Chestnut and porcini ravioli

While browsing my ravioli pictures and recipes I found one I invented last year and that was just magnificent: chesnut and porcini ravioli. I love chesnut flour for its sweet taste and delicate flavor and I find it perfect to cook everything, bread, cake, crepes, pancake, crust for tarts or ravioli pasta. It is perfect with autumn veggies, prosciutto, parmegiano, melty cheese… I prepared porcini ravioli with a pasta made with chesnut flour. I simply replaced 3/4 of the regular flour by chestnut flour (more makes the dough hard to work). For the filling I used dried Italian porcini that I rehydrated, I chopped them and mix with a little of flour. You can add meat if you like too, or a bit of cheese. Then I filled the ravioli, boiled them and served with simply olive oil, salt and pepper. Super winner recipe that I really love! Of course if you have the chance to have fresh porcini I recommend to serve some too, just grilled in olive oil to top the ravioli! 

Now wondering what will be my next ravioli! 

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.

Meisen kimonos – 銘仙

After a too long break I went to my Japanese class (which is basically drinking tea while reading articles about Japanese history, culture, craft and arts) and Takeda-san (my teacher for more than 10 years now) told me about a nice exhibition in a small museum in Roppongi: the Sen Oku museum. The exhibition features the collection of Nagano’s “classic museum” meisen (銘仙) kimonos. Meisen kimonos are some kind of cheaper kimonos made of lower quality silk, and that became super popular in Taisho period and early Showa. And as you may remember, this is one of my favorite period in Japanese history (see my earlier post on Taisho period and Taisho architecture). The meisen kimonos are very colourful, with many large patterns made with stencils with a very interesting technique of dying. I recommend you read this very nice article about meisen techniques from Anna Jackson of the Victoria and Albert Museum if you want to know more about it. Her article features many pictures of the making.

Coincidently, my favorite kimono magazine: Kimono hime (kimono姫), had its new issue on meisen.  With as usual, tons of beautiful pictures that make you want to wear kimonos every day, and some nice places to visit in the region of Chichibu, a place known for making meisen kimonos. I thought this was a sign and time to go and explore meisen. After a quick check going to Chichibu is not far from Tokyo but a rather crowded drive on week-ends in particular in autumn because of the surrounding nature. So we postponed the trip there for a day we can go during the week. Instead we headed to the museum in Roppongi and went to see the exhibition. It’s a small exhibition, so it didn’t take much time, but the kimonos exhibited were really nice and the movie explaining the making was also really interesting. It revived my love for wearing kimonos, for mo-ga fashion, and for modern Japanese paintings. It revived it so much that when out of the exhibition I had colorful patterns in my eyes and in my mind and it came naturally to us to go to Ginza to visit a few art galleries that have modern Japanese painters.

The tour was quite quick, we park in front of Tamenaga, that will have a Foujita exhibition starting Sunday, so we decided to come back on Sunday. Then we headed to an other one where didn’t find what we were looking for, finally browsing some leaflet, we found that Shihoudou may have what we are looking for and went there while stopping on our wayhere  and there in others. And yes! Shihoudou had exactly what I had in mind, a simple modern psinting of a girl in a colorful kimono. I love so much the contrast of the kimono and the european style painting, it is just the essence of this period for me. I dream of having such a painting!

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! 

 The perspective in the shopping gallery
The perspective in the shopping gallery

Persimmon jam

 One of our persimmon trees about 2 weeks ago
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!

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!

Left over diner

We had friends at home for diner the other night, and I over spec the diner portions, so, rare enough, I had enough left overs for a second diner. But because I don’t like eating twice the same thing I arrange it in completely different maner.

The original dinner consisted in plain white rice, Japanese autumn veggies (sweet potatoes, litus roots, carrots, eringi mushrooms, turnips…) in dashi and sake, salt-grilled sawara, and a mushrooms and tofu miso soup.

The new version was a cha-an (sauteed rice)  with sawara and sauteed veggies, with sesame. For that I fried the rice in a bit of oil, added a table spoon if sesame seeds, added the veggies, and stirred often. I removed the skin and bones of the fish and crumbled it in the rice, stirred again and served. A super delicious diner, ready in 5 min, just perfect after a long day at work!

Ginkgo nuts – 銀杏

The ginkgo tree is a symbol of wisdom and it is particularly beautiful in late november when it turn a vibrant yellow. Its leaves have also a very pretty and typical shape, symbol  of Tokyo University.

 Fresh ginkgo nuts, just harvested
Fresh ginkgo nuts, just harvested

But ginkgo are doomed because they bare the most ignominious fruit: the ginkgo nut. If you have ever tasted ginkgo nuts you probably can’t imagine where it comes from; if you have ever been close to a ginkgo tree in autumn you probably can’t imagine that the ginkgo nut is actually edible. The ginkgo nut is protected by a yellow-orange thick and watery skin that when broken generate an extremely nauseous smell. The nuts have the bad habit of falling on the ground and get smashed by pedestrians, cars… in town and to rot in the country, still smelling so bad that the tree is a real nuisance! Yet gingko nuts are delicious! 

The nuts are usually collected once they’ve fallen. Luckily the little typhoon that passed over Kanto last week, blown down all the nuts and I managed to collect them before they rot and stink. Always use gloves when collecteing the nuts!!!
The next step is to remove the stinks. For that plunge the nuts in a bucket of water for a few hours. The soaked skin is easy to remove (again, use gloves). And brush and wash the nuts until none of the flesh is visible. Finally dry the nuts in the oven at low temperature for about 2h, while shaking them once in a while. This year I collected so many nuts that I gave away most of them to my neighbors because I didn’t have the time to peel and wash them all.

Now the nuts are ready for cooking and harvesting!

 Nuts drying in the oven
Nuts drying in the oven

Autumn is here!

 Our garden in Ohara in early autumn  
Our garden in Ohara in early autumn  

Perfectly sunny days, chilly wind in the morning and in the evening, warm temperature during the day, beautiful colors and beautiful light,

Yes! Autumn is here and it’s beautiful in Japan! Before the leaves turn red there is yet so much to enjoy! While Europe is turning gloomy, rainy and cold, Japan is bright, quiet and perfectly warm. Probably the best season to visit the country.

And with autumn coming fruits and veggies are slightly changing, fish too. Sanma, green yuzu, matsutake, lotus roots, sweet potato, kabocha, kaki… are now  the most available seasonal ingredients and I love to cook them!

I love to prepare autumn veggies sautéed in a wok for lazy lunch or dinner. So simple, so colorful and so yummy. The one on the picture is just made out one sweet potato, one carrot, a quarter of kabocha, and a handful of shimeji, a bit of oil and salt. Served alone or to accompany something, all option are possible! 

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