23日(木)の食卓から。

4/23(Thu)

左は昨日の残りで、もやしと乾燥ワカメの味噌汁です。

中は見切り品あさり（165円/半額）の酒蒸しです。見切り品キャベツ1/4（34円/半額）を一緒に炊いてます。

右は長なす（68円）ピーマン（128円）絹厚揚げ（98円）大根1/4(68円)を使ったみぞれ煮です。たくさん生姜も入ってます。

本日のかかった食材費は561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。

From the dinner table on Thursday, the 23rd.

On the left is leftover miso soup from yesterday, made with bean sprouts and dried wakame seaweed.

In the centre is sake-steamed clams made with discounted clams (165 yen, half price). I cooked them together with discounted cabbage, one-quarter head (34 yen, half price).

On the right is *mizore-ni* (grated daikon simmered dish) made with long eggplant (68 yen), green peppers (128 yen), thick fried silken tofu (98 yen), and one-quarter daikon radish (68 yen). I also added plenty of ginger.

The total cost of ingredients for today was 561 yen.

*All prices are before tax; an additional 8% consumption tax applies.*