I don't know if you can find and buy these online. Purchased in Japan, I have some plastic containers just for you, Leanne. The round ones, including the 3/4 portion, is shaped like a bundt cake mold for even microwave re-heating. The lid has a pinhole steam vent that can be snapped open or shut.
Those containers sound perfect. I'll have to look out for something like that. I'll see about getting those soba noodles too.
I have never had cornbread even when I've visited the U.S. It would be good to try it.
I really want to learn more about Asian flavors, but I've been trying to use up leftovers, etc. This weekend, my goal is to make rice and freeze it.
Tomorrow, I'll have an egg, lightly scrambled and filled with ham and cheese, some sauteed zucchini with hot pepper and soy sauce, grapes, clementines, and graham crackers for a snack. Pictures motivate me, so here is mine in hopes of motivating others as they have me.
Honestly, I'm not so sure how the zucchini and omelet will be by noon tomorrow. And there is simply NO way I'll manage to cook prior to going to work.
Great color, Kathleen!
I'm being lazy for tomorrow, have to go to bed early and get up earlier, so I'm taking a lasagna for lunch. Besides, it's my Friday! I'll be cooking up a storm this weekend.
I want to make some pickled daikon relish.
My Miso soup was good, but I erred on the side of not enough Miso, it was very bland, not just a little bland. Next time 2 tsp of Miso!
No family, just me and my dogsCornbread is easy to make and you'll love it. It's simple enough to make from scratch, and even simpler from a mix if you have it available over there. Do try it, it would be a wonderful surprise for you and your family.
. I must find a recipe for this! It sounds lovely. Is it fairly low carb?
Gardena, California, near Disneyland has probably the greatest concentration of Japanese, including native ex-pats, in the U.S. There's a large department store there called Marukai. I've never bought, so I can't vouch for them online, but they have just about anything you could want. The site is:
Actually, I think they're anchovies. And, I don't think they are dried. I think they're salt cured. You can try googling chirimenjako. They are teeny tiny baby fish, maybe a centimeter long; if not for a pair of pencil-dot eyes, you might not even guess. There's no crunch to them whatsoever. In fact, they are very tender in texture, almost like very soft calamari if you eat a handful. Slightly fishy smell. Taste is quite mild, with a good touch of sweetnes.Spork, how are the tiny sardines? Can you describe the flavor/texture?
What about dried shrimp?
Today, I ended up running late and forgot my fabulous Bento lunch. It was a tragedy.
Where is everyone keeping their Bento supplies? Currently I'm placing mine in a drawer, but am quickly running out of space.
Took a quick look at the site. It's the real deal, with a line-up of the most common every day home cooking dishes in Japan.
Spork, how are the tiny sardines? Can you describe the flavor/texture?
What about dried shrimp?
Today, I ended up running late and forgot my fabulous Bento lunch. It was a tragedy.
Where is everyone keeping their Bento supplies? Currently I'm placing mine in a drawer, but am quickly running out of space.
