Got some fresh Japanese cucumbers from my friend
and I pickled them with sea kelp and red shiso(Japanese herb) with
ume-su (pickled plum vinegar).I actually added some corgettes too.
Ume-su gives nice pale pinky colour to them ..
I made some Beni-shoga too.(It means rosy coloured pickled ginger)
Beni-shoga is essential item when you eat Takoyaki or Okonomi-yaki or
even I love to eat it as it is.
My son had finished his compulsory education officially and he's around
everyday so we had a lunch together today.
Tofu with ginger coriander sesami oil sauce and sweet and sour aubergine.
He said it was a ZEN lunch and I agreed with him.
The pickled cucumber was sooo delicious .Thank you R-san!!!