TPS Paris is in Tokyo

It's not too often it happens but my sister is visiting Tokyo this week. It means a lot of eating out and some cooking too, mainly Japanese for lunch and dinner. It also means a lot of going here and there. We spent the Saturday in the countryside, blessed with an amazing weather on Saturday... Continue Reading →

More butternut squash!!!

This autumn I am all about butternut squash and A. loves it too, so I cook some many times a week as you can have seen already. The parisian sister is coming to Tokyo tomorrow for a week and so we had to prepare space for her at home, move a lot of furniture here... Continue Reading →

Butternut squash + shiitake = perfect combo

There are ingredients like these that are a perfect match and a perfect seasonal signature. Butternut squash and shiitake are one of these pairs.  Funnily in Japanese butternut squash is called nippon kabocha ニホンカボチャ, which means basically Japanese kabocha. Yet until very recently it was impossible to find something else than regular kabocha, the small... Continue Reading →

Kabocha here, kabocha there!

Autumnal weather with cool evenings and beautiful days calls for some autumnal ingredients. Kabocha is one I love. As you can have seen from my previous posts, it is in almost all my recipes these days: soup, sauteed... and it goes perfectly well with Japanese food, western food... And bonus it cooks very quickly which... Continue Reading →

Autumn quinoa soup

Last Christmas my parents offered me a giant book on vegetarian cooking. I've tried several recipes from that book and a lot of inspiration. I also learned a lot about some basic preparations. But if there were only one recipe to remember about it, the one that I would have not thought of, it's the... Continue Reading →

Miso, miso, miso

Miso is usually sold in large containers in Japan (it is with rice one of the rare ingredients that comes in large packaging compared to Western countries). It is a real pity because I love different types of miso depending on what I am cooking and I usually don't keep several sorts because I don't... Continue Reading →

Vegan light curry

Nature has not plan for us to eat alone! Most of the fruits and vegetables are so large that if you want to it several sorts you need to be more than one person or you need to eat the same food over and over! I don't even mention how we humans have even forced... Continue Reading →

Fresh ginger!

It is now the season for fresh ginger. Fresh ginger looks very much like "old" ginger that is commonly found in supermarkets all over the world, but instead of a dry and thick skin and a very rooty aspect, fresh ginger has a whitish-pinkish color with a very thin skin and a much softer structure... Continue Reading →


Usually my morning routine in Tokyo is very simple: after waking up I do a little pilates workout, then take care of the laundry, in the mean time A. prepares breakfast for us and takes care of the dishes.  So when A. is away my morning routine is quite busy since I have to squeeze... Continue Reading →

A long week ahead…

After this nice weekend in the country, cooking and baking simple yet delicious food, we're now back in Tokyo, but A. is leaving for a business trip for the whole week and I'm staying in Tokyo, with quite a work agenda, starting lectures for the new term and having some important deadline tomorrow. This means... Continue Reading →

Leftovers dinner

Spending the weekend in the country after three weeks is just so nice! Even if the weather is not up to my expectations, I enjoy cooking some really nice fresh vegetables and fruits for A. and our friend D. who is staying with us for the weekend. Hopefully we manage to play tennis and to... Continue Reading →

Home cooking again at last!

I made it through! I was organizing with some colleagues and friends a conference in Tokyo and it was quite an intense week to be sure that everything would work right and attendees will be pleased. Of course this kind of work is not my main work and it's just on the side of regular... Continue Reading →

An all-time favorite

This simple dish with little variations is one of my favorite quickly ready Japanese dish. I cook it from autumn to early spring in a series of variations while the seasons change. Starting with plenty of mushrooms towards green peas. Sweet potatoes, burdock, kabocha are so beautiful now that I have decided to start cooking... Continue Reading →

Autumn colors spicy soup

The autumn vegetables are all over the place: matsutake, all the mushrooms, sweet potato and kabocha! These little pumpkins are so versatile, it's really easy to cook them. They are good fried, steamed, boiled, simmered, in tempura, puréed... And in soup with carrots, they are perfect! I'm still largely inspired by that American cooking magazine... Continue Reading →

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