糸こんにゃく (itokonnyaku) or しらたき(shirataki). They are noddles made of konnyaku. Shirataki means white waterfall as that’s what they look like. And who doesn’t want to eat a fresh mountain torrent in this season ?
Myoga, a veggie related to ginger. Delicious raw.
The noodles are sold in bundles that can unfold or not if you want to cook them in a hot pot. I simply rinsed them in cold water.
That’s a food without calories and it’s popular in the West some diet extremists. I don’t eat konnyaku in order to stuff my face without getting the calories. The food is appreciated in Japan for its texture and the lack of flavor that allows you to match to any flavorful food. A perk is konnyaku fiber favors smooth digestion.
These noddles, served chilled are very refreshing.
The tsuyu (dip sauce : dashi broth + soy sauce + mirin) with grated daikon radish. All the flavor comes from it so the tsuyu has to be coarse. I added green yuzu slices and the myoga.
Natto with mustard.
A small gaspacho.
Bought black gomadofu (black sesame tofu). You can make yours (recipe). This one is sweet. I served as dessert it with a yamamomo berry.
Rinse a few fruits and roll them in sugar. Place in the dishes. Cover with batter. Bake (about 40 min, not too hot). It’s not totally firm but top should be golden. Let cool. Serve the next day, chilled.
Out of the mold. Sprinkle a little vanilla sugar on top.
The contrast of the flavorful tart fruit and the soft creaminess of tofu is delicious.
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.