The nice yellow soup in the picture is pumpkin soup – cooked up hokkaido pumpkin, blended in a blender with added shiro miso (white, shortly fermented miso) and some ginger juice to taste – I personally think pumpkin soup just needs ginger in it! 😀
For grain I had brown calasparra rice mixed with red thai cargo rice and quinoa – all pressure cooked togethe for 45 minutes, served with a sprinkle of gomasio. I got a bit addicted to mixing different grains together, makes cooking much more interesting. But I must admit that I am not so fond of pressure cooking the quinoa with the rest – normally I cook quinoa without pressure for just about 15 minutes, a longer cooking time makes it too slimy and tasteless 😦
I sauteed pointed cabbage with green beans together with some mirin and ume plum vinegar – pointed cabbage rules!! So tender, compared to round cabbage.
And the beans are black hokkaido beans – first rubbed in a wet kitchen towel (instead of washing, so that their skin doesn´t “fly off” during roasting), then dry roasted for a few minutes until their skin cracks and becomes a bit golden, then pressure cooked with a double amount of water, for 45 minutes. When they´re done I added some kuzu to their leftover cooking water to make a sort of thick sauce (and a nice glaze on the beans), tamari (instead of salt) and rice malt – lovely combination!