na-no-hana

My green fix, with nanohana (rape blossoms.

With some râpées (grated potatoes, with cut of nanohana and parsley).

The soup is made of the stalks and bigger leaves of the nanohana, juiced. And some fresh sakekasu (sake lees). The soup is cooked a few minutes till it thickens.

That’s a new one. It’s less sweet than the Autumn one, but still sweet and mellow. That balances the bitterness of the vegetable.

Steamed blossoms to complete. That’s a a very green lunch.

Flower power pasta

Two flowers and a dish of spaghetti. Happy !

My beloved nanohana are back on the market. They are the unopened blossoms of rape (the plant to make rapeseed/canola oil) and the greens around.

Lots of leaves… They sell some like that, with lots of stalk, cheaply. It’s possible to buy only the blossom part and the first leaves, and it’s more expensive.
The pasta dish is very simple. I blanched the nanohana in the pasta water (1 minute before the end). Then added on the pasta, with parsley, salt, olive oil.

There are still some edible miniature chrysanthemum. I think it’s good to eat flowers to fight pollen allergy. So I just placed them as toppings.

A side dish : natto, kimchi, and cut shungiku (chrysanthemum leaves).

Preparing the tonyu nabe (soy milk Japanese hot pot)

The nabe (hot pot) has saved generations of Japanese from freezing in Winter in the chilly houses.

The broth makes the pot. It’s a tonyu nabe, the soup is tonyu (soy milk) that I freshly made.

Flavoring for the soup.

Veggies, many : spinach, bean sprouts, onion, carrot, red kabu turnip, edamame beans, shungiku, negi and nanohana greens.

Seafood : shrimps and cuts of tai fish. So it’s ready for tonight, when it will be too dark for photos.

It’s simple, heat the broth (don’t boil the soy milk), add flavoring… and dip in ingredients.

Soba miso soup and grilled aji fish

Classic Japanese food, in a not so classic meal presentation. There would be rice normally. That doesn’t matter, as long as it’s colorful and good.

Shioyaki aji. The aji are Japanese jack mackerels. They look like sardines but you can recognize them by the “zip” on their side. I’ve simply cleaned and emptied them them, sprinkled salt and grilled a few minutes under the broiler.

Some vitamins to fight the Winter plagues. The greens are sanchu Korean lettuce. Then some pickled young ginger.

Plated.

Blanched fresh soba with nanohana (rape greens). On that, a classic miso soup. The red bits are a dry togarashi chili.

Avoine au vert

Let’s eat veggies and fibers. As yes, I could be slightly leaner…
That takes 1 minutes to mix, the 3 minutes of microwave. In a bowl, oats, water, cheese, edible yeast, turmeric, black pepper and :