Both of them are home cookers, so we cooked very fast and efficiently.
I usually prepare Japanese broth, using sea kelp and bonito flakes. Those ingredients only use for infuse the flavor, so i usually discard the left overs after simmered ingredients. I knew, this is kind of against Japanese culture, mottai-nai .
*Mottainai from wiki
Mottainai (もったいない, [mottainai]) is a Japanese term conveying a sense of regret concerning waste. The expression “Mottainai!” can be uttered alone as an exclamation when something useful, such as food or time, is wasted, meaning roughly “what a waste!” or “Don’t waste.” In addition to its primary sense of “wastefulness”, the word is also used to mean “impious; irreverent” or “more than one deserves”.
Mottainai is an old Buddhist word, which has ties “with the Shinto idea that objects have souls.” Mottainai has been referred to as a tradition, a cultural practice, and an idea which is still present in Japanese culture, which has become an international concept.
Then I decided to cook furikake, using leftover of Japanese broth, which is go with cooked rice. See in the middle of the plate in white little dish.
We cooked Salmon nanban -zuke, cucumber with creamy sesame dressing, eggplant with sweet miso sauce, Japanese style egg omelette, furikake, edamame rice and miso soup.
Both of them loved those dishes, and I’ m so glad they enjoyed. The lady sent me Japanese meal cooked by herself. It looked so gorgeous and much better than my work.
Thank you for remind me of Mottainai!