PREVIEW
... ever, many versions contain far more than eight. The one Ryohei Tanaka made today was no exception.
He used japonica rice, glutinous rice, and purple rice as the base, then added peanuts, red dates, lotus seeds, pearl barley, red beans, longans, white fungus, raisins, and goji berries. The resulting congee was thick, lustrous, and emitted a soft, gentle glow.
Persephone II sat at the table, her gaze passing through the rising steam to the deep, purplish-red surface of the congee. ...
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