bonito flake

Not a big IPA drinker, but had to try Yoho Brewing’s new “I’m Sorry” Umami IPA as it’s brewed with bonito flakes, which are made from dried, fermented and smoked tuna!

I quite enjoyed it as the “katsuobushi”, as it’s called in Japanese, added more saltiness than fishiness.

Worth checking out if you find a can!!


Onigiri are rice balls with a filling.  I was introduced to onigiri through pokemon, but at the time I thought they were called doughnuts!  Later on when I became more interested in cooking and different cuisines I learned their actual names.  Initially I thought they’d be sweet (thanks again pokemon!) due to growing up with the impression that they were some kind of doughnut or sweet.  There are plenty of ways to make onigiri, yet none of them actually contain sweet ingredients!  Most balls are either plain balls of rice or contain a savory or salty filling.  Fillings include—pickled or salt plums (umeboshi), tuna with mayo, bonito flakes, fish roe, and a variety of salmon (baked, salted, grilled, etc).  The list can go on forever, it’s like pizza toppings; there’s traditional and then there’s everything else :)

Onigiri are great in lunch boxes because they’re a relatively small size, simple to make and contain a nice balance of protein to carbohydrate.  To make about 3 onigiri balls you’ll need…


  • 2 cup sushi rice
  • 4 ½ cup water salt 
  • 1 sheet nori (cut into 4″x1″ strips)
  • Salt, seasonings, vinegar, etc. (Optional) 


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Nori bento is consisting of layers of bonito flakes with a little soy sauce, cooked rice and Nori. It’s a kind of classical-style bento.

Today’s bento is thin pork roll-up with Ume paste and perilla, heart-shaped sweet omelette, vegetables, strawberry and Garbure landaise, which I taught how to cook in my cooking class yesterday.

(Translation) Neko to Goshujin-sama

ネコとご主人様 [R18! Please proceed only if you’re above 18!]

CV. Murata Taishi


Thank you for the commission~! Honestly the implied furry plot is makes me doubtful but hey, it’s murata…so it’s bound do be cute and dorky, how can i reject this? ( ͡° ͜ʖ ͡°) nyahahahahaha

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hatefilledpoptarts  asked:

May I request domestic cooking todomomo hc? I hope you don't mind I have a few thoughts on it :3 Do you think they'd cook together or do it separately to help out while working? Do you think they'd even know how to cook and would try to learn together?

Hey @hatefilledpoptarts, thanks for the ask and I really like this topic for them…feel free to comment or add onto what I have here and sorry its quite long and its rated T LOL!!

-Todoroki is actually better at cooking than Momo; he learned to cook his own meals when his sister had to work late and when his siblings, except for fuyumi moved out, it was obvious that Endeavor wasn’t going to make dinner (he also had to overtime a lot given that he’s no.2 hero)

-Fuyumi taught him how to boil dumplings and fry eggs to start and then he experimented on his own after he got the basics down. By the age of 12, he was able to make decent fried rice, steamed veggies, breaded fish…etc. 

-He didn’t like cooking though; the fire on the stove reminded him of his father but he had to force himself to cook. 

-”sis, could I have my gyozas frozen?” “Uh….no, you have to panfry them, Shouto” “But I like my food cold.” “Listen to your big sis okay?”

-Yaoyorozu on the other hand, doesn’t know how to cook at all because she never needed to learn how to. That shocked her friends though because she was so talented in so many areas. Her parents told her she could take cooking lessons (private chef lessons, mind you) later, but they wanted her to focus on what she was currently doing such as studying for school, piano, violin, tea ceremony and flower arranging. 

-Her mother used to tease her about how she needs to find a husband who could cook or they’d have to hire a personal chef. In retrospect, its lucky that she found Todoroki (he makes his own bentoo for lunch too!)

-Uraraka and the other class A girls found out and suffered through Yaoyorozu’s beginning stage of cooking when they decided to bake cookies. Other than the occasional “woops…I think I added too much salt…”, Yaoyorozu also tried dumping in bonito flakes and seaweed into the batter.

-When todomomo got married and moved in together (after dating for like 6 years), they began splitting up chores +duties. Yaoyorozu immediately said she would be in charge of cooking.

-”All the meals? Are you sure Momo?” “Yupp!!” 

