I'm really loving bittermelon. I think I could eat it every day. My Christmas breakfast consisted of bittermelon stir fried with tofu, rice, takuan with shiso, and a cup of jasmine tea. The flavors all blended in a really nice way - the bitterness of the bittermelon enhanced by the umami kick of the dashi no moto, the saltiness of the takuan, and the floral note of the jasmine tea.
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