ヒラッチョ
At the return home.
Junmai sake from a local brewery, Takai Shuzo's "Koshinohatsubai".
A rare and true gem among spring wild plants,
Ki no Mame. It is served with the yolk of an egg.
It is a sprout of akebi, and its bitterness and the breath of spring are irresistible.
Local shiitake mushrooms are also available.
The light and refreshing local sake goes well with this dish, and it is blissful.
Japanese>English
ジェイ&ノビィ
Hi, Mr. Hiraccio 😃
It's great to have dinner surrounded by wild vegetables when you are back home 🤗I've never received any akebi sprouts🌱🥲 but I'd like to taste one while feeling the breath of spring!
Japanese>English