Cooking Japanese

Not people, but food.

Every week I do this massive cookoff to prepare for the week. With my corporate lessons on Mondays I rarely have time (or the desire) to cook during the week. So every Sunday or Monday I spend about two hours cooking up a massive amount of food, which I then refrigerate and reheat throughout the week for lunches and dinners and whatever.

This is what it looks like:

Pure, delicious madness

The grocery list for the week usually goes something like this:

  • 4 onions
  • 5 bell peppers
  • 2 bunches of green onion
  • 4-6 chicken breasts
  • 2 blocks of tofu
  • 3 liters of milk (I drink a lot of this stuff)
  • Olive oil
  • 2 bags of sprouts
  • udon/ramen noodles
  • 2 loaves of bread
After I get home, I cook all this up in an epic day of deliciousness. It’s too much to possibly eat before it makes it into the fridge, so it’s all good. I put it all in separate containers so in the morning all I do is scoop some from each into one container, microwave at work, and eat. It’s perfect.
I’m sure there will be more posts on food to come. I’ll try not to post about all of the instant ramen I’ve been eating…


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