WEEKEND BREAKFAST --- coffee | scone | apple | sage bread | Norwegian goat cheese
AFTERNOON-TEATIME --- tea
DINNER --- sauteed mustard green with minced garlic | simmered kao-fu with bamboo shoots, wood-ear and maitake mushroom | glistening rice | wine
- take time to cook the rice properly in Japanese way: wash for 5 minutes, then souk for an hour. the actual cooking time on stove is shortened to 15 minutes, then rest for 10 minutes. It makes huge improvement on texture and apperance.