Tag: simple

Yuzu!!!

Japan has hundreds of different citrus fruits, strangely few oranges but surely many types of tangerines, lemons, natsumikan, kinkan, kabosu, sudachi, shikwasa… and of course yuzu. Yuzu 柚子 is used either non ripe in September and becomes ripe in the end of October or the beginning of November. It is used a lot in Japanese cuisine, in particular for its skin and its juice, which are both very fragrant and typical.

In our garden we have two tall and big natsumikan trees that took me some time to understand how to eat them, a fairly nice tangerine tree as well. Last year we decided to plant a yuzu tree and a lemon tree to expand our citrus fruit collection with trees that would produce fruits I love to cook. The lemon tree gave some lemons last winter, but it’s only this year that we harvested many yuzus.

I personally like to use the fresh yuzu from my garden squeezed in hot water with honey. And I really like to use the juice and the skin in savory recipes. There many options but to really enjoy the flavor simple preparations are the best. This time its some black Tuscan rice riso nero venere simply steamed, served with a grilled piece of swordfish, the whole topped with olive oil and yuzu peel chopped very thinly. A bit of salt and that’s it!!!!

How do you like to prepare your yuzu???

Extravagant bread!!!

Last night I asked A. what he would like for breakfast, or more precisely what kind of bread, brioche etc… ans he said I want an extravagant bread!!! But not extravagant because there are fancy things inside… hum… that didn’t really help so I started kneading a 1/3 whole wheat 2/3 white wheat and decided it would be extravagant in the shape…

With the chilly evenings now and our house rather cold I have tested over the years many options for the first rise of my doughs. If like me your house is not very warm (20-25deg) and your dough has difficulty rising and you don’t want to invest in a machine for that or use your oven and waste energy you have three options:

1. Prepare your dough 6 or 4h earlier than usual and give it enough time to rise. This only work is the temperature is higher than 18.

2. Soak the bottom your bowl in a sink or larger bowl filled with warm water (35-45 deg). Change the water once or twice if your house is really cold.

3. If like in Japan (and like me) you have the habit to take a bath in the evening, keep the dough in the warm bathroom. It’s very nice because the air in the bathroom is very humid usually and it doesn’t dry the top of the dough.

Personally option 2 and 3 are my favorite options and they work 100% of the time. I tried many others that I found in cook books and on internet but they were not as good: drying too much the dough, not very efficient, wasting too much unnecessary energy…

So back to the extravagant bread, after a beautiful rise, I shaped it as a ring. Indeed, I find that the ring is a more extravagant shape than the classic shapes, it gives a good balance between crust and crumbs and it bakes evenly. So ring it was! And A. was satisfied with the result!

While the bread was finishing to bake I just went in the garden to pick some tangerines (we have plenty this year) and breakfast was ready!

Have a good Sunday!!!

Oh! And the bread shape was perfect to make sandwiches to go for our picnic on the beach after surfing!!! I just prepared an omelet with plenty of greens and a bit of grilled pork.

Persimmons

When the season for persimmons comes it means that autumn is clearly here and with shorter days, the chilly evenings will be coming soon. And here they are. Not cold enough to tuen the heater on yet, but it’s coming.

While we are not big fans of raw persimmons, like pretty much everyone in Chiba Sotoboso, we have persimmon trees in our garden, two that give sweet persimmons and one that gives bitter ones. Persimmons are like plums in June, impossible to give away!!! Most people don’t even harvest them and their leave-less branches are decorated with beautiful orange fruits. I our gardens the fruits don’t last long as birds happily eat them and that is great. Still I always harvest a few fruits for us as there is one recipe that is my total preferred way of eating persimmons: tofu ae with cucumber.

So here it is:

Persimmon, cucumber and tofu ae: 

– 1 persimmon not too soft

– 1 Japanese cucumber  

– 1 small block of drained tofu

– 2tbs of sesame seeds

– a bit of salt

Peel and dice the persimmon, slice the cucumber. Grind the sesame seeds, drain very well the tofu* and mix with the salt. Add the persimmon and the cucumber. Stir well and it is ready to serve.

Oh! By the way, I’m testing new mini videos to explain the recipe… checkout below and on IG!!!

* draining tofu is crucial to obtain the perfect creamy consistency. To drain tofu (hard or soft) first press it gently between two boards with a weight on top. Gravity will make it work perfectly for you after 1h. Then in a clean cloth with thin weaving press the tofu to remove the water has shown in the third video below.

http://gentianeetantoine.com/igk/wp-content/uploads/2019/11/video.mov

http://gentianeetantoine.com/igk/wp-content/uploads/2019/11/video-1.mov

http://gentianeetantoine.com/igk/wp-content/uploads/2019/11/video-2.mov

http://gentianeetantoine.com/igk/wp-content/uploads/2019/11/video-3.mov

Kabocha pie

Halloween doesn’t inspire me much for cooking. Too much colors, disgusting appearance… I am not a fan at all and I must say that looking at my IG feed these days was not very attractive. Hopefully it’s passed now… None the less the orange pumpkins and the sweetness of their taste is something that I love, though in Japan we don’t really have the giant pumpkins of North America, we have our little Japanese kabocha all the same delicious, while different in texture.

