Warm mushroom soba soup

DSC02442-001DSC02438-001

The weather is getting a little chilly. The time of warm soup is back. The official season of sake kasu is open, even if I didn’t wait.

Asian cuisines are very careful about seasons of dishes. You’ll say that’s everywhere that wise people try to eat season produce. True, but they have kept a concern that was important in European Medieval cuisines and has since been neglected, which is the effect of food, whether they are cooling or warming. So these are two food said to be “warming” :

DSC02466-001

Sake kasu (sake lees). The soup made with it, kasujiru, is present all along the cold season in Kansai.

DSC02430-001

Buckwheat, here in soba noodles. It’s also seen in sobagaki.

DSC02425-001

I soaked a good handful of mixed dry mushrooms, then added onion, frozen and thawed tofu, garlic, soy sauce. Simmered.

DSC02423-001

For the sides, I’ve steamed kabocha and reheated hana mame (flower beans) with soy sauce and a little sugar.

DSC02432-001

I’ve added the soba and sake kasu in the soup, more soy sauce to make it saltier.

DSC02434-001

And to spice it up a tonic mix : diced ginger, garlic, negi leeks, and chili pepper. Just mixed in, reheated and served.

DSC02458-001

Kimchi in the kabocha.

DSC02460-001

A flower on the beans. Lunch is ready.

DSC02449-001

Soba no mi, buckwheat as rice

DSC00737-001
DSC00741-001

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.

Raw.

DSC00714-001

Cooked in the rice cooker on brown rice program.

DSC00734-001

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

DSC00767-001

Umeboshi natto.

DSC00727-001

Satsuma imo (sweet potato) and mizu nasu.

DSC00751-001

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

DSC00760-001

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.

DSC00745-001

A nice old fashioned meal.

DSC00766-001

Poteto sobagaki, Japanese gnocchi

DSC08149-001DSC08119-001

This is second hybrid of potato gnocchi. These time I combined it with sobagaki, a traditional Japanese dish made of buckwheat.

2013-08-23

Cooking the sobagaki (read here).

コラージュ

I’ve combined mashed potato and sobagaki.

DSC08126-001

Forming gnocchi.

DSC08140-001

Boiling them very quickly, just to warm them up before serving… otherwise they melt into the water.

2013-08-231

Anerigoma ( tahini , sesame paste) and sudachi citrus juice sauce.

DSC08150-001

DSC08157-001

Deconstructed inari soba and 4 treasure mozuku soup

DSC08806-001DSC08815-001

Inari-zushi are sushi in little pockets like this (click). I wanted to make a variation , inari soba, with soba noodles instead of rice but I made a technical mistake, so the taste is here, delicious, but the shape, not at all… The second dish is a seaweed and veggie soup.

2013-09-071

Abura-age (fried tofu) simmered in a broth of soy sauce, paprika, with a little chili and garlic.
MY MISTAKE : I forgot to open the pockets before simmering. And later, that was… impossible without tearing all apart.

DSC08755-001 I have made kujo negi into threads :

DSC08775-001

I’ve salted slightly and mixed with fresh soba buckwheat noodles (boiled 1 minute, then cooled in iced water, drained).

DSC08812-001

So I’ve placed the noodles on top of the pockets. The project was to fill them.

DSC08784-001

Fresh edamame from kuromame (black soy beans)

DSC08785-001

You need to cook them. It’s possible to rub the pods with salt and boil them that way, or to open as I did.

2013-09-07

Inspired from a Chinese soup. I’ve cooked green and black edamame, dices of kabocha pumpkin and slices of okra. I’ve added sea salt and mozuku seaweed to the cooled broth. A few slices of sudachi lime bring fruity acidity.

DSC08804-001

Mixed baby leaves, plus mitsuba and cherry tomatoes.

DSC08801-001

My lunch !

DSC08821-001

DSC08824-002

Tororo soba

DSC08215-001
DSC08178-001

It’s a very simple Japanese dish. This fresh sauce, tororo, is made from this root vegetable : Nagaimo.

2013-08-232

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.

DSC08195-001

Sudachi lime juice. A little sea salt.

DSC08212-001

Okra.

DSC08206-001

Juwari soba (100% buckwheat noodles), boiled, refreshed in iced water.

DSC08201-001

Chilled molokhia and tarako soba

DSC05941-001
DSC05913-001

To dishes refreshed for Summer. The green broth molokhia, raw and chilled. And tarako pasta, in cold soba mode.

DSC05887-001

モロヘイヤMoloheya as they say here, or mulukhiyah, molohiya or molocha, corète potagère, mouloukhia… Well that herb of Pharaohs.

DSC05917-001

Made into chilled soup. In the blender : a cup of leaves, a little harissa hot chili paste, a branch of coriander leaves and 2 ice-cubes. More coriander to garnish.

tarako

Tarako, salted fish roe.

2013-07-09

Juwari soba (100% buckwheat noddles), butter, tarako and shredded umaina greens.

DSC05928-001

Mixed. Served at room temperature.

DSC05901-001

Avocado romanesco chilled soup, zaru soba, frozen tofu

DSC05634-001

A fresh and green lunch.

コラージュ3

Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

DSC05637-001

That gives a velvety green soup, filling and refreshing.
DSC05612-001

This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

DSC05609-002

With goya.

DSC05622-001

Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

DSC05632-001

The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

DSC05645-001

DSC05649-001