14日(土)の食卓から。
2/14(Sat)
左は昨日の残りで、しじみのお吸い物です。
中は見切り品サゴシ（サワラ）の味噌煮です。半額で149円とえらく安かったので買いました。オクラ（98円）を入れて炊いてます。チューブ生姜を使っているので、いつもの切った生姜は入ってません(^^;。
右は地場野菜の葉セロリ（160円）と残っていたたくあんを使ったゴマ油あえです。すりごまと胡麻油を使い、たくあんの塩気で味付けで来ているので他の調味料はなしです。
本日のかかった食材費は407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 simple Japanese home-style meal built around discounted fish and local vegetables.
On the left is clear shijimi clam soup, leftover from yesterday.
Light soups like this are often enjoyed over multiple days.
In the centre is miso-simmered sagoshi (young Spanish mackerel), purchased at a very good discount.
I simmered it together with okra.
Instead of fresh sliced ginger, I used tube ginger this time, which is commonly used in Japanese home kitchens for convenience.
On the right is a sesame oil–dressed vegetable dish made with locally grown leaf celery and leftover takuan (pickled daikon).
It is seasoned simply with ground sesame seeds and sesame oil, with the saltiness of the pickles providing enough flavour on its own.
The total cost of today’s ingredients was 407 yen (before tax).
Japanese home cooking often highlights seasonal fish and local vegetables while keeping preparation simple and economical.
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