After four years in Tokyo, Yoko recently relocated to the Bay Area. She loves dips, dashi and deals.
Japanify
June 6, 2013
Japanify: Gyoza Pt. 1 (Prep + Wrapping)
I have memories of gyoza from when I was in kindergarten. My grandma would invite my mom and aunts to her house — and they would wrap dumplings all day. My cousins and I would run around, play in the pool and take Oreo and orange juice breaks throughout the day. When the sun began to set, the smell of fried gyoza would begin to fill the house and we would all be rewarded for our grandma’s and mothers’ hard work.
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May 23, 2013
Japanify 2-in-1: Miso-Shio-Koji Marinated Duck + Duck Fat-Slathered Yaki Onigiri
Duck has always been a bird I’ve been meaning to explore. Its rich, luscious fat always makes me feel like I’m indulging in something reserved for a special occasion. I always dream about the duck fat potato chips that Hopscotch in Oakland fries up to perfection. Those definitely make me feel special, and happy to be alive.
Another thing that makes me happy to be alive is the fact that I just became a homeowner!
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May 9, 2013
Japanify: Ebi Chili
Ebi Chili is the best example of a dish that has been Japanified. It was originally created in the 1950s by a Chinese immigrant in Japan, taking cues from Sichuan-style cooking. It’s a shrimp dish that has a little spice and a little sweetness, perfect for the Japanese palate that typically can’t handle serious heat.
I remember loving Ebi Chili as a kid.
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May 2, 2013
Japanify: Lotus Root Kinpira
I am a huge fan of spice, and finding a dish that I can make that delivers the spice is always a welcome affair.
This renkon (lotus root) kinpira is a recipe I made out of an awesome book that Kayoko got me during her nine-hour layover in Japan. It was luck that I had a lotus root rolling around in my fridge as I explored the pages of the book.
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April 25, 2013
Japanify: Daikon-Tuna Stir Fry
Sometimes the most humble ingredients can yield some seriously satisfying results. Some days I procrastinate until the last stop on my train to plan out what I’m going to make for dinner. I mentally piece together what I have in the fridge and try to make a meal out of it… kind of like how I mentally piece together my outfit for the day in the shower.
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April 4, 2013
Japanify: Mizuna Crunch Salad
Spring is here and my local market is starting show signs of different colors of the rainbow after a winter abundance of orange and brown fruits and vegetables. I’ve been most excited about the appearance of more greens — broccoli, asparagus, green onions, etc. The bulk greens sections has also been exploding and the appearance of fresh, healthy mizuna has prompted me to concoct a salad that takes advantage of its availability.
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March 28, 2013
Japanify: Mentaiko Rice Redux
Forgive me, I am going to cheat a little here… like that “100 Episodes of Seinfeld” episode. I think Umami Mart has been around long enough for something like that. So this is a re-post/interpretation of another post I wrote in Tokyo 4 years ago.
The other day I got a tray of mentaiko (spicy cod roe) from my mom and all week Washi and I were dreaming of making the mentaiko rice recipe.
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February 28, 2013
Japanify: Amazake (Sweet Sake)
Amazake literally translates to “sweet sake” which is deceiving considering it’s non-alcoholic. It’s sweet, milky and easy to digest, making it perfect for kids or adults with an upset stomach.
Amazake is made by combining koji with cooked rice, which allows the rice to break down into simple sugars. This is the first step to sake-making. After this step, making sake involves fermentation, pasteurization and filteration and achieves an ABV of around 15%.
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February 21, 2013
Japanify: Garlicky Gomadare (Sesame Sauce)
Whenever I had shabu-shabu as a kid, there was NEVER ENOUGH gomadare (sesame sauce). It has all the elements that leave you wanting more: sweet, salty and savory. I was never a huge meat fan and I looked forward to dunking udon in my mom’s gomadare more than any other part of the shabu-shabu meal. So one of my “when-I-grow-up” dreams was to have a large supply of gomadare.
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January 17, 2013
Japanify: His’n'Hers* (Herring Egg + Sperm Sacs)
Last week, I shared a bowl of nishin soba with you, and I asked you to not to throw out the egg and sperm sacs. I have two recipes that will have you wondering why people would ever throw them out in the first place. Personally, I look forward to the herring shirako and kazunoko more than the adult flesh itself.
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