Tuesday, April 5, 2022



    It was cloudy in the morning and then it turned to a rainy cold April Sunday. I served Izanami Lunch (a special lunch every first Sunday of the month) in which I imagined "spring" on the menu. White radish sprouts rolled with smoked salmon with dill paste on top, broccoli with peanut butter sauce, Chinese style stir fry of salmon, potatoes and green leaves, spinach and crown daisy with sesame sauce, carottes rapees, and fried stuffed lotus root. As for the last one, I cooked it in a different way from what I usually do and it was so good as a result.