Sumiso – Vinegar and Miso Dressing

Sumiso-Ae 菜の花酢みそ和えVinegar Miso DressingNanohana, rape blossoms, have a bit of bitterness to them that pairs well with a sweet and tart miso dressing. The dressing can also be used with boiled octopus and cucumbers or with boiled hotaru-ika (firefly squid).Sumiso Vinegar-Miso Dressing50 grams Saikyō miso, white, sweet rice miso from Kyoto1 Tablespoon mirin1 teaspoon water1 Tablespoon sugar1 Tablespoon rice vinegar (komézu)*Add some karashi Japanese mustard to the dressing for a bit of heat. Karashi is sold at the supermarket pre-mixed in small tubes, or dried in the spice section. The dried version needs to be mixed with some water.In a small pan, combine the Saikyō miso, mirin, water, and sugar and cook over low heat for about…

Continue reading

Mother’s, Roppongi Hills マザーズ六本木ヒルズ

Given the quality of the food and general experience, I was surprised how few fellow diners there were on a Friday night at Mother’s, a modern izakaya in the recently-refreshed Roppongi Hills. I have to admit when I stood outside waiting for my dining partner to arrive I got the impression Mother’s was just a bar, not a restaurant – so there may be some confusion around the concept holding its patrongage back. The theme of this izakaya is food that’s good for your body, so I guess your mother would approve (get it? “Mother’s”). The food’s probably a bit too delicious to really call it health food, but the quality and integrity of the ingredients in…

Continue reading

Diamond Lil: My Italian Grandmother and My First Taste of Food with Heart and Soul

Lillian Minerva, aged 95. My Italian American Grandmother. I don’t think that Lil was known on Facebook or in the blogosphere, so I want to mention her here today. (Her occupation was that of a typist, she worked long before word processors and computers became commonplace in the office.) Lil was my maternal grandmother and she died suddenly this morning at the ripe old age of 95. The last time I saw her, in the middle of the cold Minnesota winter, she was still going for a walk everyday. Wow, now that is healthy! Delmonico's Italian Foods She must be one of the last Italian Americans of her generation. She made wicked good homemade ravioli, which she taught my father and…

Continue reading

Hina arare

Hina arare is a traditional sweet for Japanese Girl’s day (March 3rd).On that day, families who have girl set dolls in their house and prepare special food to celebrate in hope of growth of girl in healthy.Hina arare is popped rice coated with sugar.Those colours, pink, white, and green are compared to peach blossom, remaining snow, and young grass ( fresh leaf) each.

Continue reading

Lawson Frozen Sweets (product info.)

I wonder how many times I’ve started a post with "since coming back to America…" Well, this is the first time that I can follow that with, "this is the only thing I’ve thought, damn, I wish I were still in Japan so I could try that!" It’s not the concept of "Lawson Frozen Sweets", nor the fact that they come in such boring flavors as chocolate, mango, green tea, strawberry, coffee or even "

Continue reading

Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes

Harumi Kurihara, Japan’s most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi’s Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi’s Japanese Home Cooking presents seventy…

Continue reading

Can’t wait SW EP7!

I can’t wait until 2015!Many people want him back to screen! General, Prepare my ship!Yes vader…..It is under construction now.Hold on for a moment. I’ll show you the procedure.First of all, I open a pie sheet in the form of the starship.then I put the salmon and the flatfish on a pie sheet.Do not forget to season with salt and pepper!then cover with a pie sheet.and put the egg york over a pie before you bring it to the oven. then…..it is ready….. Lord Vader…..here is your TIE Fighter!!  Noooooooo!!It is not a TIE Fighter….. It’s

Continue reading

What is REAL (and FRESH) wasabi?

I have been asked some version of this question so many times over the past 10+ years and yet just realized that a blog post would be the perfect way for me to answer it in a proper manner. The answer is actually very simple:THE ONLY WAY YOU WILL KNOW FOR SURE IF YOU ARE EATING “REAL” AND “FRESH” WASABI IS IF YOU SEE THE SUSHI CHEF DOING THIS:Commonly used wasabi graterReal (and fresh) wasabi is called “hon wasabi” and it is never grated ahead of time. It is always grated as needed, using a special grater, like the one above or …

Continue reading

Random Picture #165

Pictures courtesy of Nestle Japan Usually, my random pictures are my own pictures. This one, however, falls into a category that I can’t quite fit in anywhere else, but I wanted to share it. It comes from Nestle Japan and I was not sure what it was all about at first because they posted the picture with a question to see what sort of speculation fans could come up with. My research would

Continue reading

Yakibuta

Yakibuta(焼き豚) is a popular item to put into ramen. Similar to Chinese char siu(叉焼) which is a flavored grilled pork but different in that it is often made by simmering and tastes softer.Other than for ramen you can use it for stirred rice, green salad, or eat it by itself. Tastes great either hot or cold, and preservable in a refrigerator for 1 week. I make it when pork is on sale and have it as a stock. This helps me when I have no time for cooking!Cooking time: 30mins plus one day for seasoningServings: 4Ingredients:500g shoulder pork(豚肩ロース)2~3 slices of ginger(生姜)10…

Continue reading

Mugicha

What do you drink on a hot summer day? Beer? Smoothie?Let’s look for something more healthy!This is mugicha(麦茶), non-alcoholic, non-caffeine, and non-calorie drink made from roasted barley. It is a standard drink served cold in summer. Good for babies and pregnant women.You can easily make this by putting a tea bag in water and leave for about 2hours. If you want something to drink instead of just water try this one!

Continue reading

Kyoto Gion Wagyu Teppanyaki Kappo Sou

Recently I had dinner at Sou, a kappo teppanyaki restaurant in Gion. Dinner was excellent, the wagyu beef was amazing and it was not crazy expensive, so I made an appointment to interview the owner-chef, Mr Tsukada. Since I started KyotoFoodie I have received numerous inquiries from people asking where to go for teppanyaki in Kyoto. I rarely eat teppanyaki but do like it. I go to the Himorogi teppanyaki restaurant at Brighton Hotel sometimes for business dinners (when I am not selecting the restaurant). It is good but I can never justify the cost of the meal. I guess I cannot forgive bad cost performance. Hotel restaurants in Japan have uniformly bad cost performance and often the food is…

Continue reading