cheese Thu. 29 Jan. 2015And then caciocavallo from Hokkaido & sake,
green tea to close the mouth
I like to have sake accompanied with green tea. It’s not for a main dish but a chattering time with appetizers or before dessert. I often loose the chance to quit. 🙂
Today I didn’t cook, took leftovers.
I’ll add or make something different tomorrow.
breakfast Tue. 27 Jan. 2015breakfast: my daily companions with pumpkin jam & puff cereals, spice chiffon cake
☞ today’s fruits: navel orange, apple, kiwi, strawberry, blueberries
before lunch without swimming: 53.30kg
lunch Tue. 27 Jan. 2015lunch: leftover Nikujaga,
hot pot with cod, Chinese cabbage, dropworta & kelp by Ponzu
rice, green tea & 2 cloves of walnut
before dinner: 53.30kg
dinner Tue. 27 Jan. 2015dinner: yogurt beef curry with Shirataki & onion, rice,
salad with Mizuna, mushroom, cherry tomatoes & avocado with lemon tomato sauce,
white wine, cheese from Hokkaido then green tea
My spice drawer misses turmeric, unfortunately. Today’s curry is not in usual yellow.
It’s also good to make it with crashed tofu in the place of Shirataki as another light style.
before going to bed: 54.05kg
rainy in the morning then cloudy with sun shine in Tokyo
photo by Robin O’Neill from powder magazineI saw a part telling Japanese breakfast in an article of winter mountains in Hokkaido, Japan by powder magazine.
We don’t prepare such a variation at home but it shows well our basic composition for a Japanese table.
We like enjoying each cuisine by one bite freely adding western taste.
Let me call it “home style Kaiséki”.
By enjoying with eyes, we don’t need to stick to action to deliver food to the mouth.
We can get many different kinds of stuff, nutrients.
The photographer Robin is awesome food coordinator for Japanese breakfast!
My stomack is not empty. It may not be because I ate a lot last evening but these days’ successive sweets appear.
breakfast Mon. 26 Jan. 2015breakfast: my daily companions with haskap jam & puff cereals from Hokkaido, spice chiffon cake
☞ today’s fruits: navel orange, apple, kiwi, strawberry, blueberries
after 70 minutes’ swimming: 53.45kg
before lunch: 53.30kg
lunch Mon. 26 Jan. 2015lunch:
gelidium jelly noodles with vinegar and Wasabi (@ Mitsubachi, or Japanese mustard more often in other places).
dessert 26 Jan. 2015 Kibi-zenzai Served by a cute ball with a hatRemoving the hat, millet is covered with Azuki.dessert:
Kibi-zenzai; steamed millet with sweetened Azuki red bean & green tea
2 red small balls are pickled plums.
Sweetness is very often accompanied with saltiness in Japan. I believe it’s one of Japanese characteristic exquisiteness.
And we don’t need any oil to make the Zenzai, including rich dietary fiber.
café Mon. 26 Jan. 2015caffee break in the afternoon
before dinner: 53.05kg
dinner Mon. 26 Jan. 2015dinner: Nikujaga; braised potato, carrot, onion Shirataki & beef,
grated Daikon with dried young sardines,
leftover boiled rape blossoms with Japanese mustard sauce,
pickled Chinese cabbage, Nori,
miso soup with Wakame & Japanese leek
then toasted Bancha tea
Under the way home after swimming, I think of miso soup for lunch. I guess my body wanted the nutrients. Yes, I have not eaten miso for a while.
before lunch: 52.85kg
lunch Sun. 25 Jan. 2015lunch: grated Daikon with dried young sardines & Nori,
miso soup with onion & Wakame seaweed, rice
before dinner: 53.10kg
dinner Sun. 25 Jan. 2015dinner: hot pot with cod, Chinese cabbage & dropworta,
boiled rape blossoms with Japanese mustard sauce,
tofu with sesame sauce + Shiso(Japanese basil),
pickled red radish, white wine then green tea
breakfast Sat. 24 Jan. 2015breakfast: my daily companions with haskap jam & puff cereals from Hokkaido, roulé aux châtaignes by rice flour
☞ today’s fruits: Ponkan mandarine, apple, kiwi, strawberry
swimming: 65 minutes
before lunch: 53.00kg
lunch Sat. 24 Jan. 2015lunch: bean‐starch vermicelli by thickened mushroom soup,
pickled red radish, boiled egg with mustard green
before dinner: 53.00kg
dinner Sat. 24 Jan. 2015dinner: gratin with Kon’nyaku, mushrooms, Japanese leek & Shungiku,
Mizuna + Daikon sprouts salad with sesame sauce,
red wine
dessert Sat. 24 Jan. 2015dessert: 2 pieces(!) of spice chiffon cake & green tea
home made spice chiffon cakeThe spice chiffon cake is Eitaros‘ specialty.
The oven is too small to bake a tall chiffon cake. But it’s yummy!
Looking forward to taste other variations with green tea, honey or…
breakfast Fri. 23 Jan. 2015breakfast: my daily companions with pumpkin jam & puff cereals from Hokkaido, roulé aux châtaignes by rice flour
☞ today’s fruits: Ponkan mandarine, apple, kiwi, strawberry
dinner Fri. 23 Jan. 2015formaggio Fri. 23 Jan. 2015
dinner:
beef steak accompanied with boiled cauliflower & thickened mushroom soup,
pickled red radish,
leftover braised Kon’nyaku, burdock & carrot,
red wine then caciocavallo from Hokkaido, and later
green tea
cloudy in Tokyo
mostly fine windy day in Tokyo
