Mushroom and chard millefeuille

No news from the TPS yesterday? Well, it seems that we’ve lost the connection with the Parisian sister… As for the Tokyoite sister I’ve been really busy with my day job, working late and whole Saturday spent at the university. I’ve had also a number of work dinners to attend. Hopefully yesterday we managed to take some time to see friends and go to the opening of the Foujita exhibition at the Tamenaga gallery (they have two drawings of cats that are sumptuous and one beautiful water painting) , and I could finally spend some time in my kitchen.

I had in my fridge this beautiful chard and some lovely kind of oyster mushroom, and I was thinking of making ravioli with it. So I slightly cooked them together in a bit if olive oil and salt, and blend half of it to obtain a creamy green paste. Then we went out, and came back right for tea time, so I made us a little cake and used up all my eggs… oups! How would I make fresh pasta without an egg? Well I decided to change my recipe into some kind of millefeuille of little chestnut flour and flour crepes. So using a mix of chestnut flour, wheat flour, water and a bit of olive oil and I made about 10 little crepes. On each I spread some green paste and layered them, I topped the whole with some mushrooms and added the remaining veggies that I didn’t blend. Add some fleur de sel and some grinned black pepper. Simply yummy, but I still want to eat ravioli…

November 9, 2015

Adopt me!

Or how to be or not to be trapped by a stray cat with a lovely fur and a cute face… Indeed, it’s been a few weeks this cat has been around our house (basically since we came back from France) but I thought it my have been some of our neighbors cat so I didn’t give her anything and anyway couldn’t approach her. But then when 3 weeks ago we learn from our old neighbor that it is indeed a stray cat I thought she might be hungry so I started to feed her with katsuobushi and she seemed to like it very much, spent most of her time with us but still was innaprochable, yet we named Pablo. Last week-end we made a move and decided to build her a little place since it’s getting colder at night, she started to answer her name or it seemed and didn’t leave the premises of the house, even more, she’s been staying literally with us while we were gardening, she tried many times to get in the house and succeeded twice, and she broke my heart when we left, since she accompanied us to the car, a place she never go with us usually. Now, this week end I’m working and we are staying in Tokyo, and I wonder if she’s waiting for us. I’m not sure we want to adopt a cat but this one is definitely trying her luck with us, and already adopted us.

November 7, 2015

Ochanomizu-Akihabara revival

The west of Tokyo with it’s big centers like Ikebukuro, Shinjuku, Harajuku, Shibuya, Shimokitazawa… has been for long the most lively and trendy places of Tokyo, while the east was mere old areas attracting old people, sometimes falling appart or for the tourists: Asakusa, Ueno, Akihabara, Nihonbashi, Ginza… The area between Ochanomizu ad Akihabara, and the one between Asakusa and Nihonbashi (right where we live), have changed slowly in the past 5 years with a lot of cafes and craft shops opening here and there. The trend was confirmed by two big initiatives using the under-track space of the Yamanote line in Okachimachi and the Sobu line in Manseibashi: aki-oka artisan 2k540 and Maach ecute. If I knew about both for some time and have been to aki-oka quite often, I’ve never really had the chance to go to Maach which opened more recently, until yesterday. Since it is an “ecute”, the usual name for stations shopping mall I was expecting to see the same fashion and accessories brands as in every ecute, but it was a completely different thing. Under the arcades of the tracks there is a path and shop, or rather stalls continuously span, without knowing exactly what brand it is. The space is very beautiful, and since I went there around 20:30 it was extremely quiet. The majority of shops are interior and natural clothing shops, which is again the typical new image of Tokyo east side, with similar trends in Marunouchi, in Nihonbashi… There are also a number of cafes and restaurants. I went to Fukumori, because I like their food from the north of Honshu and their simple concept very much, and have been often to their other shop in Bakurocho, but there are several others cafe I’d like to try. I’ll keep you updated!

I didn’t regret paying a visit there, and I think that’d be one of my hide away for rainy days!

