WEEKEND BREAKFAST --- coffee | Norwegian pancake | apple
AFTERNOON-TEATIME --- green tea | mandarin honey orange
DINNER --- tempura of fermented tofu with shiso dipping sauce | braised baby octopus in wine and ginger sauce | nabe ( hot pot ) of napa cabbage, leek, shiitake, Chinese winter greens, fried tofu, radish, red sweet onion, and Chilean sea bass | rice | wine
- the nabe broth is very flavorful thanks to all the fresh vegetables simmered together, even with a hint of spiciness from napa cabbage. Chilean sea bass is as tender as silky tofu when poached in this broth. when the content of the nabe is finished, the broth is finished up with a bowl of steamed rice.
