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Asakura Sansho and Cherry Blossoms: Tasting the Blessings of April ◇ Bamboo Shoot and Sansho Pepper Soba ◇ Cherry Blossom Soba ◇ Bamboo Shoot and Pork Mala Oyster Sauce Stir-fry Salad Galette ◇ Triple Egg Salad Galette

2025年4月16日 08:32

Drunk on cherry blossoms, cherry blossoms, and cherry blossoms
When I look around
Pure white spirea
Crimson red Judas tree
Rapeseed yellow
Colorful tulips
Drunk on the colors of spring
April

On the balcony, the Asakura sansho (Japanese pepper) tree is blooming with lovely little yellow flowers, and the baby sansho leaves are so soft and pale green that I just want to eat them.

Twelve years ago, I was shocked by the incredibly high price of kinome (sansho leaves) I bought for bamboo shoot rice, so I bought an Asakura sansho seedling that year, and it has grown this big.
It is growing well on the balcony too.
A precious member of our herb collection.

Every year at this time, I want to makea dish full of bamboo shoots and sansho
This year, I made a dish usingdried soba noodlesfor it.

🔸 Bamboo Shoot and Sansho Pepper Soba

❶ Heat olive oil and minced garlic in a frying pan.
❷ Add anchovies and frozen sansho berries, and stir-fry until fragrant.
❸ Add pre-boiled bamboo shoots sliced into thin half-moons, a little fresh chili, honey-salted lemon (or lemon zest and juice), and a small amount of junmai sake, then heat quickly.
❹ Add boiled and chilled 100% domestic buckwheat soba noodles to ❸, then add olive oil and Parmigiano-Reggiano and toss together.
❺ Finally, sprinkle with kinome and sansho flowers to finish.
＊ Adding soba water is also great.
I enjoyed the blessings of April.

🔸 Cherry Blossom Soba

**Cold-milled soba from Tendo City, Yamagata Prefecture**chilled in water, then sprinkled withjunmai sakeanddried salted cherry blossoms and leavesI think I might have added

**too many dried salted cherry leaves**(-_-;)The bowl is a confectionery bowl with a cherry blossom pattern.
It is stylish to have just a tiny bit.

＊ For dried soba noodles, please see ↯

I have been thinking lately, won't buckwheat galettes become the darling of the coming era?
(Though I must be considerate of those with buckwheat allergies.)

So, I madean April galettefor that reason.

🔸 Bamboo Shoot and Pork Mala Oyster Sauce Stir-fry Galette

It is quite a long dish name, butI just turned the recipe into a galette instead of riceChinese-style side dishes seasoned with oyster sauce go well with galettes. Give it a try.

For the galette, I usedDewa Kaori buckwheat flour from Murayama City, Yamagata Prefecturewith

**1 part buckwheat flour to 2 parts sparkling water and a pinch of salt**as the base.
I made the batter with 50g of buckwheat flour, 100cc of sparkling water (Wilkinson), and a pinch of salt, let it rest for 25 minutes, and then baked it.
You can bake two 20-22cm diameter galettes.
It does not matter if it is a little misshapen or thick.
It is actually more flavorful than being thin.
↑ The edges were not neat, so I cut them along a round pot lid.
I baked the batter a little thick.
If you like strong flavors, add a little extra oyster sauce.

**Anything goes, which is why galettes are fun at our house**

🔸 I turned the "Triple Egg Sandwich" from the final episode ofAki Fujie'sserial novel into a galette sandwich!

Aki Fujie publishes works filled with the brilliance of youth that are pure and heart-fluttering every day.
No matter how old you get, even when you become a grandmother, being wrapped in such freshness makes you feel incredibly pure.

I arranged a dish from thefinal episodeof Aki Fujie'shealing Western-style restaurant story, "Welcome to Cafe & Western Cuisine Hinataboko: 20-Episode Serial Novel"into a galette.

Kaho's belated birthday party at | Hinataboko. Mimosa cake, mimosa flowers, and
the menu is strictly mimosa yellow!