Brandade

Probably the last recipe of this potatoes week. I could have talked about gnocchi (but I have so many times done already), about hachis parmentier, or oven grilled potatoes, and I may some other times. But it's true that with new potatoes I love simple recipes when they are steam or pan fried. Yet there... Continue Reading →

Potatoes and green beans

If there is one combination I love it's potatoes and greens: green peas, green beans, broad beans... usually I would prepare them with new onions blanched and olive oil. Today I decided to try for new sauce, a lazy mayonnaise. Mayonnaise requires that you emulsion the oil, the egg yolk and the mustard together. It... Continue Reading →

Purple potatoes soup

Continuing the week with a recipe that this time uses only purple ratte potatoes, that is simple, delicious and beautiful: a cold creamy soup. All you need is a few purple potatoes, some fresh cream or milk, salt and pepper. Yes! That's the only ingredients in my recipe. Cold potatoes soup - 3 purple ratte... Continue Reading →

Potatoes Japanese style

Day 2 for this week of freshly harvested potatoes. Today it's a Japanese simple recipe that can be made everywhere, every time. Of course it is much tastier with new potatoes but it can work with old ones too. It has all the distinguishable flavors of Japanese cuisine: the cooked sake, the soya sauce, the... Continue Reading →

Colorful potato salad

The first recipe for this potatoes week is very simple. I wanted a preparation that would let us enjoy the difference between the two types of potatoes we grew and would be a full lunch. Well... I simply decided on a self grown plate with only staples from our kitchen garden. Well the choice is... Continue Reading →

Potatoes week

In March we planted potatoes in our new kitchen garden. We went for two species: some melty white potatoes and some purple ratte potatoes. It was our first time ever growing potatoes on our own, so I guess we made some mistakes: soil too rich and too compact, lack of leaves clearing... but I still... Continue Reading →

Blind Donkey

It is difficult to find new nice restaurants in Tokyo, not that there is none but rather that the offer is to wide. And because of our busy schedules, finishing work late pretty much every day, the idea of eating out is rarely an option. But we have guests or visitors we're always happy to... Continue Reading →

Plum plum plum…

June is the time for the rainy season, and every day the weather reminds us that, but it is also the season for plum harvesting and plum pickling. Even though I trimmed many of our plum trees this winter, the amount of fruits they produce it still enormous and it's also time for giveaways. 1Kg... Continue Reading →

Chocolate focaccia

Yes! You read well... I told you I was back to back to baking... When I was a first year PhD student the first international conference I attended and presented at was a huge conference held in Barcelona. At that time A. had plenty of holidays and surely plenty of time to take them, so... Continue Reading →

Sugar bread

When I was a child we use to spend part of August in my parents country house on the Causse Mejean, France. It was a long drive to go there, we would often stop have breakfast or lunch on the way, have a swim in Gard, and then start the winding road that goes up... Continue Reading →

Fava beans gyoza

I could have started a "fava beans week" and write everyday a new recipe using them, whether Japanese, Italian or French... but I was alone these days, A. traveling again for work, and my work is kind of busy... a lot of things have suddenly started to move forward since February, after months if not... Continue Reading →

Spring greens

My kitchen garden seems to be doing ok! Every week I harvest something, and recently it's been focused on snap peas and herbs. Two plants of peas actually have been producing a handful of snap peas every week, which is just the perfect amount for us so far, as I used them mixed with other... Continue Reading →

Bacalau – すきみ鱈

Bacalau, salted cod, is something I have been eating for ever. It is part of the traditional aïoli from Provence and also from the French Caribbean islands the Antilles, acra and in féroce d'avocat, a delicious avocado base recipe. Seeing how much cod is a popular fish in Japan, and sun-dried fishes himono-干物, are also... Continue Reading →

Seoul

Though very close from Japan, it's only the second time I travelled to Korea. Until this week, I have always avoided traveling to Korea, in particular to Daejon, where a lot of events in my professional field happen. The reason is simple: our first experience with Korea, back then in 2005 was a very disappointing... Continue Reading →

Kitchen garden

Since we bought a house in the countryside, I've been fancying a kitchen garden. The first year the whole garden was such a jungle, after being unattended for almost two years, that we decided to focus on fixing the existing trees, shrubs and plants. The second year we finally decided to start something. My mother... Continue Reading →

Tsunan – 津南町

Every once in a while we go to visit our friends and their cat in Tsunan, in the Niigata mountains. We originally planned to go for new year but the snow has stopped us: our car is not equipped for snow... so we took the opportunity of the long golden week to drive up and... Continue Reading →

Urui

In the series of spring greens now is the time to talk about urui - うるい or hosta in English is not really a wild plant but rather something that grows freely in gardens. Their beautiful leaves and flowers are a nice ornament but what is most interesting is the leaves right after sprouting as... Continue Reading →

Wild mountain plants

More than 10 years ago our friends K. and S. invited us to their home in the Niigata mountains to go picking wild plants - 山菜 - sansai with them, and to cook and eat them together. Of course we couldn't say no, and we had an amazing time with them walking deep in the... Continue Reading →

Green plate

The golden week continues with friends visiting and a lot of cooking for our guests. So when things get quieter I cook some very simple things with one of the seasonal product: yama udo. The first time we ate yama udo was in Tsunan with our friends when we went to pick some. Compared to... Continue Reading →

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