There IS a story behind the food. My coworker’s 10th anniversary (of employment with the McDaniel Institute of Anti-Aging Research) was this week. We held a potluck (per his request). I knew that the boss’s wife would be providing sushi from his favourite restaurant, and I wanted to provide something that could go with it that more of our staff would be willing to try (i.e. no raw fish/seafood). I opted for tamago because it’s egg-based (which rules out the vegan employee, sorry, man), and a traditional Japanese dessert-Oshiruko. I remember the dessert from the first Japanese restaurant I ever encountered it in. I was curious so I ordered it, and I was really surprised to see a bean soup (this is not something Americans would think of). I tried it and I loved it, and I’ve always remembered it. This was my first attempt at making it! Other than needing to make the mochi rice balls smaller, it was GREAT.
Unfortunately, I also learned that crock pots with stuff in don’t transport well. Half of the sweet, sticky bean soup ended up in the floorboards of my Yaris. EW!