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... 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 →

Butternut squash ravioli

It's been a while I didn't make pasta! It was too hot and the summer vegetables don't go to well for making ravioli filling. But now that autumn is here, hey! Hey! It's time to get the pasta machine out and roll some pasta!!! As the title indicates, I made butternut squash ravioli. It's not... Continue Reading →

Lack of inspiration

I don't know if it's the super hot and humid weather, the hard time we've had with jetlag (it took almost two weeks to recover with a permanent impression of being tired, feverish, and to have a cold), or the impression that the summer is over and somebody (Mr. bad weather) still it from me...... Continue Reading →

Fennel

Since living in Japan I have discovered many vegetables I had never seen or never eaten before. A whole new world of vegetables discovered but at the same time many of the vegetables I loved in Europe have disappeared from my plate. There are three of them I for sure really miss: porcini, artichoke and... Continue Reading →

Pizza!!!

I don't know why, but quiche and pizza are two things I could eat anytime. Winter, summer, with fresh seasonal vegetables, it's always happiness in my plate!!! Recently I haven't kneaded much... week days are all too busy and weekends none the less but with different activities and more to come as our construction is... Continue Reading →

Salsola

This little herb okahijiki オカヒジキthat I discovered only 2 years ago is definitely one of my summer favorite. I was surprised to see on IG that it is also an Italian classic, though salsola is much of a spring herb there than in Japan where it rather a summer plant. Anyway, one more way to... Continue Reading →

Handkerchief pasta…

The other day on my instagram feed I got surprised by a beautiful pasta. The art of plating IG feed had this "handkerchief pasta" picture of flowers rolled between two layers of lasagna. The result was for sure beautiful. And since it's been some time I didn't roll pasta it was a good time to... Continue Reading →

Tofu ae – 豆腐和え

This recipe is a classic from Japanese cuisine and Japanese cha kaiseki. I've eaten it many times when going to typical Japanese restaurants and I learned how to make it properly when I was taking cha kaiseki lessons. I use the same base in a persimmon recipe I created and it's called tofu ae. It's... Continue Reading →

Korinky creamy summer pasta

Creamy and summer don't necessarily get along well together I reckon, but it's not like we're in Europe and temperatures are very high for the moment in Japan. It's still the rainy season and the "real" summer will only start in 2 weeks (hopefully not later!!). While in the meantime the summer vegetables and fruits... Continue Reading →

Garden greens

After one week cooking potatoes in many different ways, we started missing pasta. So it was time for a change to cook some. I love all sort of pasta and often forget how delicious spaghetti are, in particular when well dressed. So with the garden producing a little more than potatoes, though I must admit... Continue Reading →

Potatoes and green beans

If there is one combination I love it's potatoes and greens: green peas, green beans, broad beans... usually I would prepare them with new onions blanched and olive oil. Today I decided to try for new sauce, a lazy mayonnaise. Mayonnaise requires that you emulsion the oil, the egg yolk and the mustard together. It... Continue Reading →

Purple potatoes soup

Continuing the week with a recipe that this time uses only purple ratte potatoes, that is simple, delicious and beautiful: a cold creamy soup. All you need is a few purple potatoes, some fresh cream or milk, salt and pepper. Yes! That's the only ingredients in my recipe. Cold potatoes soup - 3 purple ratte... Continue Reading →

Colorful potato salad

The first recipe for this potatoes week is very simple. I wanted a preparation that would let us enjoy the difference between the two types of potatoes we grew and would be a full lunch. Well... I simply decided on a self grown plate with only staples from our kitchen garden. Well the choice is... Continue Reading →

Potatoes week

In March we planted potatoes in our new kitchen garden. We went for two species: some melty white potatoes and some purple ratte potatoes. It was our first time ever growing potatoes on our own, so I guess we made some mistakes: soil too rich and too compact, lack of leaves clearing... but I still... Continue Reading →

Spring greens

My kitchen garden seems to be doing ok! Every week I harvest something, and recently it's been focused on snap peas and herbs. Two plants of peas actually have been producing a handful of snap peas every week, which is just the perfect amount for us so far, as I used them mixed with other... Continue Reading →

Urui

In the series of spring greens now is the time to talk about urui - うるい or hosta in English is not really a wild plant but rather something that grows freely in gardens. Their beautiful leaves and flowers are a nice ornament but what is most interesting is the leaves right after sprouting as... Continue Reading →

Wild mountain plants

More than 10 years ago our friends K. and S. invited us to their home in the Niigata mountains to go picking wild plants - 山菜 - sansai with them, and to cook and eat them together. Of course we couldn't say no, and we had an amazing time with them walking deep in the... Continue Reading →

Green plate

The golden week continues with friends visiting and a lot of cooking for our guests. So when things get quieter I cook some very simple things with one of the seasonal product: yama udo. The first time we ate yama udo was in Tsunan with our friends when we went to pick some. Compared to... Continue Reading →

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