gradually, the season is changing.
my body is responding to it, i can tell!
so my everyday food is also changing, from "longer cooked" winter dishes to "more lighter" cooking.
i got mizuna the other day, so i made kizune/hijiki/dried daikon salad with ginger soy dressing.
but still a bit cold outside, so the rest of the dishes are warm, more slowly cooked.
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