Pari pari potato salad, with pickled cherry dressing

Third potato salad of the series.

Pari pari pari… scratch scratch scratch… well that sounds crispy no ? Usually those crispy bits of potatoes are fried.

Here they are boiled, dried, then toasted. Healthier ? The taste of potato is intense and very pleasant.

Lots of fresh green makes the bed.

Pickled sour cherries (cinnamon flavored) bring the orignal touch.
Le temps des cerises, the pickling season…

The sauce cannot be simpler : the vinegar from the bin of cherries, a little olive oil, salt and pepper.

All that together ? A delight…

Crispy, sour, fresh.

Cerises aigres – Cerises au vinaigre (sour cherry, pickled cherry) (via Gourmande in Osaka)

Last year in June that was the season of cherries… Guess what ? This year again !
It’s time to make pickles, chutneys, etc…

LOCAL AND SEASON INGREDIENTS -DIY CONDIMENTS

Green soy beans and snack domburi

Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)
My chunky ume plum chutney
poivrons et ail confits. Olive oil bell peppers and garlic condiment

Cerises aigres - Cerises au vinaigre (sour cherry, pickled cherry) With "American cherries". Those small cherries have sour taste. They are considered local as they are sold as "sakurambo" (Japanese cherries) and not as "cherries" (Barbarian cherries). They are very ressemblig to the "cerise Montmorency" from France. No. Let's say they are "sour cherries". I've used them to make pickled cherries, and a sour cherry pudding (same recipe as clafoutis but totally different result). "Les cerises aux vinaigres" are fa … Read More

via Gourmande in Osaka

Sakurambo to koke – cherry chicken, spinach moss and tororo kombu seaweed soup

Vegetal inspiration for this Japanese (freestyle) dinner. Sakurambo means cherry, it flavors the chicken and it’s the sunomono (vinegar pickle). And koke is moss, a plant that looks like the spinach mousse and the seaweed in the soup.
It’s not long at all to prepare.


Walnut spinach mousse. It’s very easy and quick.
In the blender : 100 g of tofu, about 1 cup of spinach leaves, one egg white and salt. When it’s creamy add a few walnuts, blend a few seconds to break the walnuts without shmashing them too much. Pour in a glass, coook 4 minutes at 200 watt microwave. Toppings are more walnuts, shichimi togarashi (4 spice mix) and negi leeks.
It’s a delight of lightness and green flavor.

Sour cherry chicken : Chicken breast, pan-roast without more fat. Then I poured vinegar from the jar of homemade pickled sour cherries (click for the recipe). A few cherries at the side. White chicken meat goes so well with sour cherries.

A classic hatcho miso (black miso) soup, plus tororo kombu. This is made with kombu seaweed and vinegar. This cotton-like product melts when you pour the soup on it and it becomes foamy like a moss. Hard to describe. It gives an interesting texture to the soup, you have to try it.
More about tororo kombu (click).


Genmai brown rice with aonori seaweed, and simple salad as sides.

Choucroute rosée -Rosy Sauerkraut

Choucroute (the original name of Sauerkraut) is usually simmered in white wine. Here I used sake and a dash of red wine. I used bought canned unprepared choucroute and did the simmering and seasoning myself (using only what I like). That’s very good. You’ll see some again.

Did you know that Middle-Europe Sauerkraut and Korean kimchi had the same origine ? Basically, they are both salted and lactofermented “cabbages”.
Those Antique Hungarian-Mongol that ruled the world a long time ago split to go and bring the recipe East and West.

Seared chicken liver.

Napoleon’s hat and a canon ?

A canon ball ? Maybe you remember :

Le temps des cerises, the pickling season…