Get The Sand Out!: The Ocean Stew

Get The Sand Out!: The Ocean Stew

Ocean.  Waves, salty water, sand, surfboards, ocean smells, sunset…I love the ocean.  I like lakes, rivers, mountains but I love the ocean.  The ocean and I have a very personal relationship.  It’s deep.  Ocean produce seafood, especially shellfish…my love.  There’s only one downside of shellfish.  Picture this; you have this gorgeously prepared plate with all types of fish and shellfish.  Your favorite is clam and you dive into it.  Then, as you’re biting into it, this hard, weird, most unpleasant texture you’ve ever experienced.  Sand.

My mom grew up in Shizuoka prefecture which is located about 2-3 hour drive from Tokyo near Mount Fuji and beautiful pacific ocean.  My grandma and mom moved to Tokyo 15 years after the World War II ended but they never forg0t how great the seafood was in Shizuoka.  They taught me how to gut and filet the fish, how to clean and prepare fish and shellfish.  One particular lesson I am so appreciative having been taught is to soak clams in salt water and for (at least) a couple of hours.  You make the salt water bath the same concentration as sea water, then soak your clams for couple of hours.  Then you will see them become very active and start spitting sands out so you don’t have to take that super annoying first bite of clam sands.  Thanks, grandma!

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This was nice and easy seafood stew that I made.

Heat cast iron pot, add olive oil and garlic.  Brown your fish (I used red bream) with high heat.  Lower the heat to medium-low, then add white wine and 1 small can of tomato leave it for a few minutes then add squids and clams.  Cook them for another few minutes then add oysters.  Don’t overcook oysters, turn off the heat just about when the oysters get plump.

Please go ahead, enjoy the Ocean Stew with sand-less clam

Not-so-lovely Saturday: Self Acceptance

Not-so-lovely Saturday: Self Acceptance

Today’s (or my lifetime) goal is “not to compare myself to others.” Sounds strenuous.  I think that is the root of all of my issues and baggage that I carry, which is constantly comparing myself to others and not accepting myself.  Other people have better personality, family, more money, popularity, leadership skills, more talented, are kinder, more beautiful, thinner calves, prettier smile, better cook, better dancer…etc.  No wonder my life has been so harsh.  That is no one’s fault, but mine because I have been letting myself accept that.

This last Saturday, Archie and I wasted almost all Saturday because of lack of self-assurance and affirmation.  I was not liking parts of my bodies.  I thought too much about it and that drove me to the point where I get upset with someone else.  I was angry at myself too much already and I was not sure what to do.  My emotion burst out against Archie.  We could have spent a lovely Saturday together (it was gorgeous spring weather day!) if I was not that way.  Me being bitter affected us so much and we ended up having a long-ass argument that was not necessary.

It is all about my ego that is playing me.  I read below a while ago but I can’t recall where but I kept it in my notebook.  This is such a nice reminder to take a step forward to accept who I am.

Trying to be anyone else is a waste of the person you are.  Be yourself.  Embrace that individual inside you that has ideas, strengths and beauty like no one else.  Be the person you know yourself to be-the best version of you-on your terms.  Above all, be true to YOU, and if you cannot put your heart in it, take yourself out of it” 

本日の(というか、きっと人生の)目標は、「人と比べない」。私自身、たくさんの問題を抱えているけど、根源となっているのは、自分はこれでいいんだっていう、そういう思いが欠けているから。自信というより、自己肯定。生まれてきてから、今のいままで、何かが欠けている、自分は人より劣っている、他の人はできるのに、なんで私はできないのか。そんなことばかり思って生きてきたので、今になってその代償を払っている。アーチーに教えてもらうまで、人より劣ってると思うことが普通だったから、ようやく、どうしてこんなに辛かったのか良くわかった。