-Todoroki didn’t cringe at all at her cooking though he did think that it tasted like mud sometimes.

-He offered to cook together and she was against it at first but somehow got convinced by the food channel. Couples cooking together was apparently excellent for bonding time. 

-One time Yaoyorozu made breakfast after they made love the night before and she wore nothing but a crop top and panties. Todoroki walked into the kitchen that morning, saw her, and blushed so hard he had to quickly step back out.

-”Shouto, you’ve seen me wear less than this before.” “I know…ju-just let me reorganize my thoughts.” 

-He went back to their room and took a bathrobe and wrapped it around his wife. -Yaoyorozu giggled, “You’re still as gentleman as ever”

-Todoroki hugged her and nuzzled her neck and bluntly said, “Well no one has a wife as attractive as mine.” He’s so good at flirting sometimes that she still isn’t used to it after years of marriage.

-Todoroki tends to work later than Yaoyo especially after she became a teacher at UA. So when that happens she cooks alone. Though once, she failed so badly that they had to get take out asap. She was sad about it the whole night.

-Todo is such a cute dork and would watch youtube videos for recipes. He had to make sure the recipes had step-by-step instruction, as broken down as possible, so he could print it out for her.

-”Shouto, let’s make tempura today!” “Uhh….gimme a sec Momo…” *runs back to the room and hunts down the perfect video*

-Yaoyo appreciates his attention to detail very much because he would try to plate the food very nicely for her. For example, he’d make roses out of apple peels and hearts out of tomatoes. 

-Jirou tells her than she’s so lucky ‘cas todo tries to be romantic while Kaminari makes his food look like mush.

-With the help of his wife, Todo warms up to his dad by 1% (which is huge progress). Momo had her father-in-law visit bi-monthly and she would insist on making the food on her own, pushing Todo out of the kitchen. Apparently she had to make it with her own ‘sweat and blood’…as dramatic as she made it.

-Endeavor and Fuyumi sat across from the couple and Todo is mega protective of Momo so if anything offensive to Momo comes out of Endeavor’s mouth, he’d be the first to defend her. But that never happened and Endeavor actually TRIES to be nice about her cooking. 

-”Wow, my shitty dad is acting like a thoughtful human being for once?” “Sh….Shouto!! He can hear you…”

-For some reason, Momo has a knack for calming Endeavor (it was hard at first but he softens to her gradually…Todo thinks its ‘cas Endeavor likes her quirk to Momo’s protest)

-For their housewarming party, Yaoyo didn’t want to get teased by the others so Todo made all the food and pretended like she made it. It was their little secret.

-”Wow, Mrs. Todoroki, these truffled deviled eggs are amazing” Tokoyami said, licking his beak. The girl laughed and casually nudged her husband. Tokoyami cocked an eyebrow but didn’t question.

-Jirou found out though ‘cas when she asked for the recipe, Momo was speechless.

Morimoto Yakitori, Tokyo

Morimoto Yakitori is an old school, no-frills yakitori joint in Shibuya, down a small alley maybe only 100 meters away from the famous crossing there. It’s a “blink and you’ll miss it” corner shop that I must’ve walked by dozens of times and never noticed before until a friend pointed it out…

Inside you’ll find a counter that seats about 12 people and two tables for four people each. Morimoto unlocks their doors at 5pm each evening and stays open until they run out of food, usually before 10pm. They do not take reservations so you have to stand and wait in line, which can get a bit long…

I arrived at 9pm and there were about six people in front of me. I was hoping to get seated in front of Morimoto’s long-time master, whose white shirt gets charred from the time he spends in front of the hot binchotan grill each night, but got placed at one of the tables with three young women…

Morimoto serves a wide variety of yakitori, both meat and vegetables, but only make a limited number of each skewer nightly, so many of the chicken options sell out quickly…

Once you sit down, the waiter comes around with a coded board and tells you which parts are still in stock. The dashes you see below mean that those items are sold out, so I ordered one of each of the five remaining skewers…

First up came their famous tsukune, more commonly served as chicken meatballs, but molded into a more of a stick here…

Then it was on to zuri, or chicken gizzards…

Chicken livers…


And momo, or chicken thigh, grilled with myoga, or Japanese ginger…

I also got a side dish of sliced myoga topped with bonito flakes and soy sauce…

And lastly, one of the main reasons you go to Morimoto is for their chicken sashimi! Given my late arrival, they were already sold out of raw liver and hearts, but did have a few plates of breast meat left, one of which I gladly enjoyed…

Another specialty here that was sold out was the unagi, or eel, which I was bummed I missed.