A Japanese kabocha though rather small is usually something that is big enough to be used for 3 or 4 meals… so when I ended with 1/3 of kabocha that needed to be eaten, I decided to make a pumpkin pie. But since we don’t eat much sweets… except when I flip crepes!! I made a savory and spicy pie. I knew it would be good, but what I didn’t expect is that it would be scrumptiously addictive!!! So… here is my recipe and let me know how you liked it!!

Savory kabocha pie

– 1/3 kabocha

– 25cl of milk

– 2 eggs

– cinnamon, cardamom, nutmeg, salt, pepper

– 50g of whole wheat flour

– 80g of white hard flour

– 4tbs of rice oil

– water

Wash the kabocha, remove the seeds, and a bit of the skin if you find hard spots. Cut in large cube and boil until very soft. Drain.

In the meantime in a bowl mix the flours, the oil and add water little by little while kneading until the dough is soft and smooth. Roll to the size or your pie dish and set.

Turn on the oven to 180deg.

Go back to your kabocha. With a fork mash it, add the milk and the eggs, stir then add the spices to your liking. Stir again. Pour in the pie crust and bake for 45min. Enjoy!!!

Call it cooking… or not

But damn… this was a super delicious combination…

You remember me cooking in apron over my suit right after work? Well I was preparing dinner with the leftover veggies: kabocha and tomatoes. I also picked some fresh parsley in the garden and was thinking about what to do with them when the crave for soba noodles just came. All was decided… And that’s how this recipe of kabocha soba was born. It was so delicious that I really need to share it with you! Moreover because it’s been a while I haven’t shared a proper recipe!!

Kabocha-soba (for two regular servings)

– 125-150g of dry soba noodles (I use 100% buckwheat flour noodles)

– 1/4 kabocha

– 1 large very ripe tomato (if not the season anymore where you are use a tomato preserve without any seasoning)

– a few sprigs of fresh parsley

– 1tsp of soya sauce

– a bit of olive oil

While the water to cook the soba is heated, wash and cut in small cubes (5-10mm) the kabocha. Wash the tomato and dice. In a pan grease with a bit of olive oil, start cooking the vegetables. Add 1/4 cup of water if the tomato is not juicy enough. Cook under cover until the kabocha is soft but not too much. Add the chopped parsley and stop cooking but keep warm. The sauce shouldn’t be liquid or juicy. Just moistened a bit.

Cook the soba as detailed on the package. Serve in bowls. Top with the vegetables, add the soya sauce. Eat immediately and enjoy the perfect balance between the rustic soba flavor, the freshness of the parsley, the sweetness of the tomato and the creaminess of the kabocha, enhanced by the salty taste of the soya sauce!

Typhoon…

Yep! The now worldwide famous typhoon 19 was passing over Tokyo last night. It rained a lot and the wind blowed hard. It’s a typhoon, something we experience a few times every year between August and November in Tokyo… They said it was more powerful than usual, but from the cosiness of our Tokyo apartment, things didn’t look so terrible, though I would lie saying I wasn’t worried about our house in the countryside (which is apparently fine!!!), but there was definitely a end-of-the-world feeling in Tokyo. All highways around and within Tokyo were closed. All train lines stopped, metros had also altered routes and schedule, and all shops, museums, theaters were closed all day or closing at noon and didn’t reopen until Sunday noon or later. We thought we would spend the day in a cinema or in a museum or both but not even… While looking at the empty streets and roads and this morning walking under a perfect blue sky in a rather empty city was quite unfamiliar. A city emptied of its restless inhabitants or visitors going here and there in an almost frantic agitation is so refreshing that it felt really good just walking around. And the morning view was just stunning…

Though I knew the typhoon was coming I didn’t forecast that all grocery stores around our place would be closed so I had to cook 5 meals with what was left in the fridge, which was very little as usually I pack fresh food in the country on Saturday and even less than usual as we are leaving tonight for the whole week on business… and what I have in the pantry in Tokyo now is very limited as I hate pest and I noticed that organic food (in particular that I bring back from Europe) is more prone to pest. So I felt that this forced time at home was a good opportunity to browse a few old cookbooks and do some old recipes with a twist: classic pancakes, grilled miso eggplants, cocoa cupcakes bites for tea, and grilled bacon lentils with radishes and radish tops… and then a bit of leftovers with poached eggs. Nothing really fancy but just right for the little activity we had while at the same time fulfilling.

