The main body of the dish I used was a mixture of local grains (oat, barley, barley, red wheat, buckwheat) and rice. I added some natural fermented soy sauce which was cooked with kombu at a mild temperature for its taste. Corn is an ingredient that is quite common in my country, Taiwan. A traditional Taiwanese breakfast is an egg omelet roll that is called “danbin”, and sometimes can be ordered with extra filling such as corn. When Western food such as steak was first introduced to Taiwan, corn soup was also acquainted with as a side dish. Here, I have added this ingredient to the mouthful crunchiness and enhanced another layer of sweetness.
On top, I circled mini purple carrot slices and used Vigna unguiculata beans for decoration. This dish is served with a honey vinaigrette (extra virgin oil, salt, apple cider and balsamic vinegar, honey) and toasted pine nuts.
