Salade des îles (via gourmande in Osaka)

LY : the colorful Tahitian sashimi salad.

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

LY old sweets

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

via Gourmande in Osaka

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

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

via Gourmande in Osaka

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

LY (to close this aubergine triology)

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

via Gourmande in Osaka

Matcha and mango (via Gourmande in Osaka)

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