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sake, shochu and sushi
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日本語のブログ
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Today’s Saturday, a heavy work day. As Typhoon 13 menaced to come back again the Missus thought it would be better to see me off all day!
As I had requested Tamagoyaki/Japanese Omelette, she had it ready in a jiffy!
She steamed rice with thinly chopped fresh ginger roots (it is the season. You can them raw with miso paste!), made nigiri/rice balls, topped them with Japanese cucumber pickles and half wrapped hem in shiso/perilla leaves.
On a bed of lettuce she set the Japanese omelette (she mixed the eggs with flying fish roe) cut to size with French cornichons.
The salad consisted of finely chopped raw veg with pieces of processed chees, fried sausages, plum tomatoes and cress on which I poured some dressing kept in the office fridge.
Blimey, she forgot the dessert again!
SHIZUOKA GOURMET 
Dear Rowena!
Greetings!
I have answered your query in the form of a posting!
Cheers,
Robert-Gilles
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Once again, the Missus saves the day!
Interesting about the ginger root and miso paste….it does sound so delicious over rice! As for the perilla…they are winding down now that autumn is here. Leaves are getting smaller and turning a pale whitish-green with red tints, and then there are the flowers! I was told to bring them inside, with the hopes of them lasting the winter season into spring but I don’t know. Could you shed some light on this? I’m wondering if I should just leave them outside and reseed anew next year. They are so easy to grow and I have a ton of seeds! 😉
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