Green Shiso Miso Mix

A filling for rice balls 🍙. A side dish for rice. A preserved food.
When you get a large amount of green shiso or wild vegetables, let's make a mix with barley miso!
Green shiso, which spoils quickly, will keep its flavor for a long time thanks to the power of miso. Enjoy the soothing aroma while you chop-chop-chop 🌿🔪✨
Healing that starts even before you eat.

It's a super healing lunch (*//艸//)♡ The aroma wafts through my nose. This is one item you should keep in the fridge ☝️
In addition to the joy of eating, I promise you a healing, blissful time 💗
The one on the left is the "Green Shiso Miso Mix".
Since I wanted to use it as a rice ball filling, I tried making triangular shapes with six-grain rice for a change. 🍙✨
I used plenty of cucumber that I had left over from garnishing a rice bowl on another day.
No matter how many times I see them, the round shapes of vegetables are mysterious 😌

Oh, by the way, the one on the right is "Garlic Miso".
This is also a preserved food that lets you enjoy the aroma of garlic for a long time. I might post about it if I get the chance.

〚Ingredients〛(Easy-to-make quantity)
Green shiso: 25g
Barley miso: 50g

〚Instructions〛
1. Roughly chop the green shiso to some extent.

2. Mix and chop it together with the miso.

3. Once the miso wraps around the green shiso and they become one, it's done!

Dear green shiso... even though I abandoned you in the past, you still give me such unconditional love... I'd like to try growing you again (´｡✪ω✪｡｀)♥
What should I do? But if I mess up again next time, I might not be able to recover...

・・・・・🎀・・・・・🎀・・・・・🎀・・・・・
Ayumi☽

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〚Mogu-Poko Time Monologue〛

🍓The Mogu-Poko Diary is a record of Ayumi's daily life practicingFuture Food Tsubutsubu
　bu originated by Yumiko Otani 😃
　I write articles freely, referring to her books and theories.

Ayumi☽