We made both traditional flour takoyaki, which was delicious, and then jinenjyo takoyaki. It's interesting how ground jinjyo paste can be used as a flour & water substitute, and cooks in nearly the same way. The taste was almost the same but the texture of the jinenjyo mix was both lighter and more solid. It tasted like a vegetable filled product and therefore was very fresh and healthy tasting. It was delicious.

Behind this name does not hide a new character from the Dragon Ball Z series but a dish based on Jinenjyo. If you know the translation for "gohan" you will easily understand that it is rice based. And the recipe is quite simple, rice, jinenjyo grated to have this gooey resistance and soy sauce, after it must be mixed together.
Having recently eaten rice for breakfast, lunch, and dinner, this variant was much appreciated, much better than the classic mixture of rice, raw egg, and nato that I like too.
Do not be afraid of the texture of jinenjyo, its taste is well worth it.

We discovered for the first time jinenjo eating temmaki sushi. It is sushi that must be "assembled" by assembling nori leaf, rice and the desired ingredient (fish, vegetable ...). Thus, the jinenjo, which has been grated, is in the form of a sticky paste. The game consists in succeeding to separate the latter with the chopsticks and serve it on the rice. The taste of jinenjo is fine, and as a bonus it is a healthy ingredient for the body.

Tetsuya’s takoyaki are delicious little jinenjo dumplings and stuffed with octopus and cabbages. The textures is melting and the taste is delicate. It is also very funny to see him prepare them : with the help of chopsticks, he turns them often so that they do not hang in order to form beautiful little balls. The preparation is a real attraction, and tasting a treat.

We had the chance to eat Okonomiyaki for the first time from our host Tetsuya. The discovery was a delight for the taste buds, especially since it uses an additional bonus ingredient: jinenjo. The meal is delicious and we can clearly identifies all the ingredients that complement each other perfectly.

I tasted for the first time Jinenjyo thanks to crepes, being French I was a little skeptical about this different recipe. The texture of the dough is thick and sticky when you see it in the bowl but once cooked and in the plate, the taste remains just as excellent. It is different of course but really good. I hope I can taste it again and this time with Nutella :)

Anthony