Sliced Corn Soup and Sliced Corn Fritters

I had been buying canned corn at the Mirai Food Shop, and just as I was thinking, 'I haven't bought any whole corn on the cob at all this year 🌽🙄,' my mother from back home sent me some corn ٩( ᐛ )و♫

🎆🎆🎆🎆🎆🎆　　✨🎁✨　　🎆🎆🎆🎆🎆🎆

Reading the description...
'Kimi' is the Tsugaru dialect word for 'corn.'
The 'Dake-kimi' grown and harvested at farms in the Dake district (400-500m above sea level) of Mt. Iwaki (1625m above sea level) in the western part of Hirosaki City, Aomori Prefecture, is characterized by its sweetness.
The temperature difference of over 10°C in the highlands brings out that sweetness.

...it says (*´艸｀*)♥
I wonder if 'kimi' means yellow fruit!!
Or in Katakamuna terms, is it 'Ki' (energy) and 'Mi' (fruit/substance)?
It's the 'Ki' from 'Izanaki' and the 'Mi' from 'Izanami' 😆☝️
I'm starting to feel like it's full of energy and sacred!!
...lol ♥
Before the freshness and sweetness fade, I'll quickly boil the two I can't use right away!

Oh, oh, it's so sweeeet (´｡✪ω✪｡｀)♥
What is this?
Is it fruit?
A lot of moisture overflowed from the small kernels. When I chew, it crunches like biting into a pear, and it's so juicy..
I am happy (⁠ ⁠˘⁠ ⁠³⁠˘⁠)⁠♥
I boiled two, but I'll cook the other two raw.
Today, I'll let these little ones take center stage ✊
Now then. For the finished photo.

Th-this is!!
It's a swoon-worthy soup (*//艸//)♡
Before summer ends!
Before the Corn Maiden returns to the moon!!
I really want you to cherish this 😳!!!
It's one of my top three favorite soups I've ever made! (*’д’*)♥♥

As written in Yumiko-san's book, if you use canned corn, it probably won't be the same 💦 Also, you definitely can't get this flavor with canned corn. It's because I cooked it raw ♥
Just the sweetness of the onions and the corn, that's all.
After all, I only added kombu and salt.
The love of the Earth is... endlessly deep. Indeed.

🌽Sliced Corn Soup with Shiso Flavor🌿
〚Ingredients〛(Serves 6)
Sliced corn (♧) 2 ears worth
Onion 1 piece → Cut into 5mm cubes.
Sesame oil 1/2 tsp
Kombu 5cm
Water 4 cups
Salt 1 and 1/3 tsp
Kuzu starch 2 and 1/2 tbsp
﹂Dissolve in an equal amount of water(A)
Shiso leaf 1 leaf

♧ [Preparation of Sliced Corn]
Hold the corn cob with a well-sharpened knife and shave it off while rotating. (Intending to make thin round slices of corn)
You can get about 80-100g from one ear.

〚Instructions〛
① Heat sesame oil in a pot, sauté the onion until translucent, add the kombu, water, sliced corn, and corn cobs, add salt, and simmer over medium heat for 10-15 minutes.

② Pour (A) into ① and thicken.

③ Serve ② in a bowl and sprinkle with shredded shiso leaves.

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The impact of the soup was so strong that I didn't even mention the fried food at the beginning, but Ayumi really loved the flavor. 😳♥ These little guys are truly wonderful!
Is it because they are 'Dake-kimi' corn? That's part of it, but even with corn from the greengrocer, it's a surprising duo that breathes in perfect harmony with the onion. Add salt and it's a trio? Add kelp and it's a quartet? Haha
If you add water or something, it's like... an orchestra?!

🌼Sliced Corn Fritters🌼
〚Ingredients〛(for 4 people)
Sliced corn: 50g
Onion: 100g
Flour: 50g
Salt: 1/2 tsp
Water: 1/4 cup
Frying oil: as needed

〚Instructions〛
1. Mix all ingredients except the water in a bowl, then add the water at the end.
2. Drop spoonfuls of the mixture into oil and fry at 170°C for 2 minutes.
　✤ Adding a little spice like curry powder makes it even more delicious.

Both recipes can be made immediately if you have corn and onions. What wonderful recipes these are!!
I'll make them again! ✊

Ayumi☽

🌼 Exploring Earth's rules through food.
〚Mogupoko Time Monologue〛

🥕 Other Mogupoko Diaries 🐰

👚 The Mogupoko Diary is a record of Ayumi's daily life practicing Future Food Tubu-Tubu
created by Yumiko Otani. 😃　I write these articles freely, referring to her books and theories.

Ayumi☽