Ultra simple green freshness : kabosu lime pie

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Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

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The crust : oatmeal + black sesame.

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The filling : avocado + kabosu citrus.

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In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

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On top, whipped coconut cream and ribbons of zest.

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Mmmmmm…. luscious !

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Leaves and buds, plant powered early Spring meal

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The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.

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I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.

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The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.

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The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.

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Garlic and yuzu sautéed tsubomina. That you are detailed here.

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The main dish maybe is the tofu on wasabi leaves, from this post.

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The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.

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Mellow. A black tahini bean terrine.


Terrine du jour. It has the nuttiness of pasted black sesame (nerigoma).

The main ingredient : azuki beans from Hokkaido.

About 5 cups of boiled azuki beans half mashed, 1 cup of black sesame pasted into tahini, more sesame seeds, 2 tbs of Chinese black miso, 1 ts of wuxi (Chinese 5 spice mix), one minced onion, a handful of raisins soaked in brandy, a few tbs of flour to dry the mix. Baked. Cooled.

A whirlpool of black sesame steamed crepes…


Purple lunch. Nutty small steamed crepes and huge beans.

Actually they are more like tortilla or Chinese chunbing.
Recipe :
I mixed a cup of flour, 2 tbs of nuka (rice brans), 2 tbs of black tahini (pasted black sesame), a little salt, hot water. Kneaded a little. Formed those rounds. And I cooked them in frying pan (with a lid and humidity).

Garlic veggie mix (zucchini, bell pepper, fava beans) from frozen vegetables.


Spicy hanamame big beans.

Black sesame baked goya-maki

I love contrasts like this bitter squash with sweet nutty filling. It could be delicious raw in another season, but today it’s baked.

all about go~ya

The filling is sweet like a cake, soft and nutty like a brownie.

The goya has this raw and green texture and keeps it through baking. Take away the white center.

Fill and bake about 20 minutes.

A bouquet of delicious Winter flowers.

Black sesame waffle and carob mousse


Two opposed textures and tastes. Crispy, nutty, salty. Silky, chocolatey, sweet.

Plus a few sour strawberries. All that is simple and quick to prepare. Just mix.

50/50 flour and ground black sesame seeds, a little baking powder, salt. water. Of course, cook that in a waffle-maker.
That gives a very nutty waffle.

Silky tofu, caroub , cinnamon, very little kurozato black sugar, a little water, in the blender.

Going bananas on black sesame almond crisp

Winter bananas… Meh !
Let’s bury them under ashes.

Just bananas, cocoa mass chips and goji berries. More banana slices on top.

The streusel is made of black sesame milled with oats, a little sugar, sweet almond oil and more oat flakes.
There was a delicious almond smell in the air while that was getting baked.

Too dark for a color photo. The bananas were sweet, the berries full of juice, the chocolate melted, the crumb was crunch and so sweetly nutty. That was yummiful…