- Unagi no yanagawa-fu donburi / grilled eel with gobo burdock root and egg on rice, with sansho leaves
- Tomato no misoshiru /miso soup with tomato, chives
- Mizuna no ohitashi / mizuna in light broth, with coarsely ground toasted white sesame seeds
Aka miso with its distinctive aroma and punchy salty taste works well with the mild acidity of ripe tomatoes. A great combination for summer.
Mizuna keeps its crispy texture well even after being blanched and soaked in ohitashi marinade. It has a clean taste. A perfect little green dish that fits right between rich grilled unagi donburi and unique tomato miso soup.
A very satisfying meal.
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