The cold weather, as Yoko just talked about, could only mean one thing: HOT POT TIME! Look at that thinly sliced, luscious piece of scarlet red cow flesh. How ever so privileged we are.

This is an individual-sized shabu-shabu nabe (hotpot) we got
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Yoko has since moved out of her little studio in Shimokitazawa, but I remember taking this picture cause her stovetop cracked me up. ONE BURNER!!! I mean, really, why would anyone need more than that, right? Pretty inconceivable for Americans.

Where would Hideko’s precious coffee
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OYSTER SEASON IS HERE! Best time of the year to be ALIVE. My friend Maho and I went to an oyster bar “happy hour” in Nishiazabu, Tokyo- although whatever they were
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1.) Chopsticks holder-thingy.

2.) Chopsticks to lay on #1.

3.) Cup for soba broth.

4.) Little container of housemade broth, to pour into #3.

5.) Dish of green onions and wasabi. To be added to #3
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I have been going through my hard drive and am finding a shitton of Japan Food pics from my visit last year that I never shared with you. My one-year anniversary of leaving NYC is fast approaching- I
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