Oh yeah, this is where I blow all my yen nowadays. The long brown root (left) is gobo (burdock in English.) Tomorrow I'll make kinpira stew with it. The green on right is the tops of young daikon radish. It's my new favorite - so tender and delicious when steamed. Also hot pepper nori (seaweed) on right, and the white block in back is amazake, a byproduct of sake production. I still haven't figured out what to do with it, but hopefully make a dessert. I've had it as a warm drink in the winter - delicious! I think it still has a little alcohol.
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