Pinterest • 世界中のおしゃれアイデアまとめ

dinner on Fri. 6 Feb. 2015: beef steak with grated Daikon & Ponzu, soup with Kon’nyaku, Enoki mushroom & Mizuna, rape blossoms by Japanese mustard sauce, vinegrated Mozuku seaweed, pickled radish then green tea

dinner on Wed. 11 Feb. 2015: beef steak with grated Daikon by Ponzu, sweet-sour braised pumpkin, rape blossoms with soy sauce added Japanese mustard Mozuku seaweed salad with vinegar soy sauce dressing, pickled Chinese cabbage, red wine

dinner on Mon. 23 Feb. 2015: coquille with rape blossoms & radish by cream sauce, beef steak with mushroom persley sauce, pickled red radish & Komatsuna(: Japanese mustard spinach), red wine

dinner on Sun. 15 Feb. 2015: grilled yellow tail, braised pumpkin & Kon’nyaku with kelp, tofu with sesame sauce & Shiso, pickled red radish & Dakikon sprouts, pain de campagne, red wine, caciocavallo from Hokkaido, then green tea

dinner on Mon. 2nd Mar. 2015: braised pumpkin, beef, Kon’nyaku, Aburaagé & kelp, boiled rape blossoms by Japanese mustard & soy sauce, miso soup with Maikaté mushroom & Japanese leek, pickled radish, red wine then green tea

dinner on Sun. 15 Mar. 2015: soft cod roe with grated Daikon & Ponzu, boiled firefly squid with mustard vinegar sauce, platter of Sashimi, home-pickled cucumber & Daikon, Sukiyaki ☞ beef, raw egg, Shirataki, Fu, Chinese cabbage, burdock, Shiitaké, red wine, sake

ピンもと:Cookpad

Miso Soup with Mozuku Seaweed and Myoga Ginger

もずくとみょうがのお味噌汁 by

dinner on Fri. 20 Feb. 2015: salad with avocado, tofu & mushroom with yogurt mustard sauce, soup with oysters, Maikaté mushroom & dropworta Japanese parsley beef steak, red wine, caciocavallo then pumpkin pudding & green tea

dinner on Tue. 17 Feb. 2015: braised oysters with Syujngiku & Japanese leek, Nikujaga with beef, potatoes, carrot, burdock, onion, shiitaké, Kon’nyaku, Aburaagé, pickled Chinese cabbage & Daikon, miso soup with Naméko mushroom, sake then green tea

dinner on Mon. 9 Feb. 2015: grilled yellowtail, Nikujaga(braised beef, potato, Aburaagé, Kon’nyaku, onion & kelp, boiled spinach by soy sauce & Dashi, miso soup with Enoki mushroom, pickled Daikon by kaki, red wine then green tea