from the green market (mostly): radishes, leeks (my first time seeing those produced in japan - certainly first at my local market) (whoop!), sweet potatoes, potatoes, nabana (rapeseed green), jerusalem artichokes, shimeji mushrooms, napa cabbage, kabocha squash, and a bottle of 'nouveau' red wine from a local(ish) winery. and arriving from afar is a dynamic art poster titled "Dancing Flavors" by Mexican artist Seher One, as a part of the #YOUinspired program.
róże z cynamonem i jabłkami ('cinnamon apple roses') (i think). or, in a less poetic name, apple cinnamon rolls. thanks to @whiteplatecom, i now know how to make those super swirly rolls, the easy way! :) and little birdie says her beautiful apple book O Jabłkach will be available in English next month (hooray!). #ojablkach
last of the autumn leaves in our neck of the woods. // last night, just a few minutes after i posted my last image, we got quite a shock in a form of a strong earthquake (and a quake alert on the phone that went off a second or so before the quake) here in nagano. it seemed to last for quite a long time, but when it stopped, so did the scare for us. not so with people up north. it left several dozens of houses collapsed and people injured, with afterquakes following on. my thoughts and prayers are with those who are suffering from the damage and i hope things will be back to normal very soon. thanks to everyone who have asked after us. // 昨晩、長野県北部を震源とする地震で、普段はほとんど揺れないうちのあたりでもかなり揺れて驚きました。でもそれも最初の1回だけで、特に被害もありませんでしたが、震源地のほうは家屋倒壊に負傷者に、かなりの被害が出ているようで心が痛みます。はやく通常の生活に戻れますように。気にかけて連絡をいただいた皆様、どうもありがとうございました。
an apple pie baked in an apple! how adorable is that? well i obviously messed up the lattice topping (should have made the strips thinner..) and the store-bought puff pastry puffed up like crazy, but i did make the filling using dried fruits and nuts and all, and the resulting 'pies' were pretty fine. recipe via @thekitchn.
beautifully packaged chocolate in intriguing flavors: Koko Black 54% with Gewurzhaus vintage merlot salt; Bahen & Co. 70% with almond & sea salt (& olive oil); Pana Chocolate 70% with fig + wild orange; and Kakawa Chocolate truffles, flavors including wattle seed & espresso, caramelized fig & port, and caramelized olive. thanks @lemonpiy for bringing over such a fabulous selection from Australia - they are so beautiful i'm not sure if i can eat them! (on second thought, i *am* sure i *will* eat them, and soon..!) x
a slice of the miso rye bread from Gontran Cherrier, toasted and topped with slices of apple sauteed with butter and cinnamon, and a warm cup of ginger-spiked amazake (fermented rice drink) alongside - as suggested in a little leaflet they gave me at the bakery. i steer clear of amazake as a rule, but am also game for interesting-sounding serving combinations any day. i did take the liberty of adding a bit of honey and raisins to the apple, and a lot of black pepper and lemon zest to the amazake. the whole thing felt decidedly like winter..
my stay in tokyo was really brief this time but i managed to pick up a few things for home: mixed nuts of a sort in a bunch of fun flavors (and packaging!) from Feve - salt & cheese almonds, soy rice crackers with camembert & black pepper, and green curry chickpeas; fruit 'cobbler' bars from ChikaLicious NYC Amarige - strawberry, blueberry, and fig; and a few half loaves of bread from Gontran Cherrier, including the miso rye loaf pictured here.
kyoho grape cobbler (looks so fancy!) and cheesecake brownie, along with a few other things, from ChikaLicious tokyo outlet (at Matsuya Ginza dept. store). been to the legendary dessert bar in NYC years ago - love to go back sometime.
from the green market: kuromi-gaki, or 'dark fruit persimmon'. i'd never seen a dark skinned kind, and couldn't help but take home a bag of them, even though we don't really eat persimmons at ours. apparently they were not ready to eat yet. btw, the scraps of fabric here are dyed with persimmon tannin in a traditional way. don't fancy persimmons for eating but love these! also: another punnet of fresh raspberries. woohoo!
throwback to november 2012 when i made this raspberry earl grey tart using some of the sweet, plump raspberries we'd picked a few days earlier. thanks if you took a brave look at my frightfully long blog post about autumn fruit tarts! x
this is still autumn, right? RIGHT?? because i've got a blog post just up, all about autumn fruit tarts, about 50(!) of them, that i've made over these last three falls. it was a very long time coming and it's an(other) outrageously long one too. i won't blame you if you don't finish it; i almost didn't. so if you have nothing better to do, hop over to my blog (link in profile) and you never know, you might take away some ideas for autumn fruit tarts, that may still get made before the winter sets in. on my jp blog too. //
もう山では秋も終わりという頃になってなんですが、秋のフルーツを使って作ったタルトをまとめてブログ記事にしてみました。2年前から3回の秋にわたって作ったもの、総勢約50種類、、まとめすぎだろという話ですが、、日本語ブログにもあげているのでお時間がすごくあればよかったら覗いてみてください。リンクはこちらから 👉 @zochika