That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…
Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.
Green egg shaped edamame (boiled green soy beans).
Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.
about takana-zuke (click here)
With sencha green tea. That’s all what you need.
Advertisements
Wonderful recipe. I want to learn to make sushi at home, I might have to start with this one.
Reblogged this on GOURMANDE in OSAKA.