restaurant

Wisdom Home-Town Restaurant

Okayama Chef: Mrs. Banki[Kimuchi Nabe] Mrs. Hino[Festival Sushi]


Kimuchi Nabe Description 1) Cut vegetables (daikon, cabbage, carrots, green onions) and tofu. 2) Place vegetables, tofu, meatballs and kimuchi sauce in a big pot with water. 3)Heat at medium temperature until everything in the pot is cooked through. 4) Add more vegetables and meat as desired.	Festival Sush Description 1) Cook rice. 2) Mix sugar and vinegar in with rice and let cool. 3) Mix in boiled burdock, carrots, and chikuwan. 4) Spinkle egg, beans, shrimp, spanish mackerel鰆 and lotus root on top.

Worth Taking Note
[Kimuchi Nabe]
Most of the vegetables in this pot are homegrown with no-till farming methods by the Bankis (see my 11/18 report). Fresh from the garden and treated with no chemicals, the vegetables are healthy and safe.

[Festival Sushi]
This type of sushi is made during festive time such as new years and at different seasonal festivals. It has plenty of nutrients and the ingredients change according to season. The dish is also very colorful and goes well with almost anything.

How was it?
[Kimuchi Nabe]
Since I have a weak spot for kimuchi nabe and organic vegetables it was excellent.

[Festival Sushi]
There are so many different ingredients every bite has a different taste. So much variety in one dish made it interesting with every bite, not to mention that each bite was quite tasty.

Okayama Prefecture
Festival sushi is said to be found all over Okayama Prefecture. Interestingly, it is also said that each family has its own festival sushi with its own flavor and ingredients.

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