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November 2007

2007.11.28

鯵のつみれとかぶ煮物

鯵のつみれとかぶ煮

  • Mugi gohan (barley rice) with mentaiko (spicy cod roe)
  • Wilted cabbage with soy sauce and katsuobushi (bonito flakes)
  • Baby green salad with tomatoes and walnuts dressed with ponzu (citrus soy sauce) and sesame oil
  • Turnip greens sauteed with sakura ebi (dried baby shrimp) and sesame seeds
  • Aji no tsumire to kabu no nimono: tsumire (fishpaste "meatballs") made from aji (horse mackerel) simmered with kabu (turnips)
  • Miso soup with tofu and spinach

It's nice when I can take care of a day's worth of vegetables in one meal. Now that my husband is no longer working at home, we don't always eat well at breakfast and lunch so it's important that dinner makes up for that.

2007.11.26

Autumn weekend

Ginkgo trees

I had a busy long weekend working for English adventure, starting with a one-night camp for kids. We collected colourful autumn leaves and acorns, learned the names of the trees, had a big bonfire, and went on a night walk where we saw a flying squirrel. Only two people actually saw it "fly" (glide, actually) but all of us got to see its glow-in-the dark eyes staring down at us from high up in the trees.

Acorn crafts

The leaves were laminated and the acorns were turned into tiny people (and fish, owls and ladybugs). Cute huh!

薬王院

Sunday's event was a nature walk on Mount Takao, where the autumn leaves were just at their peak. And it seemed like all of Tokyo had showed up to see them: I've never seen the place so crowded. Our group was large with an age range of 4 to 82, so we took the chair lift up and down and did a few hours of slow hiking around the top of the mountain.

薬王院

Everyone had their cameras out with swarms of people collecting around any tree that showed colour. It was so crowded that in most of my pictures the people outnumbered the leaves. 

薬王院

But as long as I looked up, the view was beautiful. And we were eventually able to slip away from the crowds and take a lesser-known route along the ridge of the mountain, where it was lovely and quiet and the the trees outnumbered the people by a good margin.

Chair lift

It was dark by the time we headed back down, but the beautiful full moon helped light the way. The ride was too bumpy to get a good picture of the sky, but I did get a few fuzzy shots on the way down, including this one, the one below with the Tokyo skyline in the background, and one showing the footwear of the lady in front of us. She was wearing the leather f*me boots with 10cm spike heels that are ubiquitous in Tokyo during the cold months, and I couldn't help but wonder what in God's name had possessed her to put them on that morning. My own feet were killing me in my comfy hiking shoes, so she had to have been feeling some degree of pain (granted, her feet probably carry about half the weight that mine carry, but still). It was a funny way to remind myself that even up on a mountain and surrounded by fresh air and nature, we were still, after all, in Tokyo.

Chair lift

2007.11.19

いかと大根煮

いかと大根煮

  • Miso soup with enoki mushrooms, abura-age (fried tofu), and mitsuba (trefoil)
  • Mugi-gohan: rice with barley
  • Spinach dressed with soy sauce and sesame seeds
  • Baby greens and soft tofu with ponzu and sesame oil dressing
  • Ika to daikon ni: simmered squid and daikon, garnished with daikon greens

The recipe for the squid and daikon comes from The Cook's Encyclopedia of Japanese Cooking by Emi Kazuko (a great cookbook for beginners by the way, as it has a comprehensive glossary and all recipe have colour pictures of both the finished dish and the preparation). The recipe calls for a long simmer, which allows the squid to soften and the daikon to absorb the rich squid flavour. I highly recommend the recipe if you like squid. (And if you don't, well, you probably stopped reading at "rich squid flavour". Sorry about that.)

2007.11.16

Longest post ever

It's about time I rounded up a few months' worth of pictures that I never got around to blogging. Partly I was busy, and partly I temporarily lost interest in blogging and organizing my pictures because of camera trouble. It's been broken a few times, once needing to be sent to Pentax for repairs, and the other times magically fixing itself after a few days of not working. It is definitely getting old and I should buy a new camera soon, but after a bit of research none of Pentax's newer compact digital cameras appeal to me. And yet I love this one so much that I am loathe to buy a different brand. I do have my phone camera, which really comes in handy when my real camera is acting up, but it's just not the same.

