4 Dishes Tonight, 1 Tomorrow | Two Days in a Japanese Kitchen | Daily Life in Japan

Four dishes one night. One dish the next. Not because I ran out of energy — because that's how a Japanese kitchen works. In our house, side dishes don't belong to a single meal. What I cook tonight will show up again in two or three days, and what's already on the table was made days ago. Nothing here is just for tonight. Day 1: nikujaga (simmered pork and potatoes, cooked in a rice cooker) komatsuna and atsuage nibitashi spinach and corn sauté daikon namul Day 2: chicken piccata I'm a dad in Osaka, currently on parental leave, cooking dinner for my family. No talking, no face — just the kitchen, the sounds, and subtitles. Do you cook ahead for the week where you live? I'd love to hear how it works in your home. The meal prep day these side dishes came from: ▶ A Dad on Parental Leave Cooks for Three Days [URL]   • A Dad on Parental Leave Cooks for Three Da...