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tastefulls

April 10, 2017

 

 

Growing up, our meals included Japanese rice on the side of everything. Though our cabinet shelves were filled with chawan bowls and our drawers with ohashi, we always seemed to be running out of clean dishware due to their frequent use.

 

Chazuke (green tea poured over cooked rice) was most often accompanied by tofu and turkey bologna slices with tsukemono and Kikkoman shoyu at the ready. It was a staple--the PB&J equivalent of our household.

 

I remember these simple meals and the many conversations that took place in our little kitchen with the tea kettle's urgent whistle and the aroma of steaming ocha nearby.

 

How I love memory and dear flavors, so delightful in their nostalgia and comfort.

 

11/52 :: Foodie

 

ArtStew52 is a 52-week creative challenge orchestrated by artist Rhea Amyett of Hatching Artist

to spur on creativity in the Instagram community.Artists of all mediums--both visual and written--

commit to exploring a new prompt each week. Join the challenge or follow along with #ArtStew52.

 

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