bonito flake

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.

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…….


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) 


Keep reading

Tenka Touitsu Love Ballad short profiles

Well, I reblogged the longer profiles from riichany before, but that wasn’t everyone.


Oda Nobunaga
Height: 176 cm
Weight: 65 kg
Favourite food: Confeito

Akechi Mitsuhide
Height: 178 cm
Weight: 63 kg
Favourite food: Okaka omusubi (onigiri filled with bonito flakes moistened with soy sauce)

Sanada Yukimura
Height: 180 cm
Weight: 70 kg
Favourite food: Doughnuts

Kirigakure Saizo
Height: 177 cm
Weight: 68 kg
Favourite food : Dango

Date Masamune
Height: 180 cm
Weight: 68 kg
Favourite food: Zunda mochi (mochi with ground edamame)

Katakura Kojurou
Height: 182 cm
Weight: 71 kg
Favourite food: Oshiruko 

Toyotomi Hideyoshi
Height: 175 cm
Weight: 68 kg
Favourite food: Bekkou ame 

Maeda Toshiie
Height: 182 cm
Weight: 75 kg
Favourite food: Ohagi 

Tokugawa Ieyasu
Height: 176 cm
Weight: 63 kg
Favourite food: Strawberry daifuku 

Ishida Mitsunari
Height: 173 cm
Weight: 64 kg
Favourite Food: Manju

Uesugi Kenshin
Height: 180 cm
Weight: 68 kg
Favourite food: Sweet sake 

Takeda Shingen
Height: 185 cm
Weight: 76 kg
Favourite food: Kinako mochi (mochi with sweet soy bean powder)

Fun fact: 

Nobu, Kenshin, and Shingen’s favourite foods are legit true. Nobu likes the confeito that the Europeans brought if only because it was foreign thingies. Kenshin was a freaking drunk. Shingen supposedly carries around kinako mochi even in battles just because he wants to nom on them every now and then.

Not sure if zunda mochi already existed in Sengoku times, but today it’s a specialty of Sendai, where Masamune comes from. 

Onigiri is kind of close enough to chimaki, I guess, which was supposedly Akechi’s favourite food in real life.

Everything else are possibly nonsense, LOLOLOLOL…

So… anyone up to cooking some sweets for your pixel men? XD

today i learned that a lot of ponzu sauces are made with fish flakes and i’m real bummed about it??

i was buying the kikkoman brand and didn’t even think to check bc i assumed it was just soy sauce, citrus, and vinegar. their normal lemon kind has bonito flakes in it but apparently their lime and chili flavors do not (despite not being labeled as vegetarian) and it seems like such an unnecessary thing to put in only one product but not the other two. the lemon flavor was my favorite and i’m bummed about having to switch!

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~


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!

Had an afternoon out with my brother. Went on a nice walk (it’s unseasonably warm. Like 64 F out. There was snow on the ground two days ago) and then wandered around getting the last ingredients to finally make miso soup. Had the bonito flakes, wakame, and kombu for a while but lacked the actual miso to make it. We got grocery store sushi, went home and made the soup, and I pulled out my matcha tea set. 

Guys. Miso soup is like the simplest fastest soup I’ve ever made from scratch. All around, took maybe 10 to 15 minutes with prep. You just have to drain and cut tofu and any garnishes, boil some water and add kombu/bonito, let it sit a few minutes, strain it clear, and then bring it back to warm after whisking some miso with a bit of broth so it dissolves. And it tasted like what I’ve had at restaurants. I’m impressed at how simple the whole process was.

Side note, bonito flakes both smell and taste like slightly fishy bacon. It’s a little odd. All around a good meal, finished off with a slice of melon. ^_^