Rice and Kohlrabi; Beef Tendon and Mushroom Curry; Miso Salmon; and Sunomono, Tamago, and Octopus 

I traveled for work this week and went to a little sushi place near my hotel (Sushi Tri in Novato).  The sunomono was nice with a dollop of kani (crab) among the other dishes.  As such, I thought to make my own sunomono but with cucumber and turnip.  Salmon seems to be a consistent fish […]

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Black Rice and Beet; Salmon Belly in Red Curry; Stir Fried On Choy; Stewed Pork Belly

I spotted salmon belly at the grocery and wanted to have some pork belly, thus decided to build lunch around these two proteins.  The on choy (water spinach) looked good and garlic scapes (stems and flower bulbs) were available serving as my vegetables.  Having had a well balanced, tasty curry for dinner last week, I thought to use a red curry soup base for the salmon.  

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Stewed Pork with Eggplant and Mushroom; Salmon and Spaghette Squash; Shrimp and Shiso; Rice (July 9, 2017)

The large shrimp and salmon at the market caught my eye this week.  In addition, I thought spaghetti squash would go well with the salmon.  Of course, eggplant and pork generally go well together and became the stewed dish.  Rice with umeboshi or pickled plum rounds out this week’s lunch.

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Forbidden Rice and Greens; Soba Rolls and Unagi; Stewed Pork, Eggplant, and Okra; Roasted Curried Kabocha and Cauliflower (June 25, 2017)

This week was busy and I traveled to share meals with friends yesterday which is always rejuvenating.  Thus as I walked through the grocery store today, I put together this meal with self-sustenance in mind.  My principles appear to hold steady: a variety of cooking methods with a mix of color.  Thus this week is something fresh, something stewed, something roasted, and rice plus something.  The colors are also: green, purple, white, orange, black.

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Oxtail Curry; Brown Rice with Kobacha; Sushi (Aji and Ankimo); and Daikon and Carrot (June 18, 2017)

This last week, I had a delicate and delicious oxtail soup at Bistro Kaz (San Diego), which serves Yoshoku (Japanese take on Western food that is it’s own cuisine).  The oxtail left an impression and became the curry dish.  Everything else was built around the curry.  The rice to pair with the curry.  The sushi as a lighter starting contrast.  The daikon and carrot as a lighter counterpoint.

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