Kintoki bean mini croquettes on a bed of cole-slow…

They are more bean based falafels than croquettes, but they are as nicely crispy.

Kintoki red beans and sesame seeds, soaked overnight.

In the blender, the beans and seeds, garlic, salt, pepper… When the paste was smooth, I’ve added bell peppers.

Cooked in the frying pan. Photos were not in that order… but there is some auto-correction for photo montages too, it seems.

A red cabbage waiting to get the shred… The thinner, the tastier.
I think certain food processor apps do that quickly, but I don’t have that equipment.

I grated with this tool. That would be a bit slow to grate the whole cabbage.

A randomly mixed harissa tomato sauce.

To put on the patties.

Krrr krrr krr…. very pleasant grazing.

Colorslaw

Coleslaw is one of those classic that has no classic recipe. So you can make it 1000 times and different each time. Isn’t today’s a pleasure for the eyes.

Shredded.
Red cabbage, negi leek whites, kabocha pumpkin and goya bitter squash.

A simple rice vinegar and olive oil vinaigrette. What makes id special is th handful of negi greens and the 1/4 ts of nutmeg.

It’s delicious one hour after mixing.

Natto and princess apples

They call these baby apples hime, fairy tale princess. They make a beautiful pre-christmas table center, don’t they ? The thing is they won’t last. I have to eat them… one, by one.

Lazy no cooking meal, J-style. Wasabi natto on hot genmai brown rice.

Ghost in the mist soup.
The mist is due to this light colored miso (of rice and soy) :

The sheets of the ghost are super-thin wonton skins. They fly among dry shiitake, kombu seaweed, carrot, onion, a vegan broth taking its umami in the soaking water of the shiitake mushroom and the kombu.

Coleslaw with apple. Dressing is cider vinegar, onion and Sichuan pepper only.