Yama udo

One of the wild spring green I like to cook is udo or rather yama udo ヤマウドウ. It is a kind of long stick that likes to grow on steep road sides and is very easy to prepare, with a distinctive taste but not strong such that of fukinoto. One preparation that is really easy... 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 →

Making miso again

The time of making miso has come again... and just like last year I went to our neighbors's S. and W., and made miso with them. Below⬇︎it's me equipped for this task with my gears: in the orange furoshiki, a large container with a loose lid that has been sterilized, a bowl and a pestle.... Continue Reading →

Fukinoto miso

I harvested a few fukinoto very early in January, but now is the pick season in Isumi. We have quite a lot growing in the garden, so I just have to walk around where the fuki grow and search under the fallen leaves for the little yellow-green buds. Can you spot them in the below... Continue Reading →

Spring chrysanthemums – 春菊

When you can feel that winter is still here but you slowly get tired of the cold winds... the plum trees start blooming and the spring vegetables are arriving. I harvested already some time ago the first wild spring vegetables: fukinoto and canola will arrive soon, but today I want to talk about a winter... Continue Reading →

White miso for the winter

There exists miso for each season and if red miso is for the summer, white miso is the one for the winter. I learned that at my cha-kaiseki cuisine classes a few years ago. And in an attempt to make some vegan pie crust I was tempted to replace butter by the creamy white miso,... Continue Reading →


Remember last March? I made miso with our friends... and I had to wait about a year before being able to try it... actually our friends came home the other day and we talked miso, and they said that their miso was ready and 9month were sufficient... so I couldn't wait to open my bucket... Continue Reading →

Shiso fruits in miso

Shiso or perilla, is this little green plant which vibrant green leave you usually would see served with sashimi. In Japan it is used in many more than that and it's not just about the leaves, it's also about the flowers and the fruits. It is not a small tiny plant too, it can be... Continue Reading →

Another quiche…

There's nothing like a good quiche for dinner! I was missing not preparing some for a while, so I had to fix that. With the summer vegetables starting I bought plenty of zucchini at the farmers market because we love them and ones need to enjoy them when they are in season (the season in... Continue Reading →

Spring vegetables

March/April is a busy time of the year, this is the end of the fiscal and academic year and the beginning of the new one. It is usually busy at work, with graduation ceremony, budget closing, preparation of the lectures, and new students arrival. It is also A.'s birthday and the time when cherry trees... Continue Reading →

Miso spring quiche

The last weekend had a real taste of spring, beautiful weather, warm air, flowers in the garden, pollen allergy e tutti quanti! And at the farmers market na no hana of course but also new potatoes and new onions with green, something in between leek and new onions somehow, and grown in Kujukuri, a few... Continue Reading →

Spinach and miso

Last week I had a food shopping spree at Wakuwaku in Otaki, and I bought different types of miso. I love miso, in soup of course, but also as a dip, or in many recipes as an ingredient. This time I used it in two spinach recipes. White miso with spinach and chrysanthemum and regular granulous... Continue Reading →

Two simple Japanese recipes

With some guests from France at home this weekend I cooked some simple Japanese recipes that they could reproduce back home. And because the weather was really terrible I could take all the time needed to chop thinly the vegetables and prepare recipes I usually don't.The two recipes I prepared were daikon and miso, and... Continue Reading →

Where is the Japanese autumn?

One thing that is really beautiful in Japan is the autumn sunny days called akibare-秋晴れ. They are usually warm and the blue of the sky contrasts vividly with the changing colors of the nature. This period usually streches until mid-November even December sometimes. This year, after the rainy summer we had, I was longing for... Continue Reading →

Where is “home”?

It's a bit of a weird week, with travel, changes, so I'm getting a bit lost! We went to Shanghai for two days, where A. was working, abd I took this opportunity as a writing retreat when I was not disturbed abd could focus on my work. It was very productive, the weather very helpful... Continue Reading →

Japanese spikenard – 山ウド

Japanese spikenard - 山ウド is one of the mountain wild vegetables that sprout in spring together with fukinoto, kinome, taranome, kogomi (fiddlehead fern) etc... it is very tasty and ressembles artichokes, chards or cardoons. I find it really delicious eaten cold with a miso and vinegar mix. So here is my recipe.Japanese spikenard with sour... Continue Reading →

Japanese simple dinner

Cooking Japanese is not necessarily difficult and it can be really quick. In winter I love daikon cooked in konbu (kelp) dashi and served with white miso, but this is not a whole meal so I prepared also in the same dashi some warm thick fried tofu served with little raw spinach and for the... Continue Reading →

One-plate lunch

What best when it's getting chilly outside than a bowl of hot and steamy white rice? And to complete the lunch, a plate with angelic (ashitaba-明日葉) omelette, grilled pork, grilled cherry tomatoes and turnips with miso. Very quick to prepare, tasty and warming! I am also very pleased to use my new Arita yaki bowls! 


It's been a year now I've started some barter process with our neighbors in the country. Some gingko nuts here, some citrus fruits, some plums, some bread etc... in exchange one would sew a kimono, teach me how to make umeboshi, give us a few pickled vegetables, and more often they would give us fresh... Continue Reading →

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