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.
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 :
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.
October 9, 2013
(quick) 5 minutes active cooking, Cuisine from dry / a partir de sec, diet, economic and frugal, health, Home-made Fait-Maison, Ingredients, Japan/ cuisine japonaise, slow food, Uncategorized, vegan, vegetarian •
A fresh and green lunch.
Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.
That gives a velvety green soup, filling and refreshing.
This tofu was firm tofu (
momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.
Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.
tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.
July 2, 2013
(quick) 5 minutes active cooking, economic and frugal, hot weather food, Ingredients, Japan/ cuisine japonaise, ultra simple, Uncategorized, vegan, vegetarian, With recipe •
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)
is a sort of local clam. hamaguri
First let them refresh in salty water.
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.
April 15, 2013
(quick) 5 minutes active cooking, Avec la recette, festive, Home-made Fait-Maison, Ingredients, quick, savory, Uncategorized, wine, With recipe •