New Years Curry Jiu Cai

The end result is this curry and rice topped with gold leaf to start the New Year with a golden touch. I used some kumquat that I cooked in sugar-water and a touch of Japanese leek and garlic sliced thinly that was boiled to soften it. The final touch is some jiu cai, chinese yellow chives grown under cover without exposure to direct sunlight, hence the yellow color. Last element is togarashi – hot pepper.

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