Green chili polenta

Today polenta, and as usual, a variety of season produce.

I cooked the polenta grain. Added minced and salted sweet green chili, small bits of hot chili (red). Pepper, nutmeg. Let chill overnight in a mold. Then put on a dish, paint with olive oil and pass a few minutes under the grill. Pour a little tomato juice around in the dish. Serve hot.

Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

Stir-fried frozen tofu with eringi mushroom, garlic, olive oil.

Na no hana no ohitashi (rape blossoms). They are blanched and refreshed. With tomato juice agar jelly.

Edamame pesto salad. Boiled edamame, onion, yellow pepper, the broken leaves of na no hana. I mixed in a leftover of sesame basil pesto. Let a few hours in the fridge.

Nashi. Japanese pear.

Nashi and red shiso

These two go well together, nashi, the Japanese round white fleshed pear and red shiso.

Simple, just the juicy white slices.

Simple with a twist : adding shred shiso and a pinch of salt.

Raw-bergine on Korean soba (via Gourmande in Osaka)

LY (to close this aubergine triology)

This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw. Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang). Nameko, the funny mushroom and Seoul Summer noodles Korean-Osakan Bibin’men (cooled noodles) The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn gre … Read More

via Gourmande in Osaka

Raw-bergine on Korean soba

This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw.

Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang).

Nameko, the funny mushroom and Seoul Summer noodles

Korean-Osakan Bibin’men (cooled noodles)

The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn green. Then rinsed in fresh water.

I prefered blanching the zucchini slices, 30 seconds too but in boiling water.

The fruit touch is sliced nashi pear.

Also added a little hot chili, kochijan sauce, sesame, the broth (given with the noddles), a few drops of fragrant sesame oil.

Tofu, kimchi, to eat as a side or add in…

Kabocha yokan, more nashi. Not to add in. It’s dessert.

Kabocha yokan

(double serving of noodles and vegetables)
Cal : 571 F11.7g C95.2g P27.0g

Mizu-yokan and nashi

The simple wagashi.

It is “mizu-yokan”, water-yokan. Yokan is the thick bean jam block. This is a lighter hot season version, that was often molded in bamboo stalks. It’s made of koshi-an (fine azuki bean paste, here sweetened with kuro mitsu), water and gelatine.
If you are vegetarian, you can replace the gelatine with agar-agar, but it won’t be melty.