I wanted to take advantage of our still warm weather, so I started dinner off with hiyakko tofu with some silken soft tofu from Mitsuwa. The tofu was tender and had none of that unpleasant soy taste at all. I just topped it with fresh grated daikon radish, green onion, and a splash of ponzu.


Next came the star of the meal: matsutake gohan. I found some matsutake mushrooms at the farmer’s market, so I snatched them up right away. This dish was easy to make and only consisted of a couple of ingredients:

• 2 matsutake mushrooms, thinly sliced
• 2.5 cups white rice
• 2.5 cups water
• 2.5 Tbs rice wine
• 2-3 Tbs soy sauce
• one fried tofu pocket thinly sliced

I just threw all of that together (making sure to rinse the rice first), stuck them in the rice cooker and 45 minutes later, delicious mushroomy rice. I then topped it off with some sliced omlette the BF made because he was excited about having eggs in the house again. He had his with just that, but I stirred in a raw egg yolk into my steaming hot rice because I’m hard core like that, yo.

To balance out all the carbs and protein, I also made cucumber salad. It consisted of paper-thin slices of cucumber (yay mandolines!), rice vinegar, and salt to taste. I added a drop or two of toasted sesame oil before serving.

Last but not least, mochi balls on a stick! I picked these up at the Japanese market near my house.