It is getting even hotter… I am used to Summer heat and humidity to a certain point, but these days it’s too much. Not eating is not a solution.
Tofu, opened the day before need reboiling. I added kabocha pumpkin and tomato paste, then miso, and flowers (the last ones of this color, I’m tired of seeing them too LOL), for a fusion aka-dashi.
A fresh chirashi-zushi. The rice-cooker is convenient to cook brown rice mixed with some sticky rice. The sushi “vinegar” is special : green yuzu juice, sake, soy sauce.
“gu” (garnishing items) are the sliced peel of 1/2 yuzu and goya (bitter cucumber) prepared and salted a few minutes befores, rinsed. It’s still salty, that’s why I didn’t add salt to the rice.
That white tuna sashimi is very lean. Nothing like the melty toro, but toro is way to fat for that heat. The flesh could seem a little dry. So it was passed in a glass of water + soy sauce + ice. Then garnished with wasabi paste.
(1/2 chirashi )
C623.5 F15.4g C88.8g P40.1g