Enlarge | Licensing |
This dinner was on an October evening. She made a daikon, wakame, satoimo miso and a daikon chikuwa mix.
My mother does not like eating out at Japanese restaurants, mainly because she can make the food herself -and usually a lot better- and because restaurants are stingy, especially with miso soup. Most restaurant miso soups I've had have tiny bits of tofu and five floating pieces of green onion.
My mother's miso soup is filled with stuff. Chunks of tofu, waves of kelp, and plenty of daikon to spill out of the bowl.
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 License
vkraus — Última actualización Mar 30 2011 8:02 p.m.
Part of these albums
Why use a fork? - the daily diet of a hapa Nisei Nikkei who doesn't like to be called thatvkraus |