Adventures in Cooking

• Oyakodon (egg, onions, and chicken cooked in a shoyu, mirin, sugar sauce and served on rice) 
• miso soup with wakame seaweed, spring onions and tofu
• salad with sesame seed dressing

 

• Ochazuke - soupy lunch made by pouring green tea over rice, grilled and salted salmon and nori seaweed strips.  Interesting fact: in Kyoto, it used to be that when guests had overstayed their welcome, the host would offer ochazuke as a way of saying "Please leave!"  Guests were expected to decline and leave immediately.

 

• Simmered chicken, potatoes, carrots and konnyaku (vegetable gluten strips... we don't have anything like this in the US) served over rice
• Takuan Japanese pickles made from daikon, kind of like a radish (eat these on the rice)
• ohitashi, or rolled, blanched spinach and garnished with sesame seeds.

• O-bento - Japanese lunchbox!  So beautiful (note the sakura blossom fish cake in the center) bought from a grocery store for less than $5.  
• On the side are traditional sweet glutinous Japanese rice cakes that are eaten with green tea to counterbalance the bitterness of the tea.