We got hot and humid days in midsummer this year.
We missed coming autumn and noticed that it was just around the corner.
This summer I got so many eggplants that I baked all with Palazzetti grill, we import from Italy and sell in Japan.
Having baked eggplants every day, I thought myself to be an expert on cooking eggplants at the end of summer.
We launched out this Palazzetti as a barbeque grill at first, though, grill for Japanese cooking might be welcome to Japanese people.
Now we have Matsutake , special mushrooms, season here in Tamba region.
You can see a zucchini next to the potato.
I got some zucchini seeds a couple of years ago in Italy.
First year I failed when to gather and how to cook.
This year I cooked zucchini with Nukadzuke arranged in Japanese style.
It is just for fun to combine Japanese and European style.
We’d prefer to slow food rather than fast food
