The nights are drawing in, and since September my menus have been gradually changing to counteract the chillier weather. More and more, I’ve been turning to those knobbly, underground, secretive vegetables – the ones we always abandon around April and rediscover towards Christmas. This time around, I’m also unearthing the meanings behind homely Japanese dishes such as shigure-ni and takikomi-gohan. Also featured in this post is a sweet treat I brought back from Japan to share with you – but don’t worry, it still fits with the root vegetable theme!
- butaniku to yasai no shigure-ni / pork belly and root vegetable stew
- takikomi-gohan / variety rice
- miso soup with aubergines and chives – previously featured here
- radish misozuke – previously featured here
- kimpira parsnip / soy-simmered parsnip
- BONUS SHOW & TELL: murasaki-imo yōkan / sweet potato jelly
As always, read on for more details and cooking tips.