foodie couple of days

Tuesday was Ii fufu no hi, Satoshi brought home some sweets from Jouvencelle.

A matcha daifuku (matcha cake with matcha cream, whipped cream wrapped with a thin mochi) and a persimmon cake (fluffy cake with cinnamony cream, whipped cream then covered with kaki (persimmon)

Both were delicious, thank you Satoshi!

Wednesday was a national holiday, Kinro Kansha no hi (Labor Thanksgiving Day)

The weather was forecasted for rain, but the autumn leaves were apparently at its peak...what to do?!

Since we woke to a rather sunny morning, we got out and about early and walked to Saikoji.

It was a mixed bag, some trees were bright red, others were still green.

Kinda weird this year probably because the weather has been weird.

Some of the trees around the Kanon at Benzaiten, had turned red, but for the most part everything was still green.

We walked to the falls but were very disappointed because all the trees around the falls were still green if not brown...boo!

To "cheer" ourselves up, we decided to have some coffee and something sweet and popped in at Hashimoto-tei.

I tried their buttercream cake. I didn't see the small print in the showcase which said "rum raisin"...the cake was filled with rum soaked raisins...which totally over-powered the whole cake, you couldn't even taste the buttercream...blah.

Satoshi still hungry after his cheesecake and coffee, decided to try the yuzu croquette.

It was good, there were bits of yuzu peel here and there, but the majority of the croquette was potato...130 yen.

For dinner, I made some kinpira gobo and spinach goma-ae.

I also used some leftover boneless fried chicken sticks to make some "sushi".

Just nori, freshly cooked rice, lettuce and chicken...no other seasonings.

We dipped these into a tonkatsu-mayo sauce.

Again, Satoshi, who doesn't care for chicken, gave it a thumbs-up!

Thursday the weather turned wintry...the wind was icy.

Thank goodness the sun came out for the most part of the day.

Dinner was a repeat of savory mille feuille...this time I added eringi, gobo and eggplant to the pork and chinese cabbage. As well as kim chee.

What have you been enjoying?