Two dishes with these huge murasaki hanamame, the flower beans. Then a curry and a pasta salad. That makes a pleasant little lunch.
Konnyaku, boiled kabocha skins, onions, hijiki sea weeds and curry spices reheated together. The kabocha flesh makes the sauce and brings sweeteness. That’s a good match.
A quick pasta salad : tomato sauce pasta l.o. plus cabbage, red sweet chili and black Chinese vinegar.
I’ve added natto in the beans’ cooking broth. Then salt and toasted sesame.
For dessert : honey sweetened beans (see here).