lighter

At the moment, I’m trying to lose some of that weight I put on during my vacation where I indulged in the delights of suet pastry and other things (And well, there’s some pre-vacation gain there to lose too.) This means of course that dreaded word, dieting. I do prefer to use the term “food intake adjustment” though. It sort of sounds more scientific.

Continuing on the theme of temple food - simple, easy to digest food that is gentle on the stomach and the soul - here is zohsui, or ojiya. Where I grew up, we called it ojiya, which is considered a more vulgar term. Whatever you call it, it's essentially a soup made of rice, various aromatic vegetables, egg, and sometimes some seafood or chicken. It's closely related to Chinese congee.

I haven't posted here this past week, mainly because I have been very busy, and haven't had much time to do any sort of serious cooking. I've also felt that I'd overindulged a bit over the past weekend, what with my birthday and all. So I've been trying to have some simpler food to get back to some sort of state of balance.