Gindara no saikyozuke / grilled black cod marinated in saikyomiso

Black cod is a treasure. Great with plain rice. Perfect company for a good chilled sake too.

Konsai no misoshiru / miso soup with root vegetables

One of typical miso soups served at our table. Especially nice on cold and cool days.

Dinner, June 25, 2011

A salted, small sockeye salmon fillet is waiting to be grilled. Tom has been curious what I am going to with the small piece. I only need 1/4 of the small piece to make a light side dish.

Shiozake no oroshiae / grilled salted salmon with grated daikon radish

A pleasantly light salmon dish, simple enough to be included in Tom's top repertoire.

Breakfast, June 24, 2011

Two small usuage thin deep-fried tofu are sitting in the fridge. The first batch of komatsuna needs to be finished and some kabu turnip leaves that are shading eggplant and basil plants in the greenhouse need to be removed. Together, they make a good nibitashi, vegetables in light warm broth.

Kuromame gohan / steamed rice with black soybeans

Breakfast, June 21, 2011

There are lots of hoshi-shiitake mushrooms in a jar, and we still have the last piece of astuage deep-fried tofu. A few days have been passed since its best-by date, but we won't die if it's fried.

After I chopped up ingredients for champuruu, an Okinawan-style stir-fry, I realized that I made exactly the same dish a few days ago. Oops. Not very creative.