Anyway, here are a bunch of random pictures from a bunch of random occasions:

High tea2

I took my husband out for high tea at the Park Hyatt for his birthday in August. It's a great deal: about 3000 yen gets you as much tea as you can drink, a three-tiered tea tray with finger sandwiches, scones, and cakes, and waitresses coming round offering as many sweet and savoury nibblies as you like. Served in the hotel's Peak Lounge, which is handsome enough with its high glass ceilings, oversized washi lamps and live bamboo, but being up on the forty-first floor it has super views of the city as well. And apparently Mt. Fuji too, but every time I've been the weather has been overcast (my parents are convinced that Fuji is a figment of Japan's collective imagination, as they never got to see it when they came to Japan, despite visiting plenty of Mt. Fuji viewing spots).

西新宿2

The birthday boy loved it, and so did I. The tea was excellent, with exotic-- at least to me-- Indian names and plenty of traditionally complicated contraptions to brew it with. There was also coffee for those who don't quite get the concept of "high tea". The cakes and nibblies were all very nice but the perfect little scones were amazing, and came with clotted cream and a wonderfully tart jam (black currant maybe?). And the sandwiches-- I really regretted eating them so quickly, because they were so good they should have been saved for last. And now without a picture I can't remember what they were. Well I'm sure I'll get to try them again-- Hideaki's next birthday is just nine months away!

西新宿   

We meant to walk around Shinjuku and go window shopping or something, but it was so hot that we just headed home, taking a few pictures on the way. I haven't really been to this area of Tokyo since my friend Krista visited, and before that my parents. They all stayed at the Keio Plaza Hotel nearby, so walking around the area really brought back memories. I hope they come back soon.

Behind me is Tocho (the Metropolitan Government Building) and behind Hideaki above is the Park Hyatt, as impressive on the outside as it is inside.SRS Tea Party

In the beginning of September I was invited to a party held by a student of mine. She herself teaches English, and the party was held for her students in order to give them a chance to speak and listen to English. As they only study reading, they don't get many chances to converse in English or to listen to a native speaker. I was asked to give a speech, along with the other three folks in the first row, which is something I haven't done since probably high school. I am terribly afraid of public speaking (although I have no problem teaching, which is odd), and even avoided a speech at my own wedding. But I chose a good topic (food: something I love and everyone can relate to) and did a bit of preparation, and amazingly I didn't suck. It also helped that I had a very kind audience. Perhaps they were too nice, because I liked it so much that I kind of want to try it again. Maybe.

Fountain

This was taken at the park just across the street from our apartment building. There are two water fountains with shallow pools which are usually packed with little kids but for some reason were empty that day. Usually we avoid it going in the water because we figure that it has to be at least forty percent kid pee, but this time it looked safe so we jumped in and got our feet wet. It was very nice for about 30 seconds, and then just as I was taking this picture Captain Meanie started yelling at us. Captain Meanie is one of the park's security guards/caretakers, and I've never once seen him smile. He'll be patrolling the fountain area on a beautiful sunny day, watching dozens of happy laughing children splashing in the water, and his scowl never fades. Anyway, it seems we were supposed to take our shoes off before entering the water, and even after we both apologized and took our shoes off he just stood there glaring at us without saying a word. It creeped us out so much that we got out and headed into the park, and every time we turned around he was still looking at us. I wonder why he chose his line of work. 

Borderline

Later on I took a picture of the road separating the two parks near our place. The one on the right is in Tokyo (the same park with the fountain in the picture above), and the one on the left is in Saitama. So we're just barely in Tokyo. Incidentally, the guys who work in the Saitama park are all really nice and all greet me back when I say good morning or hello, and even say "Gambatte!" ("Do your best" or "Keep at it") when they see me on a power walk.

