Purple, golden, sweet. Just potatoes.

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A simple pleasure when it’s cold : eating a yaki-imo, a hot baked sweet potatoes.

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Satsuma imo, Japanese sweet potato are more common in the red skin and pale yellow version.

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There exist blue purple ones too.

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Black natto brunch

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Tororo on my bowl of natto

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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.

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Grated. Tororo tuto.

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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.

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

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

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Cumin lamb chop and kujo negi, Chinese style

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

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Pan-fried with sesame oil and cumin seeds.

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I had a few fresh Kujo negi, Kyoto leeks.

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The tender part of greens.

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The white part is cut into angel’s hair.

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

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

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

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Genmai okayu, brown rice brunch soup

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Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.

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Umeboshi, salty plum, with the red shiso that comes together.

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Aka kabu, red Kyoto turnip tsukemono.

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Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.

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Toasted abrura-age (fried tofu) and 2 sesames.

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All the topping are ready.

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And the rice. Just good brown rice, longly simmered in water.

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Aka kabu tsukemono, red turnip

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A quick veggie side for Japanese meals.

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You already saw this red Kyoto turnip. I used one there. The other, I cleaned well, sliced the root, picked the leaves.

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In salted water. I keep it covered, in the fridge. Good from the next day, for a few days.

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After 3 days, the leaves.

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The root.

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