Not your average rice salad, super cooling with neba-neba power

A green rice salad particularly refreshing. It’s loaded with gumbo (okra).

Neba neba, that’s the effect of the cut okra. A sort of strong jelly gets out of it and makes threads… It’s very hydrating. This food is recommended for hot weather.

I’ve mixed grains. 2/3 of genmai brown rice, a little mochi awa foxtail millet (small balls) and hato mugi Job’s Tears(big balls). They all cooked together in the rice cooker, but with 10% more water than usual. Of course no salt.

Okra, the rice mix. Tomato paste, negi leeks. Indian spice mix powder plus fennel seeds.

Some day try to jellifyyour salad sauce. It’s very surprising.
酢醤油寒天 sushoyu kanten : Agar jellified dressing. It’s a mix of soy sauce, cane sugar and rice vinegar, into agar agar.

Fork crumbled. Serve it very cold.

The jelly dressing on top is really pleasant.

It’s very easy to eat. No filling of heavy stomach like after a big dish of starch. The sourness of the jelly and the fennel seeds combine in an original flavor.

From red unagi to green vinegar. Summer food rainbow. (via Gourmande in Osaka)

Last year

From red unagi to green vinegar. Summer food rainbow. Nothing beats local season food. Kabayaki unagi eel (from Kyushu). Reheated, read how here : Unagi… fighting the heat with the Japanese eel The first Japanese kabocha arrive now on market stalls. Steamed garlic stalks, raw naga imo potato (Chinese yam). naga-imo potato Simple Black rice + hatomugi. Hatomugi is a cereal that is said to cool you. Other hatomugi dishes : Chou farci au pied de cochon -Hatomugi cabbage roll Mame gohan. Green peas and … Read More

via Gourmande in Osaka

Red hot and green okras

That’s an easy dinner, for a hot night. Not much cooking involved. Black rice and hatomugi (the body cooling cereal) was frozen (I made a lot before), just reheated.

Salad is shredded rucola, shredded basil, green hot chili, avocado, tataki beef (Japanese style roastbeef), chili flakes. Seasoning is simply Chinese black vinegar.

It’s a stir fry : olive oil, garlic, onion, okras, lots of tomato “concassee” (without peel or seeds). Then the hotness comes from Thai paste for Tom Yam soups (lemon grass, kaffir lime leaves, galangal, lime, fish sauce, chili peppers, oil).

(1.5 serving of “rice”)
Cal 695.5 F24.0g C97.9g P26.3g

Yellow tropical dinner

Yellow coconut curry, chicken, many veggies…

Black rice and hatomugi, topped with chunky ume chutney.
My chunky ume plum chutney

Dessert is simple : Banana, coconut milk, passion fruit.

Cal 653.6 F32.0g C72.1g P26.4g

From red unagi to green vinegar. Summer food rainbow.

Nothing beats local season food.

Kabayaki unagi eel (from Kyushu). Reheated, read how here :
Unagi… fighting the heat with the Japanese eel

The first Japanese kabocha arrive now on market stalls.

Steamed garlic stalks, raw naga imo potato (Chinese yam).
naga-imo potato
Simple

Black rice + hatomugi. Hatomugi is a cereal that is said to cool you.

Other hatomugi dishes :

Chou farci au pied de cochon -Hatomugi cabbage roll
Mame gohan. Green peas and rice.

Green vinegar is one of those classical Japanese food that “makes you feel the season”.
The skin of a cucumber is grated and add to vinegar. I used black vinegar and a little sea salt.

Powdered dry sansho on the unagi, green vinegar on the naga imo.

(without the edamame and sake)
Cal 522.8 F18.7g C63.0g P26.7g