So I cleaned my bathtub and put a yuzu in. In the hot water, they release such a beautiful, relaxing fragrance. It was wonderful.
Then here's the azuki bean and kabocha dish. It was delicious, but a bit dense. Super filling!!
Finally, here's a shot of some of the varieties of yuzu I have right now. Two oni-yuzu, a bunch of tiny baby yuzu, and a few middle-sized, normal yuzu. I don't quite know what I'm going to do with them all. I made a yuzu miso dressing for cabbage salad, and I've made marmalade. I'll probably make some more marmalade soon. And I'll also make some more yuzu madelines at some point. First, however, I have to finish my nengajo and do my New Year's cleaning. Yikes!!!
Finally, to show you what a typical breakfast (and sometimes dinner) looks like now:
Finally, I finish with a dish that's a mix of grated nagaimo and daikon with moromi su (Okinawan black vinegar mixed with a titch of black sugar) and chirimenjakko (whole tiny baby fish). It's healthy, delicious, and filling. More than that, perhaps, it's SUPER EASY. Grate some veggies, serve the rice, heat the soup. And boom! Nice warm food to chase away the frigid chill of a morning without central heating.

2 comments:
素晴らしいと思われます!
wonderful!!
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