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.

Slightly bitter dashi…’t (via Gourmande in Osaka)

Do you remember this "sauce" ? See next post. Today, a Summer dashi..'t. Take red onion, nagaimo (yamaimo, Chinese yam)… … red paprika, goya (bitter squash)… White cucumber. Clean, wash, put a good amount of salt. After 15 minutes, rinse well. Cut, cut, cut… The nagaimo has this texture they will give a fresh jelly touch to the mix. I added only wakame seaweed and soy sauce. Yummy ! … Read More

via Gourmande in Osaka

Kinome flavor on ankake agedofu (wood fragrant glazed fried tofu) (via Gourmande in Osaka)

Tofu is the uttermost delight ! No, I am not crazy. i have not lost my tastebuds. I know it has bad reputation. Well I have tried to eat those blocks of rubber that are called tofu in the West (ello, Old Europe) and in the East (East of year, that's you, America) and I didn't like that. We have great tofu in Japan. It can be eaten like that bare feet in front of the fridge at night… And if you add a great recipe, it's the paradise of flavor. Fr … Read More

via Gourmande in Osaka