Goat cheese courgette rolls / Kiwi and celery salad

“山羊チーズとズッキーニのロール / キウイとセロリのサラダ”

"Goat cheese courgette rolls"

Ingredients (serves 2)

Courgette   1

Soft goat cheese   50g

Sundried tomatoes in oil   3

Rosemary   (soft young sprigs)

Roasted pecans   a handful

Honey   2tbsp

1. Slice the courgette thinly, about 2mm thick, lengthwise. Arrange the slices on a plate without overlapping, sprinkle with salt, and let them sit for about 30 minutes. Once the moisture has been drawn out and the courgette is sufficiently wilted, pat dry with a paper towel.

2. Tear the dried tomatoes into bite-sized pieces. Wrap the courgette slices around the dried tomatoes and cheese, securing them with toothpicks. Drizzle with nuts, fresh rosemary sprigs, and honey on top.

"Kiwi and celery salad"

Ingredients (serves 2)

Kiwi   2

Celery  100g (including leaves)

Caraway seeds   1/2tsp

Lemon juice   1/2

Honey   1/2tbsp

Extra virgin olive oil   1tbsp

Parmesan cheese   to taste

1. Slice the celery as thinly as possible, sprinkle with a pinch of salt, and let it sit for about 20 minutes. Once the celery becomes tender, lightly rinse it with water and squeeze out the excess moisture.

2. Slice the kiwi thinly, about 2mm thick.

3. In a bowl, mix caraway seeds, lemon juice, olive oil, honey, and a little salt and pepper to make the dressing. Toss the kiwi and celery with the dressing and grate Parmesan cheese on top.

“山羊チーズとズッキーニのロール”

材料（2人分）

ズッキーニ   1

ソフト山羊チーズ   50g

サンドライトマトのオイル漬け   3

ローズマリー   (柔らかい新芽)

ロースト ピーカンナッツ   一握り

ハチミツ   大さじ2

1. ズッキーニは縦に２ミリほど薄くスライスする。お皿に重ならないように並べて、塩を振り、30分ほど置く。水分が出てきて、ズッキーニーが十分にシナるようになったら、キッチンペーパーで水気を拭き取る。

2. ドライトマトを一口サイズにちぎり、チーズと一緒にズッキーニで巻いて、爪楊枝で止める。上からナッツ、ルーズマリーの新芽、ハチミツをかける。

“キウイとセロリのサラダ”

材料（2人分）

キウイ   2

セロリ  100g (葉の部分も含める)

キャラウェイ   大さじ半

レモン汁   半分

ハチミツ   大さじ半

Exバージンオリーブオイル   大さじ1

パルメザンチーズ   少々

1. セロリは極力薄くスライスし、塩1つまみをまぶし、20分ほどおく。セロリがしんなりしたら、水で軽く濯ぎ、水気をぎゅっと絞る。

2. キウイも２ミリほどに薄くスライスする。

3. ボールにキャラウェイ、レモン汁、オリーブオイル、ハチミツ、塩胡椒少々を混ぜて、ドレッシングを作る。キウイ、セロリにドレッシングをあえて、上からパルメザンを削る。

Yamagata Dashi

“山形だし”

I first heard about Yamagata Dashi about ten years ago when I was in Tokyo. Originally, it was a convenient dish that spread throughout the rural areas of Yamagata Prefecture during the busy summer farming season, but now you can find pre-made versions in Tokyo supermarkets, and it has become a staple summer menu item across Japan.

Although it is called "dashi," it is different from the traditional Japanese broth made from bonito or kelp. In Japanese cuisine, ingredients like green onions, ginger, shiso, and wasabi that add aroma and flavour accents are called "yakumi," and Yamagata Dashi is the culmination of these yakumi.

Finely chopped vegetables and yakumi are mixed together, and their fragrant taste is enjoyed simply with rice, udon, soba, tofu, and other dishes for a refreshing meal. There are various theories about the origin of the name "dashi," but the one that makes the most sense to me is that it enhances other ingredients like traditional dashi broth.

The basic recipe for Yamagata Dashi usually includes aubergine and cucumber, but it varies from household to household. This time, I will introduce my recipe for Yamagata Dashi served with somen noodles, which I make in the UK. Since shiso is hard to find in the UK, I substitute it with basil, which belongs to the same family. Please enjoy it chilled on a hot summer day!

Ingredients for Yamagata Dashi (serves 2)

Aubergine   100g

Cucumber   100g

Okra   100g 8

Spring onion   30g

Ginger    15g

Basil    5 leaves

Sesame seeds   2tbsp

Kombu seaweed   5x2cm size sheet (cut into thin strips or powder)

Katsuo bushi   2g

Nori seaweed   to garnish

Wasabi    to your liking

Ingredients for Dressing

Soy sauce   3tbsp

Mirin    2tsp

Rice vinegar   1/2tbsp

Sugar   1tsp

Ingredients for Tsuyu

Kombu seaweed   2g

Katsuo bushi   5g

Water   180ml

Soy sauce   2tbsp

Mirin   2tbsp

Somen noodle   2 bundles

1. Remove the thorns from the okra by rolling them with salt on a chopping board. Blanch them in boiling water, then transfer to icy water while they still retain their crunchiness.
   

2. Finely dice the aubergine and soak in water for 3 minutes to remove the bitterness. Drain, then mix with 1 teaspoon of the dressing. Discard the diluted dressing. This process helps the aubergine stay fresh without becoming too watery.
   

3. Roast the sesame seeds and freshly grind them. Combine the ingredients for Yamagata Dashi with the dressing. Refrigerate the mixture for about 1 hour.
   

4. Meanwhile, prepare the Tsuyu. Pour 180ml of water into a saucepan and soak the kombu for 30 minutes.
   

5. Start simmering over medium heat to extract the umami from the kombu. Remove the kombu just before it boils. Add soy sauce and mirin, and turn off the heat when it starts to boil. Add katsuobushi and let it cool to room temperature.
   

6. Strain the Tsuyu through a fine sieve and discard the katsuobushi. Chill in the fridge until serving.
   

7. Boil the somen noodles and rinse them well with cold water to remove any sliminess. Drain the noodles and serve with chilled Yamagata Dashi and Tsuyu, with nori and wasabi on the side.  

Friggitelli alla scapece

“ししとうのミントマリネ”

A green pepper version of Campania’s Zucchini alla Scapece, marinated with vinegar, mint, and pine nuts.

Ingredients (serves 2)

Green pepper   200g

Garlic  1clove

Extra virgin olive oil   1tbsp

White wine vinegar   3tbsp

Mint leaves   to taste

Pine nuts

1. Fry the green peppers with olive oil and crushed garlic.

2. When they are tender, turn off the heat, add the vinegar, and toss the peppers in the pan. Season with salt and pepper, and sprinkle with mint leaves and pine nuts to serve.

“ししとうのミントマリネ”

ミント、松の実とマリネしたカンパニア州のズッキーネ アラ スカペーチェのグリーンペッパー版。

材料 (二人分)

ししとう   200g

ニンニク  1片

Exバージンオリーブオイル  大さじ1

白ワインビネガー   大さじ3

ミントの葉　少々

松の実

1. ししとうをオリーブオイルと潰したニンニクと一緒に炒める。

2. ししとうが柔らかくなったら火を止めて、ビネガーを加えて全体に馴染ませる。塩胡椒で味を整えて、ミントと松の実を散らす。