山に戻りました

I set up a wood-fired bath, so I tried to get the hot water to come out of the kitchen tap. Watercress is a mysterious and wonderful plant that thrives in the middle of winter, tastes great, and is also highly nutritious. I went to see the riverbank where it grows every year, and it was thriving beautifully. I think the trick to cooking it is not to overcook it, and I recommend using it in namul or shabu-shabu, as it's easy and delicious. It was also great stir-fried with oyster mushrooms and thinly sliced ​​pork in a Chinese-style flavor, and I put that on top of ramen too. There were still a few nameko mushrooms on the snowy mountain, and oyster mushrooms had sprouted. Oyster mushrooms grow even in the middle of winter and early spring, so I'm trying to keep an eye out for dead wood.