October 19th, Friday:
- Ankake Soup (Tofu, Trefoil, Oyster Mushroom)
- Miso Oden (Squid Fishcake, Daikon Radish, Konnyaku, Quail Egg, Carrot)
- Salt Culture Broiled Rockfish
Tofu is made by condensing the deliciousness and nutrition of soybeans. Furthermore, it makes the nutrients of the soybeans easier to digest.
Speaking of tofu, back in the day, tofu used to be translated as “soy cheese”. If you think about it, it makes sense. Tofu is quite similar to soft cheeses. Also, we call tonyu “soy milk”, not “soy juice.”
Today was one of my favourite lunches, I think. First of all, miso oden is so delicious! Too delicious for words. It has all my favourite foods in it: konnyaku, kamaboko, eggs, carrots! And they are all imbued with a delicious grainy texture of pale miso. I really like it. I should learn how to make it home. Rockfish has a light flaky taste, with the slight sharpness of salt culture (shio koji). Lacking bones and separating itself easily, it is easy to eat with chopsticks. Ankake soup is a starched thickened shoyu(?) based soup full of delicious tofu and mushrooms. Really, the only difficult thing about today’s lunch was I felt so full after eating it all. Yum! Yum! Yet despite that, it is surprisingly low in calories. 773 food calories might seem like a lot, but please recall that at least half of that is from the rice.