|Not 100% sure what this is. Paul thinks blackthorn.|
|This is actually the bonsai, but the picture was cunningly taken outdoors.|
We needed something else on the plate for a satisfying supper so I made some prawn and ginger gyoza. I realised that I wouldn't be able to get the wrappers thin enough with a rolling pin, so I used the pasta machine to roll the flour and water dough, and they were just about perfect.
gari, so we just had a few shreds of beni shoga - less sweet, and saltier, but still a nice gingery palate cleanser between bites of sushi. And Paul is particularly fond of the dipping sauce I make for dim sum, which is crushed dried chillies in oil, with black rice vinegar and soy sauce, so I made some of that to go with the gyoza.
Japanese cuisine had been included in UNESCO's Intangible Cultural Heritage list. And I don't think this quite has the elegance and refinement that is implied by that. But it was very nice!