Here is an okayu, a congee, a rice porridge.
Brown rice, soaked. Red peas boiled (Hokkaido aka endomame). A little salt. Lots of water. 3 hours simmering slowly in a rice cooker, a crockpot, or on a stove.
Umeboshi with red shiso.
To garnish : umeboshi flesh, cut shiso (from the umeboshi), stalks of mitsuba and black sesame.
Frozen tofu.
Refried briefly with Indian spice mix and turmeric.
A quick brunch.
GOURMANDE in OSAKA 