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To open up appetite


By Gourmande in Osaka (Visit website)





It’s better to restart simply with a shellfish okayu (rice porridge).



I simply opened the hamaguri clam in sake, with celery.



On a bed of brown rice porridge fresh from the rice-cooker. I had 2 branches of dill left.

That was good.




Filed under: Avec la recette, Chilly weather food, Japan/ cuisine japonaise, With recipe Tagged: brown rice, brunch, celery, clam, congee, coquillage, dill, genmai, hamaguri, healthy, herbs, okayu, rice porridge, seafood, side-dish


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