u/HollyRedMW

About the size of a duck egg. I saw only these two pods or fruits or whatever they are. Near Ichinomiya.

Gyusuji & gobō shigureni, wafū marinated mushrooms & sengiri daikon, tonjiru, hakusai-zuke

[Carmelized beef tendon & burdock root, Japanese-style marinated mushroom & dried daikon, pork and vegetable miso soup, Napa cabbage pickle]

Gyusuji & gobō shigureni, wafū marinated mushrooms & sengiri daikon, tonjiru, hakusai-zuke

I made a rare find of hardwood smoked, slab bacon at a michi-no-eki in Gunma and made ramen the way my mother would make it for my American dad.

This is a sign posted on the security fencing around a lot of solar panels in rural Chiba, Japan.

🍯 Honey Mustard Chicken - chicken thigh marinated in whole grain mustard, honey, white wine, shoyu and garlic, grilled in toaster oven
🌱 Kaiware Salad - daikon sprouts, cucumber, negi, myoga, young ginger, tomato w/Green Goddess dressing
🌽 Tōmorokoshi Gohan - rice steamed with fresh corn, sake and salt, served w/butter and black pepper

I used the red vinegar that resulted from making umeboshi, salted salmon belly and fresh edamame gifted from my neighbor’s garden.

It has been exactly five months since Holly was discharged to home after emergency surgery for Grade 4 IVDD. She was a very good girl during crate rest and really worked hard at physical therapy. We are amazed by how awesome she is doing! She still has a bit of a swinging out motion on the right hind leg (the affected side) and runs like a jack rabbit but is otherwise in excellent spirits and back to stealing the ball from her brother. We will continue doing PT at home and taking her for walks on our property.

Today, we improved the ramp on the deck by adding half-cut dowels for more traction.

Nagasaki style seafood noodles

I used thin egg noodles, fresh shrimp wonton (store bought), bok choy, zha cai, pickled bamboo, green onion and chili oil in chicken consomme base.

I used extra tsukune mixture to stuff the piman and shiitake. Shibazuke was made with umezu from this Summer’s batch of umeboshi.

Blanched thin-sliced pork loin, leaf lettuce, mizuna, myoga, tomato, momiji oroshi and goma-dare. Kabocha and shiitake miso soup.

At the tripoint of Mobara, Shirako and Chōsei. It has been like this, one lightening strike after the other, since about 10 pm.

This was a spur of the moment “typhoon watch” activity, using what I have on hand - Van Houten 72% bitter cocoa powder and a chopped up German bitter chocolate bar from Gyomu Super. The cookies are soft but not greasy and very tender.

I followed this recipe, converting the bake to 170C for a little under 13 minutes.

https://bromabakery.com/single-serve-double-chocolate-cookie/

A make-ahead, microwave meal because it is too hot to use the stove.

🐓 cold poached chicken
🥒 kyūri
🌶️ sesame-scallion sauce

This was for a cooking challenge - make something that the name starts with your first or last initial.

Feasting after a visit to Kamakura Daibutsu. The katsu was delicious and perfectly cooked. They have a blood orange salad dressing that is absolutely divine!

Ume somen and Yamagata dashi
Green salad with torihamu

Japanese style pickled mushrooms