Kayo can

New tantanmen with corn – Japan

https://www.instagram.com/p/Cju-Oe4pEJY/?igshid=YmMyMTA2M2Y=

I usually eat dinner with my mom and use a larger nabe but this one is a personal size at about 16.5cm/6.5” in diameter – Japan

https://www.instagram.com/p/CjsYnARJyNw/?igshid=YmMyMTA2M2Y=

Shio Koji is my newfound magic seasoning (though it’s been around for a long time). I used it in marinating pork and chicken so far. This fermented salty stuff gives great umami flavor – Japan

https://www.instagram.com/p/Cjp0PGcpWOg/?igshid=YmMyMTA2M2Y=

Yatsuhashi, regional sweets from Kyoto. Adzuki been paste is wrapped in cinnamon flavored rice flour sheet – Japan

https://www.instagram.com/p/CjnOdNiJ_9H/?igshid=YmMyMTA2M2Y=

Lunch special ‘half and half’ (Mapo tofu and tantanmen) – Japan

https://www.instagram.com/p/CjknnmcJFxU/?igshid=YmMyMTA2M2Y=

Melon sorbet in a plastic melon cup! I used to eat them when I was a kid. Tasted exactly like how I remembered it – Japan

https://www.instagram.com/p/CjiFd–plPs/?igshid=YmMyMTA2M2Y=

Fermented turnip and Japanese eggplant. My nukadoko (fermented rice bran bed) is alive and well – Japan

https://www.instagram.com/p/Cjffxbnp0ju/?igshid=YmMyMTA2M2Y=

Big lunch special (and I ate it all!) – Japan

https://www.instagram.com/p/CjdBg9MJ4JS/?igshid=YmMyMTA2M2Y=

Sasa dango. They are regional sweets from Niigata prefecture but you can often find them at special regional food events. I always buy a batch when I find them – Japan

https://www.instagram.com/p/CjaXnygJFDU/?igshid=YmMyMTA2M2Y=