A green year of savor’hits

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A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014

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Romanesco and cauliflower green quiche

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My experiments in plant based milks and yogurts


Simple nori okaki. Make your own Japanese rice crackers.

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Sesame sweet and sour tofu


Mehari sushi, the leafy snack

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Gifu squash and fondue-pa’


Avocado edamame breakfast croquettes, my simple recipe

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Green gnocchi in yellow curry soup

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Salade de crudités updated : veggie nori-maki

vegan ramen burger
black bean ramen burger

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The grapes of waves. Okinawa’s green caviar.
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Gifu squash and fondue-pa’

2013-09-22

A little early Autumn party around cheese fondue ! There is a special guest, here is :

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宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.

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We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.

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The result is incredibly yummy…

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Dip in bread. Or toasted bread.

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Or veggies.

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Preparing the tonyu nabe (soy milk Japanese hot pot)

The nabe (hot pot) has saved generations of Japanese from freezing in Winter in the chilly houses.

The broth makes the pot. It’s a tonyu nabe, the soup is tonyu (soy milk) that I freshly made.

Flavoring for the soup.

Veggies, many : spinach, bean sprouts, onion, carrot, red kabu turnip, edamame beans, shungiku, negi and nanohana greens.

Seafood : shrimps and cuts of tai fish. So it’s ready for tonight, when it will be too dark for photos.

It’s simple, heat the broth (don’t boil the soy milk), add flavoring… and dip in ingredients.

Gyoza miso nabe (relax hot pot). Step 1 : display.


A cool… no hot nabe Japanese hotpot with ginger flavored chicken gyoza dumplings. A meal to cook directly on the table and relax longly, and enjoy season food. It’s very popular for parties and all gathering, but you can start at one. Preparing takes less time than reading this post.

gas + donabe

Material :
-a stove you can place on your table. They make convenient and cheap gas ones (in any Chinatown). I also have a small induction one. A brasero is too slow for a big pot, but for one or two, that works.
-a nabe (pot). That can be any thick bottom pot. There are beautiful ones in black cast iron (kuro tetsu), or in pottery (donabe). It’s better to use one that seems too small than too big for the number of guests. The goal is to cook progressively and eat immediately each bite, so you want to cook in many small batches.
-a pot with hot water not far away

A bit of dashi kombu, the seaweed. That’s the base for the broth.

Chunky koji miso. How much ? I’d say a good spoonful per person for a full meal. Then that depends if you like your food salty.
Some mochi. It’s the full season as we are so close to New Year. I had square kiri-mochi. We can buy any size here. They sell thinly cuts ready for hot pots, but slicing yours is not difficult. I slice some, I keep some whole for the final.
Dumpling skins that you can make yourself. I bought them this time. Well, some buy the gyoza ready, but that’s not funny.
DIY gyoza

For the filling : ground chicken meat and diced fresh ginger. That’s all. The ground meat could go bad if it stayed too long unrefrigerated, so take it from the fridge at the last minute. If you are many, bring one a bowl and refill later as you go.

Season veggies that you like.
The greens of hakusai (napa cabbage). Bean sprouts. And yukikesho kabocha, sliced finely, if possible. The rind of kabocha is edible.

That’s ready. Jump to step 2 (here).