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Topic

Today's meal

Free talk
#1
  • おにぎり
  • mail
  • 2020/05/02 17:08

Please share what you made today and let me copy it~!

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#360
  • 鉄分！
  • 2020/05/29 (Fri) 00:50
  • Report

Nukazuke, I'd like to make it, but it seems like a hurdle for me: 。。。。 （ sweat

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#361
  • QP
  • 2020/05/29 (Fri) 07:08
  • Report

I, of course, and my wife don't go that far to try to make pickles.　We did not grow up with pickles, so we don't mind if we don't have to.　　Asazuke is enough for me.　　But I would welcome it if someone would make it someday and let me eat it.　　　　Well, there is no warm rice this morning.　I made ojiya (rice gruel) with frozen rice and ate it.　The problem is my lunch box, but there is a microwave at the office, so I can take it frozen.　　The side dish is boiled rice.　
Breakfast and lunch are super eco-friendly, so I'm looking forward to dinner.　Rick is … Rick is ・ ・ ・ ・ ・ （ List, list ） Nabe ！ I would be grateful for hot tofu.　
Tofu is bought in the morning at Meiji Tofu in Western.　I bring a refrigerated box.

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#364
  • お新香
  • 2020/05/29 (Fri) 10:16
  • Report

#359 Easy Cooking, I am learning a lot. Thank you very much.

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#371
  • QP
  • 2020/05/29 (Fri) 18:09
  • Report

Dinner ended with hot tofu and bitter gourd stir-fry.　　Tomorrow morning, we will have freshly cooked rice.　I'm going to make natto, but I think I'll make a different kind of natto once in a while.　　Mix natto with miso and egg yolk.　　The white of the egg is put in miso soup.　I have no leftover pickles.　　Shall I make a thin salt rub for cabbage tonight?　　Tomorrow morning I will have it with a little soy sauce and shichimi.　　　　　 I haven't been at work for a while, so I feel extraordinarily tired after the week is over.　A little shochu on the rocks for an after-dinner nightcap.　　For an additional snack, I smeared a mixture of chopped leek and miso on a small plate and roasted it on a rice cake net on the gas stove and poked it.　　I'm sorry for writing about snacks for drinking even though this is a topic about rice.　I would like to participate in this field if possible.

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#372
  • 鉄分！
  • 2020/05/29 (Fri) 21:12
  • Report

？ ？ ？
I'm not going to think too much about it.

Which miso do you use? ？
I always buy the ones on sale because there are too many varieties, but I really want to buy good miso
even if it is a little expensive. If you have any recommendations, please let me know.

The additive-free miso called "＋ Kouji Namaemiso Kojibijin" by Marukome that used to be sold at Mitsuwa is
super ～ ～ ～ ～ delicious, but,
they don't sell it anymore. 。。。。 （ sad ）

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