Zu zu zu lemon tartelette : yuzu, kuzu, anzu

A delicious fresh dessert for all the lovers of sour sweetness.

Why zu zu zu ?

Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.

About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.

Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.

Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).

For more : kudzu recipes.

I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.

Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.

Sour coconut on coffee jelly

A refreshing delight with no added sugar. The contrast is interesting, tartness of the coconut sauce, bitterness of coffee.

I made a coffee jelly with instant coffee, instant coffee and gelatin (agar agar can also be used). Let chill overnight.

I also had home-made coconut yogurt.

Crush some jelly.

Garnish with yogurt, and coconut flakes.

Creaming of a white cakemass…

White and red like a Santa cosplayer…

…it melts in the mouth.

Nothing new (it’s this one). I slightly progressed at covering it, and it’s not fresh strawberry season.

Yes, I did a better job, but there is a margin to improve even more. The night version was a charlotte, shaped in a circle, which is easier.

Je les ai cueillies dans la glace, couvertes de gelée et placées sur du sucre glace. Puns are lost in translation, roughly, jelly prevents the frozen berries to turn into ugly sponges as they thaw.

Not your average rice salad, super cooling with neba-neba power

A green rice salad particularly refreshing. It’s loaded with gumbo (okra).

Neba neba, that’s the effect of the cut okra. A sort of strong jelly gets out of it and makes threads… It’s very hydrating. This food is recommended for hot weather.

I’ve mixed grains. 2/3 of genmai brown rice, a little mochi awa foxtail millet (small balls) and hato mugi Job’s Tears(big balls). They all cooked together in the rice cooker, but with 10% more water than usual. Of course no salt.

Okra, the rice mix. Tomato paste, negi leeks. Indian spice mix powder plus fennel seeds.

Some day try to jellifyyour salad sauce. It’s very surprising.
酢醤油寒天 sushoyu kanten : Agar jellified dressing. It’s a mix of soy sauce, cane sugar and rice vinegar, into agar agar.

Fork crumbled. Serve it very cold.

The jelly dressing on top is really pleasant.

It’s very easy to eat. No filling of heavy stomach like after a big dish of starch. The sourness of the jelly and the fennel seeds combine in an original flavor.

A silky Chinese dessert, annin doufu

Soothing shades for a refreshing dessert. There are 100 versions of these almond milk jelly cubes, the Chinese blanc-manger. Annin doufu is literally almond tofu but it’s so often made with soy like today. In Japan, dairy versions are common.