[Fermentation x Layered Cooking] A Feast for Cold Days - Warming Sake Lees Pork Miso Soup and Dried Splendid Alfonsino

[Fermentation x Layered Cooking] A Feast for Cold Days - Warming Sake Lees Pork Miso Soup and Dried Splendid Alfonsino

Today's meal.
・Dried splendid alfonsino
・Pork miso soup with layered vegetables and pork
・Natto

The splendid alfonsino is one of the many dried fish I received through my hometown tax donation.
I shared some with my children as soon as it arrived, but thankfully, my freezer is still full of dried fish.
Since splendid alfonsino is not something I come across often, I was really looking forward to it.

While preparing the meal, the aroma of the fish grilling wafted through the air, and when grilled, the outside was crispy and fragrant, while the inside was plump and juicy.
It was fatty and so delicious that
it was on a level that moved me.

For the pork miso soup, I added pork to my usual layered vegetables and finished it with miso and sake lees.
The sweetness of the vegetables and the richness of the fermentation layer together, warming me slowly from the core of my body.
I added a little soy sauce and vinegar to the natto.
A touch of acidity brings out the umami of the ingredients.

A feast for a cold day.
It's not a fancy meal, but
this kind of simple, nourishing food
soothes the body.

With the power of fermentation and vegetables,
today, too, I am practicing quiet self-care from my kitchen.

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