Jun 3
Jomon Soba with Mushrooms
This is a rare kind of soba, and possibly is only available at the Jomon museum near Shin-Aomori. It's made with acorn, chestnut and mountain yam, and has a thick, springy texture which Uncle Fish and I both really enjoyed. The recipe is a kind of reimagining of what people in the Jomon stone age era of Japan may have eaten. If true, then they ate damn well!
I'm kind of sad it's not more readily available and eyeing the trees in the park...