Random soup

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A soup made of all the leftovers :
-purple sweet potato
-cod fish
-jelly fish (preserved in salt, soaked)
-chick peas
-capers
-onion
-red wine
Simmer, then add Kintoki red carrot and turmeric.

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And it’s… delicious indeed.

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Steamed kabocha with sesame oil and sesame seeds.

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Steamed okra and sudachi lime.

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A yummy Winter lunch.

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Sashimi lunch

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A classic Japanese meal around a dish of sashimi. I prepared the sides.

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Steamed kabocha pumpkin and ninniku no me garlic stalks. With soy sauce.

**I simply place the veggies in a steaming basket on top of a boiling water pot, or in the steaming mode of the microwave. Thin kabocha slices take 8 to 10 minutes. Garlic stalks only need 3 o 4 minutes to be at my taste. I add sesame seeds and soy sauce when I serve them.

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The sashimi : ika (calamari), buri (yellow tail) and ama ebi (nordic shrimps).

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An umeboshi (salted plum).

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Tofu with oboro kombu (seaweed), seasoned with the soy sauce left after the sashimi dipping.

**How to choose or make tofu.

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The miso soup with hijiki seaweed, shimeji mushrooms and kintoki red carrots.

Making miso soup

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Add rice. That’s a complete Japanese menu.

**Cooking Japanese rice

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Sesame and sesame ramen

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A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.

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I bought the noddles and the soup (tonkotsu pork broth).

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The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.

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A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…

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…slices of ukon turmeric.

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Genmai okayu, brown rice brunch soup

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Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.

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Umeboshi, salty plum, with the red shiso that comes together.

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Aka kabu, red Kyoto turnip tsukemono.

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Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.

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Toasted abrura-age (fried tofu) and 2 sesames.

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All the topping are ready.

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And the rice. Just good brown rice, longly simmered in water.

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Sopa de espárragos verdes

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A warm Spanish soup today :

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This month :

Blog-checking lines: Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!

(more here)

Besides the classic (with a complicated broth), there was an asparagus version that I’ve preferred.

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I combine the 2 recipes and changed… well, here is my broth, based on a grilled onion, with stalks of turnip, cloves, laurel, thyme, rosemary, a dry mushroom and chick peas.

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In the South of France, this type of simple bread soup existed too. Particularly aigo boulido in Provence, so my impression is garlic is the main ingredient.

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It’s the season of frozen green asparagus. Always.

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The soup with the bread.

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Poached quail egg. A similar soup with one egg is called “bouillabaisse borgne” one-eyed bouillabaisse.

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So we have a 4 eye monster soup.

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Mmmm, it’s very filling.

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Pot au feu or pot luck ? Seafood veggie red stew.

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A long time ago, a very cheerful lady asked if I liked French pot au feu and I said that was not my favorite dish. She was very disappointed as she had just discovered the dish in a “traditional French restaurant” here in Osaka, and she said : “Really I love everything spicy with tomato sauce, chick peas, seafood and hot dog sausages…”. It seems, she ate an original variation for sure that drifts far away from what most call pot au feu in France.
Well, I’ve made it today without the knackies. I don’t know if that has a name. Maybe the Spanish “cocido de pulpo con patatas”, but I don’t see it with sausages. Well, they are not here.
I have the pulpo (octopus) :

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Hokkaido octopus.

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Into a broth (onion with cloves, chick peas, bouquet garni, mushrooms).

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Boiled.

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Added potatoes. Later tomato sauce and a little red wine. a little hot chili.

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Kyoto red kabu turnip.

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I first added pieces of the root, then stalks, then at the end leaves.

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Put it in a pottery.

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Cover and announce “pot au feu” or whatever name…

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Warm mushroom soba soup

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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” :

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

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

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

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

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

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

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Kimchi in the kabocha.

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A flower on the beans. Lunch is ready.

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