Black natto brunch

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Tororo on my bowl of natto

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A nagaimo, a long yamaimo or Japanese yam. Naga means long. We often buy only a cut, but the root is 60 cm long or more.

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Grated. Tororo tuto.

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Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.

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Black natto (fermented soy beans). It’s often paired with grated wasabi.

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Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.

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Tororo soba

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It’s a very simple Japanese dish. This fresh sauce, tororo, is made from this root vegetable : Nagaimo.

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Grating the nagaimo in the traditional way in a suribashi (mortar). You peel a length of that long potato and you rub it against the line of the pottery. You get this slimy texture, and that’s how we like it as it’s very refreshing. I guess some people don’t appreciate, and this vegetable is not for them.

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Sudachi lime juice. A little sea salt.

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Okra.

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Juwari soba (100% buckwheat noodles), boiled, refreshed in iced water.

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Tororo-gohan with mitsuba. Yam creamed rice in green.

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This slimy texture is that grated nagaimo (yam) and it’s very appreciated here. It’s very hydrating and refreshing in summer. It’s called tororo.

Tororo-gohan is a traditional Japanese dish probably very ancient. The principle is pouring a cold cream made of nagaimo (yam) on hot rice.

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Like this !

Peel then grate this naga imo (yamama-imo, Japanese yam) in a Japanese mortar (that has lines carved inside) or a grater with spikes.

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You obtain the tororo texture. I simply flavor mine with a little soy sauce. Classically you make a tsuyu (soy sauce, dashi broth, mirin, slightly simmered then refreshed).

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About mitsuba.

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In the blender I’ve made a pesto of mitsuba greens.

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Pour the tororo on top of a bowl of very hot rice, add toppings and enjoy. My topping is the mitsuba pesto.
Classic toppings : ribbons of nori seaweed, aonori seaweed, raw quail egg, slices of okra, herbs…
I’ve added sesame seeds on my genmai (brown rice).

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Tropical cream beet soup

A healthy reinvention of the Mitteleuropa pink delight. It’s full of Asian Summer veggies and the sour cream is replaced by coconut and lemon.

Shopping surprise : those 2 Nagano grown beets for 100 yen. It’s extremely cheap for Japan as I usually say tiny beets for 500 yen a piece. And is it not a Winter plant ? Well, I’m not a gardener. I only know beets from feeding the pigs. I guess the season is long and they can be store months, which is why I had the image of a cold weather food.

But there is no reason to shun them, even in extreme heat. Raw and chilled, they are very refreshing.

Garnish : cucumber, Kintoki red beans, nagaimo yam, enoki mushrooms.
The beans are cooked of course. The rest is raw.

Soup : beet root, creamy coconut milk, lemon juice, ginger, garlic, salt, pepper, ice cubes.
Just throw into the blender.

One more spoon of coconut cream (solidified in the fridge).
Mmmm… it’s deliciously sweet, nearly a dessert. And it’s fun to discover the crunchy bits.

Formule pescatarian

It’s getting hotter. For lunch, it’s pleasant to have a light menu of fish and raw veggie.

Raw yamaimo potato, with spice mix.

Precision : I am not very sure if I have a yamaimo (=yamano imo, Japanese glutinous yam) or a nagaimo (Chinese yam). They are very similar in appearance but wiki in Japanese says they are 2 species. We get of both here, and we get several shapes of both and both are eaten raw most often. So I can tell only if it’s written on the label…


About raw yamaimo (click here)

Grilled shishamo fish and Brussel sprouts.

More about this fish (click here).

Greens.

More greens, celery and lemon.

Salad 6L

Six layers of freshness for a salad lunch.
Yama-imo (a root, that is eaten raw), myoga (“ginger sprouts”), konnyaku (seaweed flavored), trout salmon, edamame green soybeans and lettuce.

The fish and the edamame are sti-fried together. For the dressing, I simply pour it on top : tarragon white wine vinegar, olive oil, herbs, salt and pepper. I mix as I eat.

Making dashi…’t! (Obanazawa no dashi) (via Gourmande in Osaka)

Making dashi...'t! (Obanazawa no dashi) CAUTION : This stuff is highly addictive ! It's a tsukemono, J-style pickles. This one is a cousin of the picalilli. You can eat them with rice, tofu… or how you want. For instance, directly from the bowl, barefoot in front of the fridge in the middle of the night. A dinner with Yamagata no dashi This is not the run of mill tsukemono at your local sushi shop, but a regional specialty. Of course, I can buy some in Osaka but that's expensive. Ing … Read More

via Gourmande in Osaka