Washism

New year decorations were taken down this week.
We brought the one on our main door to the shrine to burn.

As for the mochi, i cut it up n popped it into miso soup that day

Sauteed squid, hijiki and dried daikon simmered dish, and mochi miso soup.

Rice is what i bought last week. Called hitomebore (love at first sight), this species is from Iwate and is quite chewy, but not as chewy as i wanted it to be.

There is this rice shop a stones throw away from our place that sells various types of rice from all over Japan in its original unpolished version and will dehusk it on the spot when requested. Each time i go, i try to buy a different type. So far, we have tried Aizu koshihikari, Akita komachi, and this time Hitomebore which has komachi parentage.

Unsciously, i was cooking chinese style all week. Making use of oyster sauce pretty often.

Prawn balls in sticky egg soup

Daikon steak drizzled with oyster and shiitake sticky gravy

Together with daikon leaves rice and kimchi soup on the side

Tonights dinner was hong kong style wok fried white cabbage in 8 treasures gravy (gingko, maitake mushrooms to replace black fungus, shiitake, prawns, scallops, crab meat, chicken and pork slices). Oh, and since it is friday night, i made curry salted fried potatoes (beer mode).
Bento this morning was fusion style, with simmered chicken from one of the nights dinner, and soya sauce simmered eggs with the half runny melt-in-your-mouth yolk that goes well with rice

After making those eggs, i am craving ramen! cos ramen is usually topped with that kind of eggs. I am craving ramen with really good char siew(roast pork)!