Soba no mi, buckwheat as rice

Buckwheat groats (sometimes called buckwheat berries) are called 蕎麦の実 soba no mi in Japanese. Mi means fruit/nut, and maybe that’s not too far from the botanical reality as that’s not really a grain. They are often added to cook together with rice. And they can simply replace rice.

Raw.

Cooked in the rice cooker on brown rice program.

I’ve added a few drops of sesame oil and black sesame for even more nutty flavor. No salt because I add it with :

Umeboshi natto.

Satsuma imo (sweet potato) and mizu nasu.

Platter of steamed veggies : suguna kabocha, satsuma imo, bok choi and chestnuts.

Not a pretty dish… This type of aubergine mizu nasu is usually served raw. I’ve sliced (I did) and cut in ribbons (roughly) the flesh. Salted. Rinsed after 19 minutes and sprinkles shikwasa lime juice.

A nice old fashioned meal.

Aburi and amaguri, oregano seafood pasta

Seafood pasta. I could eat some everyday. I know there are no pasta on this photo. I have not eaten them before shooting. They are under :

Ballerina pasta alle vongole, bianco e oregano.
That’s the name in my kitchen. Don’t trust my skills at Italian language, but trust me to adapt the recipe to Japanese context.

First, let’s prepare salmon. It’s salmon trout to be exact.

Aburi sushi is midway between raw sashimi and grilled fish, so you get the great texture and the nice taste.
For more details on this technique :

aburi DIY (click here)

hamaguri is a sort of local clam.

First let them refresh in salty water.

The hamaguri clams are opened in white wine with negi (green parts) and oregano. Then ballerina pasta are added and let 2 minutes with a covered lid, the time they swallow the flavors.

The plate is crowned by bok choi, that was blanched with the pasta. I place the pasta in the middle, the seafood and more oregano on top. Black pepper and a drizzle on olive oil on top.
Mmmmm…..

Springtime bokchoi ring, oyster sauce stir-fry

A classic is always the same, never the same. So today’s Chinese stir-fry is poor in meat, reinforced with peas and beans.

Greener. That makes a very filling dish.

Today’s pick.

Soaked wood ear mushrooms.

Green peas, and cooked beans.

Bok choi, sliced in 4. Steamed on the top of the stir-fry.

Served with Chinese rice salad and pickles(see here).

Shishamo en Provence

These very Japanese fish are prepared like in Provence, in a flat skillet, with olive oil, garlic, herbs.

Shishamo, those small Hokkaido smelts. This preparation changes from :

classic baked shishamo

They contain eggs. So they are called komochi shishamo. I buy them salted and half-dry.

Fava beans, with slices of garlic, also pan-fried in olive oil.

A few leaves : a handful of fresh basil and a steamed bok choy.

Nabe : duck and veggies

Nabe means the pot, in which you serve the hot pot. There are millions of versions of Japanese nabe as the hot pot meals are extremely popular in Winter.

That’s really simple. The duck meat slowly simmered with a chili pepper. Later, then veggies are added in order, to allow them to cook the right time.

Kabocha pumpkin became particularly juicy.

No seasoning was necessary, only a little salt. I forgot to take a photo, but beside the plate there is a bowl, full of broth, salted with a little soy sauce.
Yummy !