桜海老ご飯

Here is a meal I had while doing some substitute teaching work in Yokohama. There were plenty of restaurants nearby, all of which were packed during the lunch hour. The only place without a line was a small Japanese tea parlour, which had just a few lunch options. The one I chose was perfect: miso soup, a small thick omelet, pickles tea and sakura-ebi gohan (rice cooked with tiny shrimp, whose colour turned the rice pink). The rice was delicious and I'm going to have to try making it myself soon.

天ぷらもりうどん

While I was in Canada this summer Hideaki discovered a local udon noodle shop, and he finally got around to taking me there in September. I had tempura mori-udon: cold udon with a soy-based broth for dipping, and tempura: shrimp, shiso (perilla leaf), chickuwa (fish paste) and kaki-age (finely sliced root vegetables). It was pretty good, and we'll be back-- it's rare for a restaurant to get both the tempura and the noodles right.

Stairs

In October we met Hideaki's sister and her family for lunch in Ebisu. Afterwords we headed to Ebisu Garden Place, where my niece Marya tried to carry her stroller up all the stairs. She's at that age where kids start testing their independence and getting possessive, and while she grudgingly allowed her parents to help, she wouldn't let either Hideaki or I even touch her stroller. So we just kind of stood around looking useless while Marya lugged her equipment up and down every stair in the place (and there are a lot of stairs there).

Art Shodo

There was some kind of shodo (calligraphy) event going on, and we got to try it out on postcards. It was much harder than I thought-- I suck at writing Japanese, and with a brush and ink it seems I'm even worse. Plus, this was "art shodo", where you are supposed to be creative and artistic and expressive and all that. So everyone told me to stop worrying and forget the rules of writing kanji, and just write how I felt. But that's not easy to do when you barely know what the rules are in the first place. So not surprisingly my postcards sucked, but everyone else did a great job.

Art Shodo

Hisashi's was the best. It's the kanji for kind or gentle, and is used in Marya's name. Atsuko and Marya chose the kanji for will or aspiration.

Art Shodo

Mine means grace or blessing (not necessarily in the religious sense) and Hideaki's kanji means thought. We had to leave one postcard to be displayed in a temporarily gallery and take the other home, where mine went straight to the trash.

Jack-o-lanterns

Walking around the there were pumpkins and jack-o-lanterns everywhere, much to the delight of Marya. She couldn't stop hugging this one.

Breakfast

We spent the night at their place and in the morning were treated to this: the biggest breakfast I've had in a very long time. It was all delicious and I hate to think about what time Atsuko had to wake up to make it all.

Lemon

Marya ate an impressive amount, but was mostly interested in the lemons (meant as a garnish for the fish). She loves sour things and happily sucks on raw lemons-- first time I've seen a kid do that.

Lemon

This is the face she makes when she eats them. It makes you wonder if she really does like lemons, but she always keeps eating them so I guess she does.

Dr. Marya

She likes to play doctor, using her daddy's stethoscope to check up on all of her stuffed pals.

Dr. Marya3

She had been trying to avoid brushing her teeth, so Hideaki decided to play dentist to see if she had any interest.

Dr. Marya

She did, and soon after finally consented to having her own teeth brushed. Yay for uncle Hide! But poor Atsuko and Hisashi-- seems like tough work raising a toddler!

Park2

We've had a lot of warm sunny days, perfect for relaxing in the park. Lots of other people agree, and a few weeks ago it was full of families playing games and picnicking.

Park

The leaves were just starting to turn, but it was still warm enough to lie on the grass and take a nap. Probably our last outdoor snooze of the year.

CA340401

After a lazy day at the park I wasn't in the mood for much cooking, so I put together a meal of onigiri (rice balls) with salmon; soup with cabbage, sausages, shiitake and chikuwa-bu (wheat gluten); spinach dressed with sesame; and store-bought napa cabbage pickles.

And now my camera seems to be better so hopefully the posts will be a little more regular than they have been.

