GREEN SPOONのスープ申込はコチラ！

20日(金)の食卓から。

2/20(Fri)

左は昨日の残りで、なめことワカメの味噌汁です。

中は久しぶりの麻婆豆腐です。豆腐（98円）冷凍庫に残っていたにんにくの芽とニラ、そして丸美屋製の麻婆豆腐の素（268円）を使ってます。

↓↓↓↓↓↓↓↓丸美屋 贅を味わう 麻婆豆腐の素 辛口(ひき肉入り)のご購入はこちらから。

丸美屋 贅を味わう 麻婆豆腐の素 辛口(ひき肉入り) 180g 価格:817円 (2026/2/21 00:36時点) 感想(0件)

右は昨日の残りで、いかの輪切りと大根の煮物です。

本日のかかった食材費は366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 comforting home-style meal that combines leftovers with a classic Chinese-influenced dish popular in Japan.

On the left is miso soup with nameko mushrooms and wakame seaweed, leftover from yesterday.
Miso soup is often prepared in larger quantities and enjoyed over multiple days.

In the centre is mapo tofu, which I had not made in a while.
I used tofu, garlic shoots and garlic chives from the freezer, along with a ready-made mapo tofu seasoning mix.
Mapo tofu is originally a Chinese dish, but it has become a very common and beloved home-cooked meal in Japan.

On the right is a simmered dish of squid and daikon radish, leftover from yesterday.

The total cost of today’s ingredients was 366 yen (before tax).
Japanese home cooking often blends traditional Japanese dishes with adapted Chinese flavours while making efficient use of leftovers.