8日(日)の食卓から。
2/8(Sun)
左は冷凍庫に残っていた小松菜と豆腐3個パックのうち残っていた1個を使った味噌汁です。
中はコノシロの刺身（199円/半額）です。
右は昨日の残りで、キムチ・白ネギ・しじみ・太刀魚を使ったキムチ煮です。圧力鍋で炊いているので太刀魚に多い小骨まで食べられます。
本日のかかった食材費は199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。
Today’s dinner is a very simple Japanese home-style meal built around leftovers and fresh fish.
On the left is miso soup made with komatsuna greens left in the freezer and the last piece from a three-pack of tofu.
Using small leftover portions like this is common in everyday home cooking.
In the centre is fresh sashimi of konoshiro (gizzard shad), purchased at a discount.
Eating seasonal fish as sashimi at home is a common practice when good-quality fish is available at a reasonable price.
On the right is kimchi stew, leftover from yesterday, made with kimchi, Japanese leeks, shijimi clams, and beltfish.
It was cooked in a pressure cooker, allowing even the small bones of the fish to become soft enough to eat.
The total cost of today’s ingredients was 199 yen (before tax).
Japanese home meals often balance straightforward dishes with fresh seafood while keeping costs low.
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