Garden greens

After one week cooking potatoes in many different ways, we started missing pasta. So it was time for a change to cook some. I love all sort of pasta and often forget how delicious spaghetti are, in particular when well dressed. So with the garden producing a little more than potatoes, though I must admit... Continue Reading →

Spring greens

My kitchen garden seems to be doing ok! Every week I harvest something, and recently it's been focused on snap peas and herbs. Two plants of peas actually have been producing a handful of snap peas every week, which is just the perfect amount for us so far, as I used them mixed with other... Continue Reading →

Fava beans and wakame

I'm a great great fam of greens such as asparagus, green peas, green beans, snap peas eda mame and fava beans. I could eat them all the time! Unfortunately the season for each is rather short but luckily they follow each other and overlap a bit so from March to August there are always some... Continue Reading →

New wakame

There's a season for everything and now is the season of new wakame apparently. This dried seaweed that is most often used in miso soup and in salad can be used in a variety of recipes I assumed and so I tried something half French half Japanese for this recipe. It all started with the... Continue Reading →

Japanese spring

Here I am! Back to warm and blossoming Tokyo! What a difference from Canada! Not only it is warm and all the cherry trees are blossoming, people are out to enjoy the weather and the flowers, there is this very special euphoria in March in Japan. The season for graduation, for endings and soon new... Continue Reading →

Two way meal

Or two recipes with the same ingredients. One the original version and the second a leftover version. Both delicious and easy to prepare.  The original recipe is a Japanese one: rice with green peas and red miso grilled cod. This recipe is made with simple and easy to find fresh ingredients. You need fresh cod... Continue Reading →

Barley risotto

I'm a big fan of all kind of cereals and leguminous plants. I like to use them in many recipes. In Japan there exists many, such as adlay and millet and of course all the beans (豆) families: edamame, azuki, black beans... I also like the European or Asian ones too, barley, lentil, chickpea... that... Continue Reading →

Mini vegan burgers

Oops! I did it again!  with some leftover boiled lentils I had, I made some vegan burgers!!! Well or some sort of burgers because I use my seed preparation as the base of my burgers and then just add a spread of avocado to glue them together. This time I was running out of time... Continue Reading →

Spring in the plate!

It's getting warmer, out the winter coats! And the spring vegetables are everywhere on the market shelves!  I couldn't resist to preparing the first spring vegetables sautéed of the year. A classic in our house that can accompany fish, meat, tofu, eggs, or just be eaten like that. Choose the spring vegetables of your choice:... Continue Reading →

Spring is in the air!

Well, at least in the farmers market! Because it's still quite cold in Tokyo... but all these greens were so appalling that I couldn't resist making a little green risotto for everyone! Simply with one leek for the creaminess, and then fava beans, green peas and snap peas. That's the vegan base. But with my... Continue Reading →

Spring energy

With super fresh green beans and broad beans it is really easy to prepare anything. They just need to be blanched and can be eaten with everything: risotto, pasta, quinoa... I prepared some quinoa the other day, so today it is whole wheat penne. A bit of olive oil, salt and pepper, and you have... Continue Reading →

Spring donburi

Simple to prepare, all served at once, colorful and super delicious, I wonder why I don't prepare some more often! With fresh green peas and snap peas, a bit of pork from Isumi and some Koshiikari from Isumi too, nothing much simple than preparing a delicious spring donburi. For the seasonning just a few drops... Continue Reading →

An other dinner at home

What to cook for your friends visiting Japan when you are back from work past 21:00 and everyone is starving? A soba salad with spring veggies of course!!! Spring veggies: asparagus, snap peas, green peas, are very easy to prepare and require very little cooking, just blanching them for 2min. Soba are also quick to... Continue Reading →

Still playing winter-spring

After a gloomy week of rain and cold weather, now the sun is back for a few days and the temperature gently increases during the day, spring veggies and wild sprouts are more and more present on the market, while classic veggies like mushrooms and spring cabbages are also taking a large part of the... Continue Reading →

Missing Japanese food

After a whole week in the US, I was cruelly missing Japanese rice and Japanese food. So I fixed this little dinner with rice, green peas and green shiso and shoyu-grilled Tachiuo fish (beltfish). Simple and perfect! The rice is just steamed, in the last few minutes I add the fresh green peas, and just... Continue Reading →

Cold buckwheat noodles salad

Soba is the Japanese word for buckwheat and by extension buckwheat noodles. You can find soba-ya: restaurants serving soba pretty much everywhere and there are several places accross the country famous for the production of soba that it makes them something really common. I wanted badly to mske my own noodles but on that day... Continue Reading →

Spring salad

With all the new vegetables and the sunny days I'm preparing more and more cold salads this year. This one is really taking advantage of spring green peas, little radish, lettuce, cucumber, tofu and spelt, all with a little of olive oil, sesame seeds and sunflower seeds. Fresh, colorful, tasty, perfect!

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