Sesame and sesame ramen

A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.

I bought the noddles and the soup (tonkotsu pork broth).

The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.

A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…

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…slices of ukon turmeric.

Black natto brunch

Tororo on my bowl of natto…

A nagaimo, a long yamaimo or Japanese yam. Naga means long. We often buy only a cut, but the root is 60 cm long or more.

Grated. Tororo tuto.

Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.

Black natto (fermented soy beans). It’s often paired with grated wasabi.

Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.

Cumin lamb chop and kujo negi, Chinese style

Another way to serve a lamb chop. A fun quick lunch.

Pan-fried with sesame oil and cumin seeds.

I had a few fresh Kujo negi, Kyoto leeks.

The tender part of greens.

The white part is cut into angel’s hair.

The sauce : Chinese black miso, a little gochujang and powdered cumin.

I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.

That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.

Kasu-keiki, the new cheese cake

These nice one-bite cakes were too good to be saved for next day and daylight photos.
I consider sake kasu as a new type of cheese. It’s creamy, it’s fermented so why not ? And that’s natural that it gives great results in cheese cake type preparations.

So here it is, fresh sake kasu (sake lees).

I had some sweet bread crumbles, similar to cookie crumbles from my baker.

With other ingredients : silky tofu, kurozato black sugar.
I creamed 1/2 cup of sake kasu with a little water, added melted sugar, 1 cup of tofu, vanilla powder, 2 tbs of potato starched. Made it very smooth.

I mixed the crumbs with a little coconut, butter, garnished bottoms of paper cups. I poured the cream on top. Cooked 5 minutes, slowly in steaming program of microwave. Let cool totally. Then paper cases can be removed, if you want.

No cook crumble, full season flavor

A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.

If you want other ideas in the same style :

bananas, chocolate, black sesame almond crisp
Spicy apple crumble

It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.

My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :

That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.