October 27, 2015

Macrobiotic dry curry

As I was mentioning earlier, we found close to our home in Ohara, a macrobiotic local kind of small community where they have a cafe and a tiny shop. We had lunch there and it was delicious, and after we went to check out the little shop and I found this book: “whole rice & veggies on plate meals”, which was written by people from the community, and which presents seasonal recipes all gegan and somehow macrobiotic, or what they call “soft macrobi”. Perfect for me who enjoy the vegan food but don’t becessarily adhere to macrobiotics: I hate imposed rules in particular when it comes to food. I have my own, I like them and I think they suit me well. Well, this book is a treasure trive of midern Japanese recipes and I really enjoy looking at all the recipes and in particular the ones using ingredients I seldom use or buy. Coincidently, some time ago, a friend traveling to Koya brang us back some Koyadofu, a kind if dry tofu that can be rehydrated and used in several preparations. So I jumped on the occasion to prepare the first recipe I found with Koyadofu: vegetables dry curry. Dry curry mesns that there is no thick sauce like in regular Japanese curry.

The recipe is awfully simple, I had most of the ingredients but not all, so I replaced them and interpreted my way. For 2 You need 2 blocks of Koyadofu, 1 green pepper, 1 potato, 1/2 onion (I used a red onion), 1 tomato, curry powder, carvi seeds, cinnamon powder, salt, pepper, 1 tbs of miso, 1 tbs of apricot jam (I used kaki jam), a bit of soya sauce and s bit of oil. First cut all the veggies in 5mm cubes, the tomato can be cut in large chuncks. Rehydrate the tofu in hot water, drain roughly. In a pan with oil, cook atlow heat the veggies, but the tomato, add the carvi seeds and the curry powder, the cinnamon. In a mixer, mix the tofu, the jam, the miso, salt pepper, soya sauce. Add the mixture to the veggies, cook until almost dry. Serve with rice. I serve with a mixture I made of whole rice, black rice, red rice, barley and white rice. Super delicious, but not very picturesque I reckon!!!!

October 26, 2015

Sunny Japanese autumn – 秋晴れ

I love these autumn days when the skies are so blue and the light is so bright, these “akibare” days. This is an invitation to wake up early and be outside all day long . So I spend little time cooking during the day and we need some quick fix for lunch, yet full of energy to enjoy a few more other hours out gardening, hiking, playing tennis or whatever. Pasta provide a perfect base, and since temperature are still warm if not hot at this time of the day, acold salad is perfect: penne with avocado, radish, cucumber, sesame seeds and sunflower seeds, olive oil and ready!

Enjoy the autumn! It’s so beautiful outside!

October 25, 2015

Deal!

From left to right: ginger in vinegar, candied ginger, gono

You may remember that I gave away to my neighbors my gingko nuts because there were really too many. So to thanks us our little 84 years old neighbor prepared us some nice Japanese traditional condiments and brang them to us timely just before lunch, so I just had to cook some rice. There were three different preparations: ginger in vinegar, candied ginger in soya sauce, and gobo simmered with mirin, sake, soya sauce, sugar and small fishes. All of them were really delicious and now I want so badly that she teaches me how to prepare these!!!!

October 22, 2015

Persimmon jam

One of our persimmon trees about 2 weeks ago

In Japan, persimmons are quite popular and common. Everywhere in the country at that season you can see their trees with little or no foliage, just magnificent orange fruits against the blue sky. And this year there are so many fruits on each tree that it is really amazing! There exist a few varieties from the very sweet used in different recipes more often in salty versions, to the sour ones (shibui kaki – 渋いカキ) used dried: hoshi kaki (干しカキ). Since the season is just starting there’s going to be many opportunities to prepare persimmons.

