imo rice

Japanese (and Munday) autumnal comfort food: freshly harvested rice (shinmai) from a friend's field cooked with just-pulled sweet potatoes.

what's for dinner

photo credit: Stephen Munday

What's cookin' in Mamatouille's kitchen? 

• steamed carrots with sea salt
• shinmai (newly harvested rice from our friends' fields) cooked in the rice cooker with chopped sweet potatoes (from another friend's garden): to turn it into the round shape you see above, just wet a bowl with water, pack the rice in, then turn it upside down (I got the idea of the sweet potatoes with rice from a restaurant lunch date we had the other day). I sprinkled a bit of sea salt on top.
• sushi-grade tuna that I bought on sale and cooked in the frying pan with olive oil--topped with salt, pepper, garlic, lemon juice, and parsley (the topping was sauteed myoga (related to ginger, but a totally different taste) and chopped green onion)
• sauteed sliced eringi mushrooms and green beans (olive oil, salt, pepper, and garlic)