Tofu lasagna and farm fruits

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Not the Italian lasagne. 豆腐ラザニア tofu rasaniya It’s a Japanese comfort dish. Not an homonym, it’s really inspired by the pasta dish but without the pasta. You are left with very soft tofu in Italian style sauces. Warm and tender. It’s usually served with rice.

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Fruits like those you pick in the backyard. I went to the countryside. I have some from a farm, others from farmer’s market. They are the fruits you can see in local woods right now, kaki persimmons, mikan oranges, yuzu citrus. You can see two types of kaki, some rounds and some ogive ones. The latter may be shibui (tart) and the farm lady said we should guess… A bit of branch is left and if they are tart, we can do that.

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That’s a quickly thrown casual meal. I had tomato sauce, silky tofu and these blanched veggies : bell peppers and ninniku no me (garlic stalks).

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For the cheezy sauce as usual sake kasu, miso and this time the oil was sesame oil. I have added grated ukon (turmeric).

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Alternate and bake. I topped with toasted bread crumbs.

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Genmai, brown rice. I was given good farm rice too.

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Serve very hot. Mmmm…

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Pakuchi som tam papaya, and baby corn

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I took my mortar to prepare a little Thai style lunch around cilantro/coriander green papaya salad.

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So now we have local green papaya, let’s grate it.

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Garlic, green hot chili. Then red hot hot hot chili (very little, it’s so hot), ami ebi salty shrimps, toasted peanuts, kabosu lime juice, a little sugar, nam pla fish sauce. Then red sweet chili, green papaya, coriander leaves and stalks.

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Tam ! Tam ! Tam ! Tam !

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Fresh baby corn from Thailand.

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I’ve used it for a stir-fry. Just oil and a little garlic, to cook the white parts of negi leeks, shishito green peppers, edamame beans, then the baby corn. I garnished with sweet chili sauce.

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Brown rice.

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A nice 3 dish meal.

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Ultra simple green freshness : kabosu lime pie

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Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

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The crust : oatmeal + black sesame.

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The filling : avocado + kabosu citrus.

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In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

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On top, whipped coconut cream and ribbons of zest.

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Mmmmmm…. luscious !

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Fresh green open sandwich

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A fresh plant-based tea sandwich. I’m liking more and more vegetable sandwiches. Like these :

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It’s a cuke sand’ today… Kyuri, Japanese cucumbers have a thin skin, and thin seeds. Everything is edible.

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A thin slice of shokupan (Japanese bread) with the crust cut out. Coconut cream and grainy mustard spread on it. A handful of cress. Sliced cucumbers.

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Black pepper and Sichuan pepper freshly ground on top.

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Serve very fresh.

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Green papaya Spring rolls

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Fresh fruity salad Spring rolls.

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A green papaya from… the North. It’s produced in Aichi prefecture. Well, with these long hot Summers, they can easily grow tropical fruits.

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As you can see, the fruit “sweats” a milky liquid. I was surprised to find so few grains in it.

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Cress greens, cucumber sticks, the grated papaya (mixed with kabosu lime juice). The powder is sesame, goji berries and a little salt.

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Wrapped in rice paper.

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Served with sweet chili sauce.

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As a side : abura age (fried tofu pockets) filled with kurigohan (chestnut rice), then toasted.

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Rei-kishimen, fresh noodles for a tropical lunch

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We are now having a nice Summer weather, as during official Summer, we were inside a sauna. So it’s ideal to lunch with rei men (chilled noodles) and enjoy hot weather fruits.
You don’t see the noodles ? It’s because they are hidden under.

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They are kishimen, a type of flat udon particularly popular in Aichi, the region of Nagoya. (read more)
Served cold, they remind some white Chinese noddles they serve in Pekin’s streets.

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Salmon slices ready for sashimi (it has to be frozen, don’t forget if the fishmonger didn’t do it).

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Ceviche : I just covered with kabosu citrus juice cut at 50% with water, kabosu zest, a little sea salt. Let only a few minutes. The more you wait, the more your fish will be cooked.

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My grandma’s technique to cut parsley thinly (yep, with scissors).

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4 layers :
-a bed of grated cucumbers and minced parsley, slightly salted and later pressed to get out excess water
kishimen noodles, boiled, refreshed in iced water
-onion slices (salted, let, rinsed) and kikuna chrysanthemum greens
-salmon kabosu ceviche

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Mix and you have a very fresh salad meal.

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Dragon fruit and litchis for dessert. Natto-wasabi as a side :

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Curried greens

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Another lunch full of veggies. I have big ones to finish :

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Suguna kabocha.

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Romanesco.

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Okinawa’s lime.

Edamame for the proteins.

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In green Thai curry, with coconut milk.

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With rice and a fruit.

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