Well, it's been quite some time since I updated! As I'm on my own doing research in Tokyo, I thought I would finally get around to posting again. Here's dinner tonight:



I had made my own nuka from scratch in America, but yesterday my friend gave me some of her mother's nuka base. I think it's delicious.
For tonight, I made nukazuke cucumber. As another side dish, I made togan, which would literally translate to "winter squash." It's like a giant cucumber squash, a little bit bitter. I simmered it, and it turned out better than I thought it would.
The main dish is my version of "neba-neba don," or slightly sticky/slimy foods served over rice. It might not sound very good, but it's delicious. A friend told me there's some kind of enzyme in slimy foods that make them particularly good in the summer heat. I don't know if that is true, but they certainly do taste good. My neba-neba don is topped with natto, neba maguro (raw tuna), and tororo (grated naga imo, a kind of potato). I topped it off with seaweed, sesame seeds, and soy sauce. Yum!