Earlier – Miso soup.
Water, hon-dashi, sliced aburaage, cut wakame, slurried mutenka shiro miso. Chopped scallions.
Later – Steamed Faroe Islands salmon; soba tossed w/ sautéed cabbage; sobayu.
Faroe Islands salmon fillet marinated & steamed w/ enoki mushrooms, bunapi-shimeji mushrooms, ryori-shu, hon-mirin, squeeze of lemon juice, rice bran oil, sea salt, ground white & black pepper, nigori sake, julienned ginger, trimmed scallions.
Soba cooked as usual, drained & rinsed well; tossed in pan w/ sliced cabbage sautéed w/ oil & sea salt.
The water from cooking the soba retained = sobayu; a bowl set out for sipping w/ the meal.
