WEEKEND BREAKFAST --- tea
AFTERNOON-TEATIME --- tea | homemade ciabatta bread
DINNER --- clay pot of simmered taro root, lotus root.king mushroom and napa cabbage | sweet-sour lotus root | sauteed kale with garlic | pan-fried dove sole fillet | rice | wine | Japanese persimmon
- steam from simmered root vegetables warms the the kitchen. finally the persimmon is ripe after three weeks of waiting.