Nara Chameshi and Grilled Bonito

Zhang Heng held up the rice bowl in front of him, put it under his nose, and took in a whiff. Akane Koyama's Nara Chameshi had a heavenly fragrance, a mixture of tea and grain with hints of salt and wine.

A serving of Nara Chameshi had more than just rice in it. Usually, the Japanese included millet, dried chestnuts, glutinous rice, red beans, and fried soybeans. After brewed with the stock, it was typically served in a bowl paired with pickles and tofu soup. Originally, Nara Chameshi was something only monks would eat at the Toda-ji and Kofuku-ji Temple in Nara. However, it had since gained a lot of popularity since it was served to ordinary people.

"Give it a taste," Akane Koyama put down the wooden spoon and urged.

"I shall."

Zhang Heng took his chopsticks, picked up a pickled stick of radish, and chomped on it with the steaming hot Nara Chameshi.

"How is it?" Akane Koyama asked nervously, sitting on her knees and eagerly leaning forward.