Naniwa-mae sushi (Osaka style)

I think this style is less known outside Japan. Well, I should travel around the world to check and be sure.
What you see everywhere with sashimi on hand-shaped nigiri is called Edo-mae sushi . Yedo, or Edo is the old name of Tokyo. Osaka had another, older style of sushi, and an old name : Naniwa. That said, it’s just Osaka sushi. Naniwa-mae is for the sake of parody…

Unagi, eel, grilled in kabayaki sauce.
The legend says it started this way. At the market they were selling the grilled eels. To prolong their shelf lives, they were displaying the fish on rice, so it didn’t dry. From that, over the years … they added vinegar and flavoring to the rice. Some started to eat the set. It became this sushi. I added black sesame to my sushi rice today.

Shime-saba is the second classic.

Saba, mackerel is cured with salt and rice vinegar.

Oboro kombu in the middle.

It’s made with seaweed.
BTW, a very informative page in English about kombu seaweed. I don’t know them nor the products they sell, the “encyclopedia” part is well made.
Kombu seaweed encyclopedia.

I like those with kinome.

And these with raw ginger.

Kinome flavor on ankake agedofu (wood fragrant glazed fried tofu)

Tofu is the uttermost delight ! No, I am not crazy. i have not lost my tastebuds.
I know it has bad reputation. Well I have tried to eat those blocks of rubber that are called tofu in the West (ello, Old Europe) and in the East (East of here, that’s you, America) and I didn’t like that.
We have great tofu in Japan. It can be eaten like that bare feet in front of the fridge at night… And if you add a great recipe, it’s the paradise of flavor.

Freshly fried tofu, topped with hot ankake sauce full of veggies, flavored with kinome leaves… Eat without waiting. You can’t reheat that, it would lose crispiness and freshness of fragrances.

basic recipe of fried tofu

ankake is a sauce thickened with starch. I used katakuriko (potato starch), oyster sauce, salt, chili pepper, fresh ginger, garlic, shimeji mushrooms, young onion, sweet peppers…
Final touches : spicy fragrant sesame oil, cubes of lemon and :

Kinome. The taste of those leaves is very powerful and just a few transform the whole dish.
Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

Pour the sauce delicately and place veggies for the photo.
Or go crazy : pour the sauce pan of sauce onto the place.

Le rouleau de printemps du jour : crevettes, estragon et matcha miso (shrimp, tarragon and green tea miso)

I know that looks weird, but that tasted really great. I’ll make it again.
It seems the soup series will be replaced by the fresh Spring rolls, AKA rouleau de printemps in my native dialect. I have a big pad of rice paper, maybe 500 pages, so you’ll see more in future.

Shrimps, boiled and refreshed on ice-cubes.

Negi leeks and tarragon.

With mungo bean sprouts, rolled inside rice paper.

Voila !

So that’s the UFO. It’s not water from Mars. I simply mixed chunky white miso, rice vinegar and matcha (green tea powder).

You could think the encounter of shrimp, negi, tarragon, miso and matcha is explosive in taste. Sure, it was. Like fireworks. Really pleasant.

Yuzu tofu, with kinome. I have a little tree with these leaves, I’ll show you soon. This pair was great too.

Another Spring fun meal, ready in a few minutes.

Shio-yaki sanma and sashimi yuba. Season fish.

Summer is peak season for sudachi lemon and start of the season for this long fish called sanma.
They are often associated, very simply. Shio-yaki is salted and roast.

This is yuba. Those sheets are the skin that appear when you boil tonyu (soy milk). They are sold raw or dry. They can be used to wrap different ingredients.
These are the raw “sashimi” ones, a specialty of Kyoto, delicious just like that. With kinome leaves.

Pour a little nama shoyu and add a little wasabi :

Cal 644.9 F34.7g C40.8g P36.9g

Yes, sanma is fat, but it’s full of the healthiest fats that fight all illnesses and smooth your skin with more class than botox. And it’s easy to eat even on a hot day.

Let’s not-cook guaca-corn!

Avocado, fresh corn (“marinated” 15 minutes in natural salt), meyer lemon (juice + zest)…

The guaca-corn can be jazzed up with Okinawan awamori-chili sauce, celery stalks, toasts…

Fava ‘n kinome : fava beans, capers, new shallots, quail eggs… and leaves of kinome.

More about kinome :
Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

Cal 561 F18.8g C87.5g P23.7g