yasukosannoaji

BREAKFAST --- gohan | miso soup (pumpkin) | sugar flavored black soybean | simmered radish and pickled radish's leaf | sauteed okara
LUNCH --- gohan | grilled cod pickled in sake lees | fried strips of burdock and carrot | boiled konnyaku with vinegared miso dressing | pickles
BETWEEN-MEALS --- soft adzuki-bean jelly | ice tea
DINNER (Tomi) --- ume and baby sardine pilaf (frozen food) | braized kiriboshi-daikon and dried shiitake mushroom | simmered eel and leek with egg | grilled horse mackerel pickled in miso | two color jelly of ume (plum) and milk pudding
DINNER (Peco and Poco) --- somen noodles | braized kiriboshi-daikon and dried shiitake mushroom | fried leek and fu | sugar flavored kidney beans | cheese | cracker | red wine | Japanese cherry

As there are only a few vegetables stock, we make full use of dreid food.

BREAKFAST --- gohan | miso soup (enoki mushroom and wakame seaweed) | grilled horse mackerel pickled in miso | cucumber with sakekasu | simmered radish and pickled radish's leaf | sauteed okara
LUNCH --- gohan| baked potato coated with four kinds of miso | fried leek and fu (pork, maitake mushroom and sweet corn) | pickles | apple jelly
BETWEEN-MEALS --- two color jelly of ume (plum) and milk pudding
DINNER --- spaghetti with cabbage and anchovy | cold soup of potato and soy milk | sugar flavored kidney beans | cheese | cracker | red wine | Japanese cherry

Today's dinner is, in imitation of Tamako's, Italian once a month in my home.

BREAKFAST --- gohan with ten kinds of cereals | miso soup (tofu and shimeji mushroom) | simmered eel and leek with egg (burdock, fu and eringi mushroom) | sugar flavored kidney beans
LUNCH --- gohan with ten kinds of cereals | simmered potato | grilled salmon and pickled sweet pepper | ohitashi - spinach and kiriboshi-daikon
BETWEEN-MEALS --- persimmon jelly | coffee
DINNER --- cold udon noodles | steamed pumpkin | various leavings (simmered radish and pork, steamed cabbage, egg jelly) | pickles (cucumber, carrot, eggplant, core of cabbage) | cheese | cracker | red wine

Steamed pumpkin - cut punpkin into one bite size and plane off the corners. Pour 2 tablespoons of soup stock and add a pinch of sugar and salt and a bit of soy sauce into pan. Cook over very low flame only by moisture of pumpkin. Of courses, the sweetness of pumpkin is clincher.

BRUNCH --- gohan | pumpkin croquette | steamed cabbage (deep-fried tofu and shiitake mushroom) | grated yam roasted on a hot plate with leavings of fried bean sprouts and leek | pickles | cheese | cracker | red wine
DINNER --- gohan | simmered radish and pickled radish's leaf | pumpkin salad | egg jelly | simmered beans

I made pumpkin salad referring to the book for vegetarian diet by Tsutomu Minakami. Steam pumpkin and mush it. Add abit of olive oil, salt and pepper. Mix salted cut cucumber and chopped tomato.

BRUNCH --- rice cooked with ginger | miso soup (pea and potato) | fried bean sprouts and leek (maitake mushroom and sweet corn) | sugar flavored black soybean | grated yam and natto
BETWEEN-MEALS --- coffee
DINNER --- somen noodles | grilled rice ball | sashimi (squid sandwiched between sheets of konbu) | simmered radish and pork | grilled squid pickled in miso | pickled cucumber, eggplant and carrot in the rice bran | water melon | cheese | cracker | red wine

We started nukazuke (pickle various vegetables in the rice bran) yesterday. Although the rice bran has not matured yet, it's still good !

