found a real winner of a recipe! Salmon
saka-mushi, which is salmon fillet steamed in a
tinfoil pouch with snow peas, shiitake mushrooms, shimeji
(or enoki) mushrooms, snow peas, scallions, and carrots.
It's easy to make, doesn't take much time, and is delicious.
If you're really artsy you can make it look like an
autumn garden, so the recipe says, but as I don't hunger
for fallen leaves and sticks I'll have to be satisfied
with mere taste.
On the side there's the everpresent rice
and steamed broccoli,
and up top some slices of kaki persimmon. I'd never
had persimmon before, and I'd heard they were bitter,
but they sold so well at the Asian market I figured
there must be something worthwhile there. Surprise,
this variety of persimmon isn't bitter at all! It's
sweet and mild, and the flesh is crunchy, more so than
an apple. I recommend it.