3 p.m. Tea time in Japan. On a dark afternoon.
The season of moffles is starting…
I’ve bought kiri mochi.
And made the moffles.
Fork mashed azuki beans and kurozato black sugar (melted in syrup) to make tsubuan anko , the chunky bean paste.
To spread on the moffles. And enjoy with a cup of genmaicha green tea with roast rice.
Photos at night under the neon are really ugly. That’s great material to play with. Let’s go retro.
Retro avocado. They are no longer the same as when I was a kid. That was new, exotic and I guess expensive. But they were green. The rind was green. The flavor was deeper, greener. The flesh was greener and when we’d make guacamole, it would turn very green very quickly… no matter how much lemon we added.
The new varieties they sell now are probably less fragile. But they are so white, so fat. That’s more like margarine.
So let’s use the green bits of the leaves power up the guacamole.
Deep green.
To go with it, a new version of the pattzuki bean patties cooked in the hot-sand grid of the waffle maker. They contain a few peppercorns of green sansho, so you really crunch into deep green.
You never have too many greens on you plate.
