Vitamin colors

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Three refreshing dishes to munch over hot days. Mix and wait. They served as side for several meals.

Step 1 : leafy tabouleh

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Grating ginger.

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Grating yuzu peel.

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Cutting molokheya. Adding the ginger, citrus peel, leaves, turmeric, onion (grated too), garlic (grated too), salt and water to couscous.

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Mix and wait.

Step 2 : green purple coleslaw

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Just red cabbage, green bell pepper, daikon radish (grated in threads), yuzu citrus juice. Mix and wait.

Step 3 : grilled Summer salad

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Aubergine, red bell pepper and green bell pepper roasted in the oven toaster. Then seasoned with olive oil, rosemary, chili flakes, salt. Mix and wait.

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Ninja onigiri

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I simply wrapped the nori (sheet of seaweed) around onigiri (rice balls) like the scarf of ninjas. That’s not really a recipe. I’ve just thrown a fresh Summer lunch with lots of refreshing produce.

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Molokheya leaves stir-fried with miso. That gives a nice salty condiment, ideal for filling an onigiri.

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Brown rice (genmai) + sticky rice (mochigome) and sesame. I filled the balls and wrapped in a sheet of nori seaweed.

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Daikon radish, goya bitter squash and mashed favas to make a green salad (with salt, black pepper, minced green hot chili and rice vinegar).

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A Summer kabocha pumpkin. I steamed a wedge. The mashed flesh is the base for the second salad :

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Garnished with minced onion, diced white cucumber. With black pepper, rice vinegar and salt.

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A refreshing soup : chilled green tea + molokheya leaves in the blender.

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Suika (water melon) is the dessert.

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The 2 salads.

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Electrolyte refill smoothie

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When it’s hot, we sweat a lot and lose water. And we also eliminate precious elements, electrolyte or ions, whatever sports drink maker call them. We don’t need to buy their powders to replace them. Let’s get all the nutrients with a natural drink.

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Moloheya (molokhia), this herb has a jelly texture like okra (gumbo), and that comes with the property of maintaining hydration. Like those sports gels.

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It’s a smoothie of frozen banana (for its carbs and potassium) , molokhia and a little lemon juice. Now we need sodium ? Well on the glass.

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I know the color is not superb, but the taste is very fruity, the texture deliciously creamy and it’s very efficient.

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Chilled molokhia and tarako soba

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To dishes refreshed for Summer. The green broth molokhia, raw and chilled. And tarako pasta, in cold soba mode.

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モロヘイヤMoloheya as they say here, or mulukhiyah, molohiya or molocha, corète potagère, mouloukhia… Well that herb of Pharaohs.

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Made into chilled soup. In the blender : a cup of leaves, a little harissa hot chili paste, a branch of coriander leaves and 2 ice-cubes. More coriander to garnish.

tarako

Tarako, salted fish roe.

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Juwari soba (100% buckwheat noddles), butter, tarako and shredded umaina greens.

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Mixed. Served at room temperature.

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Neba say neba… 3 foods that fight the heat ! (via Gourmande in Osaka)

Last year

Neba say neba... 3 foods that fight the heat ! Neba neba , that's the texture you see on this photo. Well neba- is also how they pronounce never in Japan. Sorry for the cheap pun in the title, I couldn't resist. Food with that aspect usually have the property to retain water, to help you keep hydrated and feel well when it's hot. Here are 3 examples : Natto, okra and molokheya. Natto is soybeans fermented with "natto-kin" bacteria. It is served with wasabi and egg today, as a topping for hot … Read More

via Gourmande in Osaka