Cooking

So mabo-dofu is the Japanese take on the classic Chinese Mapo tofu. The Japanese version has the spiciness level very much downgraded, and uses a lot of ingredients you'd find in a regular Japanese kitchen like miso.

"Oyako-don" is a classic Japanese dish which literally translates to "mother-and-child rice bowl" - because you make it with chicken and egg. Absolute genius name but also kind of sad if you think too much about it.

So salmon pesto pasta is my attempt at cooking something simple that's a little bit different than my other go-to recipes (which all involve rice and are traditional Japanese-style recipes). I make it with cherry tomatoes and broccoli.

Keema curry has been my favourite things to cook recently - it's not too much effort, has a good amount of veggies, and it makes 6 servings so I can freeze it for another night.

White rice is technically not that healthy, although the Japanese seem to eat lots of it and remain super skinny, so maybe the fear is overblown.

Whenever people ask me what I miss about Australia, one of the things that come to mind are 1kg tubs of Chobani Greek yoghurt. The protein content was really good, and I like how it's on the sour side as well.