A lighning of green tea : matcha éclairs


Des éclairs au thé matcha. A flash of light in the middle of rainy season. Un éclair is a lightning during a storm. And this dessert…


Green tea version.


Same crust as the petits choux (recipe here), but longer.


The filling is very Japanese at the base with matcha (green tea for ceremony) and shiro an (paste made of white beans and sugar), with gives a matcha an (green tea cream).


About this paste.


… I creamed it with coconut cream, and added a little brandy for flavor. They look rustic as it’s a week-day snack so I didn’t smoothen my cream with the sieve and I didn’t pipe the dough. Do that for guests !


On top, sugar and matcha green tea.


Green asparagus. Pickle sauce beans.


This is food for hot days. Green asparagus with cheezinaise. Pickles and tomato sauce white beans. It’s spicy, refreshing, plant-based and easy to digest.


Beans in tomato sauce are usually something to warm you up in Winter, but adding the tartness and sourness of pickles totally refreshes the dish.


Boiled daifuku mame white beans, reheated in tomato sauce. I have then added capers, home-made tarragon pickles, some steamed stalks of green asparagus…


… a minced small red onion. I’ve let that 3 hours at room temperature, so flavors mixed well.


Served with mizuna leaves.


It’s similar to this one. Sakekasu brings a cheesy flavor. It is made of miso, sakekasu (sake lees), chili pepper and turmeric. After pasting and adding water, I cooked it a few minutes and let cool, and later completed with olive oil.


I’ve boiled very briefly the thin green asparagus spears and refreshed them in iced water. I’ve eaten them with the sauce.



Crème de sakura (sakura an)


桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.


It is traditionally flavored with pickled sakura.


Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.


After soaking and cooking.


1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.

The pickled sakura must be rinsed and soaked, otherwise they are really too salty.


That’s the finished paste. It can be used in sweets and breads.

DSC07698-001 With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.

Wagashi Saga : Japanese sweet posts and tutorials.

Recipes using sakura-an :
DSC07734-001sakura mochi
DSC08042-002double sakura waffles
DSC08359-001sakura anpan


Instant supper : gochujang bean soup

Suppose your have freshly boiled white beans (daifuku mame). Or even a can, but I don’t recommend it. It’s just a question of planning to soak and cook them. And they have no aftertaste of can, no additives.

Add 2 tbs of Korean spicy miso (gochujang), a lettuce that has seen better days, a green bell pepper. Reheat. That’s it.

Sesame and negi leeks as toppings. Plus a few drops of sesame oil on the soup.

Cal351.7 F10.1g C59.3g P16.9g

White + Red, White + Green

Food that cooks itself :
White beans (soaked a day), slow-cooked one night, in the cast iron pot, with onion sauteed in olive oil, lots of garlic, chicken leg drums, tomato puree, a hot chili, marjoram and rosemary. Later added the flesh of half a lemon for freshness.

The meat is so tender that it falls off the bones. Herbs give a great delicate flavor. Yuuuummy…

Funny colors…

Shan tofu and home-made ra-yu

Cal 553.7 F20.1g C85.0g P49g

Asian balsamico ? Chinese and Japanese black rice vinegar, with a full veggie grilled dinner.

Chinese 香醋 (xiangcu) and Japanese  黒酢 (kurozu).
They are black rice vinegars, made from husked rice. This page in Japanese shows the Chinese vinegar being made, they say the difference is the Chinese use steamed sticky rice and a long process of maturation (more than 6 months), which is different from Japanese process that is not explained as everybody knows… well, except me. I’ll investigate some day.

Old Asian medicine and dietetics already recommended to have vinegar in your food daily. But recently, some research has found a lot of properties to vinegar, to whole food, etc… and faith in vinegar has been revived. Well, I buy the black vinegars at the pharmacy. LOL !
They probably don’t have a miracle effect, but in hot days, vinegared food makes you feel cooler. Try it ! And if you have lots of carbs, or lots of fried items, or too much salt in one meal, vinegar seems to slightly restablish some balance. I “feel” it.

The most important is they taste really very good.
As you see, the Chinese vinegar is thick, totally dark and velvety like ink. It is deeply flavored, flowery. It’s a sauce in itself, I use it as my dip for gyoza.
The Japanese one is lighter, more neutral.

You have many ways to use them.
For instance, steam or briefly boil bok choy. They are Chinese, they want the Chinese black vinegar.
Add a few drops of fragrant sesame oil. Garlic paste if you want (not today), chili pepper if you want (always).

The Japanese travel a lot in Summer. Their vinegar meets the olive oil garlic and bell pepper confits, to spice up white daifuku beans.

Let’s grill something. I see all the American bloggers grilling… It’s contagious. That’s not on the barbecue, but in the oven toaster… that makes it too.

Spicy sweet potato. When the potato is cooked, added seeds of chili pepper and toasted all that again.

Corn in the husk. Why, why, why, did they take away some leaves from my corn in the shop ? To make it kawaiii… Well done ! Then, how do I protect the grains ? With foil maybe, but I had none left. Olive oil, a little then.

Cal 508 F6.0g C105.3g P21.1g

Saffron Fish and White Bean Soup (from blog Fresh Local and Best)

This is the recipe from the blog Fresh Local and Best. Go there for the details and nicer photos.
It’s really excellent, very soft and mild…
I have followed the recipe except for the clam and chicken stocks (a symbolic amount of oyster sauce in the cooking broth from the beans).
The fish was a tai (Japanese snapper) I had in the freezer.

The beans are “daifuku mame”, also used to make the white paste in the daifuku sweets.

I have just added mint, oregano and organic lemon.

Cal 501 F7.3g C60.2g P49.6g