2007.11.14

Tai two ways

鯛飯

  • Kabu no edamame-ae: simmered kabu (turnips) with shelled edamame and kabu greens
  • Hijiki no itame-ni: braised hijiki seaweed with shiitake and carrots
  • Tai-meshi: rice cooked with tai (sea bream)
  • Tai no ushio-jiru: clear soup made from head and collar of tai, with shimeji mushrooms and mitsuba (trefoil)

Tai-meshi is a celebrated dish in Japan, usually made by placing a whole tai on top of rice and cooking them together. The bones are removed after it's cooked, and then the fish is mashed into the rice. It's something I've always wanted to try, but it would be hard to find a fish small enough to fit in my rice cooker or donabe (clay pot) so I've never attempted it. But as I discovered in this Obachan post, it can be done with pre-sliced tai as well.

The supermarket was selling tai no ara (the heads, collars and other throw-away bits) cheaply, so I picked some up to make the soup. It made a wonderful broth, which more than made up for the amount of work required to fish the paltry meat out of the head. If there had been leftovers it would have been heavenly poured over the tai-meshi, like a decadent ochazuke (hot tea poured over rice). Next time I'll make extra.   

2007.11.11

Salt-roasted snapper

Salt roasted snapper

I've always wanted to try salt roasting, a method of cooking that involves cooking food encased in salt, so when I saw the recipe for salt-roasted whole snapper with parsley sauce in last week's LA Times I knew I had to try it.

I used madai (red sea bream, the most prized variety of tai or bream in Japan) and regular sea salt, and it was surprisingly easy. The results were incredible, with the fist turning out far less salty than I imagined and the flesh staying soft. As the accompanying article states, salt-roasting is like a combination between steaming and roasting, as the salt forms a hard crust that keeps in the moisture. So even though I overcooked my fish (the only problem with this technique is that it's impossible to test for doneness) it was still soft and moist.

Salt roasted snapper

The trickiest part was removing the fish from the salt: I tried to remove the top in one big piece while Hideaki took a picture, but the salt was extremely hot, my kitchen is cramped, and my husband is not exactly a pro photographer, so I didn't quite get the shot I wanted. And the salt lid cracked in two anyway. I guess there's a trick to cracking open up a salt-roasted dish in a dramatic and esthetically pleasing way.

Salt roasted snapper

It also didn't look so hot on the plate, but trust me: it tasted great. That little pile of meat on the bottom right is the cheek meat, which was excellent (that's one of the great things about tai-- lots of cheek meat). Served with bulgar and wild rice pilaf and the lemon parsley sauce from the recipe.

Salt-grilled potatoes sound amazing, so I'll be trying the pork tenderloin roasted in rosemary salt with fingerling potatoes recipe as soon as I can find fingerling potatoes. Which could be years and years: the selection of fish available in Japan is incredible, but good luck finding decent potato here...

2007.11.04

チゲ鍋

Chige-nabe, also called kimchi-nabe, is Japan's version of chige, a spicy Korean soup. Here it's served as nabe (hotpot) and is probably not very much at all like the original, but it's one of our favourite winter meals.

The ingredients can vary, with the base always being a spicy stock flavoured with kimchi and kochujan (Korean chili paste). I posted a complete recipe a few years ago, and as it is highly versatile and lends itself to substitutions it is a great introduction to Japanese-style Korean food. Do give it a try.

ちげ鍋

The nabe is on the left, just getting started. Ingredients are shungiku (chrysanthemum leaves); negi (long onion); momen-doufu (firm tofu); mizuna greens; shiitake; spinach; fresh oysters; and sliced pork. Moyashi namuru (marinated bean sprouts), kimchi and whole scallops braised in soy sauce are to nibble on while waiting for the nabe to cook.

ちげ鍋

Here are some of the ingredients after cooking, including an especially pornographic oyster. Interestingly, oysters do not have the same connotations in Japan as they do in the west, and Hideaki was surprised to hear they are considered to be aphrodisiacs. Unfortunately we were too stuffed after dinner to see if it was true, but at least they tasted good.

