We are back to our friends’ place in Tsunan for a few days and as usual having fun cooking with K. the local products and vegetables from their kitchen garden. In the summer they grow a lot of tomatoes that are always super delicious, a lot of eggplants and cucumbers too. K. is very good at cooking, she knows a lot of different inspirations from their travels and she mixes it quite well to Japanese traditional cooking and Japanese ingredients. Cooking with her is always very inspiring for me, and I learn a lot helping her in the kitchen. But I also cook for them some dishes, this time a blueberry tart.
Even if there is often some meat in many of her recipes, she uses a lot of fresh vegetables from their garden and she always make a twist to Japanese traditional recipes. This time she prepared shabu shabu, but served it with celery, fresh lettuce, sprouts, mizuna, pickled cucumbers, snap peas and soya sprouts… the vegetables only where so delicious. And of course there was as always, one of her wonderful tomatoes salad. K. always peels her tomatoes for the salad and serves them with many different dressings: sometimes just black pepper and salt, or just green shiso (perilla) sometimes with more complex preparations. This time she prepared a sesame dressing with roasted and grinded sesame (about 4tbs), soya sauce (3tbs), rice oil (3tbs).
