My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.
Ful, broad bean hummus.
Basil pesto (basil, garlic, sesame, salt, olive oil).
菊Kiku, chrysanthemum.
A toast, bean paste, pesto and flowers.
Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.
With coffee and a mikan orange.
A colorful pasta, veggie, seafood one-dish meal.
Tagliatelle made with durum semolina plus a little matcha green tea powder.
Asari shellfish.
Cooked with garlic, chili, white wine, tomato paste…
…konnyaku, capers, favas (broad beans)
… stalks on mitsuba. The leaves decorate the serving plate.
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.
A quickie ! Fresh green and healthy, a Summer hummous based on broad beans (favas).
Pound or blend together : boiled broad beans (fresh or frozen), a bunch of mitsuba leaves with stalks, a little bit of garlic, salt. Add a little olive oil. Let chill. Serve with a drizzle of olive oil and chili flakes.
Sticks of raw veggies to dip in that.
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.
Molokheya leaves stir-fried with miso. That gives a nice salty condiment, ideal for filling an onigiri.
Brown rice (genmai) + sticky rice (mochigome) and sesame. I filled the balls and wrapped in a sheet of nori seaweed.
Daikon radish, goya bitter squash and mashed favas to make a green salad (with salt, black pepper, minced green hot chili and rice vinegar).
A Summer kabocha pumpkin. I steamed a wedge. The mashed flesh is the base for the second salad :
Garnished with minced onion, diced white cucumber. With black pepper, rice vinegar and salt.
A refreshing soup : chilled green tea + molokheya leaves in the blender.
Suika (water melon) is the dessert.
The 2 salads.
GOURMANDE in OSAKA 