That’s the second part of this meal. Here are the small plates that make the charm of the Japanese table and nicely balance the diet.
Suimono is the soup-drink you find in any Japanese meal. A very simple Spring time version :
In a bowl, put thin carrot slices, stalks of mitsuba, shavings of dry fish (kezuribushi), a few drops of soy sauce, hot water.
You can replace the fish with a few seaweeds (dry wakame).
Japanese onion. A country of rice is a country of onion as they are cultivated in the rice paddies to rest the soil. Let’s make a salad.
If you don’t want a pungent onion salad that gives you a breath able to kills flies, mosquitoes, wasps, hornets… well, cut them thin, add salt, mix well, let one hour and rinse well.
My fix of natto, with baby leaf mizuna.
Kabu tsukemono. Pickled Japanese turnip. I grated turnip, cut some leaves, added salt. That’s after 24 hours.