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“As Hideji's gaze skipped between the various dishes, Nagare went on: 'Stewed arame and deep-fried tofu. Okara croquettes. Kikuna leaves dressed with sesame and miso. Kurama-style sardine. Hirosu tofu ball in broth. Pork belly simmered in Kyobancha tea. Fresh tofu curd with sour plum paste. Oh, and Kioshi's rice-bran-pickled cucumbers. Nothing too extravagant. If anything, the highlights are probably the firmly cooked Goshu rice and the miso soup with ebi-imo taro. Anyway, enjoy the meal. Oh, and make sure you put a good sprinkle of sansho pepper on the soup--- it'll warm you right up.” — Hisashi Kashiwai
As Hideji's gaze skipped between the various dishes, Nagare went on:
'Stewed arame and deep-fried tofu. Okara croquettes. Kikuna leaves dressed with sesame and miso. Kurama-style sardine. Hirosu tofu ball in broth. Pork belly simmered in Kyobancha tea. Fresh tofu curd with sour plum paste. Oh, and Kioshi's rice-bran-pickled cucumbers. Nothing too extravagant. If anything, the highlights are probably the firmly cooked Goshu rice and the miso soup with ebi-imo taro. Anyway, enjoy the meal. Oh, and make sure you put a good sprinkle of sansho pepper on the soup--- it'll warm you right up.