Haven't had much to post over the last few days as I've had mostly ochazuke and gratin as I tried to use up the ingredients I had in my fridge before they went bad. A few new pictures though.
Today the grocery store had white tuna sashimi on sale, so I picked up a small piece of that. To go with it, I served hiyayako with white soy sauce:


I've wanted to try white soy sauce for some time, and I think it really works well with hiyayako--it's a delicate flavor and I think the color balance is nice.
The rest of my evening meal:
Brown rice, okura nukazuke, hiyayako, eringi mushrooms with ponzu dressing, a mizuna salad with sesame dressing, and the white tuna sashimi. I'm going to have to buy a fish knife, or something, because I'm absolutely mangling the poor fish when I cut it. Maybe I just need more practice?

Breakfast this morning: cucumber and myoga ochazuke topped with ground sesame seeds. Both the cucumber and the myoga were fresh from my friend's parents' garden. Delicious!
I ate some goma-dofu (sesame tofu) with the ochazuke.
Dinner last night: banbanji, or a cucumber and tomato salad topped with chicken and a sesame seed dressing. I really love this dish, and it's so simple to make. I imagine it's good for you until you add the dressing... oh well.

Another version of neba-neba don: this time with nameko mushrooms, tororo, maguro, and okura. So colorful and so filling!
Served with hiyayako. A good breakfast that's not too time-consuming.