main item here is yakiudon,
which I made with finely sliced carrots and scallions,
dice-sized tofu cubes, and shiitake mushrooms. This
time around I sliced the mushrooms into fairly small
pieces, which I think improved the flavor.
With this is edamame,
inarizushi (getting rid of the last of the package I
bought at Kroger!) and kashiwa-mochi. That last one
is a very sweet, chewy rice cake with anko in the
center and wrapped in an oak leaf. I bought this from
an Asian grocery store, leaf and all. Maybe one day
I'll post a recipe, but the idea of scouting for oak
leaves is a bit daunting. You never know what's been
crawling over them, y'know.