|
 I
can't go for too long without some funky-colored food.
Here I have some okonomiyaki
made with purple cabbage, which gives the batter a
lavender tint. Well, I think that's cool, anyway. And
there's marinated, stir-fried tofu,
baked Japanese sweet potato, and
steamed
broccoli, and a piece of mochi for dessert. None
of them are funky-colored, but the anko inside the mochi
is an unusual pink color, if that counts.
Wanna talk
about it?
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