Sunday night’s dinner was miso soup, made with a dashi of kombu and shredded dried bonito, steeped in four cups of water for about an hour, strained, cubed tofu and snipped chives added and heated. Then just before serving I stirred in a half cup of red miso. It was a very tasty soup accompanied by three different sashimi: steamed monkfish liver (foie gras of the sea), barbecued fresh-water eel, and mackeral. The eel was served with spicy nori, the mackeral with lightly pickled ginger, and the liver with soy sauce, wasabi, and steamed rice. This was all enjoyed with a Rihaku ‘Dreamy Clouds’ Nigori sake - light, complex fruit, and quite smooth. A very enjoyable cool weather meal.
Then to finish, while watching the final stage of the Tour Down Under, we had the classic end to a sushi/sashimi meal - chocolate, TJ’s chocolate bars with a 375ml bottle of a Susana Balbo Late-Harvest Malbec from Mendoza Argentina. It was a great dessert.