22日(木)の食卓から。

1/22(Thu)

左は昨日の残りで、大根葉と刻み揚げの味噌汁です。

中はカゴメ製完熟トマト鍋の素スープ（378円）を使ったケチャップライス風炊き込みご飯です。冷凍庫に残っていたミックスベジタブルと魚肉ソーセージ（178円）を入れてます。

↓↓↓↓↓↓↓↓【KAGOME】完熟トマト鍋スープ　750gのご購入はこちらから。

【KAGOME】完熟トマト鍋スープ　750g 価格:324円 (2026/1/22 23:56時点) 感想(0件)

右は実家で貰った冷凍白身魚の星形フライです。レンチンして、サラダ野菜（99円/半額）とドレッシング（48円）で頂きます。

本日のかかった食材費は703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 another example of casual Japanese home-style cooking.

On the left is miso soup with daikon radish leaves and chopped fried tofu, leftover from yesterday.
Eating the same soup over multiple days is common in Japanese households.

In the centre is a tomato-flavoured mixed rice, similar to ketchup rice, cooked using a bottled tomato hot pot soup base.
I added frozen mixed vegetables that were already in the freezer and fish sausage.
This kind of dish shows how packaged products are often adapted for everyday home cooking in Japan.

On the right are star-shaped white fish fries that I received frozen from my family.
They were heated in the microwave and served with salad greens and dressing.
Simple preparation like this is typical for weekday meals.

The total cost of today’s ingredients was 703 yen (before tax).
Japanese home cooking often combines leftovers, frozen items, and ready-made products to create convenient and economical meals.