Traditional Balsamic Vinegar of Modena goes well with fruit, and there is also a Balsamic cream you can buy which is less expensive and ideal to decorate plates.
Photos and Recipes by Alessandra Zecchini ©
|Clockwise from top left: rice with vegetable furikake, nimono of radish leaves, silken tofu with chrysanthemum leaves, rice with spinach, gari (pickled ginger). In the centre pickled radishes. Radishes, ginger, spinach and chrysanthemum all came from my garden|
|Natural gari (top) and gari coloured with red shiso (bottom)|