Fried tofu and mizuna leaves braised in soy sauce. Simmered herring and aubergine. Lightly pickled turnip. Seasoned egg scrambled with sardine fry. Vinegared mackerel. Taro stem dressed with ground sesame. The miso-glazed fish was probably pomfret, and the steam rising from it indicated that it had just been grilled. Miso soup with onions and potatoes.
