A slice of tai (seabream)cooked nearly like a dessert, with warm cake flavors : vanilla, almond… Chilled noodles. Greens. Natto. That makes a hot day lunch.
I first stir-fried the renkon (lotus root, sliced) and onion (sliced), put them aside. Then in the same pan, the fish with a little bit of star anise, salted. In a cup, I mixed saffron, vanilla powder, water, a pinch of sugar. 1/4 ts of potato starch. I’ve added to the fish when it was cooked, turned 2 or 3 times while reheating on low heat. I finished with a few drop of almond oil.
Steamed na-no-hana (rape blossoms) with sesame seeds.
Somen : thin wheat vermicelli. It’s boiled, refreshed in fresh water and served in a bowl of iced water. Next to it a dipping sauce : dashi (fish broth), black rice vinegar, onion et soy sauce.
Another little side, natto with nira (garlic chives) and onion.
GOURMANDE in OSAKA 
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