Fresh home-made food every day
I harvested a few fukinoto very early in January, but now is the pick season in Isumi. We have quite a lot growing in the garden, so I just have to walk around where the fuki grow and search under the fallen leaves for the little yellow-green buds. Can you spot them in the below… Continue Reading →
Plum trees start to blossom, fukinoto start to sprout out the frozen soil, but it’s cold outside!!! And when it is that cold I love the warmth of a curry with rice. So simple to prepare with whatever is in the fridge and whatever spices are on the shelves! For this recipe I used sweet… Continue Reading →
Fukinoto growing in our garden As a lot if places, Japan is full if wild plants that are edible. A lot of them come as a set called 山菜 (pronounce that sansai, literaly the “mountains vegetables”). It includes kogomi, tara no me, warabi and fukinoto. Most of them are great fun to pick, just like… Continue Reading →
There is no need to go far to discover new things and in particular when it comes to food, there is always something new and curious to discover at the farmers market. You just need to look around and you’ll surely find something you haven’t seen before. This time I found negibosu 葱坊主 leek’s flower… Continue Reading →
I remember reading Natsume Soseki’s novels more than 20 years ago and not fully understanding how he could write that the new year celebrations were also marking the beginning of spring with plum trees blooming… until I realize he was talking of the former calendar and the lunar New year which is basically in February…. Continue Reading →
The weekend is so short that two days are not enough to do all we want to do… first there is the mandatory refill of fresh local products, there is no way we can miss that, it’s a must, I couldn’t imagine buying all my vegetables and fruits in Tokyo (I don’t know how I… Continue Reading →
One of the wild spring green I like to cook is udo or rather yama udo ヤマウドウ. It is a kind of long stick that likes to grow on steep road sides and is very easy to prepare, with a distinctive taste but not strong such that of fukinoto. One preparation that is really easy… Continue Reading →
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 →
After the fukinoto and the canola which both announce the arrival of spring and the cold unstable weather that usually accompany the plum blossom end, the next step is the real arrival of spring in late March or early April with the famous cherry blossoms of course, Mole’s quince and the jonquils putting beautiful colors… Continue Reading →
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