Today, May 5th, will always be Boys' Day, then Cinco de Mayo. 

Boys' Day (5th day, 5th month) is an old-custom Japanese festive day to celebrate, well, boys. Not to worry, there was also Girls' Day on March 3rd (3rd day, 3rd month). 

In Japan, this was long ago consolidated to 5/5 as "Children's Day" but in Hawaii, as well as in this household of ex-pat Hawaii adults, Boys and Girls' days are still separate, but equal.

How do we celebrate? By hauling out the traditional Boys' Day decorations--Japanese Boys warrior dolls, a samurai helmet (a symbol of strength), irises, (whose leaves are shaped like swords and therefore, are a symbol of swashbuckling bravery) and flying koi (carp). According to the Japanese American National Museum website, koi symbolize boys because they are 'sprited and lively, and show fighting spirit by swimming upstream. Did they ever get that right!

All will receive some yummy traditional and and modern treat, because it is after all, a celebration day. 'Grown-up' boy gets mochi (for good luck) and cherry blossom white bread (because he likes it and I never buy white bread). For the boy/children, their favorite Japanese soda candy or rice crackers for *both* kids even though it's officially Boys Day. And Calpico for all.

Typically, they also get a token present. When they were little, it was usually some sort of stuffed animal fish, but now it'll be more like a mechanical pencil or an iTune. Such is the life of modern American Japanese kids...

Whatever your traditions--Happy Boys Day and Happy Cinco de Mayo.

Eat Well. Be Well.

Mostly Japanese food, and pretty light on meat. We go through periods where our vegetable consumption wanes, so I'm focusing on adding more vegetables to complete our dinners.

Monday--Okonomiyaki, with just cabbage, kamaboko and fresh green onions from our garden. 

Tuesday--Shabu Shabu. Another all-veg meal using tofu and the other half of the kamaboko from yesterday's dinner. Shabu-shabu got canceled awhile ago because we were out dipping sauces. Now I've started working on making the sauces from scratch.

Wednesday--Kara-age fish, but using chicken. Fish was not looking very happy this week. I think the swap will work. With the first harvest of Romaine lettuce from the garden, kim chee and hot rice.

Thursday--Stir-fried Lazy Wraps, for lack of a spiffier name. Take a package of sausage. Smoked Brats, Chicken Apple, or Portuguese are the household faves. Slice them and toss them in a non-stick pan. Slice an onion, 2 red peppers and some mushrooms. When the sausages are almost brown, add the onion, then peppers and then mushrooms. When everything is cooked, heat up some tortillas and make wraps. Add salsa if you like.

Friday--Misoyaki Butterfish with steamed broccoli, another fresh head of lettuce and rice.

Bonus Saturday--Yakisoba, made by the husband. Use Maruchan *fresh* and *not instant* yakisoba.  He adds green beans, carrots a bit of pork, chicken, or kamaboko and red pickled ginger (kizami shoga) as a garnish. Fresh yakisoba is in the refrigerated section of most Asian grocery stores as well as in some Safeways.

Eat Well. Be Well.