Tonight’s supper was miso soup, made with barley miso, chives, and kombu & shredded bonito dashi, along with six each potstickers - two each shrimp, pork & beef, with gyoza and ponzu sauces. All was enjoyed with two leftover sakes - Wakatake Onikoroshi Junmai Daiginjo and KikuSui Junmai Ginjo. The Wakatake was exquisite with the shrimp and ponzu sauce. The delicateness of both was a great match. Amazingly, the ponzu sauce was also good with the beef, as was the gyoza sauce. The gyoza sauce as before was best with the pork.
Then since that was fairly light, we finished with three gelati, Tahitian Vanilla, Hazelnut, and Chocolate. Carollee had hers plain, while I had Coquila liqueur & Hazelnut syrup on mine.
We ate inside again tonight since high clouds built up from the many contrails overhead, there was a cool breeze, and temps barely rose into the 60sF.