The moon is announcing rain ?
Let’s grill moon colored fish…
Soramame (sky bean) is the Japanese name of broad beans (favas).

In the rice cooker : soaked rice, a 1 tbs of mirin and the skins of the beans. So the rice is nicely flavored. Then I take away the skins and replaces with the green inside, add a pinch of salt, and let a few minutes in the steam.
My rice looks… dirty ? Well, it’s not white, it’s polished germinated rice, a healthier version of white rice.

The flavor + the color !

Shio-yaki is so simple : salt and grill. It’s saba (mackerel) and its precious healthy omega.

Of course, 2 items for a Japanese dinner, that would be too sad.
The rest of the menu is in next post.

Reblogged from GOURMANDE in OSAKA:

Two ways of quickly pickling small cucumbers.

I really had a big bag that I was not going to eat before they go bad. I don’t need pickles for Winter, just some that prolongates the cukes for a week.

Lazy kimchi : breaking the cucumbers in dices and mixing with kimchi from the store. Mix and close. The lacto-fermentation of kimchi will extend to the added vegetables.
They will be ready in one or two days.

Note : kimchi is nor vegetarian usually, but some versions without animal products can be made.

Cornichons is the French name for finger sized cucumbers, and for their pickled version. Estragon is tarragon. I’ve also added a small onion.

1/4 of vinegar heated with water. A few grains of black pepper. And there is salt. Let cool. Close.
They will be ready next week.