
Enjoy whole wheat biscuits!
These whole wheat biscuits, perfect to accompany a hot cup of coffee on a chilly day, are a delight that is both balanced and comforting. Not too sweet, they contain a touch of salt and are rich in dietary fibre. The more you crunch them, the more their flavour is released. A pleasure to be enjoyed without moderation!
A Comforting Delight: Japanese Omelet Rice
Discover the new basic cuisine with chef Akari Hasegawa, who simplifies traditional recipes into accessible and tasty dishes. In this modern take, omelette rice becomes a comforting staple.
For 2 people, prepare 120 g chicken thigh, 100 g onion, and 400 g hot rice. Season with 4 eggs, ½ tablespoon bata, olive oil, soy sauce, mirin, and ketchup. Akari Hasegawa demonstrates that there is no need to perfect every detail: the omelette is simple to make, and the mixture of soy sauce and ketchup creates a comforting taste that will appeal to all palates.
Enjoy a dish that combines tradition and modernity, while being easy to prepare, even for those who are not used to cooking!
Pear with Ginger and Cinnamon Syrup
This recipe for pear in syrup, flavored with ginger and cinnamon, is a simple and comforting dessert. Perfect for a sweet touch after a meal, it can be prepared in advance and stored in the refrigerator.
Ingredients
- 120 g sugar
- 24 black peppercorns
- 600 ml water (3 cups)
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For the ginger water:
- 400 ml water (2 cups)
- 100 g ginger, sliced
- 1 cinnamon stick
Instructions
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Preparation of pears:
- Peel the pears, cut them into quarters and remove the core. Prick each quarter with 3 black peppercorns.
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Cooking pears:
- In a saucepan, mix the sugar, 600 ml of water and the prepared pears. Heat over low heat and simmer for 20 to 25 minutes. Turn off the heat and let cool naturally.
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Preparation of ginger water:
- In another saucepan, add 400 ml of water, the sliced ginger and the cinnamon stick. Bring to a simmer over low heat for about 15 minutes.
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Assembly :
- Stir prepared ginger water into cooled pear mixture. Refrigerate until ready to serve.
Conservation
- This dessert can be stored in the refrigerator for about a week. Serve it chilled for optimal taste!
Dried Tomatoes and Mushrooms in Oil
Prepare these delicious cherry tomatoes and mushrooms marinated in oil to enhance your dishes or enjoy them on a crusty baguette. This preservation method intensifies the flavors and allows you to enjoy vegetables even out of season.
Ingredients
For the mushrooms in oil:
- 1 packet of Enoki mushrooms
- 1 pack of Shimeji mushrooms
- 1 packet of Maitake mushrooms
- 1 packet of white mushrooms
- 1 packet of brown mushrooms
- 100 to 150 ml of olive oil
For the marinated tomatoes in oil:
- 1 packet of cherry tomatoes
- 2 cloves of garlic
- 100 to 150 ml of olive oil
Instructions
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Preparation of mushrooms:
- Detach the Enoki, Shimeji and Maitake mushrooms by hitting them lightly with a stone. Cut them into 3 to 4 pieces.
- Place them on a colander and let them dry in the sun for about 6 hours.
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Preparation of tomatoes:
- Cut the cherry tomatoes in half horizontally. Arrange them on a colander and let them dry in the sun for about 6 hours.
- Crush the garlic cloves with a knife.
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Bottling:
- In separate bottles, place the mushrooms and tomatoes. Pour olive oil until completely covered.
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Conservation :
- Pickled tomatoes can be stored in a cool, dark place for 4 to 5 days.
- Pickled mushrooms will keep for about 3 weeks under similar conditions.
Service Suggestion
Serve these vegetables on slices of baguette with cheese for a delicious snack or appetizer!
Nanohana Moji Soup and Crispy Brown Rice Recipe
This delicious soup with Nanohana (rapeseed flowers) and crispy brown rice is a real comforting treat, while highlighting authentic and quality ingredients.
Ingredients
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Moji Soup:
- 500 ml of water
- 100 g mochi (sticky rice paste)
- 1 handful of Nanohana (or other seasonal vegetables)
- Soy sauce (to taste)
- Salt (to taste)
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Crispy Brown Rice:
- 400 g brown rice
- 300 ml of water
- 2 tablespoons BERTOLLI extra virgin olive oil
- Rice vinegar (for seasoning)
- Red sake (for a touch of authenticity)
Instructions
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Preparation of the Soup:
- In a saucepan, bring water to a boil. Add mochi and cook until soft.
- Add the Nanohana and season with soy sauce and salt to taste. Let simmer for a few minutes.
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Preparation of Crispy Brown Rice:
- Rinse the brown rice under cold water. In a saucepan, combine the rice with the water and bring to a boil.
- Reduce heat, cover and simmer until water is absorbed (about 30 minutes).
- In a frying pan, heat the BERTOLLI olive oil. Add the cooked rice and simmer until crispy.
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Assembly :
- Serve the hot Moji soup in bowls, accompanied by crispy brown rice. You can add a drizzle of rice vinegar and red sake for more flavor.
Yumi Hayakawa's Kitchen: A Journey to Culinary Happiness
In the charming village of Taniso, perched in the mountains of Kochi Prefecture, Yumi Hayakawa cultivates a passion for healthy and convivial cuisine. Her philosophy is simple: “Cook and eat together.” In her bright space, she uses fresh vegetables from her garden, grown without pesticides, and encourages an enzyme-rich diet through the consumption of raw vegetables.
Hayakawa’s kitchen is equipped like a professional kitchen, with a high-heat stove, a heavy-duty refrigerator, and multiple sinks. This environment, designed to foster culinary creativity, reflects her commitment to healthy, home-cooked meals. She shares this passion with her apprentices, turning meal preparation into a social moment.
Special Features of Hayakawa Cuisine
- Fresh and Local Produce : Tomatoes and other vegetables are harvested directly from the garden for fresh salads.
- Philosophy of Sharing : The kitchen is a space where everyone is invited to participate, promoting learning and camaraderie.
- Quality Equipment : Kitchen utensils and appliances, donated by a natural food restaurant, are sturdy and well maintained, contributing to a pleasant working environment.
- Organization Rule : Kitchen utensils are stored in a designated location to facilitate preparation and cleanup.
With recipes like Gapao Rice , made with pounded meat and carrot somtam, Mr. Hayakawa shows that cooking can be simple, accessible and delicious.