Soba no mi, buckwheat as rice


Buckwheat groats (sometimes called buckwheat berries) are called 蕎麦の実 soba no mi in Japanese. Mi means fruit/nut, and maybe that’s not too far from the botanical reality as that’s not really a grain. They are often added to cook together with rice. And they can simply replace rice.



Cooked in the rice cooker on brown rice program.


I’ve added a few drops of sesame oil and black sesame for even more nutty flavor. No salt because I add it with :


Umeboshi natto.


Satsuma imo (sweet potato) and mizu nasu.


Platter of steamed veggies : suguna kabocha, satsuma imo, bok choi and chestnuts.


Not a pretty dish… This type of aubergine mizu nasu is usually served raw. I’ve sliced (I did) and cut in ribbons (roughly) the flesh. Salted. Rinsed after 19 minutes and sprinkles shikwasa lime juice.


A nice old fashioned meal.


Galette du jour : Herbs and beans.

Another fresh galette meal.

Azuki, chick peas, sweet corn, mustard greens…

Tahini. Served with “garden” fresh herb mix.

For more, click here (on text) :

other galettes du jour

crepe compil’

Galette du jour : Napoleon with an egg

This galette looks like Napoleon’s hat, no ?


Please say yes. That’s called a bicorne (2 horns).

Coronation…well things happen backward for my galette.

Coronation of the egg in karashina (mustard greens)…

Order a bicorne hat.
Then the bicorne years…

Putting on the bicorne. Spices are cumin and black pepper.

For more, click here (on text) :

other galettes du jour

crepe compil’

Galette du jour : Chiizy.

Buckwheat crepes, also called galette filled with veggies or whatever make an easy small meal. You’ll see a few soon.

You can already click here (on text) :

other galettes du jour

crepe compil’

Today with natto, the soy cheese like preparation.

A plain galette de sarrasin.

Flip and garnish. Roll :

Quick ! Buckwheat soda bread

This month’s challenge was quick. Like quick bread.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

More here.

I made many in the past :

Compil’ of quick breads.

But that’s my first classic… well no so fancy soda bread :

Flavor lemon and :

… buckwheat.

Ingredients are simple, as I mixed an equal amount of the 2 flours.
wheat and buckwheat flour (about 200 g in total),
1/2 ts of baking powder,
1/2 ts of soda,
1 ts of cane sugar,
1/2 ts of salt,
the juice and zest of 1/2 lemon
1 tbs oil

2 minutes to mix, 30 minutes in the oven, 20 minutes to cool !

That’s the beast when it gets out of the oven. There is oat meal on top. The dough took a dark auburn color. Surprising !

It gets out of the mold easily. Delicious, but the taste of lemon is absent. I’ve made a second batch with lots of zest. Yummy !

The loaf :
Cal 735.6 F8.5g C148.1g P22.6g