Sashimi lunch

A classic Japanese meal around a dish of sashimi. I prepared the sides.

Steamed kabocha pumpkin and ninniku no me garlic stalks. With soy sauce.

**I simply place the veggies in a steaming basket on top of a boiling water pot, or in the steaming mode of the microwave. Thin kabocha slices take 8 to 10 minutes. Garlic stalks only need 3 o 4 minutes to be at my taste. I add sesame seeds and soy sauce when I serve them.

The sashimi : ika (calamari), buri (yellow tail) and ama ebi (nordic shrimps).

An umeboshi (salted plum).

Tofu with oboro kombu (seaweed), seasoned with the soy sauce left after the sashimi dipping.

**How to choose or make tofu.

The miso soup with hijiki seaweed, shimeji mushrooms and kintoki red carrots.

Making miso soup

Add rice. That’s a complete Japanese menu.

**Cooking Japanese rice