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.Read more "Forbidden Rice and Greens; Soba Rolls and Unagi; Stewed Pork, Eggplant, and Okra; Roasted Curried Kabocha and Cauliflower (June 25, 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.Read more "Oxtail Curry; Brown Rice with Kobacha; Sushi (Aji and Ankimo); and Daikon and Carrot (June 18, 2017)"
This week’s lunch takes a little bit of Thai flavors, Filipino cooking, and Chinese flavors for my lunch.Read more "Brown Rice; Adobo Catfish; Mapo Style Beef and Lotus Root; Pea Greens and Kale; Daifuku (June 11, 2017)"
This week’s lunch features pork ribs, king oyster mushrooms, rice and beets, and squid.Read more "Stewed Pork Ribs; Bok Choy, Mushroom, and Octopus; Rice and Beets; Stuffed Squid (May 29, 2017)"
This week’s contrasting flavors: miso bass and rolled egg with curried cauliflower, and bulgogi beef and forbidden rice.Read more "Bass and Rolled Egg, Forbidden Rice, Beef Bulgogi, and Curried Cauliflower (May 21, 2017)"
Bento Lunch the week of 5/14/17: Chinese Broccoli, Mackerel, Salmon, and Chicken GizzardRead more "Chinese Broccoli, Mackerel and Soba, Gizzard and Roots, and Salmon and Carrots (5/14/2017)"
Hello and WelcomeRead more "The Start"