food

So I've been doing a lot of research on japanese cooking, including asking my students for recommendations, but I've hit a wall - I can't figure out how to tell what half of the bottles of sauce etc. in the grocery store are. I've managed to figure out dashi and soy sauce, but am lost when it comes to rice vinegar. Ah well. I've currently been cooking a really crappy version of spaghetti.

the recipe:
spaghetti
tomato sauce
two poached eggs
frozen peas and carrots and corn
steamed broccoli
a teaspoon of olive oil

I've been eating that and a lot of granola.
gross