The crisis in Japan is still ongoing, and if you're looking for a reliable way to help, I recommend either the Red Cross or the Japan Society. If you'd like to donate through a LGBTQ organization to make a donation and at the same time make governments aware of issues facing LGBTQ survivors, this might be a good place to donate. Even the smallest donation will make a big difference.

One of the challenges in cooking for my husband and I is the difference in our palates. It's not cultural, because I love Japanese food and will choose it over Western style cooking anytime I get the chance. It's simply that, like most men, my husband leans toward the salty and greasy end of cooking, and I love sweet food. I adore dinner dishes that incorporate fruit into the savory. I love pineapple on pizza. I love apples and pork. I saw a recipe for banana curry and was dying to try it, but my husband nixed that idea the first time I mentioned it. He hates fruit and sweetness in his dinners. I know this, and yet I still struggle to find a recipe that uses fruit that he likes. I haven't managed this yet. Last night's dinner was no exception.
I tried a recipe for daikon and apple pickles, from this book by Elizabeth Andoh that I highly recommend. I loved them! Sweet apple, tangy vinegar pickling liquid, crispy daikon... my husband was less enthusiastic, asking me, "Why do you have to put lemon and fruit in everything?" So... that's another dish that I'll occasionally make and force him to eat because it is good, just not to his taste.
I served the daikon-apple pickles with some miso-marinated chicken, and I also steamed some hakusai and topped it with a umeboshi sauce my husband loves. Of course he loves it, it's salty. But umeboshi is something we can compromise on...