We love dandelions. We love Tampopo!
Dandelion in Japanese is Tampopo.
An incredible wild herb and resilient plant with countless powerful medicinal properties.
It has a beautiful yellow flower with strong and vital roots.
In many cultures, it represents strength and longevity.

Tampopo is also a must-see delightful art house movie classic from the great Japanese director Juzo Itami.
And what is it all about?
In a funny, playful way, it looks at the meaning of food in our lives and shows the beauty and the art of cooking.
To us, it speaks, among others, about the never-ending striving for perfection, the importance of thorough observation, the miracle of life itself and its unpredictable twist and turns. But it's also about taking care of your dear family and your clients.

And certainly, after watching this movie, all you want is a big bowl of a warm, delicious umami tasting ramen soup!

We just realy love this movie and can watch it over and over :-).
It always touches our hearts and brings us new inspiration.

So if you like, check the trailer now!
You can find it here:

And where is the recipe?

Here ;-)

You will need for 4 portions:
8 small red onions or shallots, carefully peeled, keep the fresh juicy roots on 
1 - 2 teaspoons of finely cut fresh or dried dandelion root
1/4 cup of spring water
1 teaspoon of umesu, umeboshi vinegar *
1 tablespoon of barley malt *
1 teaspoon of yuzu juice *
dandelion leaf and blossom to garnish

* Tampopo Foods product

Step by step:
1. Place the onion, dandelion root, water, and umesu in the pan and bring to boil.
2. Lower the flame to a minimum, use the flame deflector if needed, and simmer for about 15 minutes till the onions become soft.
3. Add barley malt and simmer on a low flame for about 1 minute.
4. Switch off the flame, add yuzu juice and adjust the taste to your liking by adding sweet or sour.
5. Garnish with the dandelion leaf and blossom and serve. 

If the onions are big, cut them in halves or quarters.
You can replace barley malt with rice malt *, rice syrup *, maple syrup * or oat syrup *.
Yuzu juice can be replaced by fresh lemon or lime. Or our delicious apple balsamic *.
Suppose there is a liquid left at the end of cooking. In that case, you may thicken it into a sauce by adding kuzu *, arrowroot * or maizena diluted in cold water.

The taste of this condiment has a delightful combination of sweet, sour, salty, umami, and bitter.
Rest assured, it will 
spark up your meals and add a Michelin star or two to your menu!

Red onion - dandelion goes nicely with your noodles, veggies, rice, or other grain dishes.
And when you join the WILD EDIBLE PLANTS - Foraging and Cooking workshop, you can also taste it! 

So, get outside, pick the delicious edible greens and enjoy their many benefits!

 your ingredients.


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