Thick-Walled Local Bell Peppers and the Taste of Autumn
Picked up thick, local bell peppers grown in Hachioji and grilled them slowly in a skillet. The crisp aroma and sweetness burst through, carrying the grounded resilience of the harvest itself. Paired with mentaiko-stuffed sardines, roasted eggplant, and pork jowl, an honest, deeply nourishing evening meal comes together.
No complicated seasoning—just heat, a dash of salt, and good oil. Bringing in seasonal touches like shiso-fried saury from the neighborhood market, each week builds on unforced, comforting home-cooked routines.