以下、「私より他人の方が。症候群」の症例。他人の方が、正しい、良い仕事持ってる、友達がたくさんいる、頭が良い、優しい家族がいる、お金持ち、笑顔がきれい、足が細い、料理が上手、怠惰じゃない、ダンスがうまい、収入が多い、性格が良い、みんなに優しくできる、人気がある、リーダーシップがある、才能がある...等々。これにプラスして、「自分もそんな風になりたい。を通り越して、他人より秀でたい。症候群」っていうのになりかかっている感じもする。周囲の評判や、他人が自分のことをどう思っているのか、気にしすぎてしまう。もう少し言えば、気に病んでしまう。そうすると、自分にも他人(自分にとってとても大切な人々)にもぎすぎすした態度を取って、優しくできなくなってしまう。魔のパラドックスにどっぷりはまって、抜け出すのに物凄い量の、労力と時間がかかる。先だっての土曜日だってそうだ。自分の体型が気に入らないとか、そんな理由でアーチーに、つっかかったし、それが理由でその日は、ほぼ一日無駄にした。しかも別れる、別れないとかそんなことまで、話す羽目になって。暖かくて、春みたいに良い天気で、もっと楽しい一日が二人で過ごせたはずなのだ。

慎み深さを持ってまた、自己肯定のできる様、ゆっくり、ゆっくり、牛歩にて。

Luner New Year: Komodo Dragon

Luner New Year: Komodo Dragon

On morning of Chinese New Year, what is the appropriate way to wake yourself up?
Komodo Dragon, of course. Komodo Dragon is one of Starbucks’ core coffees. Rich, deep, dark. Also earthy spicy and kick. It will take you to Southeast Asia somewhere. You will feel like you are wondering around in the forest hearing these exotic birds and animal crying.

This coffee does not have any association to Chinese New Year but it is nice to start the day taking a trip to where you have not been to, by drinking Komodo Dragon. Happy Lunar Nee Year, everyone.

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Yakimochi: Grilled Rice Cakes

Yakimochi: Grilled Rice Cakes

Tonight was one those nights that I didn’t want to slice or cut anything.  Basically I didn’t want to “cook.”  The fact is I am hungry, so I decided to make myself “yakimochi (grilled rice cakes)”  Yaki means grilled and mochi means rice cakes, as you might have guessed it.

I used to grill mochi in a small frying pan but since I got this “yakiami” which is a simple yet essential tool made with ceramic and metal. You can grill vegetables, meat, fish, and of course food like mochi over the stove with it.  I sometimes grill “onigiri (rice ball)” with this yakiami so I can add more flavor.  Adding soy sauce while grilling onigiri makes you salivate quickly.

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Anyway, over low-medium heat, you cook both side of mochi until it gets golden brown (I like a little burnt).  There are so many ways to eat grilled rice cakes.  For example, you can dip them in ponzu sauce, in shredded radish (mizore-oroshi) and soy sauce, sprinkle soy power and sugar, fry them, spread butter over…list goes on.  I wanted to just have a simple and easy night so I added mochi in to my pre-made and heated bonito & kelp stock (dashi).

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My simple night completed.

Savory & Manila: Clam Talk

Savory & Manila: Clam Talk

At U-district farmers market, this cheerful, personable and warm hearted lady working the Hama Hama stand and I were chatting about their excellent quality of oysters.  She recommended clams this week and they carried 2 kinds of clams, savory and manila. I bought both.

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It was BEAUTIFUL today.  It was around 50 degrees and sunny.  Yes, SUNNY in Seattle.  I am happy that I was able to have a relaxing Sunday.  So, what I need is an easy but delicious meal on this relaxed early Sunday evening.

Combination of savory and manila clams, about 2lb.

Half of mayor lemon, peeled and sliced

2 garlic cloves, thinly sliced

Olive oil

Pinch of sea salt

Little bit of white wine

I put the above in my favorite Staub cast iron pot and put a lid on and left alone for about 10 min over medium low heat.

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Sliced baguette (from Tall Grass Bakery) toasted in a Turk iron frying pan to accompany that.

There, all I need is to sit down and enjoy this simple and relaxed dish with Archie.  I even have a cherry pie from Janeli’s Alki Pie Company in the oven right now.

I can’t ask for a better Sunday night than this.  I hope you all had a wonderful Sunday.