whey pork

We sort of went back to winter again today.

my back is like a meter to measure the chill too.

somehow though, i think it is still warmer. either that, or my body temperature is on the high end these days. =)

in either case, i am still happy spring is hanging in the air~

dinner tonight was using the pig that we bought in Wakkanai, Hokkaido, and got it farmed till february. the different parts were of course packed separately and sent to us frozen. so i have a freezer filled with pork now.

being a dairy farm, the pigs drink the whey left over from making yogurt, which makes the meat very tender. and this whey fed pigs from hokkaido seem to be in the in thing now in the pork market.

grilled miso pork fillet topped on daikon leaves rice

flower greens & enoki salad

i dont fancy pork steaks very much because the smell of the meat puts me off.

but this went well!

though it is painful to imagine the young piglet being slaughtered for human being consumption, i have learnt to slowly accept to say thank you and be grateful for the nutrition the pig is providing. Arigato!