Luckily, the supermarket I go to had this brand for us to try.
It is made in Nagano, which in recent years has surpassed Okinawa for longevity.
The kim chee is not overly spicy and I hope we can eat it up before the expiry date.
I'm glad we got to try this and that I was able to use the points on my point card to pay for the kim chee and bell peppers (top photo).
Satoshi has been working long hours, coming home close to 23:00 some nights.
This also means I wait up, then serve him dinner only to get up at 5:00 to make bento for him to take to work.
Napping has become a very important part of my day...ahem!
As for the amount of cases in Tokyo... in the past week, we went as low as 77 to as high as 276.
I hope our numbers will get even lower.
I try to keep off our train lines and only stay close to home...this means we are kind of getting bored with our rotation for take out.
Even on rainy days, the temperature is quite blazing and humid (at night too) so our ac/dehumidifier has been working hard...
Anyway, I hope you are keeping safe where you are.
Have a good week.
even without the preservatives, isn't kimchi supposed to last quite a bit anyway because of the fermentation? I mean, with the salt and all, I know it gets fermento-funky but still safe to eat.
ReplyDeleteour numbers have gone up and today is the first day of school for the kids. I don't know man, but I'm getting a bad feeling for this fall/winter.
That was interesting, Nagano surpassing Okinawa in longevity. Between the islands it's been a roller coaster ride, now Big Island surpassed MAUI in Covid cases.
ReplyDeleteTake care,
Bonny from OGG
That was interesting, Nagano surpassing Okinawa in longevity. Between the islands it's been a roller coaster ride, now Big Island surpassed MAUI in Covid cases.
ReplyDeleteTake care,
Bonny from OGG
It's so good of you to get up for Satoshi.
ReplyDeleteYou can make kimchi chigae with old kimchi. The older, the tastier!
ReplyDeleteWow! Satoshi is working old style, long hours and no overtime pay! Poor you, having to adjust to all these changes too. I saw that since Tokyo's numbers have been decreasing, you guys might be able to do that discounted travel...if Satoshi gets time off and if you feel safe to travel short trips.
We've had some humid, hot days but nothing like Japan's and it seems less than last year or does it just feel that way since everything is closed so not running around outside as much.
v
Oahu back down to double digits! Wheeee!
ReplyDeleteI took the freebie test last week: negativity! Good to know but no real consolation unless lockdown conditions ease up.
Rowena, I was surprised with all the artificial sweeteners that are used in most pickles even kim chee here.
ReplyDeleteBonny, it seems Nagano has more veggies and less salt in their diets these days, where Okinawa has more "American" style foods in their diets.
Jalna :)
V, I don't think we will travel until everyone can get tested.
Saburo, whoo hoo glad you are negative!
Take care everyone.
Kat
We actually prefer the "old style" Korean kimchi these days Kat.....it's actually fermented; not pickled. Though a lot of folks don't care for it.
ReplyDeleteThanks Kirk, I didn't know there was different methods :)
ReplyDeleteTake care.
Kat