Toot

Fried mochi and anko ‘sauce’ (read ‘anko and a little water to thin it out’)

I had to dry fry them because I’m out of oil, but this weekend I’ll make this:

https://www.justonecookbook.com/rice-cracker-recipe/

I sliced my mochi last week and it’s all hard and dry now!

Tomorrow is ume shiso gohan.

Ume - umeboshi, sour plums

Shisho - a herb related to mint, but doesn’t taste like it

Gohan - rice

Top with sesame seeds and/or furikake (a sesame seed flavor mix).

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