Monday, May 31, 2010
Sunday, May 30, 2010
I made a very miso-ey miso udon for lunch....it's inspired by Nagoya's specialty, "Miso-nikomi Udon", for which the firm fresh udon is cooked in the broth based with their local "Hatcho Miso" (very dark color, made only from soybeans, koji, and salt).
A couple of friends from Paris were in town on business, so we got together for dinner last night. We met at EVA Restaurant. (Their corkage fee is $20/ bottle.) We enjoyed the French/ Japanese inspired California cuisine in the very homey setting.
Saturday, May 29, 2010
Thursday, May 27, 2010
I made the fantastic decadent-style cold bukkake udon (udon noodles with the sauce poured over it) tonight. Instead of dipping the noodles in the sauce served separately, in this dish, the sauce is poured over the noodles.
Wednesday, May 26, 2010
It's this time of the year again. I made our homemade "Ume-shu" (so called plum wine...but, it's actually plum liqueur) last week.
Tuesday, May 25, 2010
I just love my donabe smoker so much.
Among Burgundy villages, Meursault covers the widest appellation for white. There are about 130 ha. for 1er Cru, and 320 ha(!) for village AOC. So, especially when you choose village Meursault, you need to know which producer/ terroir makes better wine. Because there is a huge terroir variation, some producers make village Meursault under single lieu-dit, without blending grapes between multiple vineyards.
Monday, May 24, 2010
Last Saturday was our Donabe & Japanese cooking class. The theme was "Shojin Dishes", which refers to Buddhist-style vegan cuisine. In Japan, shojin-style dishes are part of our traditional cuisine, and many of them are enjoyed at home whether you are vegetarian or meat/ fish lovers. These dishes we make at home in Japan are simply naturally vegan that we don't normally even think about it. We like them because they taste good.
Theme: Shojin (Buddhist-style Vegan) Dishes
Colorful seaweed and vegetables salad with miso vinaigrette
Steam-fried Brussels sprouts and tofu skin in miso sauce
Soybean and vegetable stew
Mixed mushroom rice
Yamamoto Honke, Kaguyahime, Junmai (Kyoto, Japan)