On last Sunday my husband and I decided to engage in a very typical Japanese weekend activity, the hi-gaeri ryoko – the one day round trip (by train, of course) to the countryside for some activity that nearly always involves an interesting meal and a dip in a hot bath at a local onsen (hot spring bath). So we – along with several thousand other Tokyo-ites – boarded one of the frequent deluxe “Romance Car” trains of the Odakyu Electric Railway bound for the famous Hakone...
Read MoreNarita Express
When I visit my country, each time I find some improvements in our society, especially in technological and service areas. This is a story of Narita Express which transports Japanese and foreign visitors between the Narita International Airport and the city of Tokyo in 55 minutes over a distance of about 60 km. Today when you are on board of the Narita Express you find bright written information displays and recorded announcement in four languages – Japanese, Chinese,...
Read MoreTHE Birth Certificate
Everyone is aware of the controversy and the resolution of the President Obama birth certificate affair. Perhaps this has made everyone more aware of the status and uses of their own birth certificates. In Japan, where I am now, there is yet another important (?) side of the birth certificate issue. Here I’m talking about birth certificates for beef cattle! Take a look at the photo accompanying this entry. That very official-looking document is the birth certificate that...
Read MoreMother’s Day memory
Today is Mother’s Day both in the US and Japan. My mother, now in her mid-80s in Tokyo, has always been my inspiration for my cooking and my career. She remains among the most knowledgeable of all of my professional acquaintances in matters of Japanese cuisine and its preparation. In her honor and on the occasion of Mother’s Day, I’d like to publish a delicious recipe – based on my mother’s dish somewhat modified by me – for braised beef tongue. This is a...
Read MoreGassed or not?
At the time of purchasing frozen tuna, please make sure that it is not gassed using carbon monoxide. This treatment has long been practiced for meat in order to preserve the color and disguise the quality; now it is being applied to frozen tuna. Gassed tuna, no matter how old it is, it presents beautiful reddish pink color. Check out this Website: https://www.wedge.coop/newsletter/february-march-2005/gassing-tuna-unnatural-pink-comes-dinner . Ask the staff about the tuna...
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