Onigiri and Tonjiru Breakfast
It’s been so cold in Hawaii lately. It was 68˚F inside of the house this morning. It may sound warm for people in the mainland, but we are not used to this temperature! This winder has been so cold. Yes, I said “winter”. A lot of people think that Hawaii doesn’t have winter, but it actually has two seasons, I think. We have summer and winter. Summer usually starts around May and it ends around November. Winter is not like snowing or anything, but it is about 10 degrees colder than summer, but this winter is one of the coldest ones, and it has been cloudy and raining a lot.
When it’s cold, I crave Tonjiru (pork and vegetable miso soup). It’s miso base soup, but it contains more vegetables than regular miso soup and also meat. It warms you up, and I remember my mom used to cook it up in winter time. So I thought Tonjiru will warm our bodies and hearts on this kind of cold day.
I still need some kind of carb to go with. So I made some onigiri, one with beet greens and the other one with grilled salmon. It was absolutely satisfying breakfast. Gochisosamadeshita!
I made extra onigiri for lunch too. If you eat them for lunch on the same day, no need to be refrigerated. In this way, I don’t have to cook lunch today!
Kai really wanted one, but that’s for our lunch. Sorry, Kai! 🙂
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