Feb. 16
Today’s dinner is Kiritampo-Nabe.
I have a lot of Kiritampo-Nabe in this season.
This season, I’ve actually been making hot-tofu almost every day.
If it’s a water cooking pot, the sauce is ponzu-soy sauce, and the flavor is covered with hot tofu.
Today, I also used chicken stock and chicken skin to make a cloudy broth.
Every time, the Kiritampo-Nabe is delicious.
Wine of the Day
Ancora Pinot Grigio 2023 1,200 yen
It is my favorite white wine made from 100% Pinot Grigio grown in Lombardy, Italy.
Behind this refreshing and pure mouthfeel, you can feel the firm grip unique to Pinot Grigio.
The wine is a little difficult to match with the soy sauce and mirin-based Kiritampo chicken stock soup, but this is a nice choice.
Also, today I tasted a glass of Miyazaki Mugi-Shochu on the rocks.
Both the wine and the shochu were delicious.
