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 →
Quite a week, and it’s only Thursday!!! So let’s get back to when I left you last Saturday... Sunday evening we had 4 guests (mix of French and Japanese) for dinner at home in Tokyo so I cooked some of my half new recipes: creamy cauliflower soup with curried croutons (recipe below), pork cutlet with... Continue Reading →
There is one thing that I always think about cooking when in a rush to prepare our meals and want to eat some Japanese food, it's simple seasonal vegetables sautéed, deglazed in a bit of soya sauce, served with rice and pickles. It is so very simple and yet so delicious that it beats any... Continue Reading →
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 →
Gloomy, rainy chilly day... What best then a warming plate in front of you? With little turnips, pork fillet and quinoa, simply cooked in a pot, here is a very healthy and nourishing meal. In a little bit of olive oil I simply put the pork filet in a cocotte and cooked under cover. When... Continue Reading →
Nothing better than a one-bowl meal for a perfect lunch. Donburi are really easy to prepare in endless seasonal variations, with meat, fish or vegan, with white rice, brown rice, a mox of grains... For this one I used plain white rice, seasonal veggies: turnips, carrots and shiitake, and prepare miso meat balls. For that I... Continue Reading →
Broccoli, turnips, potato, shiitake for a good meal after work, there's nothing better. Add a little of pork filet diced if you like it, sautéed in a pan with olive oil!
Autumn, winter, autumn, winter... day after day the temperature are one day high one day low, and I have a hard time deciding what to cook. I don't want to start already to cook tuch winter stuff because I know it's long before spring and the new veggies, and though I love cabbage, and turnips... Continue Reading →
With chillier days we try to play tennis not in the morning anymore but in the afternoon, so before we go we need a good lunch full of energy. Inspired by the book of macrobiotic recipes, I came up with a nice one-bowl recipe using a base of brown rice, some seasonal sautéed veggies: kabocha,... Continue Reading →
The other night we had some guests at home, and when we do I need to be super-well organized to squeeze one hour to prepare dinner in my schedule, this usually my target time. So I need to think carefully the menu, the ingredients and once I enter the kitchen I know exactly what I'm... Continue Reading →
We harvested some more persimmons today and I really have a lot!! So I'm trying a few recipes with persimmons, after the not too conclusive jam experiment. Back when I was going to cha-kaiseki classes there was a really nice autumn recipe of persimmon in salad. Later I found other recipes that inspired me, and... Continue Reading →
With the autumn settling down and the rainy day, It was high time to get the cocotte back on the cooking range! At the market there was a lot of pink and white veggies: sweet potatoes, little pink turnips, lotus roots, red onions... So I just guessed they would make a perfect and beautiful combination... Continue Reading →
This litlle radish (little compared to giant Japanese daikon), or this big turnip, was so beautiful that I couldn't help buying it at th coop shop. I didn't how to prepare it and what to do with it at first, but suddenly the idea of using it for a soup was obvious. So I peeled... Continue Reading →
Sunday as a side dish of the buta shoga yaki I prepared an experimental recipe of some turnips filled with a mixture of miso and pork. This idea comes from two Japenese dishes, one is quite classical: boiled daikon in dashi topped with chicken and miso (for the recipe please contact me), the other is... Continue Reading →