Hello and Happy 2014! Jamison and I celebrated New Years Day with a Korean meal in San Francisco's Inner Richmond neighborhood. A spectrum of banchan:
Bulgogi and Galbi ready to grill:
This area is fun for foodie shopping and window-gazing, housewares browsing and people watching, with an incredible variety of mostly Asian restaurants, bakeries and dim sum specialists here.
In today's bento, savory grilled beef slices are layered with a type of spinach we are growing in the garden for the first time this year: "Japanese Big Leaf"--it has a nicely mineral-rich flavor and deep emerald color.
Yellow pickled radish and the edible flowers of our daikon radish add color and texture to lunch which also includes rice tossed with rice vinegar and a real treat of the winter citrus season: Cara Cara oranges. Happy cooking and bentoing in 2014!