BREAKFAST --- gohan | clear soup using stock from asari clam (tofu and fu) | grilled dried Atka mackerel | vinegared cucumber and wakame seaweed | Japanese cherry
LUNCH --- gohan | fried pea and asari clam with salt | grilled namafu and coated with sweet miso | sugar flavored black soybean | cold tomato with shiso dressing | blueberry
BETWEEN-MEALS --- pudding-like arrowroot cake | coffee
DINNER --- ricegruel | simmered eggplant | boiled potato dressed with anchovy | simmered soybean | pickled eggplant in rice bran | water melon | cheese | cracker | red wine

We, in any case, steam asari clam steeped in sake. To remove sand you soak asari into salted water (the same density of seawater) for 30 minutes. Then, you put konbu in the bottom of earthenware pot and put asari on it. You pour sake and heat. When asari open its mouse, you stop to heat. Although you can add water and make miso soup or clear soup, today we made clear soup from its stock and fried with pea using shelled body.

BREAKFAST --- seven grains and seven greens gruel cucumber with sakekasu | simmered soybean | fried strips of burdock and carrot | pickles
LUNCH --- masuzushi (pressed sushi with trout) | sauteed chopped sweet pepper with miso | tofu paste with vegetables (potherb mustard) | boiled potato dressed with anchovy
BETWEEN-MEALS --- rice-cake sweets | cold shake of powdered green tea and milk
DINNER --- cold udon noodles (frozen) | simmered potato and pork | masuzushi | pickled eggplant

The frozened udon noodles is better than one we have at a noodles shop.

BREAKFAST --- gohan | miso soup (fu and wakame seaweed) | boiled potherb mustard and yuba | grilled dried sardine | sesame pudding | pickles | melon jelly
LUNCH --- gohan | simmered potato and pork ginger flavor (carrot, onion, dried shiitake mushroom and konbu) | garden bean with sesame paste | grilled dried horse mackerel | pineapple
BETWEEN-MEALS --- fruit cake | coffee
BETWEEN-MEALS --- rice cracker | shiso juice DINNER (Tomi) --- fully enoki mushroom udon noodles | three small bowl (fried leek and egg, bean sprouts and Chinese salted jellyfish, sauteed okara) | two color jelly of melon and milk pudding
DINNER (Tomi) --- yuba and somen noodles | simmered kidney bean | simmered dried tofu | fried strips of burdock and carrot | two color jelly of melon and milk pudding | cracker | cheese | red wine

We happen to notice that a rice bin has been emptied. So we are going to have seven grain gruel tomorrow morning.

BREAKFAST --- gohan | miso soup (tofu and enoki mushroom) | fried leek and egg (Jew's-ear) and fresh small tomato | broiled pickled herring in rice bran | simmered kidney bean (thawing)
LUNCH --- gohan | sauteed okara | bean sprouts and Chinese salted jellyfish | dried squid
BETWEEN-MEALS --- two color jelly of melon and milk pudding | coffee
DINNER --- cold udon noodles (mioga = Japanese ginger and grated ginger) | porridge of (leavings of soup of Chinese cabbage and gyoza and rice gruel) | fried bitter gourd | gelidium jelly | cheese | cracker | red wine

As it's muggy everyday and the food is easy to go bad in this season, when we boiled rice, add a bit of vinegar. When we make sauteed okara, we select ingredients from stock, thinking a color scheme. Today we use burdock, carrot, sweet corn, dried shiitake mushroom and squid and give the last finish to scatter boiled pea. When we make shiso juice, a lot of leaves left. In this evening, usin it, Peco hard to chopped shiso leaves, we exerted ourself to make Shiso miso.

BREAKFAST --- gohan | miso soup (grilled eggplant and pea) | grilled dried horse mackerel | fried bitter gourd (pork, tofu and sweet corn) | tomato | melon | pickles
LUNCH --- gohan | grilled pickled cod with miso | grilled and soak vegetables in soy sauce (sweet pepper, pumpkin and deep-fried tofu) | ohitashi - spinach and kiriboshi-daikon
BETWEEN-MEALS --- wheat cracker | coffee
DINNER (plan) --- rice gruel (with leaf mustard) | simmered dried tofu (pea and dried shiitake mushroom) | simmered pumpkin | Cucumber with sakekasu | cheese | cracker | sherry

We were said from Deco that we eat too much, but I also made nine side dishes (for one day = tree meals). Think over...(don't I?)

