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LE DEJEUNER SUR LA MONTAGNE DE TERRE PUR

Before.

Pure Land Mountain Lunch, clockwise from lower right: gemmae (brown rice) with sesame, topped with braised unagi (eel) and ground sansho herb in a handmade bisque glazed bowl; briefly boiled spinach with sesame, katsuo-bushi (bonito shavings) and soy sauce on a favorite plate from our last trip to the undiscovered paradise Okinawa; tofu with chopped shiso leaves and soy sauce on a little blue-rimmed plate decorated with eggplants; and miso soup with daikon and wakame in a wooden urushi bowl made by my sister-in-law's family in Shinshu. A lunch very light, very nutritious, even more very delicious, with a lot of history and quickly and thoroughly finished, as evidenced below.

After.