We’re stepping into Autumn seriously now. That seems late, I guess but that’s really from mid-November that the nature of Kansai takes its fire colors, and there are still many warm days.
I needed some red on the plate too. I restocked boiled azuki red beans. As usual, I made a ton and I froze portions.
I’ve eaten a serving just boiled, adding tomato sauce, Cayenne pepper.
Leaves… stalks of mini daikon. All that is warmed together.
And a few balls of cream cheese bring a refreshing contrast. Miam ! Miam !