Hokkaido red peas

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赤えんどう豆 aka endo mame. Red peas, from Hokkaido.
I’ve found these in a depachika. It’s the under-ground flour of a department store where there are many specialty shops of food, ready to eat, fresh and ingredients. I had never used these peas.

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After soaking a few hours.

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And boiling 45 minutes. I could then use them for 3 dishes.

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Japanese style : reheated on low heat, 15 minutes, with enough broth to cover, a piece of kombu seaweed, soy sauce and kurozato black sugar. Let cool. They can be kept about a week in the fridge and served as side dish for Japanese meals.

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Aka endo mame okayu (more here)

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Indian-Japanese fusion style : stir-fried with onion, garlic, ginger and chana dal massala powder. Plus a few shishito peppers.


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Served on reheated shirataki noodles.

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Willow leaf fish

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Komochi shishamo. Shishamo smelts with their kids. The body is full of roes.

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柳葉魚shishamo means literally “willow leaf fish”. That’s when they hang them for drying after salting that the image takes its sense. An Ainu legend says a man was complaining near the river that his daughter was suffering from hunger, and the water’s Gods heard him. They grabbed the branch of a willow, so a few leaves fell into the water and transformed themselves in fish.

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I simply grilled them.

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Konnyaku sashimi, with sweet chili sauce and sesame. Goya around.

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Myoga. Other sides are mesclun salad and grated daikon radish.

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Ume by Botticelli. Rain plums in a shell.

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This shellfish looks beautiful and make beautiful dishes. Hotate (scallops) from Hokkaido. I’ve associated them with ume, the sour green plums of rainy season

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Well, they were very full. I discard the black part, clean well and keep the strings and bits for a soup.
I just cut the “nut” , painted with olive oil and grilled.

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Served with ume pesto :

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Paste a raw ume plum, fresh oregano, roast sesame seed, a little salt. Add olive oil and cane sugar.

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Then enjoy a sip of broth. Mmmmm…

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Cheese and flowers : Sakura from Hokkaido

Sakura, a cherry blossom cheese. It’s a delight.
A special offer at the local shop. It’s as costly as imported cheese, as it has no relation with the mass produced standard “Japanese cheese”.

The packaging is nice too. It’s a cow milk cheese, with the addition of a salt pickled cherry blossom and leaf.

It got a prize in Switzerland as you can see.
It is made in this farm in Hokkaido. They have cows from Switzerland. I see that they even make raclette. It’s tempting. Maybe you’ll see some here…

It’s a strong cheese, and yes, it clearly tastes of cherry blossom.

I bought the bread too. It’s a black rice bread. It’s a bit different from mine.

So now, we can have a nice tray of Japanese cheese and bread.

Cassoulet de la mer. Fish and beans.


Diet today ! This is the “fasting day” cassoulet. Oh, I can explain :
Cassoulet du vendredi

The dose of tomato was generous.

After a long while, these white beans get soft…

3 types of fish. Raw cod fish. Slightly salted salmon…

… and shishamo (Hokkaido eperlan) that are also salted and with eggs inside.

The fish and beans layered in the big cassoule (cassoulet pot)

Hot from the oven…