The previous night, M had marinated some cucumbers, carrots, ginger and daikon in a little rice wine vinegar and left to pickle gently overnight. Last night, he served them with spinach gently heated through with sesame oil and toasted sesame seeds as well as with a surprisingly light dish of meaty sea bream chunks steamed with Japanese rice and dashi stock. Unfortunately, the photo makes it look far more stodgy than it was.Speaking of stodgy, tonight, I'm out at a Krispy Creme and Beard Papa party at work.
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