Dear Rob,

Thank you for your kind message! In terms of food prep, that’s basically what I do — I prepare about 4–5 portions of a side dish whenever I cook, but miso soup is made fresh every time (it’s just diluting miso paste with hot water, and adding add-ins like dried wakame and sliced tofu so it’s quick) and rice is usually cooked first thing in the morning and eaten throughout the day (I live with others, and we rarely have leftover rice by the end of the day).

Instead of doing all my meal prep on one day, I usually will cook a new side dish 2–3 times a week and add it into my rotation. This way, I’m not eating the same meal every day for the week — this ensures diversity in nutrition.

I hope this was helpful! More of an overview, but if you’d like to know more email me at kokumura@kakikata.space! Would love to answer any questions you may have.