Originally started as a collection of recipes for Tom to try out one day, this blog is taking a different direction and becoming my mini database.
Tom was diagnosed with a congestive heart problem in September 2013, and we are in the middle of adjusting our cooking. But we don’t have to give up on good food just because we need to watch our sodium, do we? Flexibility is the great virtue of cooking at home. You can adjust the amount, texture and flavor according to your mood, health condition and time available, for example. Food from the kitchen can be comforting and soothing or even exciting. And food from your kitchen can help you slowly heal.
What you see here is the food we eat at home. Because of the original purpose of this blog, most recipes are Japanese. As I grew up with mostly sugar-free dishes – my mom relied exclusively on sake as sweetener – the food I make is on the far less-sweet end. We use fresh ingredients in season as much as possible, and many vegetables come from our own garden.
With a sodium-conscious diet in mind (Tom can have up to 2,000 mg sodium/day), updates and additional notes on past recipes will gradually be posted, and new recipes will continue to appear.
I hope you will find something you like to try. If you have any questions, please drop me a note.
Junko Igarashi (aka neco)
January 2014
January 2014