Takikomi Gohan, so-to-say Japanese paella

The day before, I was asked to cook something Japanese at a cafe in my neighborhood where I sometimes go. Rice cooked with hijiki seaweed, carrot, soybean, simeji mashroom and chicken seasoned by mirin, sake and soy sauce. Today I can survive on leftover food.

Onigiri (rice balls)

My lunch at ball park became the one at home due to rain.

After nabe party アトの祭り

Cleaning event too.

Hijiki alge simmered in a pan

I have been cooking and eating but did not post anything for more than two months..
I would often cook this when I make natto. Usually I just add soy beans and carrot to hijiki alge, this time I cooked as I did when I was in Japan and added additionally aburaage, fried tofu-bag, konnyaku, "devil's tongue" and lotus root. I like this kind of simple one in many Japanese dishes, cook for some days and keep it in fridge.