last week, in my weekly visit to union square farmar's market, i ran into kyoto carrot from an organic farm in NY.
kyoto carrots are sort of hairloom from kyoto, Japan.
the color is deep red, just gorgesou, and we normally use for special occasion, such as new year feast.
never thought that i could find it in NY!!
so this week, ive been using this beautiful carrot a lot.
this dish is kimpira. using the carrot, gobo, hijiki, and rind of kabocha.
i was making kabocha pie for thanks giving dinner party, so i needed to peel the skin, which i normally do not.
anyway, turned out so colorful and nice : )
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