Today somen, Japanese Summer chilled vermicelli, with two particularities.
I have finer and better noodles than average. They are more expensive because they are still made traditionally.
手延そうめん tenobe somen. Hand-pulled vermicelli noodles.
On the site of the brand 揖保乃糸Ibonoito (click here) you can see old prints of hand-making of these noddles. They have been introduced in Japan from China hundreds of years ago.
Here is a series of videos on how they are actually made now. Yes, there are 11 videos. Needless to say I’m not going to make mines so soon.
I have seen this in a shop. I made carrot juice to make the tsuyu (dipping sauce). I’ve simply added grate fresh young ginger and a little shoyu soy sauce to the juice.
Garnishing items : goya squash, red sweet chili, molokheya leaves, eringi tsukemono and tomato agar.
It’s called kake-somen or bukakke-somen when you pour the tsuyu on top.
Ying and yang. The 2 extremes together : a tarte flambée and a veggie juice. Both are made quickly for a weekday lunch.
The new onions were screaming : “Une flammekueche ! Une flamm’ !An onion tart !”.
The traditional recipe of this Lorraine-Alsace delight requires bread dough :
la flamme tutorial (click here)
It’s a very quickified version : baking powder dough, onions, a little ham and some home-made coconut yogurt. Lots of black pepper. Baked in the oven-toaster.
The juice : lots of fresh komatsuna leaves and a little yuzu juice.
小松菜 komatsuna, litterally means “little pine tree greens”, but they are sorts of turnip leaves. The juice is slightly bitter but not too much to drink it.
Vitamins to fight the horrible weather, it’s fog, pollen, yellow sand, PM 2.5, whatever… With the pea soup outside, I don’t want the same on my table.
(Postscriptum, that was yesterday, 10th, today the sky is blue, the air maybe cleaner, but saddest anniversary of the year. 2 years ago… Vitamins are needed.)
Let’s take a red Kintoki carrot. I’ve added a little lemon juice. I got a thick paste in the blender, but after I filtered it into a smooth juice :
And some greens…うまい菜 Umaina. It’s a kind of Japanese beet leaves/Swiss chard. I took only the green parts and some grapefruit juice.