Last weekend, my nearly 26 year old niece came over for a visit and meal. It was the perfect time to use a ginkgo shaped rice mold I bought at Kappabashi in Tokyo. I also incorporated Pumpkin Spice whipped honey into the meal. I found it recently and am a little addicted. On the jar it says, “It’s like a cozy honey hug with every spoonful!”

Ginkgo Leaf – Nishiki rice shaped with a metal rice mold, broiled cheddar on top

Falling Ginkgo Leaves – Sauteed onion, broccoli, snow peas with a little olive oil and soy sauce, roasted sweet potatoes cut with a cookie cutter, parsnips cut with a cookie cutter, cashews

Ginkgo Leaves – Cantaloupe cut with a cookie cutter, Greek yogurt with a drizzle of Whipped Honey with Pumpkin Spice