This week the family and I headed up to Japan’s nothernmost island, Hokkaido for a quick trip. Hokkaido is known for fresh seafood and veggies. Here are some of our pics. Our first meal was sushi and we were not disappointed. You can get the same quality in Tokyo but the bill is much … Read more
As you can imagine, now that I’m working on a rice cooker cookbook, I have been making a lot of food in the rice cooker. I love how easy it is. With summer in full force, I don’t seem to have the usual cooking energy and five minutes of active prep works for me. I’ve … Read more
We had our annual Thanksgiving Dinner today. It was great spending time with the friends that have become our extended Japan family. I did the turkey, made two pies, quick pickled beets and some stuffing. Friends brought potato salad (purple potatoes too), quiche, bread and cheese, green salad and roasted kabocha squash. Delicious. I don’t … Read more
My farmer’s market haul from Saturday. It was my first trip since May since I was away all of June. It feels better to be eating what’s in season here in Kanagawa instead of just what’s in the supermarket. I found a completely round zucchini the other day and on Saturday I found two new … Read more
Look what I found at the grocery store! I see wraps or lasagna in my future.
This is a week worth of veggies. Maybe less if I get into epic salad mode. It all cost under 2000yen. carrots – two kinds zucchini kabu (like a turnip) tomatoes – two kinds cucumbers broad beans Swiss chard kohlrabi salad spinach snap peas potatoes
Salad: local tomato, local spinach and black olives dressed with pesto, red wine vinegar and sunflower seeds Soup: Bavarian sausages from Meat Deli Cowboy here in Chigasaki, millet, quinoa, red lentils, two types of local carrots in chicken consomme. Served over rice.
My favorite winter food in Japan is nabe (hotpot), especially kimchie nabe. My current favorite kitchen tool is my tajine. I decided to try a hybrid that saves time. Kimchie Nabe Tajine Three servings 1 block tofu, cut into large pieces 1/2 carrot, sliced 3-4 Chinese cabbage leaves. cut into bite sized squares 10cm of … Read more
I’ve been on vacation since the 13th and haven’t had the chance to cook anything. I thought I would post some food highlights from Hong Kong, Shenzhen and Macau.