Rice and hato mugi are one of my favourite combinations! Of course pressure cooked for 45 minutes and sprinkled with some gomasio…
I made a nishime of daikon, turnip (even with some turnip greens), parsnip, topinambour (Jerusalem artichoke), carrot and butternut squash, seasoned with ume plum vinegar.
Arame seaweed was cooked for about half an hour together with finely chopped carrot tops (extremely fiber rich!), presoaked dried daikon and shoyu.
Mung beans flavoured also with a splash of shoyu.