mrginger

The other day I taught 20 pre-schoolers how to make a futo maki. I worked with four of them at a time and we used all vegetarian ingredients.They loved the carrots, hated the asparagus. They got to eat the rolls they made, but not in cut pieces. The teachers were afraid for there to be a razor sharp sushi knife within an arms reach of any four-year-old, so the kids had to eat their rolls like burritos. That was fine with me. I've come close enough to cutting off my own fingers.

I planted some japanese herbs yesterday. Shiso and Mistuba. You may be familiar with shiso. Its often referred to as japanese mint, though I don't believe it tastes a thing like mint. Hamachi is great with shiso and a squeeze of lemon, and maybe a thin round of Q-Li. Mitsuba Looks like this:

I might serve it with seared Blue Fin, or mix it into a poki.
I also planted some chives and green onions. They'll come in handy.