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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Red bell pepper falafels

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The falafel-mania is not over… Summer is just starting. Today with flashy red bell pepper.

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It’s a base of pasted soaked chick peas, with onion, green and red pepper additions. To texture it, I’ve used oatmeal. Pan-fried.

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Served them with grilled bread, shredded red cabbage, lemon, a little harissa and tahini sauce.

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Freshly made tahini (pasted sesame), that I dilute with lemon juice and a little water to make the sauce.

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Tahini sauce on the falafels and…

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…on the side-dish of red bell pepper and wakame flavored sashimi konnyaku.

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For dessert, green melon and a few drop this product that is a sweet reduction of balsamico vinegar. That magically enhances fruit flavor.
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Chickpeas three ways for a casual Summer lunch

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Transforming a bowl of freshly boiled chick peas into 3 dishes.

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Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.

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Pan-fried.

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Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.

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Served with salad spinach.

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Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.

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Yuzu tabouleh and nira falafels

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Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

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Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

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Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

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Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

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I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.

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A side of cucumber kimchi.

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Sesame black sugar mousse is luscious

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Schluuuuurrrrpppppp…
Mmmm. Sorry it’s over, there is none left ! Make yours it’s quick and you need only 3 ingredients.

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That’s extremely simple. In a mill, process the sesame into paste, or use paste you already have (tahini, nerigoma).

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Mix it to silky tofu (about 2 tbs of paste per cup) and a little kurozato black cane sugar. Whip well. Add a few drops of vanilla essence and a little brandy for flavoring (optional).

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Transfer into cups.

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Mix some more sugar and water, stir till it gets a black syrup texture.
Pour half of the syrup on top, and refrigerate at least one hour.

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The syrup went down around the cream, so pour the rest just before serving.

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Leaves and buds, plant powered early Spring meal

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The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.

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I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.

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The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.

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The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.

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Garlic and yuzu sautéed tsubomina. That you are detailed here.

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The main dish maybe is the tofu on wasabi leaves, from this post.

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The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.

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Mellow. A black tahini bean terrine.


Terrine du jour. It has the nuttiness of pasted black sesame (nerigoma).

The main ingredient : azuki beans from Hokkaido.

About 5 cups of boiled azuki beans half mashed, 1 cup of black sesame pasted into tahini, more sesame seeds, 2 tbs of Chinese black miso, 1 ts of wuxi (Chinese 5 spice mix), one minced onion, a handful of raisins soaked in brandy, a few tbs of flour to dry the mix. Baked. Cooled.