BREAKFAST / LUNCH --- by oneself
DINNER --- rice gruel | soup of Chinese cabbage and gyoza (dried shiitake mushroom, arrowroot noodles and enoki mushroom) | vinegared grated yam and cucumber pickled radish | red wine

It was more than 30 centigrade today. Althogh we had a heavy shower, temperature did not very down. In thid day, it's the best to have hot dishes with running sweat

BREAKFAST (Tomi and Peco) --- cheese | bread | banana | apple juice LUNCH (Tomi and Peco) --- gohan | boiled eggplant with sesame dressing | fried qinggengcai and scallop | pickles | apple jelly
BRUNCH (Poco) at curry restaurant --- vegetable set menu (chickpea curry, kidney bean curry, boiled unpolished rice, cheese naan, yogurt, salad pickles) | drink of mango and yogurt drink
DINNER --- gohan | various leavings | fresh tomato with shiso dressing | pickled cucumber

As fifteen bunch of shiso was reached today, we picked hard its leaves. Put shiso leaves for six bunch into pickled plum and make juice using nine bunch.

BREAKFAST --- gohan | miso soup (Chinese cabbage) | water melon
LUNCH --- gohan | grilled pickled salmon with miso | simmered akazuki and kipper | simmered pumpkin and azuki beans | herb jelly
BETWEEN-MEALS --- fruit cake | coffee
DINNER --- rice gruel with pickled gourd | gelidium jelly | simmered beans | leavings (boiled Chinese cabbage and fried bamboo shoot and garlic sprout) | Japanese cherry | apple jelly | cheese | bread | red wine

Although we spend time and effort to cook breakfast and lunch box, we get a dinner ready after we have a swim at the pool, then, we usually have only to warm the leavings, it takes 30 minutes at least. While we always drink chinzano a with soda...

BREAKFAST --- gohan | miso soup (pea) | boiled Chinese cabbage (potato, eringi mushroom, bacon, boiled fish paste and black pepper)
LUNCH --- gohan | fried bamboo shoot and garlic sprout (pork and dried shiitake mushroom) | Celery and Shirasu salad | grilled salmon
BETWEEN-MEALS --- rice-cake sweets | coffee
DINNER --- rice gruel (with pickled gourd and salmon) | fried squid and cabbage | jelly fish salad | water melon | cheese | bread | red wine

When I bought whole bunch of celery, it's a profitable. Besides that, it's so crispy and nice.

BREAKFAST --- porridge of rice and boiled potherb mustard | simmered kipper and potatoes | pickled celery | simmered beans (mottled kidney beans and kidney bean)
LUNCH --- udon noodles | steamed glutinous rice ball | grilled salmon | fried squid and cabbage (sweet pepper, onion and shiitake mushroom) | salad (dressed jelly fish, cucumber, wakame seaweed, enoki mushroom, small tomato, mioga and white sesame)
BETWEEN-MEALS --- herb jelly (Chinese matrimony vine, raisins and dried fig) with sirup | apple tea
DINNER(Peco and Poco) --- various leavings | rolled sushi (take out) DINNER(Tomi) --- buckwheat noodles and vegetables tempura

Today's dessert is herbal sweet. Extract the flavor of mint and lemon balm by boiling, add sweetness with honey and make jelly by agar.

BREAKFAST --- gohan | miso soup (grilled eggplant and somen noodles) | fried five vegetables (bean sprouts, Chinese pickles , leek, bamboo shoot and maitake mashroom) | grilled dried horse mackerel
LUNCH --- gohan | small bowl of ramen noodles | tofu paste with vegetables | boiled gyoza | boiled mottled kidney beans
BETWEEN-MEALS --- arrowroot strip | green tea and milk shake
DINNER at Hachigoro (izakaya bar) --- natural eel (not culture) | soused mackerel | grilled dried globefish | simmered soft roe of globefish | vinegared dish (rectangular slices yam and mozuku seaweed) | boiled tofu | bean curd baked and coated with miso | tomato | potato salad | tempura (conger and squid) | rice ball | assorted pickles

We had dinner at Hachigoro after a long time and drank with barkeeper.

