Rei-kishimen, fresh noodles for a tropical lunch

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We are now having a nice Summer weather, as during official Summer, we were inside a sauna. So it’s ideal to lunch with rei men (chilled noodles) and enjoy hot weather fruits.
You don’t see the noodles ? It’s because they are hidden under.

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They are kishimen, a type of flat udon particularly popular in Aichi, the region of Nagoya. (read more)
Served cold, they remind some white Chinese noddles they serve in Pekin’s streets.

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Salmon slices ready for sashimi (it has to be frozen, don’t forget if the fishmonger didn’t do it).

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Ceviche : I just covered with kabosu citrus juice cut at 50% with water, kabosu zest, a little sea salt. Let only a few minutes. The more you wait, the more your fish will be cooked.

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My grandma’s technique to cut parsley thinly (yep, with scissors).

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4 layers :
-a bed of grated cucumbers and minced parsley, slightly salted and later pressed to get out excess water
kishimen noodles, boiled, refreshed in iced water
-onion slices (salted, let, rinsed) and kikuna chrysanthemum greens
-salmon kabosu ceviche

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Mix and you have a very fresh salad meal.

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Dragon fruit and litchis for dessert. Natto-wasabi as a side :

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Chilled miso somen soup

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A very simply lunch, for a busy hot day.

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Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.

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In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.

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Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :

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Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).

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Putting wine in my ratatouille…

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OK, not really what the title says. That’s a fish and veggie lunch.

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I did have some ratatouille veggies as a base : aubergine, bell pepper, onion.

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I had some lesser cuts of mackerel, what is left with the spine after they take the sushi blocks. There is still something to eat on the frame. I put them in a pan with a cut onion, 3 glasses of red wine, a little soy sauce and kurozato (black sugar). Let reduce.
Added steamed aubergine and cut bell pepper. Simmered a few minutes :

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Done !

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Served. It’s very juice, so that goes well with potatoes.

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Boiled, then mashed, flavored with salt, pepper, chili and olive oil.

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Tarte automne-été aux trois fruits (Summer-Fall triple pie)

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Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

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Pâte sablée.

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Poires au vin (drunken pears).

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Figues fraîches.

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Caramel coated walnuts.

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You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

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Provence fragrances escaping from the oven

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A South French Sunday lunch. Think about a dinner, enjoyed slowly between noon and 5 p.m., talking and eating food cooked by the grandma.

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The roast : A chicken baked inside a salty crust, with lots of perfumed herbs.

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It gets very tender.

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The zucchini that believed they were bananas.

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Colorful Mediterranean Summer vegetables. They must be full of vitamins.

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Layered, then baked. Tian is also the name of the pottery in which this dish is baked.

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Teaser about the dessert (to be posted soon) :

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Tarte automne-été aux trois fruits (Summer-Fall triple pie).

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Poteto sobagaki, Japanese gnocchi

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

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Cooking the sobagaki (read here).

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I’ve combined mashed potato and sobagaki.

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Forming gnocchi.

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

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

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Mushroom ratatouille and mozuku

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An autumnal ratatouille and a Japanese sea weed. モズクmozuku is a sea weed from Okinawa that looks like small leaves in a jelly. They are sold already prepared or with a sauce aside like here.

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I had veggies to finish : onion, white aubergine, purple aubergine, sweet green peppers.

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Mixed dry Italian mushrooms including porcini.

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I soaked and stir-fried the mushrooms with garlic. Then cooked my veggies in the same oil.

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I completed with tomato paste, thyme.

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I mixed the mozuku sea weed with its sauce (sweet vinegar) and added a few pieces of ginger. That can be drunk like a little soup.

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Cabbage, konnyaku and natto.

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Brown rice.

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My lunch.

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