So as I’m sure you have garnered from reading this, if you do chose to check out Morimoto, go early, don’t go with a group, and be prepared for some adventurous eating!

There’s no English spoken here, and they do not have English menus. Cash only.


2-7-4 Dogenzaka

Shibuya, Tokyo



“Ry-ry! I’m home!”
Alex leaned against the front door, slowly pushing it open. The groceries in his hands made him slump over slightly. He was exhausted. Ryland had saddled him with a nearly impossible list, urging that it was of utmost importance.
“I found the bonito flakes but couldn’t find fresh durian. Also that specific brand of truffle oil was i-n-s-a-n-e-l-y hard to get a hold of– what is this.”
Alex nearly dropped his bags, eyes widening slightly. Ryland was standing awkwardly straight, a tie knotted loosely around his collar. He held a fistful of flowers, less than a dozen but more than one. Behind him, the coffee table had been cleaned and a few candles were burning brightly.
“Is that–”
“Champagne? Yeah.”
“Chinese. I uh. Ordered from Peter Pan Chinese, your favorite.”
“And you got me–”
“The Happy Family combo. Extra rice. And an order of crab rangoon.”
Alex’s heart swelled, aching in his chest. He rushed forward, throwing his arms around Ryland. The younger man grunted on impact but quickly hugged his best friend back. He buried his face into Alex’s curls, inhaling deeply.
“What’s this for?” Alex gushed. He didn’t let go, letting his arms drape around Ryland’s waist.
“I’ve been… Thinking and uh. You mean a lot to me, man. I wanted to y'know. Show my appreciation.” Ryland avoided eye contact. His usually glassy stare was warm and bashful.
“So is this a date?” Alex wiggle his eyebrows playfully, laughing warmly when Ryland nodded. “I’ll get the glasses, you go ahead and sit down.”
Ryland didn’t argue, settling on the couch and snatching up his chopsticks. He glanced over his shoulder, watching Alex putter around. His heart skipped a few beats. When Alex made his way over, Ryland twisted back in his seat, shoving a huge clump of rice into his mouth, trying his best to look innocent. Alex smiled sunnily, taking his place beside Ryland. Their thighs touched, elbows brushing together.
“Thanks, Ry.” Alex beamed, dropping a quick kiss on Ryland’s cheek.
“Yeah, no prob.”

Foodie Friday: Miso Soup!

-½ cup bonito flakes
-2″ kombu strip
-2 tbsp red or white miso paste
-2 ½ cups water
-Green onions, sliced (optional)
-Tofu, cubed (optional)
-Chopped wakame seaweed (optional)

1) In a pot, heat water and kombu until almost boiling. Remove the kombu before the water boils (if the kombu boils, the broth will develop a slightly bitter and slimy taste and texture).

2) Add the bonito flakes, and simmer for about a minute. Remove from heat and allow to steep for about five minutes. Strain out the flakes, keeping the dashi broth.

3) In a separate dish, cover your miso paste with about ½ a cup of your dashi broth. Stir until there are no lumps, then pour the miso mixture into the broth. Heat until simmering. Note: DO NOT BOIL! If miso is boiled, it will develop a bitter flavor, and the beneficial fungus from the fermentation process will be killed. The goal is merely to heat the soup.

4) Serve hot as is, or with tofu and/or seaweed. Garnish with green onions!

Cook’s Note: While miso is best with the dashi broth, which imparts a strong umame flavor, it can be prepared with other broths instead. Try vegetable broths for vegan/vegetarian options, or experiment with beef or chicken broths. For a double-whammy on umame, consider using tomato broth as a base!

Magical Ingredient!

Living on the California Central Coast means living in an area with two wonderful and beautiful special foods: tri-tip, and sushi. In my hometown just half an hour north of San Luis Obispo, there were three wonderful sushi restaurants - all of which served miso soup as a complimentary appetizer. When I moved to San Luis Obispo, I was exposed to seven more sushi restaurants of varying qualities, and again, all served miso soup.

