No cook crumble, full season flavor

A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.

If you want other ideas in the same style :

bananas, chocolate, black sesame almond crisp
Spicy apple crumble

It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.

My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :

That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.

Cut the apple, cover with kaki flesh and then with crumbs.

Add flower petals. Mini chrysanthemum.

Yummy !

Tarte croustillante au boudin blanc

Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki…

Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

awabitake (abalone mushroom)

The sausage slices turned into flowers, painted gold (egg yolk).

Baked.

Mandarin mikan daifuku mochi

丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

With kurozato black sugar.

Serve fresh. Then cut :

Rei-kishimen, fresh noodles for a tropical lunch

We are now having a nice Summer weather, as during official Summer, we were inside a sauna. So it’s ideal to lunch with rei men (chilled noodles) and enjoy hot weather fruits.
You don’t see the noodles ? It’s because they are hidden under.

They are kishimen, a type of flat udon particularly popular in Aichi, the region of Nagoya. (read more)
Served cold, they remind some white Chinese noddles they serve in Pekin’s streets.

Salmon slices ready for sashimi (it has to be frozen, don’t forget if the fishmonger didn’t do it).

Ceviche : I just covered with kabosu citrus juice cut at 50% with water, kabosu zest, a little sea salt. Let only a few minutes. The more you wait, the more your fish will be cooked.

My grandma’s technique to cut parsley thinly (yep, with scissors).

4 layers :
-a bed of grated cucumbers and minced parsley, slightly salted and later pressed to get out excess water
–kishimen noodles, boiled, refreshed in iced water
-onion slices (salted, let, rinsed) and kikuna chrysanthemum greens
-salmon kabosu ceviche