Today the daughter is home from school with nausea so I fixed her okayu, the Japanese soup for sick people. The Chinese have a similar rice soup, and Americans have their chicken noodle soup. I like passing my heritage on through food, and it’s even more rewarding when it makes the sick feel better! Be sure in your life writings to include special food recipes, and if you can take a close-up photo of handwritten recipes by Grandma or Mom, now that’s an especially delicious treasure to add.

Okayu

1 can chicken broth
1 cup day-old cooked white rice
1 tsp minced green onion (or yellow)

Simmer until rice grains are soft and fat, about 15 minutes. Add extras like minced fresh spinach, minced fresh mushrooms, minced leftover cooked chicken. Do not add salt as the broth is plenty salty, but a shake of garlic powder can be added. Add water as needed to keep it a bit soupy. (I use Japanese rice, so cooking time may differ slightly using American rice.)