”Otsumami” appetizer snacks 酒の肴（おつまみ）

This is another rendition of the appetizer snacks we had. I went to our Japanese grocery store the day before which made serving many small dishes easy. I used small lidded bowls and small crane plate we got from Nishiki marker 錦市場 in Kyoto 京都 sometime ago.

We both get filled up quickly so I try to serve small portions. In small bowls from left to right are cold tofu or hiyayakko 冷や奴, grated "Tororo" nagaimo とろろ with "ikura" salmon roe and "Chinese -style" squid salad 中華風イカサラダ

On the black rectangular plate are boiled octopus leg thinly sliced with sumiso sauce タコの酢味噌, my usual dashi-maki Japanese omelet with aonori sea weed 青海苔だし巻き玉子, store bought small fish cake re-heated in the toaster oven.

The gyoza 餃子 I made a few days ago heated up in the toaster oven (skin becomes really crispy) cut in half with a small amount of Ponzu sauce ポン酢 poured into them. This replaces the separate dipping sauce and makes it a bit easier to eat the gyoza.

This store-bought boiled squid salad with Chinese flavors.

This is grated nagaimo (which is called "Tororo"とろろ). I dissolved wasabi into soy sauce and mixed into tororo and topped it with ikura and chiffonade of perilla.

 This is cold silken tofu. I added blanched edible chrysanthemum 春菊. Instead of straight soy sauce I dressed it with concentrated noddle sauce and topped it with bonito flakes かつお節.

We had these small dishes with our house cold sake "tengumai" daiginjo 天狗舞大吟醸. Nothing really new here but very enjoyable.