Beans patties and a soup with flavors of Thailand in company of its exotic rice.
The patties are a random mix : boiled kuromame (soy black beans), black sesame seeds (pasted), grated garlic and ginger, minced onion, green chili and black miso. A little potato starch to bind. Pan-fried. Glossed with sweet chili sauce. On the place, yellow bell pepper and mitsuba stalks.
Komochi shishamo. Shishamo smelts with their kids. The body is full of roes.
柳葉魚shishamo means literally “willow leaf fish”. That’s when they hang them for drying after salting that the image takes its sense. An Ainu legend says a man was complaining near the river that his daughter was suffering from hunger, and the water’s Gods heard him. They grabbed the branch of a willow, so a few leaves fell into the water and transformed themselves in fish.
I simply grilled them.
Konnyaku sashimi, with sweet chili sauce and sesame. Goya around.
Myoga. Other sides are mesclun salad and grated daikon radish.
An easy meal, very light and totally simple… Yep, in this season, that’s precious. Veggies and fish, with salt.
Revived with the tartness of citrus juice.
The veggies are stir-fried green beans, mini-daikon radish and carrots, with very little garlic. The fish is called さごじ sagoshi. It’s the same species as sawara (with miso here). The name is different to indicate it ist smaller. Japanese Spanish mackerel. It’s also simply stir-fried.
The fresh fragrance of yuzu, the aromatic Japanese lemon. They are in full season, yellow like little suns in Winter gloomy light.