Tororo soba

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It’s a very simple Japanese dish. This fresh sauce, tororo, is made from this root vegetable : Nagaimo.

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Grating the nagaimo in the traditional way in a suribashi (mortar). You peel a length of that long potato and you rub it against the line of the pottery. You get this slimy texture, and that’s how we like it as it’s very refreshing. I guess some people don’t appreciate, and this vegetable is not for them.

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Sudachi lime juice. A little sea salt.

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Okra.

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Juwari soba (100% buckwheat noodles), boiled, refreshed in iced water.

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Chilled molokhia and tarako soba

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To dishes refreshed for Summer. The green broth molokhia, raw and chilled. And tarako pasta, in cold soba mode.

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モロヘイヤMoloheya as they say here, or mulukhiyah, molohiya or molocha, corète potagère, mouloukhia… Well that herb of Pharaohs.

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Made into chilled soup. In the blender : a cup of leaves, a little harissa hot chili paste, a branch of coriander leaves and 2 ice-cubes. More coriander to garnish.

tarako

Tarako, salted fish roe.

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Juwari soba (100% buckwheat noddles), butter, tarako and shredded umaina greens.

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Mixed. Served at room temperature.

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Avocado romanesco chilled soup, zaru soba, frozen tofu

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A fresh and green lunch.

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Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

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That gives a velvety green soup, filling and refreshing.
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This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

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With goya.

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Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

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The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

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Frugal : soba with okra tororo

It’s hot and humid. Meals have to be simple.
This Summer in Japan, due to electricity shortage, we can’t afford living in the air conditioned world. I wouldn’t anyway. It’s hot. It will be hotter. Food can be our climatisation and help the body adapt to the season.

Neba neba ! It’s the onomatopea for this texture.
Sluggish food is an acquired taste… but when you got it, that’s yummy ! I’m addicted to it.

Okura tororo :
Okra (gombos) briefly blanched and cut, cut, into a paste. Plus lemon juice and a little soy sauce.

juwari soba , 100% buckwheat noodles.
soba soba-mania, many soba variation

With more nama shoyu (raw soy sauce).