Tsukemono al Wakamama — Recensione di xinru-t (21 set 2023)

Selection of housemade pickled vegetables such as ume, carrot, daikon radish, starfruit, and non-spicy kimchi. Interestingly, they were all pickled in different ways, including kasuzuke with sake kasu, shiokojizuke with shio koji, asazuke, etc. Great as a salty and sour appetiser to start off the omakase experience, and could also be used as an accompaniment to the other dishes! 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