Another chilly wet day required soup, and this time I went for a Japanese-style dinner with a bunch of small dishes followed by a big bowl of soba. Clockwise from upper left: beet pickles, sorrel and nasturtium salad (sesame/ume shu dressing,) leftover braised pan di zucchero, and our own Japanese eggplant cooked with scallions in a serious sauce of garlic, rice vinegar, shoyu, agave syrup, and HP sauce that Christine bought me recently so I can make proper fried egg sandwiches.
The soba had a dashi broth, blanched kale, seared yellowfin tuna, scallions, and black sesame seeds. All in all, far from traditional or authentic, but similar in the variety and focus of flavors.
