We’re in the heat of the hot days. I don’t even feel like eating, but that wouldn’t be a good idea. Let’s make something to enjoy till the last bit !
So here is the menu :
3 brown antipasti
kurozato kanten with grapes
Lots of hot weather recommended ingredients :
Kanten (agar) and konnyaku are jellies that help digestion.
Everything plant based, lots of raw.
Different colors and vitamins.
Sour vinegar, strong wasabi.
I know that looks… special. You have raw shiitake mushrooms, sliced, marinated in a little lemon juice.
Konnyaku sticks, with negi leeks. That has no calories or nearly. That’s for the fresh texture of the konnyaku and the pungency of the leek.
Today’s natto with black sesame and wasabi.
Now about the main dish…
Too lazy to prepare a sauce, I bring the olive oil, balsamico, salt and pepper on the table.
This time, it’s made with silky tofu and negi as the herb. Silkilicious…
The hardest ! The agar agar has to be cooked 2 minutes ! What a hell. But that’s all.
Just add the flavoring : kurozato, Okinawan black cane sugar. It has a taste of ginger bread, so just that is enough.
The hardened block cut in cubes, served chilled with grapes and toothpicks :