August 4, 2011
Despite being in the U.S. for nearly 30+ years, Japanese cuisine instantaneously conjures up the word “raw.” Sushi has proved itself the winner despite criticism ranging from “this is unsanitary,” to, “I am ingesting unsafe levels of mercury,” to, “This is just plain gross, slimy and/or stinky.” Japanese food and sushi have virtually become synonymous […]
July 29, 2011
My trip to France was my first international experience ever. As much as I tried to prepare, there really is just no preparing for the unknown. From walking a mile underground in between each subway line to the reality of the hotel rooms, everything seemed to be more difficult than I had anticipated. What do […]
July 28, 2011
I visited my mom recently and she served me one of the best breakfasts I have had in a long time–tai chazuke. Chazuke is short for ochazuke, a common method of enjoying rice in Japan. A bowl of rice is topped with condiments and hot tea or dashi is poured over it. Tai chazuke is […]
July 25, 2011
After seeing the Ume Project on the west coast, I was intrigued. I like umeboshi (pickled plums) and every time I go home to Japan, I bring back my mother’s homemade ones. After all, I am from Wakayama, where Japan’s best umeboshi is made. I should have the umeboshi making gene in me. I’ve seen […]
July 20, 2011
This is a personal post about being lost in culinary hell and finding the path home again with a little help from my Japanese friends. In case someone out there might be in the same situation that I was in, I hope this helps and inspires. If I sound like a self-holy, born-again foodie asshole […]
July 19, 2011
After our Berkeley backyard ume foraging adventure, Yoko, Sylvan (of Peko Peko) and I met up six days later to start pickling our umeboshi (pickled plum). Hooray! Umeboshi is the rice accompaniment of choice in Japan–the image of the sour little scarlet ball, sitting on a bed of steaming rice for breakfast, is as ubiquitous […]
July 18, 2011
On a hot day in summer, when you don’t feel like cooking or baking, yet feel the need to create something yummy isn’t an easy task. That’s when I rely on agar agar to make cold dessert. I’ve made mizu yokan before using the same method, still it requires blending the mixture to make it […]
July 14, 2011
PREFACE Summer Slurp Series, Pt. 1: Nikumiso Udon Summer Slurp Series, Pt. 2: Hiyashi Chuka (Cold Ramen) The one (and only) thing that I miss about the disgustingly humid temperatures in Tokyo is the arrival of cold noodle dishes on menus everywhere. During the hot months of June through September, I would convince myself that […]
July 12, 2011
We’ve been very lucky. Since last summer, we’ve had a bona fide udon-ya (shop) right here in London. Serving sanuki udon (a type of udon from the Kagawa region of Japan) that is prepared in-house, Koya boasts chefs that trained at the famed Kunitoraya in Paris. Proper udon and one even my extremely fussy Japanese […]
July 11, 2011
Photos by Derek Dercep. I am currently writing this post from Lake Muskoka in Canada. My friend OWNS a freaking island here. Apparently, this lake is ranked No. 1 in the U.S. for summer vacation destinations. Screw the Hamptons, this island is so much better!!! (Although I’ve never been to the Hamptons). Life is good, […]