Ume by Botticelli. Rain plums in a shell.

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This shellfish looks beautiful and make beautiful dishes. Hotate (scallops) from Hokkaido. I’ve associated them with ume, the sour green plums of rainy season

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Well, they were very full. I discard the black part, clean well and keep the strings and bits for a soup.
I just cut the “nut” , painted with olive oil and grilled.

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Served with ume pesto :

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Paste a raw ume plum, fresh oregano, roast sesame seed, a little salt. Add olive oil and cane sugar.

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Then enjoy a sip of broth. Mmmmm…

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Leaves and buds, plant powered early Spring meal

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The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.

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I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.

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The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.

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The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.

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Garlic and yuzu sautéed tsubomina. That you are detailed here.

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The main dish maybe is the tofu on wasabi leaves, from this post.

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The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.

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Tofu on wasabi leaves

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Green, fresh… and something that makes little sparkles on the tongue.

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These are regular wasabi leaves (wasabi no ha).They are like the smaller version than those used to to make wasabi tsukemono (see here).
They are different from wasabi greens (wasabina), not that I could explain the botanical nuances.
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They don’t have much taste actually and it’s disappointing. Well, that doesn’t matter as I find them pretty and you never have too much salad. And I boosted up the taste with wasabi root.

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I’ve stir-fried onion, then the minced stalks, then flavored with shoyu soy sauce and a little yuzu juice. I’ve added the cut leaves and let cool.

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Served with good fresh silky tofu, and a little grated wasabi root.

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Spring eggs floating on a green pond

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Ultra-fresh Spring eggs are a delicacy. They are perfect to make poached eggs. This is a light first dish, ideal to start a big Easter feast.

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They are placed on a simple soup of romaine salad. Seasoned with spices.

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Accras la la…


Just bring accras and you’re starting a French Antilles style party. These appetizers bring the mood. They are fried dumplings with herbs, spices and often morue (cod fish).

With a dip of salsa ? I’d usually spice them enough and I eat them like that, but I often see many Japanese people looking for the sauce whenever that type of dish appears…

Delicious to photography…

Marron berry chunky terrine


What about a thick slice of year-end terrine ? It’s full of whole sweet chestnuts, big bits of onion, and balanced with the light sourness of red goji berries. The texture is ideal.

Yes, that’s one more bean terrine. But this time it’s based on kuromame black beans.

Half mashed, half whole. Another secret ingredient ;
soba cha, buckwheat tea

I’ve added some (dry, not infused) for texture and the nutty taste. The terrine is not so good freshly baked, but after 1, or better 2 days in the fridge, the flavors mixed and set, it became firmer and easier to cut too.

It’s the season of these small Japanese kiwi. They look like the first kiwis we’d get in France when I was a kid, smaller and less colorful that those they sell massively now. The taste fresh and a little tart, flavorful, not overly sweet.

Vitamin Holiday appetizer trio

What about starting the party with a jab of colorful nutrients ? That could make a little week-day lunch too. That was the first round of a rich holiday meal. Servings are small to allow guests to last the distance…

Which soup ? Do you want your greens or your carotene ? Let’s have both. They are like hot smoothies.

Boiled carrot, kabocha squash, nutmeg, coriander seeds and a melt cheese square.

Spinach briefly “heated” in boiling water, fresh tarragon, melt cheese.

Raviole de crevettes en sauce rose.

Sorry, I forgot to take a photo of the inside. It’s a big spoon of quickly poached Nordic shrimps (amaebi) in an open raviole made of fresh egg pasta.

They are coated with the same sauce. The sauce is a Brandy tomato sauce base, flavored with the shrimp shells and creamed. Decorated with pink peppercorns.