Lunch: dairy and Japanese?

I'm currently on a yogurt kick. It's one of the few foods I really like that won't kill me.

I'll have yogurt for breakfast, lunch, or both. The problem is sugar. I'm not over worried about the lactose and I favor the Greek style ones that have even less of that. It's the added stuff. Stuff I like, that's dangerous.

For just plain yogurt, I like granola. Which, of course, has sugar. Sure, I could make my own, but at that point I'd probably go without.

So, I'm eating my plain Fage yogurt and it wants something. I reach for the granola and something completely different catches my eye. Something that may have never been seen in yogurt before. Something so crazy it just might work. I leave the granola untouched and grab the... yukari.

Yukari, in this context, means the red / purple shiso leaf stuff you put on rice to make "yukari gohan". It's a little salty, slightly sweet, vaguely floral. It style of furikake, which basically means things Japanese doctor their rice with. In fact, mine is this very package.

We don't do a lot of savory with yogurt in the US. But, hey, I love labneh with olive oil and zatar. Greeks use this very yogurt in savory dishes. What they hell...


Yukari "yooguruto" doesn't suck! I'll probably have that again. I imagine a number furikake would work, but yukari still seems a little odd; my favorite fruit yogurt is blueberry. Mustn't think blueberry with yukari, hurts brain.