Salade des îles (via gourmande in Osaka)

LY : the colorful Tahitian sashimi salad.

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This food is strikingly colorful naturally…
Too bad I had not the island light. It was dark at dinner time.


It’s a Tahitian salad.
…coconut cream, more shreds of coconut…

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Kinako-bo and mugi-cha (via Gourmande in Osaka)

LY old sweets

Kinako-bo and mugi-cha There is a surprise in the paper. Kinako (powdered roast soy beans) becomes … These are kinako-bo, sweets made of kinako and honey (or syrup). They taste a little like ginger bread, a little like caramels. (for the set) Cal 344.5 F11.7g C50.3g P17.9g The second surprise-pocket contains : It's roast wheat… oops, no, it's barley, actually. Omugi (barley) and komugi (wheat), 50% chance of error, I plunged. That will teach me to check. It is infu … Read More

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Suriminutsu-ppai , like a tiramisu ready in 3 minutes (via Gourmande in Osaka)

LY

Suriminutsu-ppai , like a tiramisu ready in 3 minutes Suppai means sour in Japanese. A ruby grapefruit is slightly suppai. suriminutsu = 3 minuts Well this not a "tiramisu", it's just the shape… Cut 1/2 grapefruit, collect the juice that stays in the plate. Juice 1/2 lemon. In the blender, mix the juices, 450 g of tofu, 2 small bananas, vanilla essence. Make 4 cups with grape-fruit in the bottom, then the cream, then unsweetened cocoa. For the 4 : Cal 556.5 F21.8g C65.6g P30.7g A few tofu and frui … Read More

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Raw-bergine on Korean soba (via Gourmande in Osaka)

LY (to close this aubergine triology)

Raw-bergine on Korean soba This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw. Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang). Nameko, the funny mushroom and Seoul Summer noodles Korean-Osakan Bibin’men (cooled noodles) The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn gre … Read More

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Matcha and mango (via Gourmande in Osaka)

LY

Matcha and mango Matcha, the powdered green tea for ceremony and fresh mango… I had to try it. Verrine style : a layer of mango and lemon juice. A layer of cream (tofu, banana, vanilla, lemon). A roof of matcha. That was good, but not my favorite combination of tastes. Pour mes lecteurs francophones… s'ils existent : Si vous vous interessez au the japonais ou au the en general, ce blog est tres interessant. Ce jeune Francais a suivi la formation de "sommelier … Read More

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Nagasaki champon, Gourmande style (via Gourmande in Osaka)

LY

Nagasaki champon, Gourmande style Today's noodles are… ta ta ta… Nagasaki champon. That's the sister version of the sara-udon. This time noodles are soft and in a soup. The soup is lighter (and based on white chiken or pork bone broth, unlike here) and less abundant than for standard ramens. It is served in a deep plate, not a bowl. And it's topped by a mountain of items, mostly veggies and seafood. Sara-udon (was selected in Top 9 by Foodbuzz yesterday. Yeah !) Fresh stir-fr … Read More

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Poulet Dijon-Tahiti + Sweet Corn Sweet Rice (via Gourmande in Osaka)

L.Y.

Poulet Dijon-Tahiti + Sweet Corn Sweet Rice It's the end of O-bon, the season when Japanese ghosts visit friends and relatives… What if we made a French foodie ghost turn himself in his grave ? I'm calling M. Gaston Gerard, mayor of Dijon many decades ago. He was famous for his recipe of chicken with mustard and cheese. I adapted the recipe, slightly… (I suppose now the tombstone is starting to rise…) For instance, for a start, let's replace the cheese by coconut cream. LOL (the ston … Read More

via Gourmande in Osaka