Bamboo shoot

The short season of this delicious and subtle vegetable has started and it’s time to enjoy it now!!! Usually I would only cook it on the weekend because it requires a very long boiling, but thanks to telework this is something I can cook any day now! That’s the one good thing of working from... Continue Reading →

Bamboo shoot

The short season of this delicious and subtle vegetable has started and it’s time to enjoy it now!!! Usually I would only cook it on the weekend because it requires a very long boiling, but thanks to telework this is something I can cook any day now! That’s the one good thing of working from... Continue Reading →

Bamboo shoot

The short season of this delicious and subtle vegetable has started and it’s time to enjoy it now!!! Usually I would only cook it on the weekend because it requires a very long boiling, but thanks to telework this is something I can cook any day now! That’s the one good thing of working from... Continue Reading →

Planned leftovers…

While in Japan we are far from being locked down like many in the west, the spike in covid-19 cases in Tokyo has pushed us to action. In the lab I’ve been preparing for weeks for telework and remote access to our equipment, and also consignment out of some devices to our teams to limit... Continue Reading →

Croissants!!!

I use to hunt down the best croissants in Tokyo, I found some, but best shops making the best croissants change over time... Recently we went nearby our place at the factory, and they have probably close to the best pain au chocolat but definitely not the best croissants... and a space that maybe perfect... Continue Reading →

Eclairs & choux

Why while the recipe is always a lot simpler than I remember, I prepare eclair only once every 2 or 3 years???... These and millefeuilles are probably my favorite French traditional patisseries, with strawberry tart. (I don’t count simple fruit tarts, cobblers, and crumbles... they do not really count!!! 😉 What the three have in... Continue Reading →

Flat breads

My parents were supposed to come from France to Japan to visit us last week, but things had obviously to be postponed. But they insisted in still sending a parcel with some essential staples I cannot find in Japan with the quality I want. In particular, I love to cook with the chickpeas one of... Continue Reading →

Magic ingredients

While many places in the world now have braced for the virus impact, life in Japan has been pretty good and simple for what concerns me. I can totally live without attraction parks, without stadiums, and for a certain extent without concert halls, jazz bars etc... I barely go shopping as well... So, so far,... Continue Reading →

The last kabocha

While spring is definitely in the air, and I am craving for spring greens which are not yet quite there (the one available come from the far away south of Japan), I was thinking that before entering that green season, eating a last kabocha would be great. Indeed since December I cooked cauliflowers, romanescos, broccolis,... Continue Reading →

Over excited…

not about the fuss about this damn virus, nor about my duty as exam supervisor at the university entrance exams... but there are many things going on around me that have gotten me very excited recently. First, spring is coming and with it the new greens are on their way for sure. Then, it is... Continue Reading →

Miso, again…

Making miso every winter is now a tradition. Our friend S. prepares everything for the event and we gather together for a couple of hours to chitchat and squeeze soya beans. Well, for non Japanese people or not used to Japanese cuisine, miso may be a rather intriguing ingredient and not so easy to use... Continue Reading →

Romanesco

As you may have discovered along my posts and even more on Instagram, I am a big fan of all cruciferous vegetables. I couldn't name my favorite!! But when it comes to prepare romanesco cabbage I always feel sorry to crush the beautiful fractals. What's the point of buying a romanesco to make a soup... Continue Reading →

Pan fried ravioli

In an attempt to practice my gyoza dough making and rolling I decided to make some pan fried ravioli using a vegan dough recipe which is only water and flour, and therefore the recipe of gyoza skin, and filled with Japanese salted salmon, spinach and ricotta. So I found it hard to know how to... Continue Reading →

Noodles

Last time I made gyoza A. complained because I didn't make the wrappers. And I totally agreed with him. The homemade ones are thiner, tastier and so simple to make that I kind of felt a bit ashamed of it... When I cook in the evening on week days I usually like to prepare things... Continue Reading →

Indian cooking

A while ago, one of my former student from India offered me a set of Indian spices... It took me a while to know what to do, and finally, upon recommendation of a Canadian friend who cooked for me an amazing Indian curry some years ago, I asked for Vij's at Home: Relax, Honey: The... Continue Reading →

Steamed gyoza – 水餃子

As I was saying in my previous post, I'm a big fan of dumplings of all kind. But recently I have a crush for sui gyoza-水餃子 which are simply steamed gyoza. And because I want to make some more often, last time we went to Kappabashi (to buy bowls for my sister xmas present) A.... Continue Reading →

Qagħaq tal-Ħmira

I love breads of all kinds and I'm always happy to try local breads when traveling. In Malta I didn't expect I would fell so much in love with one of their bread: Qagħaq tal-Ħmira, sesame, anis, spices rings. We had one the very first morning when we were at the Birkirkara market, and after... Continue Reading →

Taking time

The past two years have just gone in a flash. Since A. changed jobs and we moved, it's been a continuous flow of things: 2 jobs for A., a cross appointment for me (which is basically a new job on top of mine), we started pottery classes, we had a giant garage and workshop built,... Continue Reading →

Ochazuke – お茶漬け

Those who are familiar with Yasujiro Ozu's movies must know "The flavor of green tea over rice" or "お茶漬けの味", while being a cinematographic beauty and a brilliant socio-cultural representation of the the Japanese society transition of the time, it also introduces to a large audience ochazuke. Literally, as in the movie, it's a dish that... Continue Reading →

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