What We Eat in Autumn 🍂 3 Days of Japanese Home Cooking

■ Chapters
0:00 Intro
0:38 Pumpkin and Thick Fried Tofu Miso Soup
2:27 Mushrooms Tossed with White Dashi
3:02 Taro Root Rice
4:11 Simmered Komatsuna and Hanpen
5:10 Carrots Tossed with Salt and Sesame
6:38 Cucumber and Lotus Root Nukazuke (Rice Bran Pickles)
11:31 Salt-Seasoned Lotus Root Kinpira
14:09 Simmered Taro Root and Chikuwa
15:50 Salmon and Mushrooms with Butter-Ponzu Sauce
22:30 Dried Daikon Radish Simmered in Ketchup
25:16 Steamed Eggplant with Grated Daikon
27:31 Chicken and Lotus Root with Scallions and Salted Kombu
30:34 King Oyster Mushrooms and Scallops