staying indoors

Yesterday was a holiday, Shunbun no Hi (Vernal Equinox Day) but rain was in the forecast, so I planned ahead so we could stay indoors all day.

Lunch was something that Satoshi brought home from his business trip last week.

Sanuki udon by Kanaizumi. Sanuki udon is a popular dish in Takamatsu which is in Kagawa Prefecture which is on the island of Shikoku. The noodles are a little thicker and stiffer than most udon.

This particular set only gives you the udon and sauce, you need to put your own toppings.

We added some green onions, an umeboshi & some tororo konbu. Perfect for a rainy day.

We also had some Ichiroku Tart from Matsuyama which is in Ehime prefecture also on the island of Shikoku.

This isn't a tart at all, but a very soft cake made with eggs, sugar and flour (no oil or butter) with bits of yuzu (citron) in it and sweet bean paste in the middle.

Very light and perfect with some green tea.

And also some financiers from Patisserie Cafe Tanaka, in Nagoya.

Someone gave me these and one is flavored with Nishio matcha (green tea) and the other is flavored with hatcho miso (red soy bean paste), flavors of Nagoya.

The flavorings were both very light but delicious. (Thank you!)

And for dinner we had "meat"loaf. There was actually more veggies than meat and I also added some shiso leaves.

Instead of eating it with ketchup, we topped it with some Japanese tartar sauce.

Besides eating, we had several naps and caught up on videos that we hadn't watched.

The cold weather is supposed to return this week, I wonder when Spring is coming...

hawaii eats (leftovers)

What do you do with leftover meatloaf? Growing up, we ate them as sandwiches. The leftover meatloaf was never heated. Mayonnaise (Best Foods, of course) and ketchup were the preferred condiments. (I think in a previous post I talked about eating foods cold, this is definitely one that works.)

Nowadays, we eat them on whole grain bread, mayo slightly spread on the bread with a little ketchup. Oh, and the meatloaf was actually a beef/tofu mixture, using leftover tofu.

A little healthier than what I remembered as a kid, but still just as good.