キャンディス・クマイさんのインスタグラム写真 - (キャンディス・クマイInstagram)「🇯🇵tokyo style bowls🍲 live from the motherland Guess who’s back developing real deal content in Tokyo? I cannot wait to share w you what is to come, dude our new show/content looks like a movie 🎥 🙏🏼🇯🇵🥰 I’m sooo stoked, but this is legit hard, hard work, we are exhausted, but: good things take time + preparation: not into instant or a hurry. Trying to practice the present moment as we travel through 15 cites in the motherland. Nippon 🇯🇵 in the meantime, cook some of my Japanese eats...I got chu xx 💋 ck roasted kabocha + sweet carrot kale 🍲 bowl + matcha 🍵 serves 2 2 cups cooked brown rice (leftovers are the best!) 2 cups arugula, chopped spinach, or kale 4 cups cubed kabocha squash, roasted with 2 tablespoons extra-virgin olive oil (skin on) TAMARI-GINGER DRESSING 1⁄3 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons reduced-sodium tamari soy sauce 2 medium yams, cubed and roasted with 2 tablespoons extra-virgin olive oil (skin on) One 6-ounce package store-bought savory tofu, such as Wildwood brand, cut into 3⁄4-inch cubes, or 6 ounces of homemade Savory Tofu 1 tablespoon grated fresh ginger 1⁄2 teaspoon pure maple syrup 2 cups arugula, chopped spinach, or kale Preheat the oven to 375°F. Line one large, or two separate baking sheets with aluminum foil. Slice the yams and squash into 1-inch cubes, leaving the skin on. Place the squash and yams on the baking sheet(s) and toss each w 2 tablespoons of extra-virgin olive oil. Transfer to the oven and roast for 35 to 40 minutes and the squash for 40/45 minutes, carefully toss halfway. Remove from the oven and set aside. Make the dressing: In a large mixing bowl, whisk together the vinegar, toasted sesame oil, tamari soy sauce, ginger, maple. To the same mixing bowl, add the leftover cooked brown rice, your fa- vorite greens, and the roasted squash cubes++ yam cubes enjoy like a Japanese bozz 🍵🍲⚡️🇯🇵🍱」4月11日 8時24分