#none of the asian super markets have restocked japanese inariage and im annoyed bc the korean variants are all tiny triangles
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since ive come home ive become the main preparer of food in the house and its an interesting position to be in bc sometimes i feel like a parent watching my parents try new foods
#i cook in particular a lot of japanese food and a decent amount of korean food#todays new thing was shirataki#which went over fine idk if my dad would care for actual chunks of konnyaku i know it took me a while#also my mom gets home late and in general doesnt eat most of what i cook so i dont have to worry about her#shes much more sensitive to any type of spice/seasoning/whatever#anyways im still out of my element when im cooking chunks of meat and i never add enough oil to chicken#i make thai curry miso udon and tsumetai soba almost every week lmao#tried nikujaga tonight and made a variant of shouga-yaki last week#red bean paste!#kimchijeon!#jjajangmyeon!#made tteokbokki last week and it . . . worked#but its definitely something that belongs in the street food realm it made me feel a little sick bc i ate a bit too much#none of the asian super markets have restocked japanese inariage and im annoyed bc the korean variants are all tiny triangles
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