Red daikon, red mochi.

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A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.

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I washed and grated my red skin daikon radish. It’s white inside as usual.

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I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.

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I steamed the cakes. Let them chill.

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Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.

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For sauce : sweet chili sauce + Bulldog Worcester style sauce.

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Hokke quick lunch

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Prepared in 10 minutes, a grilled fish lunch. Let’s start with sides.

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Seaweed konnyaku (eaten with sweet chili sauce).

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Daikon radish.

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Leftover of rice (white + black + sorghum), recooked with onion, garlic, eggs.

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Boiled sweet potatoes. And grilled salted hokke.

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Fresh wasabi Spring rolls

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

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A root of wasabi.

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Dices of wasabi.

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Chirimen-jako (small dried fish).

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Mixed in with natto and tsuyu sauce.

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Inside full veggie Spring rolls.

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Served with tomato juice.

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Left over make over

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A meal to empty the fridge around a big piece : a roast of white sweet corn. OK, that’s not a Christmas dinner. The idea was to use all the parts of veggies I had around before going shopping for fresher produce.

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White cucumbers, salted. Rinsed after 20 minutes. They are juicy like melon.

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A chilled kabocha and sesame soup. It’s deliciously creamy.

DSC06932-002 I had used the flesh of steamed kabocha for a salad. The skin is edible. So I used it in the soup.
I’ve added sesame seeds, miso, green chili, yellow paprika. Blended.

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Boiled green soy beans and romanesco were in the freezer. Simply with yuzu lemon and chili flakes.

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Grated daikon, goji berries, cashew nuts and black pepper.

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I steamed the corn cob, then grilled in the oven toaster.

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Willow leaf fish

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Komochi shishamo. Shishamo smelts with their kids. The body is full of roes.

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柳葉魚shishamo means literally “willow leaf fish”. That’s when they hang them for drying after salting that the image takes its sense. An Ainu legend says a man was complaining near the river that his daughter was suffering from hunger, and the water’s Gods heard him. They grabbed the branch of a willow, so a few leaves fell into the water and transformed themselves in fish.

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I simply grilled them.

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Konnyaku sashimi, with sweet chili sauce and sesame. Goya around.

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Myoga. Other sides are mesclun salad and grated daikon radish.

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Ninja onigiri

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I simply wrapped the nori (sheet of seaweed) around onigiri (rice balls) like the scarf of ninjas. That’s not really a recipe. I’ve just thrown a fresh Summer lunch with lots of refreshing produce.

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Molokheya leaves stir-fried with miso. That gives a nice salty condiment, ideal for filling an onigiri.

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Brown rice (genmai) + sticky rice (mochigome) and sesame. I filled the balls and wrapped in a sheet of nori seaweed.

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Daikon radish, goya bitter squash and mashed favas to make a green salad (with salt, black pepper, minced green hot chili and rice vinegar).

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A Summer kabocha pumpkin. I steamed a wedge. The mashed flesh is the base for the second salad :

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Garnished with minced onion, diced white cucumber. With black pepper, rice vinegar and salt.

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A refreshing soup : chilled green tea + molokheya leaves in the blender.

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Suika (water melon) is the dessert.

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The 2 salads.

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White waterfall (konnyaku noodles, shirataki)

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糸こんにゃく (itokonnyaku) or しらたき(shirataki). They are noddles made of konnyaku. Shirataki means white waterfall as that’s what they look like. And who doesn’t want to eat a fresh mountain torrent in this season ?

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Myoga, a veggie related to ginger. Delicious raw.

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The noodles are sold in bundles that can unfold or not if you want to cook them in a hot pot. I simply rinsed them in cold water.

That’s a food without calories and it’s popular in the West some diet extremists. I don’t eat konnyaku in order to stuff my face without getting the calories. The food is appreciated in Japan for its texture and the lack of flavor that allows you to match to any flavorful food. A perk is konnyaku fiber favors smooth digestion.
These noddles, served chilled are very refreshing.

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The tsuyu (dip sauce : dashi broth + soy sauce + mirin) with grated daikon radish. All the flavor comes from it so the tsuyu has to be coarse. I added green yuzu slices and the myoga.

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Natto with mustard.

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A small gaspacho.

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Bought black gomadofu (black sesame tofu). You can make yours (recipe). This one is sweet. I served as dessert it with a yamamomo berry.

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