2007.11.03

Pomegranates

Pomegranates

These lovely pomegranates, called zakuro in Japanese, were a gift from a student of mine. Many of my students have gardens with fruit trees and it's not uncommon for them to share their bounty with me and their fellow students. I've received persimmons, sudachi (a tiny lime-like citrus fruit), mandarins and various other types of orange, all of which are received gladly by everyone. But this is the first time a student has shared pomegranates, and somehow the other students seemed far less enthusiastic than I was. I think the pomegranate fad never made it to Japan, where they grow widely but are not well appreciated due to their tartness. In Japan, the sweeter the fruit the better, and with so many options people don't tend to bother with the sour stuff. I think the general consesus was that these zakuro would make lovely seasonal decorations but they weren't fit for eating. The lady who gave them away even seemed a bit apologetic, saying they were just going to be thrown out otherwise.

But I was just thrilled to be given these, and for free-- I'd have to pay at least $5 per piece (assuming I could even find them). Not only is it a delicious fruit, but it's incredibly beautiful. And I love the way it takes me back to my childhood: I have vivid memories of eating them when I was little, how I'd grow frustrated at all the work involved just to get a small amount of flesh, but never be able to stop myself. Strangely, it was one of the few exotic fruits (exotic by Canadian standards, anyway) I remember eating as a child-- I didn't taste mangoes, papaya, starfruit and the like until I was far older.

Pomegranate seeds

Japanese pomegranates seem to have browner skins and paler seeds than the ones I'm used to, and are a bit more sour than I remember. They take the same amount of work to eat though, and after eating half a pomegranate's seeds I realized I didn't have to patience to continue. So I made pomegranate juice.

Pomegranate juice

This is what I got from one and a half pomegranates. The top is pink and foamy because my juicer is part of my Magic Bullet mixer and I can't get juice without a bit of whipping action. No mind, the foam was pretty and may even be normal for pomegranate juice for all I know. This was the first time I've had it fresh (and only the second time to have pomegranate juice at all-- like I said, the stuff never became trendy here).

It was terribly sour, but once I'd sweetened it a bit it was so so good. If I could drink this stuff every day I would be a happy girl (and healthy too? I have a vague idea that this stuff is good for you but don't know exactly how). Next year I think I'm going to offer my student cash for her whole crop...

2007.11.01

Roast chicken

Roast chicken

I've not been very successful at roasting chicken in the past, and although I've gotten some great tips from readers of this blog, this time I decided to give Thomas Keller's ultra-simple recipe a try. It calls for the bird to be very well dried, sprinkled inside and out with salt and pepper, then trussed and roasted quickly in a very hot oven. No basting during cooking, but after cooking the chicken gets a baste of its juices with rosemary.

Allthough it lacked the golden crispy skin the recipe promised, this was the best roast chicken I've ever made. The meat was tender, juicy, and far more flavourful than I'd expected. The pale flabby skin-- especially yucky on the sides-- was a disappointment, but I'm quite sure it's the fault of my crappy Japanese convection oven. I think the oven simply didn't get hot enough (it took longer to cook than expected), so next time I'll just up the temperature and reduce the cooking time. But because the oven's heat is really uneven, with the heating element on the top just a few centimetres from the chicken breast, I'll probably have to live with rubbery skin on the sides. Allthough covering the top with tinfoil might help even things out a little, as I've had burnt breast skin in the past (err, I mean the chicken has).

Roast chicken

The chicken looks even more anemic on the plate, but once the picture was taken I turned the lights down low and everything was fine. I served it with gravy made from the juices, mashed potatoes with green onions, and mizuna greens in a vinagerette. The gravy was more for the potatoes as the chicken was tasty enough on its own. Amazing how much flavour you can get with just salt and pepper!

Hideaki loved it and took turns raving over it and apologising, saying he felt bad that I'd worked so hard in the kitchen all day. Ha! When I explained that the time I spent on the meal could be measured in minutes rather than hours, he quickly asked me to make it again soon. I will.