Ultra simple green freshness : kabosu lime pie

Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

The crust : oatmeal + black sesame.

The filling : avocado + kabosu citrus.

In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

On top, whipped coconut cream and ribbons of zest.

Mmmmmm…. luscious !

Autumn lasagne

Lasagne with season ingredients : kabocha pumpkin, mushrooms, mature sakekasu (sake lees)…
First, I’ve made the pasta with durum semolina.

Steamed kabocha pumpkin. Silky tofu, crumbled and mixed with a little olive oil, thyme, salt, pepper, chili flakes.

On the boiled pasta, I’ve layered kabocha, tofu and sauce.

For the sauce, I’ve pasted the nuts, garlic, sakekasu.

Added the paste to the soaked fungi. Added a tbs of potato starch to thicken slightly. Let a few minutes on low heat. Seasoned with salt and pepper.

Top sauce : I’ve pasted sakekasu, miso, water, olive oil, then added broken walnuts.

A newly created Japanese citrus. キノス kinosu, from 木の酢, which means “vinegar from trees”. It has a very fruity flavor.

Blanched okra with negi leeks and kinosu juice as a green side.

Fig tartelette, with peanut crust and shikwasa cream

A quick nutty and fruity dessert, very healthy. There is no added sugar, it’s pure fruit flavor. The crust is pleasantly soft with crunchy bits of peanut in it (don’t blend too much).

I had only one fig left. With half I’ve cut nice slices. I’ve used the white parts for the cream.

The crust : In the blender, 2 tbs of oatmeal, a handful of peanuts. When it’s roughly powdered, add a cut prune, a little water, a pinch of salt. Blend into a sticky dough. Garnish a mold. Bake till dry, about 6 minutes at 160 degrees C in the oven toaster.

Shikwasa is a small citrus from Okinawa. The size is about 1 centimeter of diameter. They are a little sour and extremely fragrant.

The cream : Without cleaning the blender, add the half of fig, 1/2 juice of shikwasa and a little grated zest, 2 tbs of silky tofu. Make a cream. Add a little prune to make it sweet to your taste.

Bear beer pancakes, with 3 Autumn fruits

A breakfast that feels the season. Grapes, apples and kabosu lime. This citrus from Kyushu has the size of a ping-pong ball and a woody fragrance. It is often served with fish or to make a ponzu sauce (citrus and soy).
You can see many types of citrus, lemons, lime, oranges on this blog. Japan has a huge variety and they are all different in flavor. That’s really great.

I was given beer. It’s alcohol free beer that the police gives away as part of a campaign against… drunk walking. I mean they give that to people passing on foot in the street. I’m not a fan of beer, but I can tell that this one is not really good, very bitter. But it’s OK to cook. It gives a nice barley flavor to pancakes and lightens them.

The batter made in the blender : beer of course, flour and whole wheat flour (half/half), a little coconut cream. I was out of regular sugar, so after pouring the batter in the pan I’ve sprinkled a little :

zarame sugar.

The skin of these grapes is said to be not very good for health. I’ve peeled them.

Sliced the apple. Tossed in juice of kabosu and garnished with cut peel of the citrus. Unlike the grapes and apples, the kabosu is not sweet and brings a pleasant balance of sourness.

Made the eyes and nose of the bears with coconut cream and kabosu peel.

Mouth refreshing “pickles”

They are not really pickles… but how to say ? Small bits siding a dish.

Eringi tsukemono.

Spicy tomato agar.

スダチ sudachi is a small green citrus from the area of Tokushima. It is thought to have lots of medicinal properties to fight diabetes and allergies. And it’s fragrant, fresh, delicious too.

Eringi mushroom.

Eringi tsukemono :
I’ve used only the stalks for this recipe. I sliced them thinly, mixed with the juice of a sudachi, its cut peel and a pinch of sea salt. Cover. Let 1 or 2 days in the fridge, mixing twice a day.

Tomato juice, salt, powdered jalapeno chili and agar. I have not used enough agar for a solid result (you have to follow the proportions on the package). It’s still good and refreshing, but I need a spoon to eat it. Ideally, you want to make cubes that can be grabbed with chopsticks or a fork.