That’s the second part of this meal. Here are the small plates that make the charm of the Japanese table and nicely balance the diet.
Suimono is the soup-drink you find in any Japanese meal. A very simple Spring time version :
In a bowl, put thin carrot slices, stalks of mitsuba, shavings of dry fish (kezuribushi), a few drops of soy sauce, hot water.
You can replace the fish with a few seaweeds (dry wakame).
Japanese onion. A country of rice is a country of onion as they are cultivated in the rice paddies to rest the soil. Let’s make a salad.
If you don’t want a pungent onion salad that gives you a breath able to kills flies, mosquitoes, wasps, hornets… well, cut them thin, add salt, mix well…
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