BREAKFAST --- coffee
LUNCH --- | rice with puree of tong-ho leaves (leftover from yesterday's dinner)
AFTERNOON-TEATIME --- green tea | roasted ginkgo nuts | apple
DINNER --- pan-fried Japanese winter squash patties | roasted Japanese sweet potatoes | seasoned pea shoot leaves with dashi broth | sauteed shrimp and two kinds of mushrooms in ginger sauce | red wine
- Winter is good season for vegetables from Japan with distinguished flavor and texture.
