And chestnut rice is ready for dinner.
Seasoned with sake, salt, soy sauce and a piece of dried kelp, it tastes great.
I just wished my parents had been at the table with us. How much they would enjoy this dish. Imagining of that, I was almost crying.
In Japan, there is fairly distinct change of the four seasons. At the beginning of fall, we often have this rice.
Time is flowing as usual.