This menu rolls :
oyaimo taro balls,
miso gold yolks,
black bean green lemon balls.
Miso pickled yolks, on hot brown rice. See here for the recipe.
I attacked this oyaimo (big satoimo, Japanese taro).
The boiled flesh becomes purple. I just mashed it, added salt, walnuts and a secret flavor : sansho (Japanese Sichuan pepper).
They are cute, fresh, soft with crunchy bits.
The big ones are full of big chunks, with mashed kuromame (black soy bean) as a binder. They are seasoned with the minced zest of a green lemon.
Served with lemon.
That makes a full meal. Mmmm….