- Steamed rice with purple sweet rice
- Kinki no aradaki / channel rockfish in soy sauce broth
- Horenso no ohitashi / spinach in light broth
- Kabocha mushi / steamed mashed kabocha pumpkin
For something green and watery, young spinach leaves harvested in the greenhouse are made into ohitashi. Very simple and clean. Grated toasted white sesame seeds add a nutty flavor.
These would be satisfying already in terms of taste, but one more warm, starchy dish with kabocha is needed for a more filling and lasting warm effect.
Nothing special but heartwarming.
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