This consisted of sakuras (cherry blossoms) foraged by Humi and Jason, then salted and mixed with sprouted brown rice, and wrapped with cured nasturtium leaves that were also foraged by Humi and Jason. Topped with tofu misozuke and Korean shiso oil. It had wonderful herby flavors.
#sakura #nigiri #nasturtiumleaves #veganjapanesefood #pdxjapanesefood #supportveganbusiness #pdxvegan
VÉGÉTALIEN
