Breakfast:
Rice
Chive miso soup, egg-drop
Hijiki seaweed and carrot stirfried with abura-age, simmered in umeboshi plum sauce
Natto with daikon radish and cucumber wilted with salt, and soy sesame and green onion
Kiwi fruit
Lunch:
Rice
Simmered taro, konnyaku and fried burdock&carrot, with snow pea
Grilled chicken breast, green onion and sweet pepper, yakitori-flavor
Boiled quail egg with salt-wilted cucumber
Boiled wild mustard dressed with soy&broth, rolled in nori
Dinner:
Rice cooked in broth with burdock&carrot, abura-age, konnyaku and dried shiitake, mitsuba garnish
Wakame and scallion clear soup
Okra and daikon radish dressed with vinegar&soy broth and sugar
Lean pork marinated in soy&mirin, panfried then simmered with orange juice, boiled cabbage side
Cubed winter melon simmered in broth&sake with crab meat, kudzu starch for thickening, grated ginger garnish
Rice
Chive miso soup, egg-drop
Hijiki seaweed and carrot stirfried with abura-age, simmered in umeboshi plum sauce
Natto with daikon radish and cucumber wilted with salt, and soy sesame and green onion
Kiwi fruit
Lunch:
Rice
Simmered taro, konnyaku and fried burdock&carrot, with snow pea
Grilled chicken breast, green onion and sweet pepper, yakitori-flavor
Boiled quail egg with salt-wilted cucumber
Boiled wild mustard dressed with soy&broth, rolled in nori
Dinner:
Rice cooked in broth with burdock&carrot, abura-age, konnyaku and dried shiitake, mitsuba garnish
Wakame and scallion clear soup
Okra and daikon radish dressed with vinegar&soy broth and sugar
Lean pork marinated in soy&mirin, panfried then simmered with orange juice, boiled cabbage side
Cubed winter melon simmered in broth&sake with crab meat, kudzu starch for thickening, grated ginger garnish