Exploring a Local Farm-to-Table Dining Experience

**Thursday, August 15, 2024**

Today’s lunch was a delightful journey into the heart of Misato’s local cuisine. Nestled just a short 10-minute drive from my home, Nono Kaze is a charming eatery that opens exclusively for lunch, offering a rotating menu of traditional seasonal dishes, making each visit a unique experience. Itadakimasu is the Japanese phrase you say before eating a meal.  

Our meal began with a refreshing start: a cup of chilled wheatberry tea paired with a dainty glass of freshly squeezed apricot juice, served with a single ice cube for that perfect chill. Following this were an array of beautifully presented dishes.

Starting from the top right of the tray featured a succulent red snapper, glazed in a sauce that nicely balanced sweet and savory. Accompanying this was a delicate walnut tofu draped in a clear, savory sauce with a hint of grated ginger, which I found myself eating slowly throughout the meal. Next was a classic tempura selection, showcasing crisp,  eggplant,  green peppers, and sweet potatoes. 

In the middle row of the tray starting on the left, there was also a small bowl of pickled cauliflower and pickled ginger, adding a tangy contrast, alongside another dish of pickled cabbage and spinach topped with tiny, savory Shirasu fish. The centerpiece of the tray was an exquisite edamame tofu.

Shirasu - small white fish

Looking at the bottom right I was served a mix of tender cooked vegetables and Ganmodoki –  tofu fritters filled with a medley of vegetables. A touch of salt enhanced the natural flavors of each item. The long serving plate showcased eggplant sprinkled with sesame seeds, a couple of lightly salted edamame pods, and a small piece of cherry jelly, which to us Americans would be called Jello. Completing the assortment were savory pickled eggplant slices.

To round off this culinary experience, the server presented three additional dishes. The radish soup, featuring a glutinous rice paddy (a rice cake with a delightful, chewy texture). A crisp salad of fresh greens, okra, and sliced ham, drizzled with sesame dressing. Finally, a bowl of incredibly flavorful rice, seasoned with fresh ginger and green onions. This dish was so exceptional that I’m already planning to recreate it at home.

Today’s lunch was a tasty way to explore Misato’s seasonal flavors and a reminder of the simple joys found in local, traditional cuisine.  Gochisosamadeshita!