A little tutorial of Japanese cuisine today. It’s a soup with sake lees that has the property of warming up the body. It’s ideal for the cold season.
I like daikon, the huge Japanese white radish… but my favorite bit is the leaves. So I’m very happy with this type.
Very small radishes, sweet and tasty.
Tons of greens !
Besides the mini daikon, I had cooked kabocha pumpkin, onion, dry shiitake mushrooms. Then tofu and sakekasu.
酒粕 sakekasu is a by product of sake making. It arrives on the market in this season. The taste ? It’s like unsweetened goat cheese with a little sake… Well, you should try.
View original post 157 more words