Cashew-almond tamari sauce

Cashew tamari sauce

Cashew tamari sauce

Seibei Iguchi is a low-ranking samurai in mid-nineteenth century Japan, in an era when the notion of Samurai as a way of life is fading, confused, dying out. He’s employed as a bureaucrat in a grain warehouse, literally counting beans. His co-workers call him “twilight Seibei” because each evening at the close of the working day, when they go out and drink and consort with geishas, he rejects their invitation to join them and returns home instead. He’s a widower with a senile mother and two young daughters and he needs to be home to care for them, he can’t afford to go out. But this is not a hardship for him: he loves to be with his family, he loves to watch his daughters grow. He is content. This is Twilight Samurai, by Yôji Yamada, and it is a beautiful movie, and it is a very Ordinary movie! It’s not unique in showing samurai as displaced or unglamorous–Kurosawa’s nameless Samurai in Yojimbo is hungry and lousy. But I believe it is the first film I’ve seen to show a Samurai so quietly and contentedly engaged in ordinary everyday activities, going from day to day feeding his daughters, showing them how to make cricket cages, leaving for work and returning home, and noticing that the azaleas are in bloom. This is a quiet samurai movie with little (though beautifully filmed) fighting. Seibei Iguchi doesn’t hunger for glory or political advancement or financial gain. He’s full to bursting with the business of everyday life, with its pleasures and its responsibilities. Because twilight is more than just closing time, it’s the time of day when we become acutely aware of time passing, of the poignance and value of each moment, and we sense that Seibei Iguchi feels this aching beauty at all times.

My boys liked this sauce! It’s got a nice balance of sweet, tart and umami flavors. It’s good with steamed broccoli, with spinach, with carrots. It’s nice with rice or long noodles. And it’s very easy to make! We have quite a few basil plants outside, and this is a nice non-pesto use for the leaves.

Here’s a song from Twilight Samurai by Isao Tomita.

1/2 cup cashews
1/2 cup almonds
1 slice bread
2 T tamari
1 T honey
juice of half a lime (+/-)
small handful fresh basil
salt and plenty of freshly ground pepper

Soak the bread in a small amount of water…just enough to cover.

Process the nuts and bread in a food processor till coarse and crumbly. Add the tamari, honey, lime juice and basil and process until smoother. Add just enough water to make the sauce completely smooth. You can make it as thick as you like it. Mine was like heavy cream, maybe a little thicker. Process until completely smooth. Season with salt and pepper and taste for tartness/sweetness/umami. Adjust by adding more honey, lime or tamari.

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