Breakfast, June 12, 2011

Among a number of deep-fried tofu available the Seattle area, the one I like has pale skin color and very soft curd inside. It goes well with Japanese and other Asian dishes. Excellent. Just like bread, good stuff goes stale quickly, and I thought I should take full advantage of having this soft tofu.

• Kuromame gohan / steamed rice with black soybeans
• Atsuage to komatsuna no nibitashi / deep-fried tofu and komatusna in broth
• Kyabetsu to kinoko no itameni /cabbage and mushroom saute
• Namasu /daikon radish and carrot in citrus vinegar marinade

There is a perfect amount of defrosted black soybeans to make kuromame gohan -- so be it. Having it only a few days apart is not very desirable, but it's better than ending up throwing away food.

There also is a small amount of cabbage left. With king oyster mushroom, it would make a good side dish to complement starchy black beans in rice.

It's sunny -- something sour, especially the sourness of citrus, would be good. A small portion of daikon and carrot marinated in yuzu marinade spiced up with red chili pepper would be a perfect addition.