I wonder what most British people do with those leftover veggies in the fridge? Here in Japan – or at least for me – the answer is ton-jiru. If you have even just a little bit of pork, you can mix it with all those bits of veg that are leftover, and make a fabulous pork miso soup – or ton-jiru. In the winter here in Japan, ton-jiru is the staple for outdoor winter events. As a warm-you-up after a winter marathon, or at a New Year mochi-tsuki event, when sticky rice is pounded into “mochi” rice cakes, and so on, there will often be a huge pot of ton-jiru on offer, with everyone puffing the steaming bowls cupped in their hands to cool it. If the event has a small budget sometimes it can have hardly any pork in it but still be just the thing to bring smiles, and warm everyone up. This time I made a ton-jiru with pork, daikon, carrots, potatoes, onions, konyaku, shiitake mushrooms and chinese cabbage, topped off with …
It’s almost the end of the year.
In Japan, niku jyaga is the classic dish
In Aichi prefecture, in central Japan, there is a local dish called Miso Stewed Udon
From the name, this sounds like a Chinese dish, but actually Chinese cabbage
You can get food from almost every corner of the planet in Tokyo.
I found some chicken breasts in the fridge. I suppose I must have bought them on a whim,