Eureka! I was able to reproduce 胡瓜浅漬け (kyuri asa-zuke) = lightly pickled cucumber!
I didn't have any kombu, so I pickled using only rice vinegar and salt. I topped it with miso paste and stab it with a chopstick. The resulting snack is just like I remember eating at summer matsuri: salty, sour and umami with just the right amount of crunchiness 😋
Found another delicious falafel sandwich place near Chiyoda 😋
Lawson's microwavable food isn't too bad. This vegetable bibimbap should be #vegan, probably...
I'm making another goya salad, but this time I'll make the tofu and sesame sauce from scratch.
bg: tofu caprese with sweet basil
fg: cold tofu with negi and nori
First attempt at cooking #vegan mentaiko pasta with grated daikon, onion and miso / lemon sauce and nori flakes 😋
Next time, I will try to curl the spaghetti nicely, like I typically see in #Japanese restaurants...
I bought いんげん (common bean), and they taste great stir fried. Usually I see them dressed with ゴマ (sesame), but I used sesame oil and fresh chili.
Foreground: fagioli cannellini all'olio
Background: fagioli all'uccelletto
Second attempt at making a Japanese salad. This time topped with tofu, hijiki, and the ginger / sesame sauce I was missing last time 😋
of course it's #vegan
My first imitation attempt of a Japanese salad is ok but unconvincing.
Something with the dressing is off... probably because I used egoma oil instead of sesame oil, and wine vinegar instead of rice vinegar.
Bah, next time I'll just buy ready-made goma dressing from the supermarket and it will be perfect 😎
My friends cooked Japanese style golden curry (ゴールデンカレー) with green quinoa and millet "rice" 😋
I'm having lunch at The Bowl in Omote-Sando, and this is likely the very tastiest "healthy bowl" I've ever had in my entire life 😋
#vegan plate at Farmer Cafe Project in Shimokita 😋
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