This year’s nanakusagayu was a day late. What can I say? It’s easier to make okayu on a Saturday. Especially brown rice okayu, which doesn’t work so well in the rice cooker.
I had cress, shungiku, chives, shiso, rocket, thyme and lemon balm this year. Why? Because that’s what I had on hand at the time. All of them home grown and most of them from my lovely gutter garden.
Win.
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