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You always have such good photographs, and such pretty food. Thanks for sharing.



I am currently engaged in writing freelance about Japanese food, and found your blog by googling asari trying to find out what on Earth 'kohakusan' is. Apparently, if there's too much of it in the asari, they turn bitter. I should re-google you with the 'cache' function, really, but I'll definitely be taking another look here. Oh, also, I really like the name of your blog - Blue Lotus.


Found it - succinic acid, apparently. I have kojien to thank for that. Don't know why I didn't try that in the first place.

Great blog!


oh that chocolate cake thing looks so good, what was inside I wonder? Beautiful pictures too!

Pomegranate Girl

Gorgeous blog! You are a whimsical writer and an excellent cook to boot. You really put a smile on my face :]!

I hope you don't mind if I put a link to your blog on my (very amateur, very recently started) food blog. Happy Golden Week!

Niall Harbison

I am a keen reader of food blogs but just stumbled upon yours. I really like the clean design and simple layout. I started blogging myself a year ago and always thought that clean design was key. The fact that you also have good photos does help a lot. I have just started a website for bloggers, chefs and foodies to meet and share all their photos, recipes and videos called www.ifoods.tv. Anyway keep the great work up on the blog, have it bookmarkd now and talk soon. Cheers


Hi , just the place for us to get acquainted with "authentic" japanese cuisine , such as raw fish and incredible green and orange colors being the current cool rage in Kuala Lumpur .
At least for many food bloggers here we noticed ! TQ


Zacai is eaten straight as a pickle in Japan? Interesting!


Being an expatriate in California, I'm truly amazed at your deep understanding and vast knowledge of things Japanese.
And at the way you put them into words so precisely. It's like learning my own culture all over again!
Keep up the great work and make me hungry and a bit homesick every time I come here.


How do you do.
I hope to see blog.
Please link to this site.

Hyung Lee


I am a publisher of THE EAST; the only English newspaper, which is mainly focused on the East Asian information (at the beginning of every month, more than 12,000 free copies are distributed throughout the London area, particularly, where East Asian Networks are established).

I looked at your blog the other day and have been wondering if there would be any chance that we could publish some of your interesting articles on the paper.
We think some of your blog articles should be very helpful to the Westners who are interested in Asian Culture.
The East cannot afford to pay for your articles right now (as we are non-profitable organisation). However, if you wish, we can still offer you:
1. Advertising space
2. Link to THE EAST web site blog section

We look forward to hearing from you shortly.

Many thanks and kind regards,

Hyung Wook Lee

THE EAST, The East Asian Monthly Business Newspaper,
Elephant Consulting Limited, 37 Charter Court, Linden Grove,
New Malden, Surrey, KT3 3BN, UK
Tel : + 44 (0) 7912 608 321 / Web site: www.theeast.org / E mail : publisher@theeast.org
Registered in England & Wales, Company No. 6254454


Thanks for the comments folks!

Quentin, I had never heard of either kohakusan or succinic acid. Glad you found it out on your own, I certaincly wouldn't have been any help!

Sandy, inside was more chocolate! In cake and mousse form, as well as a harder layer at the bottom.

Sean, it's eaten as a side dish or beer snack on its own, or chopped up and used in cooking.


I would like to have the "Chocolate Royal" please, it looks absolutely decadent.

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