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Most of Japanese people take a bath every night, which is so different from that people from most of other countries take a shower in the morning. Also, bathroom is so different, as we make the bathtub full of hot water as in the photo and when we are inside it, the hot water stays around the shoulder hight. We wash our body outside the tub, hence it is always that bathroom consists of 2 areas; tub & wash space. Half & half.

The hot water is to be shared with all the family members, and there are many housewifes who re-use the hot water for washing laundry next morning. (The hot water is tepid water by that time) I am one of those Do you wonder if I scoop up small amount of water and repeat that 10-20 times? No! The washing machine has a pump from the beginning (because reuse of the bath water is so common) and when I choose the reuse course and sink the hose into the bathtub and turn the switch on, the washing machine starts pumping. I just wait until it lets me know when finished.

These days I sometimes sleep in a bathtub because it’s so comfortable and I’m too tired. Bathing takes time and sometimes tiresome but it’s inextricable part of life to me. When I skip this bathing at night before sleep, I sometimes feel cold or my brain keeps working even after I get into the bed. But I will fall asleep in a second, very relaxed and warmed with little bit fatigue from bathing just like after doing some sports.

BTW, the water is colored because of the Onsen powder What I like about it is that there are so many kinds of Onsen powder released from many brands and companies. The scent, color, modeled onsen type is all different, and it gives me another reason that I don’t wanna skip bathing!

Am I too addicted to bathing? Won’t you think you would be like me if you can enjoy this kind of bathing every night?

Well, I keep taking photos and think of writing a new post until finally today I found a week has already been passing since my previous post. But here it is again, salt-based Chanko Nabe that I had for dinner.

The ingredients in the photo are too much for 2 of us, of course. I just used half or 1/3 of each packaged vegetables. The purpose of this post is to share Ojiya, or rice gruel that I fixed after the soup is left. This is soooo good! Mochi, as in last post or Udon noodle is also good for each, but Ojiya, I think is my favorite!

It’s easy. Just put steamed rice into the pot where all vegetables and meat or fish are taken (eaten) and only the soup is left. Simmer the rice to make congee with beaten egg. That’s it! Keep stirring especially after adding beaten egg so that it mixes well with rice.

For your reference, I put sequence of photos while the Ojiya gets ready.

Please do try this!
Finally let me add that the rice swells, absorbing the soup. So don’t put too much rice into the pot!