I love Japanese dried foods which can be stored for a long time. They are especially appreciated during winter season or in emergency periods. When dried, some foods even add up nuturitional values. I wonder if the person who invented the preservative method some hundreds of years ago knew about it. If I come to think about it, this is only one example of the fact that the science is only running after the old wisdom of human beings, showing off all the numbers and formulas. Yesterday, I soaked dried daikon(radish) in cold water for half an hour, and I sipped the radish smelling water to know how much suger I should add in the pan. It was actually VERY sweet, so I used only a spoonful of sweet rice wine instead. Who would imagine that striped and dried radish exposed to the sun and cold wind become so sweet? Traditional Japanese foods are full of wonders and wisdoms.
Today's nekoben
kanten rice
deep fried oyster coated with bread crumbs
shredded cabbage
fried pumpkin
baked tomato
boiled dried-daikon(radish) with dried mushroom and carrot
Dessert: apple