BREAKFAST --- gohan | miso soup (potato and pea) | boiled potherb mustard (shimeji mushroom, deep-fried tofu) | fresh tomato | melon
LUNCH --- rice gruel with egg | fried strips of burdock and carrot | grilled miso pickled squid and leek
BETWEEN-MEALS --- fruit cake of Japanese sweetshop | coffee
DINNER --- grilled beef | saute onion and mushrooms | pickled celery | grilled asparagus | egg jelly | cheese | cracker | bread | red wine

Dinner is unusually grilled beef which Peco bought yesterday for Tomi. Crunchy pickled celery was so nice.

BRUNCH --- by oneself
DINNER --- gohan | bracken sandwiched between sheets of kelp | grilled eggplant | egg jelly | simmered Soybean | broiled fish

In the intervals of the rainy season it is bright sunny day today. The smoothly egg jelly is so nice.

BRUNCH (Tomi and Peco) at Ichikawa --- buckwheat noodles and vegetables tempura | udon noodles topped with curry | rice ball | assorted pickles | bottle beer | sake
BRUNCH (Poco) at Sobanohana--- set lunch (buckwheat noodles with grated yam, bowl of rice topped with deep-fried prawns, pickles) | draft beer
DINNER --- gohan | broiled pickled cod in sake lees | fried celery with dried young sardines | boiled molokheiya | sashimi (squid) | water melon | cheese | cracker | red wine

We divided into two groups and went to the several noodles shop.

BREAKFAST --- rice gruel | cucumber with sakekasu | water melon
LUNCH --- rice gruel | asparagus dressed with grinded sesame | boiled gyoza | loquat
BETWEEN-MEALS --- sesame flavored milk pudding | coffee
DINNER --- by oneself

It is "rice gruel day" today (Because cooked rice leavings have been accumulated).

BREAKFAST --- gohan | pot-au-feu | rolled sushi
LUNCH --- gohan | simmered radish and radish's leaf with sake lees | cabbage casserole
BETWEEN-MEALS --- a pudding-like arrowroot cake with sesame sauce | coffee
DINNER --- rice gruel with salmon | leavings on parade | cheese | red wine

There are various leavings and we have them. As the arrowroot is hard to treat, I often fail. Both of kneading and steaming go well today.

BREAKFAST --- gohan | miso soup (bacon, tomato, tofu, pea and soymilk) | cabbage casserole | pumpkin croquette
LUNCH --- gohan | simmered kipper and potatoes | grated radish and nameko mushroom
BETWEEN-MEALS --- unbaked sweets (walnut and sesame) | apple tea
DINNER (Peco and Poco) --- sushi at sushi restaurant

Sushi match for rakugo (comic story)

BREAKFAST --- gohan | miso soup (tofu and wakame seaweed) | sauteed eggplant and green pepper with miso | nato and grated radish | melon
LUNCH --- gohan | simmered pumpkin | broiled salmon | braized kiriboshi-daikon and dried shiitake mushroom
BETWEEN-MEALS --- jelly (powdered green tea and milk) | coffee
DINNER --- pot-au-feu (chicken ball, deep-fried potato, carrot, onion) | egg soup of boiled komatsuna | various leavings | rice cake with konbu | bread | cheese | red wine

- pumpkin - the sense of bite was not bad, but its taste was ?. I'll make croquette using it tomorrow.

