Recipes for veggie lovers: eggplant, carrots and more!

From today on until December, we welcome Japanese cuisine fans and chefs-to-be with a series of recipes from the Washoku area at Japan Expo 16th Impact last July.

Today let's try another menu for veggie lovers. To find out more recipes, visit our website every week: we’ll publish one or two more recipes every week until Christmas!

Ingredients

For the Japanese eggplant caviar

• 1 eggplant
• Miso
• Yuzu koshou (a kind of paste made of fermented chili peppers, yuzu peel, and salt)
• Salt
• 1 orange
• 1 Caprice des Dieux

For the whole rice flour bread

• 100g whole rice flour
• 100g wheat flour
• 12cl water
• 3g baking powder
• 5g salt
• 10g sugar

Japanese eggplant caviar recipe

• Wash the eggplant and cook it in the oven, heated to 200°C.
• When the eggplant is done, mix it with the miso, yuzu koshou, and orange juice.
• Strain it to remove the water.
• Season.

Whole rice flour bread recipe

• Make dough like for a focaccia by mixing the baking powder in water and then the other ingredients and knead.
• Leave it to rise for 30 minutes.
• Knead again to remove the gas in the dough and make the shape of your bread.
• Leave it to rise again and cook in a preheated oven to 200°C.

Ingredients

• 1 carrot
• Sherry vinegar
• Olive oil
• 1 lemon
• Salt

Recipe

• Peel the carrot, then cut it in julienne with a mandoline.
• Season and leave for 10 minutes before eating. 

Enjoy! And tell us what it was like in the comments when you try it.

See you next week with new recipes and find more in our news feed!

Born in 1985 in Tokyo, Sugio YAMAGUCHI was inspired by cooking at the age of 16. At 18, he had a longing for French cuisine, and at 22, he moved to France. His understanding of French food included all of French cuisine, rooted in different areas, so he went to different places to learn and experience the food from those places. Since 2012, he has been back in Paris trying to establish his own world of cuisine based on French food. He doesn’t just focus on cooking but also communicate with the customers, producers and try to create a good time through cuisine. He attends all sorts of food related event and company promotions.

At fall 2015, he is planning to open his new restaurant in Paris (11th arrondissement - 71, rue de la Folie-Méricourt).

More about him at www.sugioyamaguchi.com