Jade Quinlivan of The Weekend Edition did a little write up on us. She describes what we do perfectly, check it out!
Umeshu Cooler // Umeshu (plum wine) is a Japanese liqueur that is made from unripe Ume fruit that is steeped in Shochu and sugar.
OTSUMAME // DRINKING FOOD
Eggplant & Miso dip
Senbai // Rice crackers
Edamame // Charred soy beans with black bean & orange
Tsukune // Chicken meatballs in yakitori sauce
IPPON // A DISH, A COURSE, A GEM, AN ARTICLE OF BEAUTY
Rafute // Okinawan braised Pork Belly
Onigiri // Tuna filled rice balls
Gyoza // Two types of pot-sticker dumplings – vegetable and chicken
Chūna Takaki // Seared tuna
Gyu Nigiri // Hand-pressed sesame rice topped with Miso-cured beef
Tempura // Popcorn prawns in a lemon dressing
Sunomono // Cucumber & wakame salad
Hiyayakko // Cold dressed tofu
Udon // Broth with noodles & vegetables
DEZĀTO // DESSERT
Imo yokan // sweet potato jelly
Nashi // Japanese pear poached in sake with lemon sorbet sauce and matcha cookie crumbs
Sencha // Japanese Green tea
Last week Chloe and I (Bree) had a lazy day out in Brisbane, spending most of the day laying under trees or in soft patches of grass and the rest of the time drinking coffee or perusing art galleries.