Summer has ended, and we are now starting to feel the cool weather of autumn. Using seasonal young ginger, Mami-okusama prepared simmered kiriboshi daikon with young ginger. She specially sent us some photos, and it looks absolutely delicious! We can almost smell the refreshing aroma of the young ginger through the photos! Mami-okusama said, “The refreshing spiciness of the seasonal young ginger enhances the sweetness of the kiriboshi daikon, and everyone in our family loves it, including Masaaki-sama!” “I want to eat it too! I want to make it!” Perhaps Mami-okusama heard my inner voice—she kindly taught us the recipe, saying “Please enjoy this seasonal autumn delicacy.” We will share the recipe below (I am definitely buying young ginger on the way home!). 【Ingredients】30g kiriboshi daikon15-20g young ginger (very thinly sliced)1/3 carrot (thinly sliced)1 sheet aburaage (deep-fried tofu) (cut into strips)*Boil the aburaage in hot water for about 3 minutes, then drain to remove oil.250ml water used to soak the kiriboshi daikon1 tablespoon sake1-1.5 tablespoons soy sauce1 tablespoon mirin1/2 tablespoon sesame oilA pinch of salt 【Instructions】1. Rehydrate the kiriboshi daikonSoak the kiriboshi daikon in water and squeeze lightly. Strain the water and save for later. 2. Stir-fryHeat a clay pot, add sesame oil, and first stir-fry the young ginger to release its aroma. Add the kiriboshi daikon, aburaage, and carrot, in that order, and stir-fry lightly. 3. SimmerAdd the water from step 1, bring to a boil over medium heat, then simmer gently over low heat until the ingredients become soft. 4. SeasonAdd sake (cook off the alcohol), mirin (cook off the alcohol), and soy sauce, in that order, and continue simmering until the liquid is reduced. Enjoy this seasonal autumn dish!Please feel free to like, save and shares this post✨ ---About Mami-okusama (Mami Okada)She was born in Aichi Prefecture and grew up in a farming household. She is also known as “Japan’s vegan beauty.” During her studies at University of Tsukuba, she became actively involved in volunteer activities such as refugee support. She was also repeatedly asked to participate in the “Miss Tsukuba” contest and was approached by many modeling agencies, but she declined all of these offers as she wanted to focus on refugee support activities. In recognition of her efforts in refugee support, she received the “University of Tsukuba President’s Award” in 2012. She holds a license to teach English to intermediate and high school students. After graduating from university, she began working for World Church of Messiah in 2013. In 2014, she married Masaaki Okada (Masaaki-sama), the great-grandson of the founder of World Church of Messiah, Mokichi Okada (Meishu-sama 1882-1955), and the representative and successor of Kyoshu-sama. Currently, while raising three children, she is single-mindedly walking the path of God, including working more energetically unlike anyone else on the Sacred Word of the founder, “In the world of Miroku, humanity will follow a vegan diet,” which was resurrected in our day by Masaaki-sama. She currently resides in Atami City.