This consists of creamy sprouted brown rice Japanese congee, soy-glazed shiitakes, umeboshi, roasted delicata, and fried tofu, topped with sunchoke chips, kakiage (savory fritters comprised of onions, cabbage, and other seasonal ingredients), and scallions. I chose to add pink peppercorn chili oil and golden hot sauce for some 🔥, and a dollop of smoked tofu misozuke (a spreadable miso-cured tofu) to enhance the richness. It is warm, nourishing, and guaranteed to cheer you up on a cold and blustery day. #saveveganrestaurants
VEGANO
