Evenings tend to be rather chilly in late autumn. Dinner preparations have begun in the kitchen of this traditional residence. Many of these ingredients have been freshly harvested in autumn, such as new rice, sweet potatoes, mushrooms, and persimmons.
The cooking here begins with starting a fire for the traditional stove. Firstly, a pilot light is started to ignite the twigs. Once the flame intensifies and the heat is sufficient, the sweet potato rice and pork soup are cooked in two separate pots. Soft and fluffy sweet potato rice is made by adding rice and generous servings of sweet potatoes together. For the pork soup, vegetables are sliced thickly before Shimane miso and sake lees are added. After that, firewood is added to adjust the strength of the flame to ensure that it does not go out. As the flame is really strong, the food is ready in no time. Let's enjoy it while it's warm.

The sweet potatoes are cut into 1cm cubes. The sweet potatoes are added to rice that has been washed, and a little salt is added. The amount of water used is around 1.2 times that of the rice. "Let the rice absorb the water, turn on the heat, and never remove the lid." Just like this old saying, the water is first brought to a boil over high heat before a low heat is used. Once a charred smell is detected, the fire is extinguished. The rice is then steamed for a further 10 minutes and it is done!