Seed butter vichyssoise


Made with leftovers. A cold soup flavored with sesame and sunflower seed butter.


Old potatoes and whites of leeks. So the idea came quickly : a vichyssoise, the creamy chilled soup.


Lots of leeks, a few potatoes.


I had not enough sesame, so I’ve mixed with a few “pipasol” seeds. The result is very nutty.


As a side dish : ribbons of carrot, mitsuba (stalks and leaves)


With cheezy sauce/dressing : tofu, olive oil, salt and sakekasu (sake lees)



Spicy kinako bread with creamed edamame


Triple power snack : edamame (green soy beans), kinako and sesame.
That’s an interesting very bread-like quick bread, and it happens to be gluten-free.

Kinako is made by roasting dry soy beans, then making them into a flour. It’s a common ingredient of Japanese sweets.


Mix : 1/2 cup kinako, 1/2 cup oatmeal, 2 tbs yellow and black sesame (half ground, half whole), 1/2 cup onion (half ground, half thinly cut), 1 dry chili pepper (without seeds, thinly cut), black pepper, salt, 1/4 ts of baking powder. Wet with water
Spread and level between 2 sheets of baking paper. Sprinkle sesame seeds on top.
Bake 15 minutes at 120 degrees Celsius, then cut and bake 15 more minutes at 180 degrees.

Warning : the chili pepper’s hotness will develop, so skip it if you are sensitive to it.


The result is a soft and compact dark bread. Let it cool overnight so flavors can develop fully.


For the cream, pass in the blender freshly boiled edamame, a little cold water, lemon juice, a small piece of fresh onion, salt. Let cool in the fridge at least 2 hours.





Cauliflower and sesame.
A delicious purée that changes from the classic potato version. It’s extremely creamy nutty and later, it’s very light in your tummy. Ideal for lunch on day behind your desk.

Cauliflower boiled till it’s half-cooked, plus home-made roast sesame tahini, salt, pepper.

Roasted sesame seeds on top.

Sprouts of water morning glory around.

Nutty truffles

These chocolate truffes are special, different. They are not so melty and creamy. The taste is chocolate and very nutty. They don’t need refrigeration and won’t weight on your stomach. You could enjoy a ton of them… Oh, that’s not the goal.

Roast sesame seeds, mill them into butter, add pure cocoa as much of possible.

Then wet with a little brandy. Form truffles, wet again with brandy, let them absorb it, roll in cocoa. Sugar is optional.

I prefer making them small and presenting them by pair.

Tofu in mandarin orange red wine creamy sauce

I recommend this recipe ! The sauce is rich, creamy and emanates a fragrance of citrus. On hot tofu, that brings warmth like a log burning in the fireplace.

Sometimes, I’m super proud of my *inventions* because it’s really delicious. I don’t mean it’s bad usually, no, I eat good, but you sometimes find something really different. And that happened today.
Of course I have not invented the wheel nor the tofu. I met that white wine and neri goma (sesame) sauce at the sesame cooking class. Then I’ve changed it all, so it’s my recipe now. And yours if you adopt it…

It looks like Christmas market’s hot wine. I refried cut onions, 1/2 dry chili and some dry mikan orange peels. I keep it on a basket when I eat fresh ones. The dry orange peel is a condiment in Asia and also in Provence, for la daube, the wine meat stew. I’ve added :
1 cup of red wine,
2 cups of water,
1 tbs of thick soy sauce,
2 tbs of mirin (you can replace by a little sugar)

Make sesame cream : toast 1/2 cup of sesame seeds, and “juice” them in the blender into 2 cups of this cream.

When the sauce is reduced to 25%, add the “cream”, the cube tofu and simmer gently to reheat. I had more mikan peel too.

Serve with brown rice and steamed komatsuna greens.

Mmm… I could say that’s the ultimate tofu. Actually, the sauce is so good that it could go well with anything.