A few recent change-of-seasonal dishes prepared by Nicky and myself, as the weather cools and we’re in the need of some more warming and grounding meals. Some inspiration taken from last weeks Seasonal Kitchen class with Mutsuko Johnson, which brought home the delight of simple Japanese Home cooking. Pictured: One Pot Nabe; Udon Noodles with Vegetables and Mochi, Mung Bean Croquette and Pressed Cucumber Salad; Aduki Bean and Brown Rice; Whiting cooked with Ginger and Spring Onions; Rice Balls with Umeboshi paste.
