All posts filed under: food

Instant Antidepressant: Baby, it’s cold outside so let’s go out!

Watching the snow falling is one of the beautiful things in the world, but it is not really my favorite thing to do. It makes me feel a bit blue and depressed. I think it’s because I know this peaceful quietness would disappear very soon. Yesterday, Sunday November 5th 2017, it was a bit snowing and intensely cold for November in Seattle. I love Seattle autumn, but I guess I was not ready for this weather. However it turned into one of the most delightful days. Here is list of how I make those cold and blues go away. OXTAIL PHO at BA BAR (http://babarseattle.com) Classic Vietnamese repertoire, beef noodle soup. Noodle have gotten better now at Ba Bar. It won’t get bundle up and like a giant mochi any more. Broth tastes exactly how I wanted it to taste like. Combination of savoriness, tons of umami, a tat sourness and slight sweetness. Make sure to breathe in the complexity of this noodle soup before digging in. Then, you taste the meat falling off from …

Good Luck Veggie: Renkon (Lotus Roots)

It is a good luck vegetable so Japanese people eat Lotus Roots as part of special New Year meal.  Why is this root vegetable is good luck?  As you can see you can see holes of Renkon as photo shown below.  It is said that you can see the future.  Also, Renkon produces tons of seeds, therefore it means “productivity.”  Kind of clever, huh? I am fortunate enough to be able to buy Renkon at Asian market in International District so I keep it in my fridge often.  I usually simply sautée it with different kinds of seasonings each time.  Last night, I sliced it in ½-inch thick, sautéed with sesame oil (I love sesame oil by the way, so fragrant), sprinkle of salt, splash of fish sauce and dash of black vinegar.  I am very enthusiastic about black vinegar.  This is one of  several fermented seasonings that I am in love with.  Black vinegar is very smooth, malty and mellow, not stingy.  When you cook vegetables, any meat or fish, your dish ALWAYS come …

Chickpea Journey: to Japanese Homemade Miso

She is very intelligent, creative, sweet, classy and smart.  She grew up in Hiroshima in Japan and teaches Japanese at private elementary school in Seattle.  I met her for the first time through our mutual friend about month ago.  We hit it off right away and her stories sounded so interesting to me.  She mentioned making miso at her home when we first met and I thought she was my kind of people 🙂 Today she and I got together for brunch at Terra Plata in Capitol Hill.  She brought me a jar of her miso, made with chickpea!  When I opened the lid of the container, it smelled so vibrant. That was the first time for me to try homemade miso ever.  I decided right there to prepare cabbage miso soup tonight. This is tonight’s miso soup, made with miso that she poured her passion and love into.  It came out SO delicious.  It reminded of her.  Sweet, wholesome and healthy.

Rika’s Asparagus vs. Dad’s Asparagus: It’s Spring!

My mom sucked at cooking asparagus.  It’s more like my dad actually.  He liked vegetables well done (ugh) and she cooked them the way he liked.  I didn’t questioned why my dad liked vegetables cooked that way but I never liked it.  He almost eats anything raw.  Fish, beef, chicken, beans and so forth.  I always thought asparagus tasted like wilted old grass when I was a kid because of this.  I was never a fan until I was in my early 20’s. My friend Rika and I went out to eat and drink a lot.  We explored the culinary wonderland of Tokyo.  We ate French, Italian, Japanese, Chinese, Korean, Thai, Vietnamese, Ramen, Cuban, German, Hawaiian, Greek, Jamaican, Burger, Pizza, Cajun…you name it.  One day I saw her eating asparagus raw.  I had never met anyone who eats asparagus raw until then.  Light bulb moment.  Ah!  Why the hell didn’t I think of that??  I don’t even have to cook it!  Since that moment on, I haven’t cooked my asparagus until they get wilted.  Never. …

Happy Tummy: Happy Clams

I found my favorite way to eat clams. Clams are bathing. Miso soup made with Haccho miso.  I love clams so much and I usually steam with white wine but last night I decided to make miso soup with red Haccho miso.  It was just wonderfully delicious especially with freshly made sticky rice. Happy tummy.

Maria Kotchetkova: Celebrate with Soy & Honey Grazed Chicken

This is only my opinion but Maria Kotchetkova is one of the most beautiful human beings alive in today’s world.  She’s a principal dancer with the San Francisco Ballet Company.  As I am writing right now, I can barely contain myself because of my over excitement of joy I set my alarm to wake up today (Sunday!) at 5:30am.  What for?  Well, because American Ballet Theater’s Swan Lake was going to be on sale at 9am EST today.  9am EST means 6am PST!  There are millions of gorgeous ballerinas in the world but this petit Russian, somewhat quirky dancer, is my favorite.  Last time I was in San Francisco to watch Giselle, I was hoping to see her dance but the principal that night was not Maria.  It was a beautiful stage production regardless of course (it’s SFB after all), but I still want to see Maria dance. I follow Maria Kotchetkova’s FB page and Instagram.  One post said “Swan Lake June 26th, American Ballet Theater”  I freaked out because that means she will be …

Confidence in Happy Cows: Skagit River Ranch

Betty said with her doubtful voice, “How can you eat meat you bought at the farmers market?  Is it even safe?”  I don’t know Betty well.  We just dance at the same dance studio and exchange not-so-deep conversations.  We were talking about my favorite farmers market and told her that I don’t shop at giant chain supermarkets anymore because I could find almost everything I need at the farmers market. There are at least three wonderful butchers at University Farmers Market.  Once I bought a huge beef lamp at Sea Breeze Farm, I asked George, owner of this farm, how I should store the meat and he said “keep in a fridge uncovered and it will last about a month.”  He also advised me “when you start seeing mold on surface, all you have to do is to wipe the mold with vinegar.  You can also enjoy raw.”  He was so right.  I enjoyed his beef in every way for about  3-1/2 weeks. Yesterday morning, I bought some beef from Skagit River Ranch for the …