Japanese cabbage rolls!

These Japanese cabbage rolls taste strikingly like the ones I made back home! The American ones I am accustomed to have rice inside; the Japanese kinds have bread crumbs and in this recipe, even tofu!

My miso soup is very inconsistent - it always tastes different...this time it was different because I forgot to add bonito fish flakes. The taste is still nice but lacks the richness seafood imparts. Though I forgot bonito flakes, the konbu seaweed gave the soup plenty of backbone.

Saltiness can depend on the brand, type of miso, and so on. I learnt this the hard way. I often used 1.5 tbsp for every 2 bowls...with my new brand, only 1tbsp is required...however my first time using it, I used 1.5 tbsp! *winces*