June 10, 2008

Mackerel Simmered in Miso (Continued)/サバの味噌煮(続き)

Mackerel simmered in miso on a plate:

I made miso soup with tofu and nameko mushrooms. Nameko is one of my favorite mushrooms.

I made simmered hijiki, too. The ingredients include dry hijiki, carrot, abura age (fried bean curd), and shiitake mushrooms.

I drank two cans of beer (500-ml and 350-ml cans each), low-malt beer or happoushu, to be more precise. This means that I am drunk now. I had edamame (young soybeans) for the first time this year.
ビール(正確には発泡酒)を2本(500 mlと350 mlの缶をひとつづつ)。というわけで、現在酔っています。枝豆を今年初めて食べました。

Beer and edamame are a perfect match!


nakji said...

Happoushu gives me a terrible headache! I try to stick to regular beer.

Hiroyuki said...

That's strange! Does this happen to your husband and any of your friends, too?