1日(日)の食卓から。

2/1(Sun)

左は昨日の残りで、なめこと油揚げの味噌汁です。

中は見切り品ニンニクの芽（84円/5%引き）と実家で貰った冷凍イカの切り身を使ったオイスターソース炒めです。チューブにんにく（311円/5%引き）もたっぷりです。

右は見切り品ボイルホタルイカ（173円/55%引き）とキムチ（159円/5%引き）のナムルです。ネギとゴマを散らしてます。

本日のかかった食材費は727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 is another example of everyday Japanese home cooking that makes good use of leftovers and discounted ingredients.

On the left is miso soup with nameko mushrooms and abura-age (fried tofu), leftover from yesterday.
Miso soup is often prepared in larger quantities and eaten over multiple days at home.

In the centre is a stir-fry with garlic shoots and squid, seasoned with oyster sauce.
I used frozen squid that I received from my family and added plenty of fresh garlic, which is commonly used in home kitchens for convenience.

On the right is a namul-style side dish made with boiled firefly squid and kimchi, both purchased at a discount.
It is finished with sliced green onions and sesame seeds.

The total cost of today’s ingredients was 727 yen (before tax).
Japanese home meals often combine leftovers, discounted seafood, and simple seasonings to create flavorful and economical dishes.