From red unagi to green vinegar. Summer food rainbow. (via Gourmande in Osaka)

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From red unagi to green vinegar. Summer food rainbow. Nothing beats local season food. Kabayaki unagi eel (from Kyushu). Reheated, read how here : Unagi… fighting the heat with the Japanese eel The first Japanese kabocha arrive now on market stalls. Steamed garlic stalks, raw naga imo potato (Chinese yam). naga-imo potato Simple Black rice + hatomugi. Hatomugi is a cereal that is said to cool you. Other hatomugi dishes : Chou farci au pied de cochon -Hatomugi cabbage roll Mame gohan. Green peas and … Read More

via Gourmande in Osaka

Sake snack : black eda-mame.

You probably all know the green eda-mame beans, fresh soy beans. These are from black soy, so they are black eda-mame.

Eda is “branch”, mame is “bean”… as you can see “branch with beans”.
The peak season is Summer, even if they are available year round in Japan (coz it’s a long country from North-Pole to Tropics).

Clean the pods, rub them with salt, then boil them. It’s a snack to serve in the pod, with a good fresh beer. Well, beer is never good to my tastebuds, so with sake or white wine, it’s nice too.

a big cup of pods :
Cal94 F4.0g C7.7g P8.4g

From red unagi to green vinegar. Summer food rainbow.

Nothing beats local season food.

Kabayaki unagi eel (from Kyushu). Reheated, read how here :
Unagi… fighting the heat with the Japanese eel

The first Japanese kabocha arrive now on market stalls.

Steamed garlic stalks, raw naga imo potato (Chinese yam).
naga-imo potato
Simple

Black rice + hatomugi. Hatomugi is a cereal that is said to cool you.

Other hatomugi dishes :

Chou farci au pied de cochon -Hatomugi cabbage roll
Mame gohan. Green peas and rice.

Green vinegar is one of those classical Japanese food that “makes you feel the season”.
The skin of a cucumber is grated and add to vinegar. I used black vinegar and a little sea salt.

Powdered dry sansho on the unagi, green vinegar on the naga imo.

(without the edamame and sake)
Cal 522.8 F18.7g C63.0g P26.7g