Pesto and chirimen-jako

Pesto spaghetti with a Japanese twist.

A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.

ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.

The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.

Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.

Fresh wasabi Spring rolls

Heat wave lunch ! The weather is cooking us. Wasabi is a refreshing spice, ideal for the season.

A root of wasabi.

Dices of wasabi.

Chirimen-jako (small dried fish).

Mixed in with natto and tsuyu sauce.

Inside full veggie Spring rolls.

Served with tomato juice.