Shojin Ryori II

They say that practice makes perfect so I decided to practise the art of Japanese vegetarian cuisine every time I find some space for it. It was ginger rice, daikon soba noodles, hijiki salad, miso leek soup, silken tofu, umeboshi, wasabi, nori and green tea today. I am getting closer to our summer monastery experience. Our taste buds confirmed it ;-)