We are now in the busy season and are busy every day. This happens every year, but it happens because the deliveries to the nursery school are finalized.
I want to go back to my warm home soon... (lol)
The advantage of direct sales is that you are less affected by delivery dates and can make things yourself, but this is not the time to be so confident.
I was thinking about what I could do to thank everyone during the busy season, and I came up with the idea of "TONZIRU". Since I was a child, I was taught that tonjiru (pork soup) is a type of soup in my home.
I remembered the time when I was little and my neighborhood would hold events like lion stew soup, and I thought, "Oh, this is it," and thought, "I want to do that." I made a plan, presented it in front of everyone, and was excited, thinking, "Yes!" But then I realized that I'd never made pork soup before...
At times like that, I asked my wife Mai, who grew up in Okinawa, if I could ask her to help me, and she was happy to oblige.
It was a set of pork soup and side dishes. It consisted of Jimami tofu, seasoned boiled eggs, sweet and spicy stir-fried komatsuna, lightly pickled vegetables, kumquats, chicken ham, tomatoes, lotus root, and potato salad with peanuts.
This is a home-cooked meal by Mai, who is currently studying seasonal medicinal cuisine. I appreciate it (^^♪
By the way, today's menu is not related to medicinal foods.
It was a very cold day with a north wind blowing, but pork soup was really warming.