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The autumn flavors/秋の味覚

Last night we had rice cooked with chestnuts. My mother in law gave them to us the other day and we peeled them. It was tough work but it deserved.
peeled chestnuts

There are several recipes to flavor the rice with chestnuts,but yesterday I cooked it with my mother's recipe. It was like this,
3 cups of rice(1cup is 180ml.)
1 small spoon of salt(a spoon of 5cc, in Japan, it is called kosaji.)
1 small spoon of hondashi. Hondashi is dried bonito powder and very useful to make Japanese dishes.

I added a little soy sauce for a subtle touch to the dish. "It's really delicious!", said my husband XD.
I forgot to mention the quantity of chestnuts. I used about 200 to 250 grams of them.

Autumn is a harvest season and we can enjoy various foods. In the photo below, you can see salmon roe topped on rice and the ingredient of the miso soup is wild mushrooms. They were also picked up bymy husband's mother.
salmon roe and mushroom soup
If you go to supermarkets, you can find persimmons, grapes, pears, apples, etc. My recommendation is pears called Nijuseiki, literally means 20th century pears and its color is pale yellow and more sour compared to Kosui pears. The shape of Japanese pears looks like that of apples and more juicy than western ones. Let's enjoy autumn flavors!
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Akiko

Author:Akiko
Akiko lives in a city next to Hakodate and loves to drive around Hakodate and surrounding area. I hope people who visit or live in the Southwest area of Hokkaido come to love the area, too.
函館の隣町在住で道南エリアのドライブ大好きAkikoです。道南を訪れたり、住んでいる人が土地を好きになってくれたらなぁ、と思います。

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