More recently, I began working at a local Asian grill, where again miso soup is on the menu. The popularity of this very simple dish is undeniable in this region, where it is sipped by itself, with tofu, wakame, and green onions. Whether paired with sushi or grilled beef flank, or as is, it is an explosion of flavors that warms a person up on a cold day yet is also refreshing during the summer.

When made with the traditional dashi broth and red miso paste, it is absolutely mind-blowing, and one of my favorite soups to make both for flavor and simplicity. In the past, I’ve covered the magical benefits of using seaweed and kelp in food, and have also done so with fish. In a recipe this simple, that covers two of the three ingredients! And a couple of weeks ago, I covered soy when talking about oils, rendering miso covered as well. With no more ingredients to cover, what will I talk about? Water?

Actually, no! Miso still has another trick up its sleeve - one I’ve never seen addressed in the magical community. That trick? Koji. In the past, I’ve talked about fermentation. Most prominently, fermentation was involved when I talked about alcoholic drinks such as mead, wine, and beer. I also gave a brief article on brewing one’s own kombucha - a process of fermentation using both yeast and a symbiotic bacteria mat for brewing a delicious tea product.

Indeed, fermentation is one of humanity’s oldest tools when it comes to preparing food. In no small part is this due to the fact that fermented foods remain preserved for very long periods of time. But the method of fermentation varies from food to food, culture to culture. In most western cultures, we are most familiar with fermentation provided by yeasts, which break down carbohydrates into sugars, alcohols, and carbon dioxide. These yeast ferments are responsible for everything from beer to bread.

But bacteria are not the only useful creatures in fermentation. Fungi often perform the same duties in certain foods, and among fungi ferments, koji is perhaps the most notable and respected - particularly in Eastern Asian cuisine. Koji is a fibrous fungi that naturally grows on rice, and whose spores can used to inoculate soy beans or other foods for brewing alcohols or fermenting beans into soy sauce, tempeh, or bean paste (such as miso).

There is plenty of lore and magic which surrounds alcohols, and sake certainly has its fair share. But when it comes to miso, I look at not just soy’s influence, but koji as well. In my practice, I recognize it as a helpful ingredient for heightening psychic awareness and encouraging prosperity (much like mushrooms), but I also associate it with versatility and growth.

In witchcraft, versatility is something that is sometimes underestimated. Spells for enhancing one’s versatility and ability to adapt to circumstances are greatly beneficial for shadow work and for self-improvement magics, and koji is an ideal ingredient for this purpose due to its wide range of uses. Versatility often comes hand-in-hand with growth, as our ability to adapt also encourages us to branch out and grow - like the filaments of our friendly koji mold!

Spells for health, wealth, and happiness can also benefit from koji, in its various forms and products!

Whether savoring the delicious broth of miso soup, munching on tempeh, or dipping American-style sushi in soy sauce, keep koji in mind! It is inconspicuous, but like yeast, has helped to shape and influence an entire cuisine. And its influence in magic is often underestimated!

May all your meals be blessed! )O(


look at mugi

so qt, eating street-food yakisoba on a waterslide. How presh.

do you wanna make some yakisoba and eat it like Mugi?
Don’t. that’s really dangerous and you’ll probably stab yourself and choke and fall off the slide and die.


(serves: 4)


Ingredients for Noodles-

  • 2 portions of home made ramen noodles (click for recipe)*
  • 1 carrot, julienned*
  • ¼  napa cabbage, thinly sliced
  • Like 2 handfuls of bean sprouts
  • a small bunch of chives, chopped
  • Bonito Flakes (Katsuobushi)
  • Some seaweed flakes
  • Yakisoba Sauce (ingredients below)
  • pickled red ginger

*if you honestly don’t have the time, then just get two portions of those dried ramen noodle things. I honestly recommend the fresh, homemade kind though. It really makes a difference.

*julienned just means you make the carrot slices into lil matchsticks. Like really thin carrot matchstick things. u feel me.


