A soup made of all the leftovers :
-purple sweet potato
-cod fish
-jelly fish (preserved in salt, soaked)
-chick peas
-capers
-onion
-red wine
Simmer, then add Kintoki red carrot and turmeric.
And it’s… delicious indeed.
Steamed kabocha with sesame oil and sesame seeds.
Steamed okra and sudachi lime.
A yummy Winter lunch.
A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.
I bought the noddles and the soup (tonkotsu pork broth).
The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.
A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…
…slices of ukon turmeric.
A very simply lunch, for a busy hot day.
Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.
In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.
Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :
Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).
Lasagne with season ingredients : kabocha pumpkin, mushrooms, mature sakekasu (sake lees)…
First, I’ve made the pasta with durum semolina.
Steamed kabocha pumpkin. Silky tofu, crumbled and mixed with a little olive oil, thyme, salt, pepper, chili flakes.
On the boiled pasta, I’ve layered kabocha, tofu and sauce.
For the sauce, I’ve pasted the nuts, garlic, sakekasu.
Added the paste to the soaked fungi. Added a tbs of potato starch to thicken slightly. Let a few minutes on low heat. Seasoned with salt and pepper.
Top sauce : I’ve pasted sakekasu, miso, water, olive oil, then added broken walnuts.
A newly created Japanese citrus. キノス kinosu, from 木の酢, which means “vinegar from trees”. It has a very fruity flavor.
Blanched okra with negi leeks and kinosu juice as a green side.
It’s a very simple Japanese dish. This fresh sauce, tororo, is made from this root vegetable : Nagaimo.
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.
Sudachi lime juice. A little sea salt.
Okra.
Juwari soba (100% buckwheat noodles), boiled, refreshed in iced water.
GOURMANDE in OSAKA 