Not just a croissant. On my recent trip to Japan I savored an extremely good plain omelet – truly French style in quality – in Tokyo. Aux Bacchanales https://auxbacchanales.com/shop/index.html is a French cafe concept restaurant with bakery, which first brought the essence and charm of French cafe experience to Tokyo citizens back in 1995. The owner created the space with all aspect very French – The Japanese are good at doing it -, including the costume...
Read MoreMonkfish and Monkfish Liver
This Wednesday Blue Moon fishmonger at Union Square Farmers Market sold fantastic quality monkfish liver, some of which I purchased and cooked in the traditional way. Monkfish, anko, is a winter delicacy in Japan – especially in Tokyo region. Monkfish which we enjoy in Japan is not a small variety. The average fish – female fish – weighs around 31 pounds. The most popular way to enjoy anko is anko-nabe, in which meaty fish is cooked with its liver, skin,...
Read MoreYukari, Not Your Japanese Girl Friend
Yukari is a name of Japanese female . Another ‘yukari’ is a salty, sour and fragrant condiment made from purple shiso leaves. Shiso season, green or purple, is coming to end soon. Hope you made and enjoyed shiso juice (recipe is in the archive of this blog; August, 2013) to counter the heat of this hot summer. There is a reason to consume shiso during hot months. Shiso has antiseptic property; shiso alleviates pollen allergies; shiso strengthens our immune...
Read MoreWho Cares Bitter Gourd?
Bitter gourd, niga-uri, which appears at my neighborhood Japanese food store during summer in New York City,reminds me of my visit to Okinawa, a southernmost, small island of Japan, many years ago. There I was first introduced to niga-uri during the height of the summer. Niga-uri is a savory gourd, which is deep green in color and has unique bumpy skin. The locals call it goya and it is known for its pleasant bitter flavor....
Read MoreUmeboshi Pickles
We say in Japan “One umeboshi a day keep the doctor away.” Pickled plum, umeboshi, which is salty and extremely sour, has many health benefit. Umeboshi is an alkaline food and rich in citric acid. One umeboshi a day maintains our blood pH at neutral. Citric acid in umeboshi dissolves lactic acid and helps our body to regain energy. My sister, Yoko, is now enjoy making umeboshi, pickled plum in Tokyo. She began this annual ritual several years ago. Here in New...
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