Bamboo shoot

The short season of this delicious and subtle vegetable has started and it’s time to enjoy it now!!! Usually I would only cook it on the weekend because it requires a very long boiling, but thanks to telework this is something I can cook any day now! That’s the one good thing of working from... Continue Reading →

Bamboo shoot

The short season of this delicious and subtle vegetable has started and it’s time to enjoy it now!!! Usually I would only cook it on the weekend because it requires a very long boiling, but thanks to telework this is something I can cook any day now! That’s the one good thing of working from... Continue Reading →

Bamboo shoot

The short season of this delicious and subtle vegetable has started and it’s time to enjoy it now!!! Usually I would only cook it on the weekend because it requires a very long boiling, but thanks to telework this is something I can cook any day now! That’s the one good thing of working from... Continue Reading →

Magic ingredients

While many places in the world now have braced for the virus impact, life in Japan has been pretty good and simple for what concerns me. I can totally live without attraction parks, without stadiums, and for a certain extent without concert halls, jazz bars etc... I barely go shopping as well... So, so far,... Continue Reading →

The last kabocha

While spring is definitely in the air, and I am craving for spring greens which are not yet quite there (the one available come from the far away south of Japan), I was thinking that before entering that green season, eating a last kabocha would be great. Indeed since December I cooked cauliflowers, romanescos, broccolis,... Continue Reading →

Over excited…

not about the fuss about this damn virus, nor about my duty as exam supervisor at the university entrance exams... but there are many things going on around me that have gotten me very excited recently. First, spring is coming and with it the new greens are on their way for sure. Then, it is... 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 →

Noodles

Last time I made gyoza A. complained because I didn't make the wrappers. And I totally agreed with him. The homemade ones are thiner, tastier and so simple to make that I kind of felt a bit ashamed of it... When I cook in the evening on week days I usually like to prepare things... Continue Reading →

Indian cooking

A while ago, one of my former student from India offered me a set of Indian spices... It took me a while to know what to do, and finally, upon recommendation of a Canadian friend who cooked for me an amazing Indian curry some years ago, I asked for Vij's at Home: Relax, Honey: The... Continue Reading →

Steamed gyoza – 水餃子

As I was saying in my previous post, I'm a big fan of dumplings of all kind. But recently I have a crush for sui gyoza-水餃子 which are simply steamed gyoza. And because I want to make some more often, last time we went to Kappabashi (to buy bowls for my sister xmas present) A.... Continue Reading →

Artichokes

One of the food I miss much in Japan as you already know, is artichoke. For some reason it is something that reminds me my childhood. From the simply boiled large ones that one of my grand mother would prepare to eat one leave after the other dipped in mustard vinaigrette, or the tiny purple... Continue Reading →

Almost there

While I'm hoping that the doctor will tell me I'm good to go tomorrow I'm still taking it easy, resting a lot and trying to sleep a lot. But the one thing that makes me confident that I am recovering is that now my appetite is gigantic. Indeed in the first few days when I... Continue Reading →

Cooking with A.

When I was supposed to rest, I still cooked a bit for myself. One has to eat anyway. But during the weekend, A. wanted to help a bit with the cooking. So his main responsibility was to make apples or pears compote, one thing I invariably love, sick or not. He varied all the possible... Continue Reading →

How quick…

Not enough time to do all the things I want to do... and in a snap it's already mid December... Busy days follow busy days... the excitement of all the things I do leaves me quite resourceless and for the first time in quite a while I feel tired. Tired of so many things undone,... Continue Reading →

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... Continue Reading →

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... Continue Reading →

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... Continue Reading →

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... Continue Reading →

Lemongrass

With the terrible summer the garden hasn't produced much since August. My eggplants are having a hard time growing, same for the celeriac, and the ukon. The beets have disappeared... only the peanuts, the celery branch, and the herbs are doing fine. Regarding the fruits... the jujube are few and very tiny, the persimmons are... Continue Reading →

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