SUNOMONO & NASUNO HUKUMENI

Sunomono is just a pickled salad, in this case we added sashimi quality octopus which brings the ABC salad to the next level.

Nasuno Hukumeni is boiled eggplant but with a difference, an elegant taste that matches the chicken and beef nicely.

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* 1 cucumber, 10gm of Wakame seaweed
* 2 table spoons of rice vinegar
* 1 table spoon of sugar
* 1/2 tea spoon of soya sauce

Thin slice the cucumber, add a pinch of salt to take out the water the squeeze the dry. Mix all the ingredients with the cucumber, lastly, add the octopus pieces.

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* 6 baby eggplants (Nasuno) halved
* 2 cup of Dashi
* 2 table spoons of sake
* 2 table spoons of sugar
* 3 table spoons of soya sauce
* 1 small piece of ginger, grated

Make thin cuts on the skin of the eggplants, leave in water for a few minutes. Heat up the ingredients, place eggplants skin side down once boiling, with lid on. Boil with low heat x 5 minutes, turn eggplant over, for 5 more minutes, remove from heat, let them cool off before serving with grated ginger as garnish.

Try them right away, you will feel good as they will taste genuine, and good. The only problems is it will be next to impossible to get quality baby eggplants at home. The long, purple ones from China are singularly flavorless.