Kabocha salad, a bento lunch box classic

A colorful alternative to potato salad. This version is very crunchy and the taste of Summer kabocha is incredibly fruity and sweet.

The base is kabocha pumpkin, steamed and mashed.

With a sour seasoning.

Cucumber and nagaimo (raw yam) as garnish. I cut cubes and added to the mix. Let half a day in the fridge.

Serve chilled. It can be stored 2 or 3 days in the fridge, so you get the carotene loaded side dish for a few meals or as a lunch box item.

Soupe du jour : Chinese beauty milk

It’s tonyu (soy milk based soup). This is said to give a beautiful skin to women. Even if it’s a legend, that still makes a delicious one-dish dinner.Dig in and you find whites of big negi leeks.And somen (Japanese wheat vermicelli).First make your tonyu (pure soymilk)…
Cook 1 cut negi leek in, with a little garlic in water (just enough to cover)…Read more.

Read more in GiO.

Egyptian gumbo z’herbes (via Gourmande in Osaka)

This is my contribution for the Daring Cook Challenge of May. It is hosted this month by Denise from the blog "There’s a Newf in My Soup". See recipes and other participants' gumbos here : click. I also made : chicken sausage gumbo Second version : O' z'herbes… It's a vegan gumbo, for Lent. I added Egyptian ingredients to it. It's a fusion of two dishes that are actually very close to one another. That tasted great. The roux, really roux in col … Read More

via Gourmande in Osaka