In our garden we have three persimmon trees, two sweet and one quite old sour one. I don’t use the sour ones I leave them to the birds, because old ladies from area told me that Ohara is too warm to dry kaki properly without them rotten. But I use the sweet ones in several recipes. And this year because there are so many I’ve decided to make jam and jelly. I used only persimmon, brown caster sugar and a bit of agar agar. I peeled a dozen of persimmons, cut them in pieces, remove the seeds, add a bit of water, brown caster dugar and cooked at low heat for 1h. In the last few minutes I added a bit of agar agar because I had no natural pectin to really make it jelly like.

I then prepared the bins and and wait until cold to try on my original bread! I’m not very much used in making jam and preserves so I’m still learning, but the persimmon jam is nice, but as expected the taste is very subtle. I may have tried to add some flavor with vanilla beans may be. I made two variations: one pure jelly, and one with large chunks of fruit as on the picture. So if like me you have plenty of persimmons that could be a good manner to use them, if not I wouldn’t buy any to make jam with, unless you have a better recipe than mine, which I’ll be very happy to try because I’ve only harvested a 10th of our persimmons yet!

October 19, 2015

Unpredictability

Well, well, well, Friday evening after an other long day at work and a busy week, I was really happy to get back home, finish packing for the week-end and go and pick-up the car downstairs to leave.

It was without counting on a little unexpected event: damned new car with tones of high tech sensors and the ones measuring tire pressure… OK, so let’s put some air in the damn tire, drive a bit, decide that it’s not a good idea to drive to the country in the middle of a rainy night with a defective tire, park the car back and go back home with the luggage and just a bit upset: it’s rainy, and I can sleep one more night on my dream pillows!!!

Saturday morning we went to had our tire check: flat tire due to a vis!!! And while it got repaired we walked in a nearby open house village, you know these places where they have models home you can visit. Found a nice one and decided to visit, and got plenty of ideas and hints for the reform of our bathroom in Ohara, a thing that we’ve had in mind for a few years already!!! First nice discovery of the day!

With our repaired tire and ready to drive car we finally head to the country but we decide on our way to stop at Ichihara lakeside museum to try their pizzeria with view on the lake. They serve homemade pizze prepared with local products, and really enjoyed it: fresh, simple, delicious, and local! Perfect, second nice discovery of the day!

We then decided to have fun and drive the small roads of inner Chiba: Naka Bosso (中房総) and took the long way to Ohara. We discovered the beautiful Yoro valley, its old fashioned onsen and a very mountain like landscape and atmosphere, extremely different than the one of the Pacific coast, though it’s only 30km away! A recommendation to enjoy soon the autumn colors and a good fun drive! Third discovery!

And we finally arrived home at tea-time, for which I quickly baked an apple tart with a thin sable dough and one apple thinly sliced on top, nothing else. This unpredictable flat tire just led us into a beautiful day!

October 18, 2015

The perfect pillows

I can fell asleep and nap pretty much anywhere, even at the dentist during a consultation, or during my pilates sole work out! Yet I’m very sensitive to sleeping quality, and it’s gotten worst in the past tears with a constant lack of sleep. So finding the perfect sleeping gears has been quite difficult but I think that now I have finally it!!! Several years ago when we settled in Japan I bought a big duvet at Muji and I must say that I’ve never expected it to be so nice, and fluffy and warm after all these years. For the bed we once decided to get rid of our futon and got a wonderful Simons bed. Never regretted that investment! I even often miss it when we are traveling!!! But for the pillows it’s been more difficult. We’ve had plenty but never satisfied until we stayed at the Mandarin Oriental in Paris and I tried their pillows. The first time I thought it was just by chance that I slept so well, but after a few nights I was just in love with these pillows, super voluminous, yet like giant marshmallows, with super support and softness.

So finally I undressed one pillow to check out where they came from and discovered Ploh (http://www.ploh.com). Ploh is Singapore based company making luxury down bedding. Once back in Tokyo I started to hate my pillows and finally ordered Ploh pillows. After one week they were delivered via Fedex. And no disappointment! They are just as great as I hope they would be!!!

Sweet dreams!

October 17, 2015