In principle, stores, shops, restaurants and even some bars remain open here in Kyoto in this global time of lockdowns, but people are still encouraged to spend as little time as possible in public, in particlar closed places where many people gather. Since the demographic in my neighbourhood is for a good part seniors, I mostly follow suit, and use this time to get my Japanese cooking skills going (in the secret hope to eventually make my own amazing bento lunches for when it’s time to go back to the lab).
japanese-style curry, when I asked my friends about what typically goes into Japanese curry, the answer was conveniently, ‚Everything!‘ 
Grüsse von zuhause! 
gyoza!!
ume-boshi onigiri 
oh no, too lazy to cook, need to survive on supermarket sashimi again… tough life! 
rice+sea weed+tofu+green tea = happy Irina 
yes, I used my coffee pot as a wine decanter, it’s efficient! 
I made my own だし
(fish-based stock)
mise-en-place 
I made my own mochi sweets –
note self: never make your own mochi sweets!
Irina Ritsch 