A moon filled of greens


It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.


The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.


The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.


Garnished with sauce for okonomiyaki (a veggie Worcester sauce).


The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.


Then cut and eat while hot.



Special grilled veg’ pizza


Another low-hassle skillet pizza. Ideal for Summer.


I first cooked this dough in a skillet.


I garnished with chunks of steamed white aubergine, raw slices of zucchini.


Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.


Simple and delicious.


Fish and fish skillet pizza


A fish and whole wheat pizza this time.


The dough is cooked in a skillet. Then I’ve added tomato paste + olive oil + garlic + salt. I garnished with green peppers, sweet corn, onion, capers, anchovy and :

DSC08601-001 katsuo tataki

I’ve added this leftover of seared bonito fish. I’ve finished the cooking in the skillet.


Okra sprouts that landed on the hot pizza.


Here is my nice seaside pizza.


Pizza heart


That’s very simple tonight : a pizza.


Crust : half whole-wheat bread flour
Veggies : steamed aubergine, green bell peppers, black olives
Meat : chicken hearts
Cheezy sauce : miso, sake kasu, olive oil
As it’s too hot for the big oven, I baked it in the oven toaster. The shape is weird as the dough ran away, but that was yummy.


Yamamomo on the pie, when strawberries grow on trees…


It’s a second version of the Japanese flavor pie. I have added yamamomo a season fruit.


So this is the beast. The “Chinese strawberries”. They grow on trees, particularly in Shikoku islands. In Japanese, they are called 山桃 yamamomo (mountain peaches). Even though it’s a very ancient Japanese fruit, it’s not so common on markets these days. I’m glad when I can get some.

2013-06-113 pie base here


Then place a few yamamomo (the greenest, not so good to eat raw) and the filling and a little cane sugar on each.Bake.


Coat with raspberry jelly. Let cool.


Like the basic pie, it’s delicious served chilled.


A Japanese flavor pie




So that’s this month’s Daring Baker’s challenge.

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!

You’ll see 2 more soon :
DSC04027-001yamamomo pie
DSC05410-001crostata with ume plum jam
DSC03676-001no bake cherry cream pie

I have used local ingredients. We have not so many fruits that do well in pies in Japan, buy sweet potatoes are ideal.


栗黄金 kurikogane (chestnut yellow gold sweet potato)

The baked potato becomes colorful.

Yuzu, the Japanese aromatic citrus.


As the potato is naturally very sweet, no added sugar here. I approximated the amounts for the dough.


I’ve prepared it like a flaky pie dough.


Flowers instead of a top or a net.


Taboulé végétal et safrané, tout plein de légumes -Vegan saffron tabouleh, with lots of veggies

At some point of history, I can’t really tell when, couscous arrived in France. Maybe birds brought a seed and dropped it there.
Now it’s a classic. In Summer, it becomes taboulé. Beware of the spelling. The difference is not an innocent consequence of my random spelling…well it could, but not in this case.

Classsical tabouleh from Middle-East is mainly composed of bulgur, lots of herbs, a little onion, and lemon juice. It’s green.
In France, taboulé is any cold couscous dish. My compatriots have add anything to couscous. Really. From tomato sauce to dices of ham, including sweet corn. Sometimes, it’s good. Sometimes less.

Today, I added lots of fresh veggies, which is very good.

Whole wheat couscous, young onion, green pepper, red pepper, cucumber, parsley, lemon juice.

I mixed the ingredients, added a few slices of black olive, saffron, salt. I use 1/2 a lemon for the juice, then I complete with water if the veggies are not very juicy. To much lemon is not good.

Tatata ! 8 hours later, it’s done. I just stirred and added a little fruity olive oil. The saffron didn’t give much color, but tasted great.