The fish plate. From left: salt water eel smoke; tortilla with mentai; fresh roll with cream cheese and smoked salmon; mackerel sushi with black rice; and sazae.
こちらは名残の菱の実と粟麩のごはんに、鯛とにらたっぷりの汁物。菱の実は一旦ボイル後殻を剥いて焼いてからごはんと炊き込みました。ほっくりした食感で秋の終わりをつげる味ですね。。
にらは解毒作用、また風邪予防にいいビタミンA等多種のビタミン類を含んでるといわれてます。この時期旬には少し早いですが寒暖の差が大きい今日この頃。。食べ物から健康維持したいですね。。な。
Below: rice with hishi and awa-fu; sea bream and Allium green soup. For hishi, we boiled once then took off the hard shell before cooking it with rice. It is a flavor suggests the end of fall.
Allium greens are good for detoxing and contains lots of vitamin A that can help preventing colds. Although it is early in the cold season we do have large temperature difference between night and day. Healthy food can keep you stay healthy.
Chef N.
