At home usually twice a week, in a restaurant only once a month or so. Nothing too exciting or new, but the old standards I remember from childhood. Shioyaki style fish, misoshiru, curry rice, nikkujagga, yakisoba, somen, ramen, udon, onigiri, maki, oyakudon etc. I didn't spend enough time in the kitchen with my grandmother or mother, but my mom is moving into my area soon, so I hope to learn as much from her as possible. I often make gohan with non-Japanese meals. I have green tea and/or mugicha almost every day. I always have a supply of Japanese snacks, condiments, sembei, tsukemono and furikake. Unfortunately my husband has taken to experimenting with furikake on everything from popcorn to pizza and eggs.