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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Fairies’ midori udon


Can’t you see small fairies flying around my bowl ? I needed comfort, sweetness, vitamins and fantasy. So I made udon noddles with this creamy midori (green) sauce.

I got a pack of fresh udon, that I boiled a few minutes. I made a sauce with fava beans, onion, both boiled, avocado and greens of taasai, both raw, yuzu lemon juice, salt, and sansho.

For decoration, yuzu peel, sweet corn… and I steamed a little bunch of taasai greens. Serve very hot.

Mmm… I feel better. Magic works.

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

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Sweets :

Farz fou ! Crazy pagan baking.

Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

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Desserts :

Click here.
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Click here.

Saffranic kare-udon (Japanese noodles in curry)

Triple knot ? That’s the mark of the evil saffron…

Today kare-udon. It’s a popular Japanese casual dish.
kare for curry, usually Japanese curry. And udon are those thick white pasta, that exists in several size (click here for udon post).

Udon noodles. I buy them fresh. I boil them 2 minutes in boiling water.

My special yellow curry. It’s Thai yellow curry paste, thick coconut milk, a few more spices (turmeric, ajowan, fennel, black pepper…). Safran ? No, that would be lost in this. That’s the Asian safran, turmeric. Some broad beans and a red sweet chili for proteins and color.

And we mix that…

Curried udon !

Kamo udon, today’s.

Kamo udon, duck noodles. Garnished with today’s shopping.

Same genre meals :

kamo namba

kamo negi udon

Udon noodles.

Compi’ of udon cuisine

Duck, seared.

Cauliflower leaves, blanched.

Plus wakame seaweeds and 3 color paprika.
And a side dish that you can see on the second photo. Do you know what it is ? I’ll blog about it soon.