Green papaya Spring rolls

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Fresh fruity salad Spring rolls.

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A green papaya from… the North. It’s produced in Aichi prefecture. Well, with these long hot Summers, they can easily grow tropical fruits.

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As you can see, the fruit “sweats” a milky liquid. I was surprised to find so few grains in it.

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Cress greens, cucumber sticks, the grated papaya (mixed with kabosu lime juice). The powder is sesame, goji berries and a little salt.

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Wrapped in rice paper.

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Served with sweet chili sauce.

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As a side : abura age (fried tofu pockets) filled with kurigohan (chestnut rice), then toasted.

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Yamamomo on the pie, when strawberries grow on trees…

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It’s a second version of the Japanese flavor pie. I have added yamamomo a season fruit.

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So this is the beast. The “Chinese strawberries”. They grow on trees, particularly in Shikoku islands. In Japanese, they are called 山桃 yamamomo (mountain peaches). Even though it’s a very ancient Japanese fruit, it’s not so common on markets these days. I’m glad when I can get some.

2013-06-113 pie base here

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Then place a few yamamomo (the greenest, not so good to eat raw) and the filling and a little cane sugar on each.Bake.

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Coat with raspberry jelly. Let cool.

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Like the basic pie, it’s delicious served chilled.

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A Japanese flavor pie

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So that’s this month’s Daring Baker’s challenge.

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!

You’ll see 2 more soon :
DSC04027-001yamamomo pie
DSC05410-001crostata with ume plum jam
DSC03676-001no bake cherry cream pie

I have used local ingredients. We have not so many fruits that do well in pies in Japan, buy sweet potatoes are ideal.

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栗黄金 kurikogane (chestnut yellow gold sweet potato)
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The baked potato becomes colorful.

Yuzu, the Japanese aromatic citrus.

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As the potato is naturally very sweet, no added sugar here. I approximated the amounts for the dough.

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I’ve prepared it like a flaky pie dough.

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Flowers instead of a top or a net.

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My exps in plant based milks and yogurts

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Here is a post to make the point about my adventure in the plant-based milk and yogurt world…
That doesn’t go much out of the beaten paths, but for me there were novelties. Also these food are very different so I made my tasting files for each.
If you want wider information about dairy-free cooking, there is a compilation post about it (here).

MILKS :

DSC02677-001Soy milk (tutorial)

+Tastes good cold or hot.
++Useful to make tofu, yuba, yogurt, etc.
++ Very cheap ingredients.
-A bit long and complicated to make.

DSC04322Almond milk (tutorial)

+ Tastes great cold.
+ Useful to make blanc-manger.
– Raw almond are very expensive here.
++ The most convenient and quickest to make.

DSC00202-2Sweet corn milk (recipe)
+ Tastes fresh and original cold.
+ Quick and easy to make.
– Seasonal ingredient, no so cheap (I think frozen corn is pre-cooked, I didn’t try)

DSC07479-002 Sesame milk (tutorial)
+ Tastes great warmed.
+ Convenient and easy to make.
+ Cheap ingredient.

Recipes :
kurogoma tonyu (black sesame paste in soy milk)
DSC07532-001 hot sesame milk

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DSC07704-001 Coconut milk yogurt
+ Very tasty
+ Super easy to make
– or + It stays liquid
– A little fat (has to be drunk in small amounts)

DSC07935-001 Soy milk yogurt (thick type recipe)
+ Tasty
+ Great texture
+ Cheap ingredient
– Some prep needed to thicken it

Recipes :
DSC07709-001 coconut milk lassi

Let’s just open a can…

That’s it lunch is ready !
Well, yes, I could, but I wanted to eat a little more. So :

Yeah, like that. I’ve prepared it all one hour in advanced, covered the plate with a bell and let flavors mix. Kept it in the fridge.
That was delicious !

I had a leftover of this rice mix (see here). I’ve added rice vinegar, negi, natto and :

Fragrant sour bombs that explode of flavor under the teeth.

The green rectangles are seaweed flavor konnyaku.

I opened that can of sardines in oil.

I sprinkled lemon juice and chili flakes on them.

Tomato with silky stuffing


An original super-refreshing salad meal. It’s very easy to prepare. The filling is tofu based but full of strong flavors, lemony, herbal and nutty.

Just mix. The only “work” is to roast and mill the sesame. It really taste better than the bought pre-roast and pre-milled.

Let a while, maybe 15 minutes, as the liquid goes out. Fill the tomato.

The tomato is stuffed, but it’s better to put it one hour in the fridge at that point. It will be fresher, and the herb flavor will have developped. Also refresh the leftover of filling.

It can be served on its own with nutty toppings : roast sesame, and broken peanuts.
I’ve let a few peanuts whole in their underwear. That red skin is full of nutrient, I’ve read and we are still to discard it. Me ? I have always eaten the skins, that’s my favorite part.

That makes a second dish.

Red favas from mujin yatai (desert market)

Red favas (broad beans), raw and cooked.

The mujin yatai is like a market stand, but without anybody there to sell. They put a bank box. You take a bag, you put a coin. I think that’s a good idea. Usually, they sell veggies, for a really low price. In the suburbs, farmers and amateur gardeners have some times too much produce for their family, so they do that. It’s rarer to see such stands in the city, but a nearby restaurant has one. They propose all the veggies and fruits they received in excess. So I pass there regularly… Yesterday, I took 2 bags :

And a few fresh onions.

These pods, with “red favas” on the label.

That’s the first time I see some. I had no idea if I could eat them raw. We do it with the green ones and they are slightly toxic… Well I slightly salted them and boiled them in the pods like edamame.

Inside, the beans became nearly black.