The fresh Shirauo is enough tasty but cured one with Tatejio (salty water that is same saltiness with sea water. 3%) is absolutely superb 🙂
Then I made Tempura. This time, the batter is made of egg yolks, cold water and flour. That batter is named Kimigoromo (黄身衣).
We all LOVE tempura, particularly super light and crispy batter’s one 🙂
Haha, it is literally outstanding lol
Another dish was Mizuna salad with Umeboshi Dressing.
The homemade Umeboshi dressing is super easy to make but taste so good, even our kids almost licked it! 🙂
In the early September, we will join the food festival that is the biggest in Singapore and will demonstrate our cooking there. Maybe we will share these foods on the stage, so if you will have a chance to visit us, please pop in us and say hi! to us 🙂 We will announce more detail when it will be nearer.
Have a lovely day!
Naoko
