FAQ: What am I eating here in Japan?

It's been close to two years living in Japan. As a student studying full time and active in various activities throughout the week but with limited funds, what do I eat? The answer in Japan, is variety. Let me introduce a sample of what I eat on a day to day basis.

I 'd eaten all my meat at the time I took this photo, but with a couple hundred grams of chicken or pork and the above ingredients, I can whip up a stew for 2.5 meals (for every two servings advertised, I usually finish it in one). The whole process from preparation to serving takes about 20 minutes; very reasonable I think for a hot nutritious and economic meal in winter.

On the left is what is called a retort pouch or a sealed plastic pouch containing ready made sauce. It's not just sauce though, with vegetables and meat and all sorts of other things combined. The packaging says this one pack feeds 2-3 people, but I eat one packet per meal along with rice. Total preparation and cooking time, less than 5 minutes, total cost, around $2AUD.

There are many varieties of retort pouch meals, which often require you to buy and prepare one to three ingredients, to which you add the contents of the pouch, stir and serve. It's all very easy, quick, healthy, and economic. I eat anywhere from one to five of these meals each week.

My classic Japanese style breakfast. There are some days when I get lazy and just go for cereal and milk, but where I can, I make a bowl of miso soup, eat a container of natto beans, include some fish usually the particular flavour of canned mackerel pictured (there are many flavours but this is the only one I really like), Japanese seaweed (tbh Korean seaweed tastes better), along with rice. Japanese breakfast is so easy to make and so healthy, and so cheap! All up one meal would cost me aruond $2AUD.

Another impressive range of retort pouch meals. Unlike the previous showcase, these come ready to eat with no preparation required. Generally they taste better heated, but for example in the middle of the heat of summer I eat them without heating them, and they taste fine. There is an almost infinite variety of these premade ready to eat meals. The great part, is that they can be as cheap as less than a dollar a serve.

This is also another great meal option - good old Western style spaghetti. I learned a neat little trick from one of the cooking shows here to save time, and to optimise the texture of the spaghetti. It's to soak the pasta in water for over two hours (three in winter) before cooking. You can soak it up to 24 hours. If you strain the water and store it in the fridge, it can keep for a week. Surely you'd feel like eating pasta at least once a week.

There are three major advantages of preparing it like this. One, you need a fraction of the water required to boil non-presoaked pasta, because it's already soft so it easily fits even into a mug-sized pot. Two, once the water starts boiling, it only takes one minute to cook. Rather, you don't want to keep it in for more than a minute, for the third major advantage, which is that the pasta cooks al dente all the way through. This is because the water particles have already permeated right into the core of the pasta strand, and all they need is to be heated up by the boiling water, causing the spaghetti strand to cook evenly from outside to inside, thus maintaining maximal springiness. This is super tasty, and pasta + sauce is even cheaper than rice + toppings. But I still love my rice.

You were probably wondering, "where's the instant noodle?" Yep, here it is. But as you can see from the photo, I only ever keep a maximum of two in stock. Because I know they're not a healthy meal option, and it's just too easy to prepare better alternatives to cup noodles. Having said that though, I love Japanese cup noodles. There are so many more interesting flavours than Australia, and for so much cheaper. I bought both of these for less than a buck apiece.

Next, a look at what my cooking apparatuses are like. Top right is a hot water boiler, which I use for heating up the retort pouches, boiling eggs and boiling water for the miso soup and cup noodles, as well as cooking my spaghetti when I'm too lazy to whip out a pot. To left is my trusty rice cooker. It can cook up to three cups at a time, one cup per meal, perfect size. Very space and energy efficient.

On the bottom is my fridge. You may notice I don't own a freezer. I haven't used one for almost a year now, and I've had no problems. It means I have to make a couple more trips to the supermarket, but for the cost saved on electricity on an appliance I can live without, I am more than willing to make the sacrifice. This bar fridge has been more than sufficient to keep the ingredients I need to keep the ingredients I need to make all my meals for a week.

You may also notice that there is no microwave. Most Japanese people place it above their fridge, and stack their rice cooker on top of the microwave. I would too, if I had one. But the microwave, I have also not owned for the past year. And I managed to survive - quite comfortably too. Living in an already cramped dormitory room, I'm glad there was no microwave to further reduce my moving and breathing space.

To top it all off, this is a sneak backstage view of my "stash" for when I'm feeling peckish. As much as I try to be healthy, I still have a sweet tooth to satiate, particularly after a meal. You'll notice, however, that I keep a variety of snacks, ranging from chocolates to sweets to biscuits, and keeping both sweet and savoury (and sour) in store. I like to maintain some variety, even in my in-between mealtimes :)

Hope you found this segment on food culture in Japan as a bachelor insightful. Until next time :)