Sesame and sesame ramen

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A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.

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I bought the noddles and the soup (tonkotsu pork broth).

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The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.

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A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…

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…slices of ukon turmeric.

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No cook crumble, full season flavor

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A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.

If you want other ideas in the same style :

bananas, chocolate, black sesame almond crisp
Spicy apple crumble

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It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.

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My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :

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That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.

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Cut the apple, cover with kaki flesh and then with crumbs.

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Add flower petals. Mini chrysanthemum.

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Yummy !

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Kiku, chrysanthemum garden toast

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My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.

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Ful, broad bean hummus.

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Basil pesto (basil, garlic, sesame, salt, olive oil).

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Kiku, chrysanthemum.

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A toast, bean paste, pesto and flowers.

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Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.

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With coffee and a mikan orange.

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Flower power pasta

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Two flowers and a dish of spaghetti. Happy !

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My beloved nanohana are back on the market. They are the unopened blossoms of rape (the plant to make rapeseed/canola oil) and the greens around.

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Lots of leaves… They sell some like that, with lots of stalk, cheaply. It’s possible to buy only the blossom part and the first leaves, and it’s more expensive.
The pasta dish is very simple. I blanched the nanohana in the pasta water (1 minute before the end). Then added on the pasta, with parsley, salt, olive oil.

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There are still some edible miniature chrysanthemum. I think it’s good to eat flowers to fight pollen allergy. So I just placed them as toppings.

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A side dish : natto, kimchi, and cut shungiku (chrysanthemum leaves).

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wrapping fresh veggies


A quick lunch. It’s cold but I was craving for raw freshness, vegetables, not fruits. So let’s go…

Home-made tortillas, just flour and olive oil, a little salt and lots of black pepper this time.

Kabu, Japanese turnips are delicious raw or in pickles. Here, just cut.

Shungiku, chrysanthemum leaves, the long type.

More green.

Yep, commercial sweet chili sauce. I’m lazy.

Just wrap. Oh, I made hot green tea. I felt good eating a pair of these.


The chrysanthemum and the soba. A bridge over the years…

This blog is pacifist, throw away the sword, fight with soba noodles. As every year, I’ve eaten these noodles to pass safely into the next year. You need some kind of rope to retain you in case you’d fall in that calendar gap…
Well that’s not as if I need a pretext to eat soba, it’s more that I won’t miss any.

More Japanese New Year traditions here…/a>

Well the chrysanthemum is the symbol of the Imperial family, thus of Japan… And it’s season food. You have seen some on sashimi plates probably. Leaves are called shungiku (Spring chrysanthemum) are available in this season to add to hot pots.

This type has particularly wide leaves.

They make so big discounts on fresh soba on the last day that I had enough for a decade. I could remake some in daylight for photos.

This year’s ingredients. There are often shrimps in New Year dishes.

The noodles are boiled apart. The shrimps and shungiku greens poached in tsuyu (dashi, mirin, soy sauce). Then add the colorful stuff on top :

Yummy !

Negi ramen

Today is noodle day… I often go to noddle restaurants, well, most are like bars. Some are great because they make it all, broth, fresh noodles, meat. I buy my Chinese noodles, but I can make the rest too.

The base is a miso soup with dry fish dashi stock and a few veggies (red Kintoki carrot and yellow paprika). It’s a bit naked.

Let’s see what topping we have in the dressing room…

Char Siu, Cantonese pork roast.

Lots of negi leeks.

And a chrysanthemum.