https://gianhiltbrunner.ch/tags/summer/Recent content in Summer on Gian HiltbrunnerHugoen-us© Gian HiltbrunnerSun, 21 Jun 2026 12:00:00 +0200https://gianhiltbrunner.ch/posts/japanese-summer-dinner/Sun, 21 Jun 2026 12:00:00 +0200https://gianhiltbrunner.ch/posts/japanese-summer-dinner/<p>A light, warm-weather spread in the spirit of <em>washoku</em> - balanced across cooking methods (boiled, grilled, raw), with a sour seaweed side to cut the heat. Most of it can be made ahead and served cold, so the kitchen stays calm and the meal comes together as assembly more than cooking.</p> <p>All quantities serve 2. Scale proportionally as needed.</p> <p>A natural order: start the edamame while the water is already hot, char the eggplant and chill it, make the tsuyu so it has time to come down to fridge temperature, then assemble the tofu and seaweed at the last minute and cook the udon to serve.</p>