Ingredients for Yakisoba Sauce-



  • To make the sauce, just take all those things and combine them in a small bowl. Taste it, if you want to add any more of any of the ingredients, fuckin go for it you ho, I don’t own you.
  • Boil some water, add salt into it and boil the noodles for a little over 1-2 minutes. If your noodles are dried packaged thingies, boil them for about 4 minutes or until they are al dente.
  • Take your vegetables and about half of your chopped chives, already sliced, and mix them together in a bowl, coating them in some sesame oil, black pepper, and salt. Heat up a large pan on a stove and drizzle a little sesame oil onto there once it’s insanely hot. 
  • Add the veggies onto the pan and cook them until they’re limpish. Once that’s happened, add the ramen and the sauce and, using two tongs, toss that shit like a salad.
  • Once it’s almost done, taste one of the noodles to see if it’s cooked to your liking. Add some salt or pepper if you want.
  • Then add the katsuoboshi. Toss more. Afterwards, add the rest of the chives and toss again. After it’s done, place it in a bowl and top it with some seaweed flakes, some more chopped chives, and some pickled red ginger.



Now you best be making this yakisoba and enjoying it with your moeblob bandmembers okay? okay. 

Later, nerds.

Also be sure to check out my logo contest. Some of the prizes include you receiving my home cooking so that’s always a fun thing to get.


I was first introduced to Naruto in middle school (as most of us were) by my best friend Riki, and many-a-days were spent by the neighborhood pool reading manga rather than swimming. While I fell out of the Naruto hype pretty quickly and I can safely say that these years thoroughly screwed my allowance over (I blame Full Metal Alchemist), I also regret nothing.

Recipe is under the cut.

 -MJ & K

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Rajigaze Dec 30

Ruki (reading mail): “I was talking to a client at work the other day, and it seems that people make ozoni differently depending on the region they’re from. (*ozoni is this kinda soup you eat on New Years and it has mochi in it) I’ve only ever eaten ozoni cooked in my home, so I didn’t know. Ruki-san, Aoi-san, what kind of ozoni do you eat at home? My ozoni is very simple with mochi, nori, bonito flakes etc.”

Aoi: I see.

Ruki: Is there a particular way people make it in your hometown?

Aoi: There is!

Ruki: What is it?

Aoi: Where I’m from…we usually use red miso….yes…

Ruki: Oh really?

Aoi: Yes, but the rice cakes are white.

Ruki: Oh I see!

Aoi: Yes. And there’s mochi and cabbage.

Ruki: …Cabbage!?

Aoi: Yeah, that’s it. It’s really simple. I guess we were poor?

(both laugh)

Ruki: I mean I can’t be like “true” …ah I see…

Aoi: Yes yes yes…is yours more fancy?

Ruki: No no, at my house it was a clear base…and grilled mochi, and…what was it…shungiku? Those bitter leaves

Aoi: Yeah yeah yeah

Ruki: Yeah, and…like carrots n shit

Aoi: Ahhhh, kind of like from a restaurant?

Ruki: Ye

Aoi: Ahhhhh

Ruki: But I never eat zoni.

Aoi: Really?? Why?

Ruki: You know, when you get osechi (*various special dishes for New Year) it hardly ever comes with rice.

Aoi: Yeah, it doesn’t!

Ruki: Right?

Aoi: Yeh

Ruki: But a lot of the stuff in osechi goes well with rice! (giggles)

Aoi: Oh really! (laughs)

Ruki: So when I was young, I…I wanted rice…

Aoi: Mmhuhuhuhu

Ruki: I wanted carbs, but….there was only zoni to fulfill that. And I was pissed
so I purposely didn’t eat it.

Aoi: Oh, I see.

Ruki: Yeah….and I don’t even eat it now.

Aoi: Really?

Ruki: But the white miso one looks good

Aoi: It is good!

Ruki: I mean, the one with the clear soup hardly tastes like anything!

Aoi: Oh really?

Ruki: Yeah! Like you might as well just put hot water

(both huhuhuhu)

Ruki: That’s how bland it is

(Aoi sound like a horse that is trying not to laugh too loud)

Ruki: But yeah there must be all kinds of zoni in different places

Aoi: Yeah I think there is!

Ruki: So first it’s…mochi? Boiled mochi?

Aoi: Yeah, our ozoni was boiled! Not grilled.

Ruki: Oh–eh!?! …Just boiled?

Aoi: Yes.

Ruki: So it’s like gooey?

Aoi: Yes yes. Gooey.

Ruki: Oh man that sounds way better…..

