I prepared 100% plant-based OBENTO to nourish the body & soul for the autumn Doyo season! While cooking, I wished for the health & happiness of those who would eat Wanowa's OBENTO. Here's the menu. ☆ Miso soup with root vegetables and tofu ☆ Half-polished brown rice with azuki beans and lotus seeds ☆ Wood ear mushroom simmered in soy sauce & mirin ☆ Stew of Winter melon, dried tofu & shiitake mushroom ☆ Kimpira-sauteed Daikon radish ☆ Vegetable Croquette ☆ Beet and bean's patties ☆ Spaghetti squash & mushrooms in a little Gratin ☆ Chrysanthemum in white tofu salad ☆ Simmered burdock ☆ Sauteed cabbage with hijiki, carrots, and onions ☆ Vinegared wakame seaweed and cucumber ☆ Red turnip with orange vinaigrette ☆ Gluten-free lemon cake Thank you so much for Wanowa's beautiful community for your continued patronage!
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January 2023
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