to gum away at some mashed banana and peach, getting more of it on himself than in his mouth, she settled in at the table. It was a good effort, for her first try, a reminder of home she was happy to have.