February 15th, Friday:
- Miso Soup (Wakame Seaweed, Daikon Radish, Carrot)
- Pork and Tofu (Grilled Tofu, Pork, Shimeji Mushroom, Green Onion, Sliced Konnyaku)
- Veggies Dressed in Sesame
- Wakame Rice
- Kcal: 817
The spiciness of daikon changes depending on how it is cut up. If eaten sliced into sticks, it is sweet, but if grated, it is spicy, due to the effect of breaking the spiciness cell things.
Today’s Pork and Tofu brings up a slight but interesting difference between Japanese and Western culture. In the West, tofu is largely thought of as vegetarian health food, eaten not for its own sake, but as a meat substitute. Therefore, to have tofu and meat in the same dish seems a little strange to Americans and other Westerners I think. But in Japan tofu is of course its own food with all of its own characteristics, so adding it into a meat dish is quite natural.
Surimi (ie: imitation crab) is another Japanese food which has a similar reputation. Surimi is used in all sorts of dishes (yah for snack chikuwa!) but in the West it is almost entirely known as a crab imitation.
Anyway, I liked today’s vegetables too. They had a very healthy and delicious taste to them. As their name implies they were dressed in ground sesame: not a mayonnaise-sesame salad dressing, but just sesame. This was nice because while mayonnaise immediately has an appealing taste, it leaves a yucky feeling in the mouth after eating it.