spring at last!

The weather is finally more welcoming! So what’s the best way to celebrate this lovely season?

With a box of lovely mochis (japanese rice cakes) shaped and presented as a sakura (cherry blossom).

And a massive pot of aubergine miso donabe.

eating wild – eating in

What, you might ask, became of the rabbit, goose and duck eggs, and wild garlic that I brought home from foraging?

Well….

eating wild – day out

Muks and I have always wanted to learn how to forage for wild greens in the UK. Sometime last month, Muks found this and without too much arm twisting, Waki and I took the day off from work and spent the rest of the time eagerly waiting for the day to come.

perfect combo

Simple congee made from roast chicken bones stock, topped with sliced pan seared scollops.

Comfort in a bowl.