Autumn and Japanese home cooking

 Autumn is here .... pumpkin, chestnuts, pears, root vegetables ...

 Made Japanese Shoyu Chestnuts!  Always love eating and making this.  It's both savory and sweet.  Goes well for roast pot rice or as a snack with beer (for me ... why Dogs cannot have beer?) or even as a side dish.

 Taste salty and sweet at the same time ... Mom sometimes stir-fry with chicken as a claypot Japanese village cooking.

 Japanese village cooking ... Half pan fried shoyu fish fillet with burdock and leeks.  Simple and good to eat.

 Miso stir-fried clams with Asparagus ... Japanese home cooking at home.  Fresh catch and can still smell the saltiness of the sea, without garlic.

 Classic Shoyu slow stew with a little dried chili, leeks and seasonal mushrooms. Mom likes to cook Japanese food at home.  Probably because she always feel more "zen" than cooking Chinese or Western food.  It's like too much work in the kitchen ...

 Slow stew Mixed red and white mugi miso (Japanese barley beanpaste) with ginger and leeks.  I cannot remember how many times Mom buy LEEKS daily.  She is crazy.  Whether is it grilled, stewed, cooked, blanched ... raw ...yuck!

 Grilled Hirame (flounder flat fish) brushed with mirin + sake + shoyu.

Home-made dry-fried bait fish with shoyu and shichimi (seven spices of Kyoto)  This is Daddy's favorite.  Also mine!  (I accidentally or rather Dad accidentally dropped it on the floor ... and what can a Dog do ... started licking the floor!!