- Steamed rice with toasted sesame seeds
- Miso soup with satoimo baby taro root, broiled tofu and spinach
- Aradaki of rock fish and daikon radish
- Gobo to ninjin no kimpira / kimpira saute of burdock root and carrot
- Tomyo no ohitashi / ohitashi with pea sprouts
For such a strong-flavored dish, the rice should be plain.
The miso soup offers three different textures: creamy baby taro root, smooth yet substantial broiled tofu and lightly fibrous spinach.
Gobo and carrot kimpira is spicy and crunchy. Sesame oil adds a toasty aroma.
Pea sprout ohitashi tastes sharp and clean, and its stringy texture add a twist.
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