Sakura musubi

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Musubi mean making a knot. They are also packages of rice, to take with you as lunch pack. The plastic film gives the shape to the ball.

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A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).

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Pickled sakura leaves, rinsed.

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Wrap. Keep a few hours, or better the next day. The leaves are not very tasty but give a sakura flavors and saltiness to the rice.

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Fish and broccoli green curry, steamed sticky rice

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Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

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The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

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The sticky rice in bamboo basket (recipe).

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Served in a bowl with pakuchi (coriander).

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Grab a little rice and enjoy…

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Ninja onigiri

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I simply wrapped the nori (sheet of seaweed) around onigiri (rice balls) like the scarf of ninjas. That’s not really a recipe. I’ve just thrown a fresh Summer lunch with lots of refreshing produce.

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Molokheya leaves stir-fried with miso. That gives a nice salty condiment, ideal for filling an onigiri.

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Brown rice (genmai) + sticky rice (mochigome) and sesame. I filled the balls and wrapped in a sheet of nori seaweed.

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Daikon radish, goya bitter squash and mashed favas to make a green salad (with salt, black pepper, minced green hot chili and rice vinegar).

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A Summer kabocha pumpkin. I steamed a wedge. The mashed flesh is the base for the second salad :

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Garnished with minced onion, diced white cucumber. With black pepper, rice vinegar and salt.

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A refreshing soup : chilled green tea + molokheya leaves in the blender.

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Suika (water melon) is the dessert.

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The 2 salads.

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Chicken in hot sesame sauce and coconut yogurt

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An Asian fusion lunch.
The main dish is a chicken curry with Thai red curry paste, but I have used pasted sesame (tahini) instead of coconut milk. I’ve added broccoli and yuzu too. A good mix.

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To go with steamed rice.

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That’s my first plant based yogurt and I really like it. I should have tried that before as that’s easy.
I have mixed warmed canned coconut milk and some soy yogurt that I bought. I have only added a little sugar to the milk.
After a night in the yogurt maker, I let it one day in the fridge. Some white liquid was floating over “water”. I have mixed once, then it stayed mix for several days. The result is liquid as I expected since the commercial yogurt is thickened with agar. It becomes sour from the second day, so patience is necessary. Then it can be kept… 4 days so far (it’s the second batch).

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With crushed mint and a little sugar, that makes a pleasant lassi dessert.

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Lotus and edamame eggs in a soba nest

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As Spring arrives, I have to cook my quota of Easter eggs.
What comes first ? The egg or the nest ?

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Let’s say it’s the egg. Some eggs, like those of quail are irregular in colors, just like that.

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The eggs are made of pasted edamame beans and broken renkon lotus root. There is also onion, garlic, white miso and for a cheezy touch some bits of sake kasu. I have cooked the paste then shaped.

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The nest.

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I had seen some “cookies” made from soba noodles, so I knew they were tasted after being dried.
I have simply baked fresh soba buckwheat noodles under the grill of the oven toaster. The noodles are boiled, but cold. I have not added any flavoring, they are delicious that way.

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It’s crispy around and soft inside.

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Tsubomina and lotus root stir-fry as a side.

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Sakura okowa as a second side (details here).

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That’s a Spring lunch for me.

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Two tones of sakura mochi

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A classic wagashi (tea sweet) for the season, the sakura mochi. Actually, there exist several sweets under the same name. This one is the Kansai style version.

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They are simply ohagi, like those in this tutorial post. I colored some in pink. Then I placed them on pickled sakura leaves.

DSC07075-001 The leaves need to be rinsed and soaked 15 minutes.

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I filled the white ones with sakura an bean paste (recipe here).

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The pink ones are filled with classic anko bean paste (recipe here).

Wagashi Saga : Japanese sweet posts and tutorials.

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Sakura okowa. Blossom rice.

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A delicious and simple way to savor the season. Yes, they are arriving. Most are like this :

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But a few are opened…

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Mochigome (sticky rice).

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御強 okowa, steamed stick rice.
How to ? It’s explained in the tutorial.

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I have added rinsed pickled cherry after 30 minutes.

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The rice is firm, glossy and sticky. It’s easy to form balls.

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I’ve put them on pickled sakura leaves.

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