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.

Chirashi-zushi

Rest of the house warming party of my friend.

Dinkel pasta alla carbonara

... I should have had milk any way... what a late dinner today...

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.