A fresh plant-based tea sandwich. I’m liking more and more vegetable sandwiches. Like these :
It’s a cuke sand’ today… Kyuri, Japanese cucumbers have a thin skin, and thin seeds. Everything is edible.
A thin slice of shokupan (Japanese bread) with the crust cut out. Coconut cream and grainy mustard spread on it. A handful of cress. Sliced cucumbers.
Black pepper and Sichuan pepper freshly ground on top.
Serve very fresh.
Fresh fruity salad Spring rolls.
A green papaya from… the North. It’s produced in Aichi prefecture. Well, with these long hot Summers, they can easily grow tropical fruits.
As you can see, the fruit “sweats” a milky liquid. I was surprised to find so few grains in it.
Cress greens, cucumber sticks, the grated papaya (mixed with kabosu lime juice). The powder is sesame, goji berries and a little salt.
Wrapped in rice paper.
Served with sweet chili sauce.
As a side : abura age (fried tofu pockets) filled with kurigohan (chestnut rice), then toasted.
Last year…
The sashimi has the delicate pink whiteness of the sakura. It’s “tai” fish. With fresh wasabi.
The soup looks like matcha. It’s a classical cress soup. Cress mixed with a cooked potato, slowly reheated. With sour cream.
There is a bowl of hatsuga genmai brown rice, and a cup of green tea.
Cal 524.2 F6.8g C78.6g P37.6g
FR
Le sashimi de tai (daurade) a la teinte blanche-rose des sakura (fleurs de cerisiers).
La soupe qui ressemble a un bol de the matcha de ceremonie est une bonne vieille soupe de cresson. Un bouquet de cresson, mixe avec une patate cuite, rechauffe doucement, un peu de creme.
Et les fideles compagnons, le bol de riz (complet hatsuga genmai) et celui de the vert.
Cal 501 F11.9g C66.3g P37.9g
GOURMANDE in OSAKA 