Black natto brunch

DSC03182-001DSC03178-001

Tororo on my bowl of natto

DSC03167-001

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.

DSC03168-001

Grated. Tororo tuto.

DSC03181-001

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.

DSC03174-001

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

DSC03172-001

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

DSC03184-001

DSC03175-001

Okomeyaki, brown rice okonomiyaki

DSC03200-001

Mid-way between yaki-onigiri and okonomiyaki, a tasty and healthy lunch. That’s really interesting to enjoy together the crusty flavor of grilled rice and the cabbage soft feel of okonomiyaki.

2013-11-18

A triple base : cooked brown rice (leftovers), dry mushrooms and cabbage.

2013-11-181

For the batter : 1/3 cup of cooked rice, 1/2 rice flour, the soaking water of mushrooms, salt. In the blender 1 minute.
For the filling : cabbage, ninnniku no me (garlic stalks), minced fresh ginger, 2/3 cup of cooked rice.
Mix, cook one side in an oiled pan.

DSC03187-001

Flip, add sesame oil, flip again…

DSC03193-001

With sauce (here Bulldog Worcester style sauce). Then aonori seaweed flakes and chili flakes :

DSC03196-001

DSC03207-001

Genmai okayu, brown rice brunch soup

DSC03080-001DSC03069-001

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

2013-11-13

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

2013-11-132

Aka kabu, red Kyoto turnip tsukemono.

DSC03044-001

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

2013-11-131

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

DSC03043-001

All the topping are ready.

DSC03059-001

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

DSC03076-001

Tofu lasagna and farm fruits

DSC03117-001
DSC03123-001

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.

DSC03113-001

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.

DSC03089-001

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).

DSC03093-001

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

2013-11-133

Alternate and bake. I topped with toasted bread crumbs.

DSC03112-001

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

DSC03118-001

Serve very hot. Mmmm…

DSC03099-001

DSC03107-001

Rice-lentils and baked spicy azuki lunch

DSC02541-001DSC02538-001

Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).

DSC02502-001

Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.

DSC02536-001

Baked and sprinkled a little fragrant sesame oil and chili flakes on top.

DSC02498-001

Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.

DSC02532-001

I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.

DSC02508-001

Kabocha salad made in last post.

DSC02540-001

Hot purple marron pie

DSC01476-001DSC01454-001

That’s a Japanese meal. Yes, you can see natto. That’s not the criteria as I’d fusion natto into any cuisine style. Well, I have rice, a soup, okazu dish, sides. The rice is part of the pie, which is a azuki bean and chestnut toasted rice tart, with hidden fire. That’s a long title but that was really yummy.

DSC01444-002

These are sorts of hot Habanero hot peppers cultivated in Kyoto and they are hot. Yes, I’m repeating because they are made of fire. I used 2 mm of one and I like my food spicy. I really wish I could use more as they have a really charming flavor.

2013-10-182

The base of the pie is freshly cooked brown rice. I’ve added a little potato starch, a little water, squeezed between 2 molds to shape and toasted with the molds, then without.
The filling is made in the mortar : a little dry garlic, miso, very small bits of hot chili, azuki beans (boiled)…

DSC01506-001

And wined chestnuts.

2013-10-18

You could see on the tray a bowl of greens, it’s kikuna, chrysanthemum greens. I have slightly steamed them, just to warm. On the plate, you can see natto, with shiso, ika shiokarai, walnuts. All this is mixed and eaten with the greens. This salad is not plant-based as it contains seafood.

DSC01459-001

The rest is salty, I wanted a neutral soup. I’ve put dry mushroom (mix) in lukewarm water with a pinch of sugar, let 30 minutes. Then reheated and added sesame seeds.
Oboro kombu seaweed ribons completes it. It’s on the side :

2013-10-181

As soon as you put the oboro kombu into the soup, it softens and becomes like this.

DSC01471-001DSC01521-002

Kuromame no shiso-ni : black beans, shiso and rice

DSC01205-001
DSC01171-001

Rice and beans, Japanese style. I think the shiso flavor is a nice companion for black beans and I had already paired them :

shiso bean empanadas

Kuromame, black soy beans. Soaked and boiled. They take lots of time to cook… depending on size and how old they are. Hard to predict, but don’t start now and expect serving them for next meal. Cook them the day before.

2013-10-13

So I recooked the boiled beans in an oiled pan with onion, garlic, cumin seeds, a little paprika, salt. When the onions were cooked I’ve covered with bean cooking broth, let simmer. At the end, added cut shiso leaves in the beans, and some on top.

2013-10-131

It’s a mix of genmai (brown rice) and akamai (red rice).

DSC01178-001

A simple soup : nameko mushrooms, hijiki seaweeds (dried), water. Then a little soy sauce when it’s cooked.

DSC01189-001

Steamed mizunasu aubergines and shiitake mushrooms.

DSC01195-001

Komatsuna no ohitashi (boiled and refreshed) with gomadare sesame dressing.

DSC01218-001

DSC01191-001