Greens for the heat

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We are having a dry or a late rainy season. It’s getting hot. We have to get used to it. Adapting the menu is very important.

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This natto is from a village called Tamba, famous for its soy bean. It’s a little more hand-made than the ordinary one.

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I’ve added negi leeks, nira garlic chives and green sansho peppercorns that are now in season, with dashi broth and a little soy sauce, mixed and let a few hours.

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Very large long beans. I’ve just cut them in 2 and blanched.

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Blanched ninniku no me (garlic stalks) and boiled tokk (Korean mochi rice cakes)

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The beans, stalks and tokk reheated in tomato sauce with lots of cut fresh oregano.

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To add a little sourness : tarragon pickles (made here).

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