FOODSTOCK Challenge - The Beginning

A few years ago, during the Corona disaster.
“Now that we're on lockdown, let's see if we can do better with the ingredients we have at home.”
I had a challenge. 👇（Make a meal with only what I have in my own home.)

Five years have passed since then....
Five years?
Time flies too fast....
Then, the other day I found an interesting video on YouTube.

I wanted to try it, so I looked at my refrigerator.
The video of how many days a family of five can eat for 10,000 yen was so interesting that I wanted to try it, so I took a look at my refrigerator and found...

In the fridge.

Only seasonings in the refrigerator.

In the freezer

greenhouse

Where you put the eggs in the fridge.

Seasonings and…

A place to stock up on rice.

Food Cart

I took out the entire contents of the food cart.

A place to put flour or other flours.

seasoning

seasoning

Other items in the kitchen area

How many days...or even months...will it take to empty it?
So, before I take on the 10,000 yen challenge, I would like to take on the Food Stock Empty Challenge to make this food stock as empty as possible.
I want to have a clean kitchen in 2025!
(There are too many ingredients!)

However, my personality is such that if I just buy stock ingredients, I will try to buy new ones to increase the number of ingredients, so I set two rules.

Rule #1.
To avoid unbalanced nutrition
Milk
Eggs
Tofu
Vegetables
are allowed to buy

Rule #2
You may buy the above,
but you can spend no more than 2,000 yen per week.

If you follow this rule, you won't be buying more food in the dark, you will be able to reduce your stock, and you will be able to eat less carbs!
and you will be able to reduce your stock and not rely too much on carbohydrates!

So, I'll try to do my best as soon as possible!