Last weekend I had 2 friends over for dinner. One of them works for Olympus, and is therefore actually good at photography. The pictures in this post are hers--the difference is obvious.
The highlight of the meal for me was oka-hijiki (literally hill seaweed). It's delicious--a subtle yet wonderful flavor, and so easy to cook. Just blanch it and serve it with light soy sauce or ponzu. Delicious, and apparently very nutritious.

I also served moyashi with an ume-boshi and honey sauce. I made the sauce up based on a recipe I glanced at while browsing in a bookstore and didn't remember perfectly. Basically, I used ume-boshi, some honey, and some sesame seed oil. It was a very nice sauce.
The main dish was zucchini with renkon (lotus root) and white-fleshed fish (I used kajiki, or spearfish). This dish also had a bit of honey in it and some vinegar, so I was worried about how it would compliment the moyashi, but the two worked very well together. I think my friends liked them both.
I also made komatsuna, which seems like a cross between spinach and bok choy. I did a quick stir fry with garlic and red chili peppers. Finally, I also made some simmered pumpkin, which you can see in the background here. Overall, I think the meal was a success and everyone went home full.
That's ume-shu (plum wine) in the front of this shot, by the way.