January 30, 2012
One of my favorite restaurants is Kajitsu, as I’ve written a couple of awesome reviews about the place. Chef Nishihara is simply a genius. His creativity and flavoring, using only vegetables (it’s a vegan/shojin restaurant), is just amazing.
I saw an article in last week’s Times Magazine, where Mark Bittman cooked with Chef Nishihara.
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January 23, 2012
I had the privilege to fly first class to Japan. Don’t ask me why, let’s just say I am a lucky person. Don’t judge me, I am only doing this to show how things are being done up there.
Don’t we all wonder how the privileged few have luxurious full flat seat, all you can drink/eat, three windows per seat, two
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January 16, 2012
Happy New Year! I can’t believe the holiday season passed so quickly, and now we are in 2012. Soon we will be bitching about the hot summer.
I was in Japan for the holidays, and had quite a few good food moments. I am really thankful to iPhone since I can now take pictures anywhere (and pretty decent
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December 5, 2011
Chicken noodle soup, whatever the reason maybe, is often eaten when we are sick. I have no idea why. I don’t think there’s any anti-cold medication in it, nor is it medically proven to cure illnesses whatsoever. I guess it’s simply the comfort of its flavor, clear soup, with healthy vegetables, along with the filling
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November 28, 2011
I was in Miami for Thanksgiving, listening to salsa music while eating turkey, which was great. Last Thanksgiving, I had a steak in Fort Lauderdale, but this year we had a very traditional Thanksgiving meal, with nontraditional music accompaniment. Since Thanksgiving Day’s meal looks the same no matter how fancy, or tasty it may be, I will
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November 21, 2011
I think I’ve cooked turkey for the past 13 years or so. I am slowly starting to break that tradition. Why? A.) I don’t like turkey, it is are too gamey for me. B.) It takes up too much space in the fridge, in the oven, everywhere. C.) More and more people have family obligations on
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October 17, 2011
Before I start this week’s post, let’s congratulate Kayoko and the crew for revamping the Umamimart site to a whole new level. Orange is my favorite color, so this is cool, and soon enough, we will be FAMOUS bloggers!! Hooray.
As you’ve seen from my past posts, I’ve made cakes for basically all of my friends birthdays
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October 3, 2011
PREFACE Battle ReCPY: NYC Umeboshi Project, Pt. 1 Battle ReCPY: NYC Umeboshi Project, Pt. 2
Finally, I finished pickling my ume. All I had left to do was to dry them under sun for a day or two. Being in NYC, I don’t have a gigantic backyard where I can freely dry my ume,
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September 19, 2011
The Japanese have many dishes that originated somewhere in the world, but recreated it in such a way that fits to their taste. Curry, from India, is a good example. Japanese curry isn’t the same curry as the kind from India. It’s a lot sweeter, and thicker. Hamburger aka humbagu is
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September 12, 2011
Ramen, as some of my fellow writers have observed, is totally taking over North America. People are obsessively eating, finding new shops, and eating more. New chains from Japan are opening like once a month here in New York City.
Funny thing about ramen is it used to be really difficult to find recipes, but thanks
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