Getting in the experimental mood with shapes and flavours, as the #OnigiriAction continues. It would be good to do a ‘contest level’ lunch but I’m just not feeling it yet. Only if the flavours and thus the contents are something I’m happy with I might try, but that would mean taking photos in an English winter…
October 31
As colourful as this is, I wish there was some karaage in it. Siiigh… Lunch is roasted pumpkin, Korean style rustic spinach, broccoli, tomato, tamagoyaki, carrot kimpira and yukari onigiri
November 1
I miss seafood too. A simple lunch today with a large prawn and mayo onigiri. If only they were larger to make tempura with.
November 2
Didn’t make it for lunch – I made it for brunch! Lunch is an experimental onigiri: butter carrot with sage. Butter in riceballs are tricky to get right unless they are cooled…
November 3
Not a dense lunch today in the fading sunlight of late Autumn. Lunch is tomatoes, broccoli, tortilla de patatas, soy eggplant and onigiri (anchovies with ginger and spring onion and umeboshi)
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