Today my daughter happily went out for a walk wearing her kimono again.
She has loved wearing kimono ever since her Shichi-Go-San celebration, and now she sometimes wants to wear it just for everyday outings.
But when she’s wearing a kimono, she can’t really play on the playground equipment. And today it was quite warm, so halfway through the walk she said, “I’m hot!” and took it off. She simply left it in a little pile and kept playing. It made me laugh.
Later at home, I ground some sesame seeds in a suribachi (Japanese mortar) and made our usual spinach goma-ae.
Ingredients（Serves about 2–3)
- 1 bunch spinach (about 200 g)
- 3 tablespoons white ground sesame seeds
- 1 tablespoon soy sauce
Instructions
- In a bowl, mix the ground sesame seeds and soy sauce.
I think it tastes best when you add lots of sesame seeds.
2. Bring a pot of water to a boil and add a small pinch of salt. Add the spinach (starting from the stems) and blanch briefly.
3. Rinse under cold running water, drain well, and gently squeeze out the excess water.
4. Cut the spinach into bite-size pieces, loosen it with your hands, and toss it with the sesame mixture.
Many recipes add sugar or dashi, but honestly just sesame and soy sauce is already very delicious.
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