Preparing lunch on a holiday
On holiday mornings, time seems to slow down just a little.
After putting a load of laundry on and flipping through a book I was reading, it was already lunchtime.
My stomach clock is honest, and it started demanding something delicious.
What came to mind then was the mapo tofu I'd encountered at a restaurant I recently visited.
The moment I sprinkled sansho and Sichuan pepper from the shakers next to the table, the vivid aroma that hit my nose and the numbing deliciousness completely captivated me.
"I want to recreate that taste at home."
With that thought, I acquired some Sichuan peppercorns.
Standing in the kitchen, as I opened the bag, my gaze fell upon the "Mokko Yamani" pepper mill in its usual spot beside the stove.
It's my reliable companion, which I introduced before.
Up until now, it had been performing as a "black pepper exclusive," but then I remembered what Mr. Uchiyama, the craftsman, said when I first got it.
"Besides black pepper, you can also grind sansho and coriander seeds."
In that case, I might be able to grind this Sichuan pepper too...
Today, this mill will be put to good use, and a Chinese lunch it is..
Grinding Sichuan pepper
First, I'll check how the Sichuan pepper grinds.
I had just used up all the black pepper, so the mill was empty. Perfect timing. After checking that there were no blockages, I put in the Sichuan pepper.
"Size under 5mm, well-dried."
Recalling the instructions, I poured them in. Depending on the shape and hardness of the spice, it can sometimes get stuck or spin freely, but how will it be with the Sichuan pepper I use? With a bit of nervousness, I first tightened the knob screw to grind it finely.
The feel was as smooth as always, almost anticlimactic.
It seemed to be compatible with my favorite Sichuan pepper; it ground smoothly without getting stuck. I turned the knob screw to the other side to grind it coarsely. That also seemed to be no problem at all.
A Chinese dinner table in no time
Now that I've confirmed the grinding performance, it's time to start cooking.
My partner helped out today, so preparation was over in no time.
While I was making mapo tofu, he was finishing up a salad.
The "Chrysanthemum Greens and Amberjack Salad" is apparently a recipe he's been into recently.
He said all you do is stir-fry the long onions until they're seared, then mix them with raw chrysanthemum greens and amberjack, ponzu, and sesame oil.
Finally, I prepared a soup with boiled dumplings, and it was complete.
With all the dishes arranged on the table, it was finally time for the star of the show: the "Mokko Yamani" mill.
Finishing at the table
First, onto the hot mapo tofu. I held the mill over it and turned the head.
Freshly ground Sichuan pepper fluttered down like snow. I got a little carried away and put on a bit too much, but it turned out to be absolutely perfect.
The rising aroma stimulated my appetite, and with one bite, the richness of the doubanjiang was followed by an intense numbing sensation. It wasn't just spicy. It was a complex and profound flavor, just like what you'd find in a restaurant.
Suddenly, I looked at the salad next to me and had an idea.
"This might go well with that too."
My hunch was spot on.
The sweetness of the grilled scallions, the slight bitterness of the chrysanthemum greens, and the richness of the ponzu and sesame oil. The refreshing sensation of Sichuan pepper wonderfully tightened up the fatty amberjack mixed with these flavors. My chopsticks kept reaching for more of the complex taste, which was unbelievable for such a simple recipe.
Once I get hooked on something, I can't stop—that's just my nature.
My gaze naturally drifted to the boiled dumpling soup. Of course, it would also go well with a gentle chicken stock soup.
In the end, everything on the table was enveloped in the aroma of Sichuan pepper, but such a free way of enjoying food is unique to home cooking.
My favorite item that I want to keep using
After the meal, enveloped in satisfaction, I cleared the table.
Although it was my first time grinding Sichuan pepper, the consistent smooth usability made me appreciate the excellence of this mill all over again.
This is truly thanks to the precise Japanese blades and the meticulous handiwork of Mr. and Mrs. Uchiyama. Every time I use it, it makes me deeply feel, "What a good tool this is."
It's still too early to call it "amber-colored," but I'm looking forward to how its color will deepen and its luster will increase with continued use. Design, function, and the joy of nurturing it. It's my favorite, encompassing everything.
