September 14, 2023
Just as the season is getting ready to turn to fall we’re back with another edition of NOURISH, our series on curated comfort. We’re excited to introduce you to Sanae, a cook and creative working in Tokyo. We immediately related to her thoughtful and intentional cooking that looks to balance the yin and yang elements in food.
Sanae uses her food to make connections between the land, the people who grow the food, the hands that make the food, and ultimately the lucky people who get to eat it. She hopes her cooking can be a conversation between all the connected elements that become a meal.
When asked what “nourish” means to her, she responded, ‘Nourishing myself means listening to myself. The body is always giving us signs, and listening to it is the key to nourishing myself. And I think it is important to accept the body's signs.”
We asked Sanae to share her favorite comfort recipe and she offered her beautifully detailed recipe for a cozy take on omusubi, one of our go-to snacks. The first two recipes are for the garnishes and the last recipe includes instructions for bringing it all together.
As always, we love hearing from you. Tag us on IG if you try this recipe and let us know how it turns out!
Omusubi with Sesame Seed Furikake Recipe
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon soy sauce
- 1 teaspoon miso
- 1 teaspoon sake
- A pinch of salt to taste
- 1 tbsp. of sea lettuce *optional
- Mix all the ingredients
- Heat frying pan and toast sesame seeds
- Add the sea lettuce seaweeds as well
- Add the seasonings and toast. It will be lumpy, but that's okay. Keep the heat low to avoid burning
- When it becomes dry, turn off the heat and add salt to season
"Each sprinkle of sesame seeds is a seed of life. They are effective in recharging and maintaining energy. Sesame lignans, a component of sesame seeds, is an antioxidant. Black sesame seeds are said to be strongly yang and white sesame seeds are strongly yin, a state of balance from a yin and yang perspective."
Nori Tsukudani Recipe
- 1 sheet of Nori (roasted seaweed)
- A little water (enough to cover the Nori)
- 1 teaspoon Soy Sauce
- 1 teaspoon Mirin (sweet cooking rice wine)
- 1/2 teaspoon of Brown Sugar
- Tear Nori and add to water in a pan and blanch
- Add seasonings and simmer over low heat
- Cook until liquid is almost gone and turn off the heat.
“Nori is said to have a detoxifying effect. 1/3 of nori is made up of dietary fiber, which helps cleanse the intestines with a mild detoxifying effect without damaging the stomach and intestines. Eating it makes it easier to absorb nutrients.”
- Wet your hands lightly and place a pinch of salt on your palms
- Rub your hands together well, and when the salt is evenly distributed in your palms, place enough rice in your palms to wrap your hands
- Roll your hands into a circle, alternating from the top right corner to the top left corner and back again in a rhythmic motion
- You can add seaweed sesame seed furikake or nori tsukudan or pickled plum with the omusubi
“The key is to lightly press into a ball with love and think of the person who will be eating it in mind.”
Sanae's OG Pick
Dark Coastal Matcha Bowl
"I love the matcha bowl from Dark Coastal. Not only is it perfect for serving matcha, but it is also a great dressing bowl, and I feel that using it makes the cooking process more beautiful. It also adds a beautiful touch to the space when placed on the table."