Pomelo and sea grape temaki-zushi (green sushi cones)

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Temaki means hand-roll. Temaki-zushi are casual, and ideal for sushi party at home. You put the ingredients on the table :

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And guests make a cone pocket with nori seaweed sheet, and fill it with rice and whatever they like. That’s like when you fill your newspaper cone with hot chestnuts, anybody can do it.

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Easy no ?

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Today, the sushi-meshi (flavored rice) is a little special. The classic version is white rice with a vinegar/sugar/salt seasoning. My rice is polished hatsuga (germinated rice). My seasoning is pomelo juice + kurozato (Okinawan black sugar) and very very little salt. Because this is a salty filling :

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Umi-budo, ‘sea grapes’ seaweeds (more about it here)

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More veggies.

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And you get a sushi that tastes like a tropical sea breeze…

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Sesame sweet and sour tofu

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Tasty tofu. Good tofu is tasty. A tasty tofu dish.
I don’t like when people say “it’s a recipe for people that don’t like such ingredient”. If you don’t like tofu, there is no obligation to eat some. But,but… Let’s say this is a recipe that makes tofu taste and feel differently. It is marinated and prepared in a Chinese style sauce.

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It’s very firm momendoufu (cotton tofu). I’ve put a plate on the block during 15 minutes to squeeze out excess water.
Cut, and mixed with a marinade (1 tbs soy sauce, a pinch of sugar, 2 tbs Chinese wine, 1/2 ts wuxi 5 spices mix) and let 1/2 hour.
Then I passed the cubes in a plate of potato starch and stir-fried till golden.

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For the sauce :
Heat 1 tbs of sugar (here kurozato black cane sugar), when it’s getting into caramel.
On lower heat, add in water, paprika powder or paste, grated garlic, the rest of the plate of starch and the plate of marinade.
Stir till it takes texture. Add some black rice vinegar. Check salt, add chili pepper to taste, more water if you want.
Reheat the tofu in the sauce.

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Top with a little fragrant sesame oil and toasted sesame seeds.
Yuummmmm….

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As a side a salad of lettuce, onion, parsley and umi-budo “sea grapes”.

DSC00119-003 umi-budo (more here)

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Served with genmai (brown rice).

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The grapes of waves. Okinawa’s green caviar.

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海ぶどう umi-budo is an Okinawan delicacy. The name is literally a “sea grapes” and it’s a tasty seaweed. No, it’s the tastiest seaweed I’ve eaten so far, and I’ve tried a few in Japan.

It’s caulerpa lentillifera. It’s also called the “green caviar“. It’s not cheap for a sea produce here, but still affordable. Yes, the taste and mouth feel are caviardesque. It has some resemblance with salicornia or samphire too.

It is loaded with nutrients, particularly minerals like iron and others vitamin. That’s one more Okinawan super-food. But anything they graze there would have magic powers, so they have no merit to still look like kids in their 90’s… You can feel it is loaded with iodine, and very salty too. If you like strong taste seafood you’ll love it, but that’s surely not for everybody. It’s usually eaten raw, with some sour or vinegar sauce to contrast it.

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Try it some day !

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