Vitamin Holiday appetizer trio

What about starting the party with a jab of colorful nutrients ? That could make a little week-day lunch too. That was the first round of a rich holiday meal. Servings are small to allow guests to last the distance…

Which soup ? Do you want your greens or your carotene ? Let’s have both. They are like hot smoothies.

Boiled carrot, kabocha squash, nutmeg, coriander seeds and a melt cheese square.

Spinach briefly “heated” in boiling water, fresh tarragon, melt cheese.

Raviole de crevettes en sauce rose.

Sorry, I forgot to take a photo of the inside. It’s a big spoon of quickly poached Nordic shrimps (amaebi) in an open raviole made of fresh egg pasta.

They are coated with the same sauce. The sauce is a Brandy tomato sauce base, flavored with the shrimp shells and creamed. Decorated with pink peppercorns.

Pasta Thai, amaebi pad Thai

Thai style stir-fried rice noodles… as *we* have a tsunami in Japan as they had in Thailand. And well, it’s a coincidence it’s today’s menu. I eat as usual.
There is no problem at all in Osaka. As say *we*, but in most of the country, we see the damages at the news.

Local ingredients : carrot, amaebi (nordic shrimps), shiitake, negi leeks, cabbage, bell pepper, okra.

Peanuts. Coriander and the chili are friend.

Pad Thai seasoning, egg, fish sauce, sugar…

Little shrimps and mint

Ama-ebi, Nordic shrimps from Hokkaido. First in a little ceviche, with mint, lemon and pepper. They have lost their prime quality to be eaten as plain sashimi.

The change of color in the sauce occurs very quickly.

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Small leaf mint and small shrimps…

This is kushinsai, water morning glory, liseron d’eau.
A nice South-Asian stir-fry green.

That’s the dish : bifun (rice vermicelli), garlic, onion, ginger, celery stalk, bell pepper, kushinsai, shrimp and mint. Salt and a little Sichuan pepper.

(the stir-fry)
Cal 398.2 F6.7g C62.1g P23.0g

Ama-ebi, Hokkaido sweet shrimps, with radish sushi

Ama-ebi is a small cold water shrimp. The Japanese name means “sweet shrimp” and they have a sweet taste when eaten raw. I think they are called “Nordic shrimps” in English.
The best is to eat them fresh and raw, simply. Just let the tip of the tail.

That’s not very filling, so I made a radish chirashi-zushi (plate sushi).

Cook genmai (brown rice), shred and salt the radish greens. Add Japanese 2/3 black vinegar, 1/3 sake. In a big bowl, mix the liquid into the rice while you ventilate with a fan. That makes the rice shiny. Add black sesame seeds.
Garnish with the radish root cut as you like.

The third dish is (bought) jelly fish in spicy sesame oil, I put it in cucumber, added a little roast nori seaweed.

(it’s a double serving of rice)
Cal497.5 F8.8g C85.4g P35.5g

(to be continued)