Experiments in Japanese Cuisine II

After having observed our director’s yummy looking bento at lunch, we decided to try another experiment in Japanese cooking. Simmered vegetables (googling for a recipe, we found out that it’s likely to be called Nimono (boiled things)). He had told us roughly the ingredients and how it is done. It sounded easy enough, so we tried our luck at the supermarket. Some daikon (giant white radish), lotus root, carrots, mushrooms. We thought why not also try a bit of egg plant and echalottes. Since some other root whose name I forgot was supposed to go in as well, we also chose a piece of a long root that looked right to us. Then sheets of fried tofu, soy sauce and mirin.

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Experiments in Japanese Cuisine

In order to properly adjust to our new environment, we are trying to adapt our menu to the local customs. Apart from going to local restaurants, this also means that we try our hand at cooking.

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