Last meal of #2013: homemade savory umami soup with mushrooms, home rolled oshizushi salmon sushi pressed in a wooden oshizushihako (top left), home canned (ball jar in bottom left) Filipino -style atchara (achara atsara) (pickled papaya and pickled ginger), served with green tea and @devilsbackbonebrewingcompany ‘s Vienna Lager . This beer had enough malt to complement the mushroom flavor while still being light enough to work with the fish for a great craft beer pairing.