Poteto sobagaki, Japanese gnocchi


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


Cooking the sobagaki (read here).


I’ve combined mashed potato and sobagaki.


Forming gnocchi.


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


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



Sudachi somen


Somen + Sudachi = Freshness.
Here is another simple Summer meal.


Tsuyu dip with eringi sudachi tsukemono.


Natto with freshly grated wasabi.


Mouth refreshing “pickles”


They are not really pickles… but how to say ? Small bits siding a dish.


Eringi tsukemono.


Spicy tomato agar.


スダチ sudachi is a small green citrus from the area of Tokushima. It is thought to have lots of medicinal properties to fight diabetes and allergies. And it’s fragrant, fresh, delicious too.


Eringi mushroom.


Eringi tsukemono :
I’ve used only the stalks for this recipe. I sliced them thinly, mixed with the juice of a sudachi, its cut peel and a pinch of sea salt. Cover. Let 1 or 2 days in the fridge, mixing twice a day.


Tomato juice, salt, powdered jalapeno chili and agar. I have not used enough agar for a solid result (you have to follow the proportions on the package). It’s still good and refreshing, but I need a spoon to eat it. Ideally, you want to make cubes that can be grabbed with chopsticks or a fork.


Aloe haupia, and 3 (little) blogger nigthmares

I don’t know if aloe vera is common in the islands. Probably not. But I thought it would be a perfect match for Hawaiian dessert haupia. And yes, that was a delicious pairing of flavors and textures.

I prepared a haupia, coconut custard.
haupia (click here)

To serve it the next day, with fresh aloe vera, and super-ripe sudachi lemon.

Very juicy aloe.

Like cancoillotte, natto, okra, it has the sluggish texture.
I mixed the cubes of aloe flesh with the lemon juice and a little honey.

Now look at that :

When it rains, it pours. Well, that’s fun… As long as the food is yummy, no problem. That’s only the blogger in me that got the issues. The blog gods don’t like you :

1. when the food is invisible.
2. when the food is un-cuttable, un-servable.
3. when it looks weird on the plate.

So, the 3 today ? I should play at the lottery. It’s simply rrrrhhhaaa… as you know it’s super delicious and you can’t show it.

Well, the solution is to serve in a cute dessert cup.

Fast-food sized carotene

Aaaaah I’m going to fall in the flowers !
Actually this was the size of the monkey-P they served me last (and first) time I went to that world-wide chain of coffee-in-paper-cup. Even if it had been coffee at my taste (for me they over-infuse it), that would have been less good from the second 1/4 of their huge cup, and really unpleasant at the end. A too big serving kills the taste.
That was not even the biggest size of bucket. They had larger. And now, they even sell bigger… Why that ?

Mine is healthy, just juice and water.

Carrots make you kind.
Carrots give you a natural tan.
Carrots are good for the eyes. Have you ever seen a rabbit with glasses ?

My sweet Korean sashimi

Second sashimi plate of Hokkaido hotategai (scallops). I “butterflied” this one.

The Koreans often serve the sashimi seafood with a sweet sauce. I think it’s gochujang (spicy miso), and some kind of sweetener (honey, sugar, syrup…), and water to make it at the same texture as ketchup. I am not a fan of this version, but the sweetness goes well with white seafood. That’s less common, but in a fancy shop, I have seen them associated to fruits, like nashi pear. And that was really great.

The season of nashi is over. I took apple and sudachi lemon. And I made pearls of gochujang.

The sweeteness and acidity of the fruits was perfect.

The strings are the best. Serve them after as the taste of sea is much stronger. Maybe that’s not for everybody’s taste. I usually prepare them after too. You need to rub the strings in salt, wait a while and rub again, so you get perfectly white and clean strings. Rinse well in water. They can be served that way (with wasabi and soy sauce in Japan). Here I mixed a little gochujang and a little shochu alcohol.

To eat after :
Bean sprouts, kimchi, the rest of baby shiso and a little yukari (dry shiso), stir-fried.

Wrapped in nori seaweed. I roasted it slightly and passed fragrant sesame oil on it.

Korean Gourmande (photo compilation of my Korean posts)

The rest of the series of scallops in their shell :

Japanese sashimi (otsukuri)
Creamy miso (brasero)

bataa-shoyu yaki (brasero)

Geographically variable veggies, and salading those so-niu-men

That was my general impression, arriving from Europe and shopping for fruits and veggies in Japan : the scale and shape of familiar veggies has been modified.
West vs East.
Paprika sweet chili/pepper vs shishito sweet chili/pepper.
They are relative, close relatives, but…

Well, first look at my noodles… I had boiled a bundle yesterday, then I thought I’d eat only half. So before it turned into a block of glue, I quickly coated the hot leftover with a salad sauce (olive oil, sudachi lemon juice, shreded mint, salt, pepper, a few scraps of garlic)

They were well flavored the next day.

With more toppings.

Would you exchange the 4 big ones against all the small ones ?

You’d be cheated, ask the double of the greens to get the same weight.
The shishito (lion peppers) are tiny. They surely all originated from Peru in the night of times, before being introduced to Asia and Europe. But the small green have become “Japan’s traditional” sweet peppers, they are a must for a classic tempura.
The others retain their “Western” image.
In old-fashioned shopping streets, there are a few shops that only present the “traditional veggies” and try to offer the same products as they did when they opened the shop in 1750, well, maybe only 1950. I have not any other country as meticulous in preserving old traditions.

In trendy shops, that’s all the contrary, they have new “models” every week, either Japanese farmers create new varieties, or they go all over the world to find unusual plants. Often, I was very happy to see some French products appearing here for the first time. But they were proposed only during a few weeks, and never again. Like what ? Oh, one day, they had 12 kinds of mint. The one you see is a small leaf peppermint. But one day, I got green and white mint like in my granny’s garden, and nana mint like the one for the tea in North-Africa, and others. Since then, they have only one mint. 2 months later, they proposed 12 colors of tomatoes… Well, I wouldn’t want to eat the same things all the time anyway.