Karei day and garden cress

Among fishes I’ve prepared before karei (flatfish) is the one simply I can’t go wrong with.
Of course seafood prepared by me can’t compete with those we ate in Pontocho, Kyoto or Matsuzaki, not to mention that gorgeous dinner at the private onsen right at the river Kinugawa.
But now, let’s turn back to the cruel reality and my kitchen. :)
This meal is very easy to prepare and takes only half an hour. I cut one filet into two, sprinkle a little salt and white pepper, layer them on the foil as filet-butter-filet, put some sliced up garden cress on the top and wrap. Fish is ready soon, usually after 10 minutes wrapped i leave it in the oven for 5 more minutes un-wrapped.
Served with steamed corn, green pea, broccoli and zucchini.

Anyway, garden cress is one of the easiest to grow and it can be used 15-20 days after drilling. Just be sure you drill more seeds again, because after cutting it doesn’t grow back.

Ps.: Leftover vegetables and scrambled egg for a lonely dinner. Tastes better than it looks. :)

Daily misoshiru

Something without a day can’t pass.
Usually I add only some wakame and eat, but this time I used a little leek too. You can add vegetables like potato or carrot, but to be honest to me the simple the better: white miso cream, katsuo dashi and wakame.
I wouldn’t mind some tofu either, but the problem with tofu is if you eat alone it’s a waste to open one pack, so later you must think of how to use the rest before it goes bad.

Sunday dandelion

I love sunny Sundays. Even if depressing Monday is around the corner, I enjoy Sundays better than Friday evenings or Saturday party nights. This day everybody is at home, we spend much time in the garden talking a lot, laughing a lot.

My mother cleaned out the flower bed after lunch throwing away dandelions supposed to be just weed. Luckily I could save some leaves for dinner mixing with fresh baby leek, two types of bean seeds, corn and broccoli using just a little salt and olive oil when mixing all together. It tastes just great with fried squid. However this meal is not for busy workdays, if you know what i mean. :)

About leek, we have it in the garden so we don’t need to buy, but at the market I see customers often cut the green part, while it contains a lot of vitamins and they could simply slice it up and add to scrambled eggs. Not to mention it’s perfect with creamy cheese on toast.

The very first

I’ve been writing a personal weblog for more than five years, but this is the first time i step on a field such as food blogging.

During my stay in Japan i’ve learnt one thing from Japanese and it’s their health conscious eating. Here, in the heart of Europe, we still tend to forget about „what you eat is what you are” and we rather focus on expensive cosmetics and medical treatments to hide the result of oily, heavy meals.

This blog is not going to be a diet blog nor a food blog focusing especially on Japanese cuisine. However, i must admit i’m pretty much influenced by Japanese culture which appears also in my kitchen. As you will see, i adopt certain tricks and methods of cooking from their recipes, bringing a little East to the West. Enjoy! :)

Ps.: I’m not a native English speaker, so please forgive my mistakes. Thank you!