Spring means greens, but also fresh bamboo shoots. Fresh bamboo is so delicious that I never miss the season and always prepare some. This year I have several ideas of recipe I wanted to try with bamboo shoots, so there might be a dew posts using bamboo shoots. The first one is a red miso… Continue Reading →
Bamboo shoot and caper salad
A few years ago while I was trying new recipes I was taking notes of any good finding for future use. Of course, after changing job and apartment, I stop making notes, and forgot about it. Recently, I was browsing trough this note book, and it reminded me receipe trials with bamboo shoots and when… Continue Reading →
Bamboo shoot rice- 竹の子ごはん
As I was telling you earlier, spring means a lot of fresh wild vegetables. After the fukinoto the bamboo shoot is probably the next to be found in Isumi area. In particular, the area close to Ohtaki is particularly great for delicious takenoko (bamboo shoot in Japanese). It’s also a great fun to go and… Continue Reading →
Sushi rice and spring vegetables, the perfect combo!
Late spring brings in so many vegetables! Our modest kitchen garden produced a beautiful crop of green peas. Not over a long period of time like last year, but a few kilos in a very short time. I also harvested a lot of sansho pods, and while looking at the recipe to prepare them in… Continue Reading →
Henon – 淡竹
Probably the very last of the wild spring vegetables, undeniably not the easiest to find in a shop, and a very fun one to go and pick in the forest. We discovered henon 淡竹 (hachiku) when our friends in Tsunan invited us to go and pick them in late May 2010, and I remember it… Continue Reading →
Eagle fern – わらび – 蕨
When we go with our friends in Tsunan to forage spring wild vegetables, we would for sure also pick some eagle fern – warabi – わらび 蕨. But because it takes a bit of time to prepare (I’ll come to it later) and we have so many other things to eat, we would usually leave… Continue Reading →
Sansho – 山椒
This shrub looks like nothing particular in the garden, yet it bears fragrant leaves and fruits. It is sansho -山椒 or Japanese pepper. I planted the tree the very first spring we started our kitchen garden, and without failure it has produced the fragrant leaves we often eat during early spring with bamboo shoots, and… Continue Reading →
Spring is here!
After the fukinoto and the canola which both announce the arrival of spring and the cold unstable weather that usually accompany the plum blossom end, the next step is the real arrival of spring in late March or early April with the famous cherry blossoms of course, Mole’s quince and the jonquils putting beautiful colors… Continue Reading →
Glossary
Since I use a mixture of Japanese words and French words, here you’ll find some explanations and/or translations for the most common terms. If you have a doubt and want some more detail, contact me or leave a comment, I will be happy to disambiguate! And click on the link to see related recipes. A… Continue Reading →
