Welcome to Home of Donabe Cooking! This blog is about healthy Japanese and donabe (Japanese clay pot) cooking. I love my donabe life and I want to share the joy of donabe cooking with many other people. I also write about random food, wine, and travel experiences.
Los Angeles | Tokyo
Back in Urawa, we had mom's memorial for her 1 year passing anniversary. Our aunt (mom's younger sister) and uncle came to join us. My mom passed away 4/16 last year. I can't believe it's been almost 1 year since then.
The memorial service was very nice.
Then, we had dinner together at a local French restaurant, where Mom used to dine often.
We enjoyed the beautiful spring menu. Lobster and spring vegetable appetizer, spring cabbage & mushroom potage, Tile fish with watercress sauce, Lamb filet, and dessert.
It was the end of March, sakura (cherry blossom) trees were getting to bloom more and more.
Lunch at Akomeya Tokyo. I love their lunch so much.
Dinner in Roppongi. I got together with Akiko and Megumi...we belonged to the same study group in the university. Akiko made a reservation at a wine izakaya near her work. We had such a great time catching up each other. They had a cute donabe dish of whole shin-tamanegi (tender seasonal onion) bulb and duck meat, slow simmered in consommé broth and finished with cheese on top. It was like a unique version of French onion soup and so good!
The next day, I had a family trip to Hakone with my sister and nephew. Tomoko was going to drive, but the weather forecast said it would snow in Hakone. So, we decided to take a train. From Urawa, we hop on to a express train to Odawara, then the hotel's microbus came to pick us up. We had a quick lunch at a soba restaurant in Odawara. I had Yamakake-soba (hot soba with grated mountain yam on top). So good.
Once we got to our regular hotel, we enjoyed relaxation. Tomoko and I had a long onsen (hot spring) dip. Then, we hung out in the lounge. The snow was already starting.
Champagne with fish and chips hit my spot. Wataru was enjoying his favorite cheeseburger.
Haru-kun, the hotel's mascot dog, was relaxing, too.
The next morning, it was still snowing. The calendar already April 1, but it was n was not April Fool!
I made a quick trip back to Japan a couple of weeks ago.
Another teddy bear greeted me this time again.
The meal on this flight was actually not bad this time. I had a Japanese menu.
I ate, drank, watched movies, and slept well. The flight made to Narita in the late afternoon. I got reunited with my sister in Urawa in the evening.
The next day, we had lunch at Mikizo-san's Ichirin. I was so excited to taste all the spring ingredients prepared by him. We started with Bourgogne blanc, then moved on to sake.
Shira-uo (ice fish), marinated in salted sakura leaves, with yomogi (mugwort) tofu. Hamaguri clam soup with hamaguri shinjo (cake), torigai (cockle), and udo plant.
Tai sashimi with iri-zake. "Yose-gai", assorted clams (akagai & mirugai from Kagawa), hassaku citrus and hama-bofu plant, in dashi vinegar sauce.
"Hassun" course included wakatake (young bamboo) and aori-ika squid in kinome miso, fava beans in tofu sauce, braised Akashi iidako octopus, tai remari-zushi (sushi ball) and hisui-mame (English peas from Wakayama) with shrimp.
Grilled ama-dai (tile fish) and fried taranome plant. Tai-chazuke (rice with tai in miso, with tea to pour over).
Seasonal citrus jelly, and domyoji sakura-mochi. Mikizo-san used young fresh sakura leaves and pickled in salt for a short time, so instead of peeling it off, I could enjoy it with the mochi inside!
Wonderful meal, and we drank a lot of wonderful sake.