Toshisada Utsunomiya#Today's #LectinFree #Brunch | Sat.15 Feb.
Steamed veggie salad with cabbage, carrots, onions, broccoli, and okra, plus a boiled egg—all soaking up my mum’s tangy sanbaizu. Miso soup so packed it’s practically a meal—wakame, dried Chinese cabbage, frozen spinach, konjak, and sardines in Kyoto-style white miso.
Finishing with silky sweet potato drizzled in perilla oil, plus a coffee blend smooth enough to round off the meal just right.
