Daikon, carrots and murasaki-imo yams. Just lightly cooked in dashi — and just perfect.
Kyo-ninjin — the wonderful long red carrots that are traditional to the Kyoto region — are not just more beautiful, adding their rich colour to the vegetables palate, they also have a deeper, more concentrated "carroty" flavor.
Other blessings of this season include: fresh yuzu ready to pick and grate, right outside my front door...
And camellia blossoms: our tree has just opened its first flowers, and that means we will have colour in our garden for the next two months.
Update: and exactly one month later, that same tree is a riot of blossom...
