New ginger carrot okara cookies

I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.

Carrot lees, what is left from juicing.

Okara, the leftover from making tofu and soy milk.

New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.

Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.

Spread on cooking paper, with more sesame seeds.

After baking, they are still soft. The next day, they hardened and flavors have combined.

Carrot tsuyu for hand-pulled somen noodles

Today somen, Japanese Summer chilled vermicelli, with two particularities.

I have finer and better noodles than average. They are more expensive because they are still made traditionally.

手延そうめん tenobe somen. Hand-pulled vermicelli noodles.
On the site of the brand 揖保乃糸Ibonoito (click here) you can see old prints of hand-making of these noddles. They have been introduced in Japan from China hundreds of years ago.

Here is a series of videos on how they are actually made now. Yes, there are 11 videos. Needless to say I’m not going to make mines so soon.

I have seen this in a shop. I made carrot juice to make the tsuyu (dipping sauce). I’ve simply added grate fresh young ginger and a little shoyu soy sauce to the juice.

Garnishing items : goya squash, red sweet chili, molokheya leaves, eringi tsukemono and tomato agar.
It’s called kake-somen or bukakke-somen when you pour the tsuyu on top.

Fava mitsuba green dip

A quickie ! Fresh green and healthy, a Summer hummous based on broad beans (favas).

Pound or blend together : boiled broad beans (fresh or frozen), a bunch of mitsuba leaves with stalks, a little bit of garlic, salt. Add a little olive oil. Let chill. Serve with a drizzle of olive oil and chili flakes.

Sticks of raw veggies to dip in that.

Mountain of veggies green curry

Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.

Green sansho peppercorns (frozen), onions, ginger, bay leaves.

Goya bitter cucumber, broad beans, okras, carrots.

I used green curry paste, brown sugar, citrus juice for the broth.

Ready.

Served with jasmine rice.

A side-dish totally fusion : white sashimi konnyaku, yellow bell pepper and balsamic reduction sauce.

Summer inari-zushi

Inari is the type of sushi contained in a sweetly soaked pouch of fried tofu. The pronunciation is Zushi in this word, inarizushi.
With season produce, they make a pleasant plant-based lunch.

I told you that so far the rainy season was a dry one, but that’s changing as we are reaching the end : It rains seriously !

I bought this. 油揚げ, abura age. They are slices of tofu, deep-fried.

Cut and they become little bags to contain your sushi.

My rice is a mix of mochigome (sticky rice) and genmai (brown rice) . Flavored with kurosu (black rice vinegar), very little salt and grated carrot.

I rinsed the abura age pouches with hot water to eliminate the excess of oil, then simmered them in a little sweet broth (shoyu soy sauce, kurozato black sugar, chili pepper and laurel). I don’t want mine too sweet.
Toppings : edamame fresh soy beans, fresh sweet corn, sweet green chili, carrot.