Rice and beans, Japanese style. I think the shiso flavor is a nice companion for black beans and I had already paired them :
Kuromame, black soy beans. Soaked and boiled. They take lots of time to cook… depending on size and how old they are. Hard to predict, but don’t start now and expect serving them for next meal. Cook them the day before.
So I recooked the boiled beans in an oiled pan with onion, garlic, cumin seeds, a little paprika, salt. When the onions were cooked I’ve covered with bean cooking broth, let simmer. At the end, added cut shiso leaves in the beans, and some on top.
It’s a mix of genmai (brown rice) and akamai (red rice).
A simple soup : nameko mushrooms, hijiki seaweeds (dried), water. Then a little soy sauce when it’s cooked.
Steamed mizunasu aubergines and shiitake mushrooms.
Komatsuna no ohitashi (boiled and refreshed) with gomadare sesame dressing.