[Sagan Tosu] Summary of Jun Nishikawa's July Meal Records
This is the July meal record for Jun Nishikawa, the player I am in charge of this season.
It is interesting to compare it with the meals of the Avispa Fukuoka player I am also in charge of for the same month, as there are differences even on the same days.
July 1st
Simmered grunt fish, Japanese ginger and enoki mushroom natto, pink grapefruit and gold kiwi, loquat and goji berry jelly, Chinese chive and komatsuna namul, bitter melon with tuna, seaweed miso soup, nutritious salad, burdock root takikomi gohan (mixed rice), mustard-grilled chicken breast, salt-grilled mackerel, boiled egg,
I really like this meat wrapped in thin film.
Grunt fish acqua pazza (scallops and clams), tea soba noodles and Saga beef with tomato Chinese sauce, nutritious salad, Sagabiyori sprouted enzyme brown rice, seaweed miso soup, okra and shirasu natto, blueberry, gold kiwi, and pink grapefruit, marinated daikon radish, Chinese chive, komatsuna, and seaweed namul, green bean nanban
Banana chocolate smoothie, boiled egg, salt-grilled mackerel
I get excited and take pictures from an angle, of course.
Horse meat hamburger steak with grated daikon, tofu and seaweed soup, sprouted brown rice, bitter melon with plum, lotus root kinpira, dried daikon strips and komatsuna with gochujang, gold kiwi, pink grapefruit, and lychee, nutritious salad, stir-fried squid and asparagus with garlic, salt-grilled salmon, boiled egg, salt-grilled mackerel
Chicken breast and zucchini grilled with shio-koji, sprouted brown rice, clam tsukudani, green onion and mushroom bun (dipping noodle style), tofu and seaweed soup, Japanese ginger and enoki mushroom natto, crunchy cucumber pickles, avocado yukhoe, mozuku seaweed and grated yam, bunapi mushroom meatloaf, sardine teriyaki with aromatics, zucchini and bitter melon with plum,
Nutritious salad, early-harvest mandarin orange, blueberry, plum, gold kiwi, and pink grapefruit, boiled egg, salt-grilled mackerel
July and August were the toughest and most painful months for me this season.
Just when I thought I had gotten used to cooking for business trips, the shop became a mess,
and it was a month spent endlessly kneading dough.
Sagabiyori sprouted enzyme brown rice, white onion soup, early-harvest mandarin orange, gold kiwi, and blueberry, simmered beef, mozuku seaweed omelet, homemade tofu topped with enoki mushrooms, Japanese ginger and shirasu natto, smoothie (blueberry, pineapple, basil), nutritious salad, salt-grilled hairtail and shiitake mushrooms, chicken breast teriyaki, salt-grilled salmon, boiled egg, bagel
Cold grated yam bun with soy milk dipping sauce, mushroom and mozuku seaweed soup, mixed rice with simmered beef, daikon radish with nori and shirasu, crunchy cucumber pickles, shirasu natto, plum, pink grapefruit, early-harvest mandarin orange, and pineapple, stir-fried pork fillet with onion and wasabi, steamed flatfish with lemon, nutritious salad, boiled egg, salt-grilled salmon
When using sprout hijiki, after rehydrating it, I put it on a flat plate and microwave it for about a minute without plastic wrap.
The goal is to reduce the fishy smell unique to hijiki by microwaving it.
Actually, the smell of the finished dish is completely different depending on whether you do this or not.
Clam, sprout hijiki, and long yam takikomi gohan, salt-grilled squid with green laver, kelp-cured amberjack, oriental melon, pink grapefruit, and gold kiwi, hot spring egg, stir-fried 4 types of mushrooms, Chinese chive, bitter melon, and seaweed namul, shirasu natto, tofu and nameko mushroom miso soup, nutritious salad, chicken breast with shiso chili sauce, salt-grilled salmon
Sprouted brown rice, simmered scallops, turmeric-grilled chicken breast, seasoned egg, tender simmered octopus and daikon radish, pink grapefruit, juicy orange, and pear, bell pepper, bitter melon, and komatsuna salad, daikon radish with plum and shiso, seabuckthorn and pineapple smoothie, nutritious salad, scallop and salmon takikomi gohan rice balls,
If I am not mistaken, the plastic container in the upper right is empty.
Even looking at the record notebook, it is not written down.
I must be really tired.
Since the player didn't say anything, it might not have been empty in reality,
or it might have been empty...
Enoki mushrooms, scallops, salmon
Sagabiyori sprouted brown rice, homemade pickled plums, mapo eggplant, crunchy pickled white melon, shirasu natto, maitake mushroom and tofu soup, gold kiwi and pink grapefruit, stir-fried pork and zucchini with garlic miso, grilled Atka mackerel, nutritious salad, grilled salted mackerel, boiled egg,
Sagabiyori rice cooked in a Kamado-san pot, lemon dashi pho, myoga ginger and enoki natto, stir-fried eggplant with minced meat, bitter melon and red onion namul, blanched Chinese cabbage and komatsuna, watermelon, pink grapefruit, and mandarin orange, nutritious salad, grilled salted mackerel, grilled chicken and shiso leaf with cheese, boiled egg
Saga beef grilled shabu-shabu spring rolls, Sagabiyori sprouted brown rice, enoki natto, mandarin orange and watermelon, scallop and shijimi clam soy milk soup, nutritious salad, bitter melon with plum and salted kelp, simmered rosy seabass, grilled pork fillet with chives and green onions, boiled egg, grilled salted mackerel
Her name is 'Monaka'.
She is a glutton.
December has arrived, and yesterday marked the end of my athlete meal preparation for this season.
This summary is currently for July.
Including the meals for the Fukuoka players, there is still plenty left.
I am currently looking back, matching the records and photos day by day, remembering things like 'this happened' or 'I was happy about this'.
I can say I gave it my all for the 2025 athlete meals.
I will proceed with the remaining records at a rapid pace, so please bear with me for a little longer.
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いいなと思ったら応援しよう！
頂いたサポートはわたしのアスリートごはん作りが選手の身体つくりにさらに役立てるように大切に使わせて頂きます。