“Japanese groceries are soooo expensive,” is a common complaint in Japan. We’ve all heard the stories – melons for $100, grapes grown in bags and packed in styrofoam so as to be completely unblemished, and rice that costs more if grown locally than it would if it had been imported from Southeast Asia. All of these things are true, but luckily they co-exist amid other, less-obvious alternatives: local markets with bins full of cheap seasonal produce, stores giving away tofu pulp for free, and delicious fish that costs 1/10 of what I would have paid for it back home. These things are part of the Japanese grocery experience, too.
I have three goals for this blog:
1. Eat cheaply. Due to financial obligations, my partner and I send about 45% of our income home. When all is said and done, we try to eat on a scant 10% of our combined incomes – no easy task. Yet, we haven’t yet had to resort to dried ramen and juice boxes (at least not out of necessity).
2. Eat healthily. “You should only eat localorganicgrassfedpasturedunmolestedrawglutenfreepaleo food”-people are among the most obnoxious out there. I fully believe in cooking as much of my own food as possible, with quality ingredients, but I’m not going to go crazy. You’ll find that the majority of what is shown on this blog will be healthy, fresh ingredients – but be warned that full-calorie pancakes with Kit-Kat topping may make an appearance as well.
3. Eat easily. Both #1 and #2 can be accomplished without having to quit your job and spend five hours each day laboring over your meal. I love doing the former, because cooking is my hobby, but it’s not everybody’s and I respect that. So, I will also focus on showing recipes that don’t require special foreign ingredients, difficult techniques, or special equipment. Most of us have burners and the lucky ones have a rice cooker and a microwave oven. Let’s start there.