Feel like cooking.

I guess because it got cooler and not minding using fire in the kitchen. Cooked 3 times concentrated noodle soup base with old friend in Tokyo, Keiko recipe, so I can keep using next 1 year. Also cooked shiitake-mushrooms and kombu, recycling after taking dashi for soup base, cooked tsukudani adding sliced bitter cucumber from my window side farm. It will be great with steamed white rice. I love Keiko recipe because it is simple, easy, practical and very tasty.

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Keiko recipe, noodle soup base, ichibsn dashi, last a year in a fridge.

Keiko recipe, noodle soup base, ichibsn dashi, last a year in a fridge.

Keiko recipe, 2bandashi. Will be used tonight’s buckwheats noodle dinner.

Keiko recipe, 2bandashi. Will be used tonight’s buckwheats noodle dinner.

涼しくなって台所で火を使うのが嫌で無くなって来たし、食欲も出て来たんで、保存食作り始めた。東京の姉貴、長い友人の恵子レシピで、3倍濃縮そばつゆ。1年保つので、ちょっとずつ大切に使って行く。2倍だしは、今晩の蕎麦に。出涸らし椎茸と昆布に窓際農園で取れたゴーヤ(これも、苗はブルックリンのエイコ&ケンからだ。水さえやれば育ち放題、いっぱい収穫出来たよ。有り難う!)を足して佃煮にした。小分け冷凍して、少しずつ食べよう。