Today
I have some steamed pork gyoza,
obimake
enoki, baked Japanese sweet potato, steamed
broccoli, and strawberries.
The first time I cooked a Japanese sweet potato,
I thought I'd bought the wrong thing. When I sliced
it open it was much firmer than I expect from a sweet
potato, and the inside color was close to that of a
regular baked potato. But a taste proved that,
yes, it was indeed a sweet potato, and furthermore it
was delicious. The last time I was in the market I bought
a bunch of small potatoes with the idea of putting them
in my lunches. The one I cooked for this lunch was long
and thin, perfect for making bite-sized coins. The flesh,
BTW, is firm enough that you can easily eat them with
chopsticks.
Wanna talk
about it?
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