Mackerel and Cultures

August 24th, Friday:

  • Miso Soup (Wakame Seaweed, Cabbage, Carrot)
  • Simmered Hijiki and Fried Tofu (Hijiki Seaweed, Thick Tofu, Carrots, Green Bean, Konnyaku)
  • Mackerel Broiled with Salt Cultures
  • Rice
  • Milk
  • Kcal: 747

Salt Cultures are a traditional seasoning of Japan of the zymosis/fermentation of cultures and salt mixed with water. Miso, soy sauce, and table vinegar are also fermented the same way.

Hijiki is truly delicious. It is so wholesome and tasty, that I feel that liking hijiki is most probably a prerequisite for moral righteousness. It seems likely that there are those who disagree with me, but they must be in the wrong. Likewise, today’s fish and soup also had a pure deliciousness. After eating a lunch like this, one cannot help but feel good.

みそ汁
ひじきと厚揚げの煮物
ほっけの塩麹焼き
ごはん
牛乳

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About Motowori

黄心梅がうまいぞ!

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