31日(土)の食卓から。

1/31(Sat)

左はなめこ（98円）と油揚げの味噌汁です。

中は見切り品牡蠣（299円/半額）のフライです。見切り品セロリ（30円）の葉っぱ部分で彩りを。

右はめかぶ3個パック（138円）のうち2パック・冷凍庫に残っていたしらす・きゅうり（68円）を実家で貰った明太子と和えたあえものです。白ゴマを塗して。

本日のかかった食材費は633円でございました。

*全て税抜きで8%の消費税がこれ以外にかかっております。

あなたの「得意」や「当たり前」が活かせる！主婦・夫やWワーカーにおすすめ【タスカジ】

Today’s dinner features a mix of familiar home-style dishes and a simple fried main.

On the left is miso soup with nameko mushrooms and abura-age (fried tofu).
This combination is very common in everyday Japanese meals.

In the centre are fried oysters, made with discounted oysters.
I used celery leaves from a discounted stalk as a garnish, which is a typical way to add colour using parts that are often left unused.

On the right is a vinegared side dish made with two packs of mekabu seaweed, shirasu (whitebait) left in the freezer, cucumber, and spicy cod roe that I received from my family.
The dish is finished with a sprinkle of white sesame seeds.

The total cost of today’s ingredients was 633 yen (before tax).
Japanese home cooking often combines seafood, vegetables, and small side dishes to create a balanced and economical meal.