Mitsukoshi Nihonbashi – 三越日本橋

I often go to shop at Mitsukoshi Nihonbashi because it is the closest department store from our place and it offers some really amazing services that I hve never found somewhere else: an excellent antic jewelry repair corner, a fur reform service, a nice shoe repair center, a huge corner for patisserie and bread making, with organic flours, fresh yeast… and of course, some Italian products and European products. I don’t use often the fresh products corner, but they have some nice fishes and vegetables. And only once in a while I shop there for prepared food. When we have visitors from Europe and we don’t want to eat out, but I am too busy with work to prepare a proper Japanese dinner, I like to go shopping there. First for the gyoza… the shiso and seaweed gyoza are just super delicious. They have a beautiful choice of seasonal food with pickles, tofu, crackers, and sweets. Going there with your foreign visitors you can be sure they will enjoy it and be amazed. The fact also that you can taste many of the products is really perfect. And during weekdays it is not even crowded. They often have exhibitions of Japanese craft related to fashion in the big lobby. This time, with my parents that freshly arrived in town, I knew that Mitsukoshi would be a great place to go for a walk, in particular on a rainy day. They love gyoza and it is almost a tradition now that the day they arrive in Tokyo we have gyoza for dinner at home. But this time we bought much more than just gyoza!!!! Sakura daikon pickles, rice crackers, yuzu mochi… A real shopping spree! All more delicious than the other!

Mitsukoshi Nihonbashi – 三越日本橋 :

Tokyo Chuo-ku Nihonbashimuromachi 1-4-1

Risotto “fond de frigo”

Sometimes there are a few things remaining in the bottom of your vegetables drawer in your fridge, and you don’t know what to do with them… typically a leek, a little piece of kabocha, a tomato, a little piece of cauliflower… well it makes a very nice base for a vegan risotto. 

First, a bit of olive oil in a large frypan, add the leek cut just the way you like, and stir at low-medium heat until it is all soft and melty. Add the riso: arborio or carnaroli and raise the heat. Stir. Once the rice is translucent add water to cover the rice and salt and pepper, some herbs if you like: thyme or rosemary. Cook at low heat. When the water is half gone add the kabocha cut in small bites and the tomato, diced. When there is almost no water add the cauliflower (I personally like it crisp rather than too soft), and finish the cooking under cover. Serve and season with pink pepper, you can additionally add grated cheese. Have a nice weekend!!!

Kumquat-shiitake-pork pasta

A new video testing with the preparation of a a singular recipe: pasta with a sauce made with shiitake, kumquats and thin slices of pork. A very nice and surprising combination that puts a bit of warmth and colors in a gloomy rainy day. Tell me how you like the video or what you would like to see. I’m testing several options.

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