My style fusion

Japanese rice
Korean roasted seaweed
Spam Lite
Miso soup
Daifuku

That's what I had for lunch yesterday.

Atsuko-san used to teach us at Ox how to cook Japanese rice. There should not be too much water but when asked if there's a fixed measurement, she said you just estimate it. She was always the one assigned to cook rice during our communal meals (that would consist of Chinese vegetables courtesy of V, Korean-style grilled beef courtesy of JK and well, my contribution was not really a unique Filipino concoction -- homemade avocado ice cream).

Anyways, I would watch Atsuko-san prepare the rice. She would tread the water in the cooker until she deems it is enough. At best, she said, just give a one-on-one ratio. (This post is making me hungry.)

I prefer Japanese rice because it is sticky and tasty than the Thai jasmine rice that is so popular here and even abroad.

I cut the seaweed into smaller squares and put a lump of rice on it (no vinegar please) and a thick slab of Spam. Voila, I got my own version of maki-zushi. The miso soup completed the meal.

And for dessert, I bought this daifuku from Yamazaki the other day. I felt so full after the meal. No wonder I can't lose weight with all the carbs and fat I am consuming.