Lemony cukes

GOURMANDE in OSAKA

Lazy cooking for a hot sunny day.
White cucumbers, sliced and cuts in uchiwa (it’s a Japanese unfoldable fan). Add a little natural all, mix well. Between the slices, thin slices of sudachi mini-lemon. Let juices get out and refresh in the fridge.

The lunch was made of leftovers. Pork belly roast, revived with a little home-made ume plum chutney.
My chunky ume plum chutney…and beautiful skin nightcap

Steamed green beans and bell-pepper.
Rice re-heated. I just added a few grams of salted butter, you can’t get much when you eat pork belly.
But very little is needed to perfume it like by magic.


Butter, melting on rice.

Cal 561.5 F24.9g C56.8g P26.3g

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu

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