Ume Ochazuke en Wakamama — Reseña de xinru-t (21 sept 2023)

Mix of millet, coloured wholegrain rice, and sesame seeds rolled into a ball, plated alongside a chrysanthemum bud and shiso leaf. The highlight for me was the housemade vegan dashi consommé - the houseblended mushroom and seaweed stock was brewed with figs and assorted fresh vegetables for a naturally sweet and savoury flavour. Can be paired with the houseblended shichimi too for a slightly spicy kick! Inspired by Shojin Ryori, i.e. allium-free Japanese Zen temple cuisine. P.S. Check out my reel of the entire experience of having a vegan omakase at a pet-friendly micro restaurant! https://www.instagram.com/reel/CxFqkicSezK/ #sgvegan #glutenfree #wholefoodplantbased #wfpb #fermented #omakase #womenowned