Shinichi has been on a cooking quest recently, much to my enjoyment (I think he is sick of my uninspiring menu of Italian pastas and Indian curries). Last night was an uber-oishii bibinbap (sprouts, kimch'i, zenmai, spinach, daikon, sesame oil, an onsen egg, and loads of ground black sesame seeds on top of rice) and mozuku (seaweed) soup. I made iced barley tea to help cool us down.Although we lamented the fact that we didn't have the sizzling stone bowls that make the rice all crunchy on the sides, I think it's still way too hot here to be sitting in front of a molten rock at mealtime.
