I mixed some shiromiso (white miso) with a little rice-wine-vinegar and some mirin and swiped it onto the plate. I cut the corn off the cob with a chef's knife, cut the asparagus into small pieces and sliced some onions. I sweated off the onions in some sesame oil before turning up the heat and cooking the corn and asparagus. I finished the plate with a dusting of nanami togarashi, a Japanese spice blend with chili, black sesame, white sesame, ginger, orange peel and seaweed.
Organic Asparagus - Culton Organics
Organic Onions - Culton Organics