Now that I am off for the summer I’ll start making Japanese dishes again. Last summer I taught myself how to make miso soup from scratch, including making the seaweed stock. I also found out that my youngest son and I both really love rice balls. I prefer mine with a pickled plum in the center, or tuna salad; he prefers them plain. Also, while blogging today, I have been enjoying a rare shincha green tea. Shincha is the first harvest tea of the year and it gets flown in direct from Japan the week it is cut. Mine is almost gone, but it has been delicious.