Changing habits

Like pretty much every one we have our habits. Ours change with seasons and adapt to our agendas. And sometimes we pick up new ones and abandon those that don’t fit with our philosophy or ethics anymore. There has been two major changes recently, one by choice, the second forced. We used to go swimming in the ocean before breakfast on weekends, and I would do a bit of bodyboarding then, but the whole point of building a garage and workshop was to have a space for our diy activities and to buy a new car to go to the beach, one with which we could carry our boards and get in all wet and salty. Originally we thought of buying two SUP, but A. was really keen in starting surfing so we first got him a fun-board. Going surfing with an empty stomach was not an option for him. So it’s been two months now that instead of heading to the beach as soon as we woke up, we now go surfing around 11:00-12:00 for one or two hours. And sometimes we go for another session at 16:00. This has considerably changed our schedule but it’s nice, in particular now with the beautiful autumn weather (when there is no typhoon) and the very warm ocean water (no need of wetsuit!). And when there’s no wave, we just swim… This changed as meant a richer breakfast (more carbs and fruits) and also that I prepare most of the lunch before 11:00, so that when we’re back from the ocean lunch is rapidly ready.

Typical breakfast before surfing
Typical lunch after surfing

The other change in our habits was forced, we didn’t have the choice, and it has a big impact on us. It relates with the simultaneous closing in Ohara of the local supermarket that was my supplier for local fresh fish and milk, Coconut milk, butter and some other simple things like chocolate, baking powder, soya sauce, and olive oil; the Genji butcher shop that was my Isumi pork filet and smoke ham supplier; and A.’s wine shop… we have looked around in a reasonable distance but we have found nothing that could be a good replacement, the only solution we have found so far is to drive 10min-15min to Kuniyoshi and shop at the local supermarket there where they have a different selection of products but they still have local fish, local milk and pork. I don’t see the point to drive inland that far to buy fish that comes from the harbor that is 2min from our house… I could probably have been fine without the meat and the fish (though I enjoy them once in a while), but A. is not ready to give them up. This also has started to make us think more seriously about the aging problem in Japan, how a local supermarket is crucial for elderly independent living, how it is not just a grocery store but also an important feature for the conservation of social fabric. Fancy ideas came to our minds but I don’t know if we have the guts to make them true… time only will show… that’s when our Dr, Jekyll and Mr. Hyde lifestyle shows its limitations…

What I think of every single sunny day!!!

Perilla – shiso

If you like Japanese food or have traveled to Japan you that green leaf for sure!! Perilla, or shiso 紫蘇, or ooba 大葉 grows very easily and spreads like weed in both planters and the garden. It requires very little maintenance and grows every year with more and more plants, only the caterpillars seems to like it. I never planted any in our garden but it’s been growing steadily every year. It blooms in the early autumn and the flowers are really delicious. And this year I harvested plenty of flowers so it’s time to prepare them. So far I was using them always the same way: in miso and to make some kind of tempura. I call them fake tempura because they are deep fried, but I use a simple mixture of flour and cold water just like for tempura.

This year I am also trying something new: I want to make syrup. For that my plan is to use the same recipe as the lavender syrup and replace the lavender flowers by shiso flowers. I’ll update you in a few days when it’s ready!!

In the meantime have a good week!!

Pumpkin

At last… the beautiful autumn days have arrived and with them the most typical autumn vegetables (with mushrooms): the pumpkins!!!

While in Tokyo supermarkets you may find only Japanese kabocha, the one with the soft dark green skin and the vibrant orange flesh, that is also found all year round… In the countryside, in farmers markets and local cooperatives you can find many more varieties. Of course the butternut squash is now a classic, but not only. And last week one of our friend gave us a beautiful little pumpkin. It was so cute that I was sad to cut it open, but there are a few recipes I really enjoy and at some point I decided it was time to eat it.

One of my favorite Japanese style to cook kabocha of all kind is to boil them in dashi, add a bit of soya sauce… serve that with rice and I am more than happy. I shared that recipe before but just to make sure, I share it again. It is so simple.

Simmered kabocha in dashi

– a piece of kabocha/pumpkin (200-300g)

– 2 tbs of soya sauce

– a handful of katsuobushi flakes

Wash the pumpkin/kabocha. If it is a Japanese kabocha you don’t need to peel it. Otherwise peel it. Cut in bite size. In a pan put the cut kabocha, cover with water. Add the katsuobushi flakes. Bring to a boil and boil for 5min. When the kabocha is almost soft (use a bamboo toothpick), if there is a lot of water remaining drain. Otherwise just increase the heat for 20sec to make the liquid evaporate.

Add the soya sauce and roll the kabocha in by gently shaking and turning the pan. Don’t be violent or you’ll end with a purée!! Serve warm or cold.

The point in this recipe is that I don’t remove the katsuobushi flakes after using them in the dashi, on the contrary. Mixed with the soya sauce they are delicious.

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