We did a nice outdoor meal in the balcony with the nice urban view.
I made two donabe dishes and packed in my picnic bento 2-tier boxes.
With double-lid donabe rice cooker, "Kamado-san", I made green tea onigiri (rice balls). I mixed in coarse ground "tencha" (very delicate baby green tea leaves used for making matcha powder) and plum kombu tea powder. Combination of green tea and plum kombu tea flavors bring the nice aromatic character to it.
With donabe smoker, "Ibushi Gin", I smoked salmon filets with Japanese apple wood smoke chips, and served with baby kale and kumquat salad in apple cider vinaigrette.
I'm glad everybody enjoyed my dishes.
Happy donabe life.
