‘Fresh Figs’ is one of my or I should say – ‘our’ autumn addictions. Finding the perfect ‘fresh fig’ is difficult. It’s not just about the ripeness. It’s not just about the color. It’s (probably) whether the ‘fig’ has sun-bathed long enough before it reaches our eyes at the market.
Summer has gotten me lazy on blogging. Summer in Tokyo is extremely hot and on top, humidity is high and even on top of this, the city accumulates air conditioning and building heat so..i.e. it become quite (very) unbearable. The excuse makes me even more lazier than what I can be proud of…..but hey! it’s summer vacation time and just last week, this is officially my first cooking lesson with my niece and nephew (photo below) who has turned thirteen and twelve years old. 夏到来。 このいきなりの暑さにかなりの打撃を受け、ブログもままならぬ。すっかり怠慢癖がついてしまいました。お料理も作りたいものも暑さ対策になり、我家の食卓もあっさりと野菜ばかり。しかし〜 夏休みに入っている姪と甥とともに「初めてのお料理教室」を開催しました。所々は英語。日本語と英語が飛び交う「英語教育をかねたお料理教室」となりました。 午前中から下の品々を作るのに3人とも必死で自撮影することも忘れてしまったので次の日の八景島パラダイスで撮った写真をアップします。（甥と姪） Here are some of the dishes we’ve managed to make for dinner as we’ve worked together, the three of us. (We’ve been so tied up with cooking that we totally forgot to take selfies of ourselves….so the photograph above is a day outing to an amusement park the following day). Mille-feuille salad is an cold appetizer. It comes in layers of mashed avocado with parmesan cheese and lemon juice （アボカド、粉チーズとレモンジュース） yellow paprika （焼き黄パプリカ） mashed potato and edamame beans （マッシュポテトと枝豆） red paprika（焼き赤パプリカ） cottage cheese and fresh corn （コッテージチーズとフレッシュコーン） smoked salmon （スモークサーモン） …
Back again to autumn food – ‘figs’. Figs come on regularly on our breakfast and dinner table. I adore the look of the figs – its pristine detail so meticulous and my desire to photograph each detail of the fine art creation of nature which I feel far beyond human craftsmanship and imagination. Anyway….I encountered this recipe which comes from FREDERIC CASSEL’s book,
Figs… have the fresh with Italian ham.. have them stewed as fig compote in red wine… bake them as fig tarte… …….but what happens if you make use them fresh in roll cake?
My oldest memory of ‘fig’ comes from the FIG ROLLS, dry fig jam wrapped around in pastry, having lived in Ireland during my childhood. Since then figs have become one of my favorite fruits, especially the dried one to use for baking. I always wish that if we had a larger garden, a FIG TREE is definitely in the list but unfortunately….land and space is pure luxury here in Japan so I don’t think it will every happen unless we decide to own a summer or country house at a good distance from the metropolitan Tokyo area, which we currently reside. Anyway… even without a FIG TREE…. I keep a container of dry figs soaked in rum all year round which I use for breads, cakes and desserts. This is very simple basic pound cake with a combination of dried fig and fresh fig. It keeps well in room temperature as well as in the refrigerator. Fig Cake recipe pdf written by Hisako Makimura/Tokyo, Japan