Mouth refreshing “pickles”

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They are not really pickles… but how to say ? Small bits siding a dish.

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Eringi tsukemono.

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Spicy tomato agar.

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スダチ sudachi is a small green citrus from the area of Tokushima. It is thought to have lots of medicinal properties to fight diabetes and allergies. And it’s fragrant, fresh, delicious too.

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Eringi mushroom.

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Eringi tsukemono :
I’ve used only the stalks for this recipe. I sliced them thinly, mixed with the juice of a sudachi, its cut peel and a pinch of sea salt. Cover. Let 1 or 2 days in the fridge, mixing twice a day.

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Tomato juice, salt, powdered jalapeno chili and agar. I have not used enough agar for a solid result (you have to follow the proportions on the package). It’s still good and refreshing, but I need a spoon to eat it. Ideally, you want to make cubes that can be grabbed with chopsticks or a fork.

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Cilantro marinated cucumber, served 2 ways

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Two version for a fresh veggie side. Lunch and dinner.

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There were leftovers to use or lose. I’ve mixed these 3 and added a little Jalapeno Tabasco sauce. Let marinate in the fridge for the next day.

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That’s fresh, hot and flavorful.

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At lunch, I’ve added cherry tomatoes and…

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…chips made with a broken tortilla, that I’ve toasted in a frying pan.

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At night : added natto fermented soy beans and tenkasu (crumbs of tempura)

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Pesto and pop Eden salad

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That’s a pretty crunchy lunch. That’s all lightness but that was very filling. I don’t think these pink flowers are edible. They decorate South-Asian dish. Their presence gives a paradise dream touch to any dish. I picked a box on sale, and I’ve build my jungle around them.

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Starting with a bunch of fresh basil.

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Let’s pound a pesto in the mortar : basil, sesame, garlic, salt. Plus : olive oil, lemon juice.

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Rosy spring cauliflower.

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Other raw veggies : new onion, yellow bell pepper, cucumber, favas (broad beans).

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The raw vegetables marinated one hour in the pesto.

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Place the veggies on a bed of baby leaf salad and more basil leaves.

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Add freshly roasted pop corn on top. Add flowers to decorate.

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Tartare d’huitres au yuzu (French-Japanese oyster appetizer)

That looks so hip that you can’t guess what it is, like in those avant-garde restaurants that have done it for…ever. You have to pretend it’s new all the time. Well it’s marinated oysters with fresh veggies, and it’s yummy.

Japanese ingredients : small oysters and (blanched cooked) edamame beans.

Also white kabu (raw). And okra (gombo, blanched).

A fragrant yuzu lemon. I simply juiced the yuzu and added all the other ingredients diced. Mixed. Let a while in the fridge.

Serve in small amount as an appetizer, or with a toast or hot rice… well, that was a hot boiled potato.

Let’s make edamame pancakes


To bring some green and protein to veggie based brunch.

I had seen them on pinterest but the recipe was gluten free and full of weird substitute ingredients. So I put blanched one cup of edamame green soy beans into the blender, 1 cup of water, spices, baking powder and I eyeballed flour to get a classic pancake batter, about 3 round tbs.
Problem : That took ages to cook. That was too humid. So next time, I’ll make a thicker batter.

Mustard peas. Well, your yellow mustard paste is mustard seeds and turmeric powder. I stir-fried the snap peas with these 2 ingredients and some olive oil. I really love that.

Edamame, carrot ribbons, vinegared cabbage…

These mizu nasu aubergines can be eaten raw. I have marinated them in a sauce (in the blender : roasted sesame, miso, sugar, shishito green pepper, a little sugar). Some more shishito on top.