Ultra simple green freshness : kabosu lime pie

DSC01311-001DSC01413-001

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.

DSC01272-001

The crust : oatmeal + black sesame.

DSC01276-001

The filling : avocado + kabosu citrus.

DSC01283-001

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.

DSC01345-001

On top, whipped coconut cream and ribbons of zest.

DSC01323-001

Mmmmmm…. luscious !

DSC01421-001

Autumn lasagne

DSC09542-001

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

2013-09-202

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

DSC09481-001

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

2013-09-20

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

2013-09-201

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.

DSC09502-001

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

2013-09-204

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

DSC09505-001

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

DSC09513-001

DSC09525-001

Fig tartelette, with peanut crust and shikwasa cream

DSC09427-001
DSC09414-001

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).

2013-09-191

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

2013-09-19

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.

DSC09322-001

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.

DSC09437-001

Bear beer pancakes, with 3 Autumn fruits

DSC09232-001
2013-09-17DSC09320-001

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.

DSC09242-001

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.

DSC09239-001

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 :

DSC09173-001 zarame sugar.

DSC09221-001

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

DSC09236-001

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.

DSC09235-001

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

DSC09243-001

Mouth refreshing “pickles”

DSC07922-001

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

DSC07926-001

Eringi tsukemono.

DSC07929-001

Spicy tomato agar.

DSC07847-001

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.

DSC07854-001

Eringi mushroom.

DSC07860-001

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.

DSC07973-001

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.

DSC07972-001

Matcha pasta on a flower bed

DSC01275-001
DSC01303-001

There is green tea in my pasta and my plate looks like a garden today. Happy !

2013-05-02

Add 1 tbs of matcha (green tea powder) to 1 cup of flour or semolina, mix well and make pasta as usual.
I like them thick and thin, that depends on days. This time, the mood was for thick tagliatelle.

2013-05-021

I used what was in the fridge : like leafy mini daikon (leaves had been eaten, I wonder by who…), red cabbage and carrot. A dry chili. New onion. Stir-fry in olive oil. Season with sea salt and freshly ground pepper.

DSC01284-001

Add in the cooked pasta. Yes, there were 2 volumes of veggies for one of pasta. That’s the perfect ratio.

DSC01293-001

Serve with 2 sides, well 2 desserts…

DSC01294-001

A season citrus. It’s a sort of pomelo. It’s very sweet and flavored, not bitter at all.
子夏 (konatsu) or 日向夏 (hyuganatsu). The first name means “little Summer”.

DSC01295-001

Homemade soy yogurt.

DSC01307-001

DSC01291-001

Silver fish and golden yuzu

An easy meal, very light and totally simple… Yep, in this season, that’s precious. Veggies and fish, with salt.

Revived with the tartness of citrus juice.

The veggies are stir-fried green beans, mini-daikon radish and carrots, with very little garlic. The fish is called さごじ sagoshi. It’s the same species as sawara (with miso here). The name is different to indicate it ist smaller. Japanese Spanish mackerel. It’s also simply stir-fried.

The fresh fragrance of yuzu, the aromatic Japanese lemon. They are in full season, yellow like little suns in Winter gloomy light.