Green, fresh… and something that makes little sparkles on the tongue.
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. wasabina
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.
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.
Served with good fresh silky tofu, and a little grated wasabi root.
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.
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.