Radish soup and miso grilled sea-bass

This litlle radish (little compared to giant Japanese daikon), or this big turnip, was so beautiful that I couldn't help buying it at th coop shop.

I didn't how to prepare it and what to do with it at first, but suddenly the idea of using it for a soup was obvious. So I peeled it and boiled it in consome and with a little piece of leek. Once soft enough I blended i into a creamy soup. I served the soup with a piece of local wild sea-bass that I grilled after rolling it in a mixture made with miso, oil and soya  sauce. Simply delicious!

For a 100％ vegan experience you can replace the fish by a piece of mochi (rice cake)

Nabe four hands

After a cold day walking accross rice paddies, nothing better than a good nabe, home made of course. 

Nabe is a traditional Japanese soup with vegetables (Chinese cabbage, carrots, mushrooms, leeks...), tofu (here we have yuzu tofu), shitaki (white Japanese konyaku pasta) and fish cut in small peaces (or meat, as you like).

In a big pot, on a fire in the center of the table, add the vegetables to the konbu and katsuo dashi bouillon. 

Then, add tofu, pasta and fish (and if you like small shells). You can also go for a 100% vegan version, delicious too.

When it's cooked, everyone can help himself directly in the big pot. Add a drop of ponzu sauce, if you like you can add grilled mochi, rice to put inside and Bon appetite!
Made together by Prunellia and Gentiane!

Special fish dinner

Last night I was invited at one of the university senior professor's place for dinner. It was mainly for business purposes, but it's not so often that Japenese invite you home. After 10 years there, hundreds of dinners at home, I can still count on the fingers the number of houses we've visited as guests!! Most people prefer to invite you at the restaurant.

Last night host's hobby is fishing and he offered us a selection of unique fishes he fished on Tuesday for dinner. Something really delicious and fresh!

The first one was slowly oven grilled sabre fish served with a little of soya sauce and rice. This fish has a very fine white flesh, juicy and it's shape and color make an simple beautiful plate.

The other one, more exceptional is scorpion fish. A quite rare and difficult to catch fish. This very muscly fish has a very firm flesh very similar to the monkfish was served in a shabu-shabu style. Something like a hot-pot where you dip the slices of fish to cook it. 

Everything was home-made and delicious! Thanks for letting me discover these fishes!