BREAKFAST --- gohan | miso soup (radish and radish leaf) | mapo beancurd (fried tofu and minced pork) | salad (dressed jelly fish, cucumber, enoki mushroom, small tomato, mioga and white sesame)
LUNCH --- gohan | boiled komatsuna, deep-fried tofu, shiitake mushroom, yuba and white sesame | broiled mackerel | braized Kiriboshi-daikon and dried Shiitake mushroom
BETWEEN-MEALS --- sugar cake | coffee
DINNER --- gyoza | egg soup (eel, leek, burdock, shiitake mushroom and sansho pepper) | gelidium jelly | pickled eggplant | various leavings

As the rainy season begin today, menu appropriate ? to the rain.

Closed today

Everyone have a meal by oneself.

BRUNCH --- gohan | miso soup (deep-fried tofu and radish greens) | tofu | Cucumber with sakekasu | natto
DINNER (Yoshie-san's home cooking) --- chilled tofu | simmered sardine | boiled eggplant with miso and pepper leaf buds | vinegared mozuku seaweed | egg jelly | simmered soy beans | sugar flavored kidney beans | vegetable hamburg steak | potato salad with tomato | sashimi (squid sandwiched between sheets of kelp, flying fish) | broiled horse mackerel with miso and pepper leaf buds | fried leek and egg | beefsteak | beer | cidre | white wine | red wine | sake | gohan | onion soup | butterbur boiled down in soy | pickles | three kinds of cake | fruit(melon and Japanese cherry) | coffee

Our stomach have been just like a sumo wrestler. Thanks mom Yoshie for really nice meal.

BREAKFAST --- gohan | miso soup (pea and potato) | Sauteed okara (thawing) | tororo (grated yam), natto (fermented soybeans) and spinach
LUNCH --- gohan | grilled dried sardine | fried broccoli and potato (sweet corn and bacon)
BETWEEN-MEALS --- grapefruit jelly | coffee
DINNER --- fried pea and asari clam | soymilk soup (with dumpling) | simmered kidney bean | egg soup (cabbage) | gelidium jelly | cheese | red wine

As it's hot today, cool jelly was popular.

BREAKFAST --- kimuchi porridge | sesame pudding | sugar flavored kidney beans | cucumber with sakekasu
LUNCH --- gohan | fried leek and egg (sweet corn and kikurage mushroom) | broiled spicy sardine | boiled asparagus with grinded sesame
BETWEEN-MEALS --- apple agar jelly | apple tea
DINNER 1 --- grilled rice ball | pickles | squid snack
DINNER 2 at italian restaurant --- hors d'oeuvres | cream croquette | salad | pasta | pizza | soup | desert | espresso

Eat a lot.

BREAKFAST --- gohan | kimuchi nabe (pork, tofu, leek, enoki mushroom, Chinese cabbage kimuchi and radish kimuchi) | sugar flavored black soybean
LUNCH (Peco and Poco) at Ichikawa (Soba noodles shop) --- soba noodles with tempura | soba noodles with grated radish | rice ball | assorted pickles
LUNCH (Tomi) --- gohan | boiled komatsuna | nimono | dried squid
BETWEEN-MEALS --- rice-cake sweets with mugwort | coffee
DINNER (Tomi) --- ramen noodles | boiled gyoza | sabazushi (pressed sushi with mackerel) | apple agar jelly
DINNER (Peco and Poco) --- cucumber with sakekasu | Tsukudani (boiled down in soy sauce and mirin) | sabazushi | takuan (pickled radish) | the leavings | cheese | red wine

I'm happy to have pickled radish which old woman make in an old grocery in the bustling street.

BREAKFAST --- rice gruel with salmon | miso soup (tofu and wakame seaweed) | fried dish (cabbage, tuna and kikurage mushroom)
LUNCH --- udon noodles | nimono (dried tofu, dried shiitake mushroom, konnyaku, carrot and pea) | broiled alfonsino and sweet pepper | apple agar jelly
BETWEEN-MEALS --- milk pudding and simmered dried fig in sirup | coffee
DINNER --- masuzushi (pressed sushi with trout) | dried squid | pickled gourd

Ingredients run low. But I enjoy to work out the menu.