Behind the daikon radish tsukemono, a plate with kuro-goma bread, ume jam, a few baby okras, autsraembert cheese*, a few seeds of pumpkin and goji berries.
*Clin d’oeil a mes compatriotes :
Comme vous voyez, ils osent tout les Australiens. Ce sympathique fromage a ete intitule cam… , bon, vous avez compris, ca n’y ressemble en rien. Alors, on dira austraembert.
The big radish…
Tsukemono (pickle). 2 ingredients : a daikon, very little natural salt. Cut, salt, wait 30 minutes, rinse in fresh water, squeeze out water…
The Japanese plum is taken green, when it’s still very acid and perfumed. They are good during the rainy season, “the ume rains” in Japanese.
When it’s ripe, it’s watery, less interesting. To make umeboshi (salty ume) and umeshu (ume liquor), the plum must be perfectly green and not bruised anywhere. If they are not fit… they sell them to foreigners for 60 yen (half the price of a small can of soda) for 3 kg.
Ume quick jam.
I pasted a cup of ume and a very ripe kiwi, simmered 5 minutes with 2 tbs of honey. That can be kept a few days in the fridge.
Surdough bread, with goma cream (black sesame tahini), powdered sesame and sesame seeds added to the dough. It takes a funny concrete color. Taste is very nutty.
Cal 632 F22.8g C81.1g P27.4g