Unaju, ritzy unagi box

Unagi, Japanese eel. Jubako, the nice lacquer boxes. Una-ju. It’s the dressed up eel on rice meal. It’s very chic to eat in those boxes… compared to your plastic bento. That’s a dish served by the high end unagi restaurants. Well, surely theirs are often better…

Eel is often eaten in hot season because it’s very nutritive and still easy to eat and digest. Having some helps you feel better in hot humidity.

Koshikari rice, flavored with kabayaki sauce.

Flambeed reheated kabayaki unagi.

With sansho

Sides…

Suimono, broth with fresh wakame seaweed and sesame.

Tsukemono, salted turnip.

Home-made duo : zaru-doufu and yuzu koshio.

Making yuzu kosho
making zaru tofu

A full menu for a hot day. Really delicious.

Frugal : soba with okra tororo

It’s hot and humid. Meals have to be simple.
This Summer in Japan, due to electricity shortage, we can’t afford living in the air conditioned world. I wouldn’t anyway. It’s hot. It will be hotter. Food can be our climatisation and help the body adapt to the season.

Neba neba ! It’s the onomatopea for this texture.
Sluggish food is an acquired taste… but when you got it, that’s yummy ! I’m addicted to it.

Okura tororo :
Okra (gombos) briefly blanched and cut, cut, into a paste. Plus lemon juice and a little soy sauce.

juwari soba , 100% buckwheat noodles.
soba-mania, many soba variation

With more nama shoyu (raw soy sauce).