Nothing beats local season food.
Kabayaki unagi eel (from Kyushu). Reheated, read how here :
Unagi… fighting the heat with the Japanese eel
The first Japanese kabocha arrive now on market stalls.
Black rice + hatomugi. Hatomugi is a cereal that is said to cool you.
Other hatomugi dishes :
Green vinegar is one of those classical Japanese food that “makes you feel the season”.
The skin of a cucumber is grated and add to vinegar. I used black vinegar and a little sea salt.
Powdered dry sansho on the unagi, green vinegar on the naga imo.
(without the edamame and sake)
Cal 522.8 F18.7g C63.0g P26.7g