(Aoi laughin)

Ruki: Hu….h-hh-u…….


Kyushu Black Ramen (Nissin) w Homemade Ajitama egg + Toppings for Mother’s Day Dinner
- Nissan makes epic ramen because well it’s from Japan the land of ramen noodles!
- Ajitama eggs soaked/marinated in delicious Soya sauce, mirin etc overnight
- Broiled xiao bai cai and carrots
- Fried chicken thigh pieces
- topped with crispy Japanese seaweed

Cold Tofu with Century Egg and Bonito
- one block of silken tofu
- 2 century eggs, chopped
- make sauce from Japanese and Asian seasonings
- sprinkled a generous amount of Bonito flakes for flavour


Kitsune Udon from Koufuku Graffiti. @onionchoppingninja you should cook this since you’re sick. Or you can come over but I don’t think you’d really want to in your condition. It’s pretty quick to make since all the ingredients are pretty much already cooked. 

Kitsune Udon:

  • 2 inariage (fried tofu pouches. I bought the pre-marinated ones)
  • 1 packet udon
  • 2 cups water
  • 2 dashi packets (they contain bonito flakes, kelp, dried mushrooms etc to help you make the broth)
  • 1 tablespoon shoyu
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • Dash of salt
  • Piece of ginger (~ size of one’s thumb)
  • 1 stalk of scallions


  1. Chop the scallions. Squeeze the oil and marinade out of the inariage. Cut them diagonally across to make triangles.
  2. Bring the water, ginger and dashi packets to a boil, then allow them to simmer for 3~4 minutes. Remove the packets (don’t leave them for longer than that as the bonito flakes will start to turn bitter).
  3. Add the shoyu, mirin, sugar, salt and stir to dissolve.
  4. Add in the udon and allow it to cook for 3~4 minutes until it’s heated up. 
  5. Ladle the udon and broth into a bowl and top with scallions and inariage.
  6. Slurp down the udon with the broth, and hope someone else in the family will take care of the dishes if you’re sick!
Rajigaze Sep 9

Reita (reading question): “In the summertime it’s too hot to use the stove, plus I’m lazy and I don’t wanna get out of bed, but I get hungry. What can I make that’s super quick and easy?” Wait….sorry how do you read this? (shows Aoi paper)

Aoi: Let’s see, that is…“saba” (*mackerel)

(both burst out laughing)

Reita (still reading question): “I put saba no misoni (*mackerel boiled in miso), dried bonito flakes, shiokombu (*dried salty seaweed sticks), mentsuyu (*noodle soup base made with fish broth)  and butter on rice and it’s simple and tasty. Do you have any recommendations for lazy meals?”

(*the fan is asking for recommendations of “zubora-meshi” which can be translated as like “slob food” so I guess cheap/easy/lazy cooking?)

Aoi: Do we…?

Reita: Hmm, well, the five of us used to eat like that a long time ago…when we literally had no money. When we met up for work we would just eat rice with like soy sauce and butter. Remember?

Aoi: Yeah, we did.

Reita: And Aoi would go to the dollar store and get tofu and mabo-tofu base, and cook it in this tiny frying pan, and then he would just put the pan right on the floor and we would all sit around it and eat out of it. (laughs)

Aoi: We did do that!

(both laughing)

Aoi: You know, on the radio…we are partly joking a lot of the time, but we often talk about how we make good money. But we had our poor days, too.

Reita: Yeah, it’s true. But that really was like a treat for us.

Aoi: It was, eh.

Reita: Even now when I eat food, no matter how expensive it is, I still feel like that stuff we ate back then tasted better.

Aoi: Oh, you’re a good guy.

(both laughing)

Aoi: Well, it was really good…

Reita: Yeah, and even that…soy sauce rice, it wasn’t zubora-meshi really, at that time for us it was like, 100% a treat.

Aoi: Right?

Reita: Let’s go back to that time!

Aoi: …..Yeah no

Reita: Sorry, never mind…we can’t. But you know, eating that kind of food altogether as a band was a nice experience eh

Aoi: Yeah. We don’t really do that anymore.

Reita: And at that time we didn’t have many senpai, so we weren’t really treated. It happened, but not often. So we usually ate from the dollar store.

Aoi: Yeah…

Reita: Good times~

Aoi: Good times~