Strictly speaking, nabe’s not a recipe so much as it is a piece of hardware: a communal clay pot filled with broth you heat at the table. All kinds of stuff can go into a nabe, from thin slices of meat (for “shabu shabu” and “sukiyaki”) to meatballs (“chanko-nabe”) to salmon and miso (“ishikari-nabe”) to poisonous blowfish (“te-chiri”) to mystery stuff your guests bring and put in with the lights off so you can play at trying to guess what’s in it (“yami-nabe”, a great dinner party game!)

Nabe is the quintessential Japanese winter dish. It conjures up the special kind of conviviality that comes with sharing a meal from a single pot with friends, family or business contacts.

Yose-nabe is one of the most popular in Japan: a light broth flavored with sea kelp and starring, chicken, shrimp, tofu, mushrooms and vegetables. Readers in Quebec may think of it as “Fondue Chinoise Japonaise”, only with none of that weird curry mayonnaise! And with a lot more vegetables in it. This, again, is a basic principle of Japanese cooking: every meal should have some meat or fish in it, but the meat should always be massively outnumbered by the vegetables.

In Montreal, you can find Japanese Nabe clay pots starting at $25 in Chinatown, and we just use a simple portable electric burner to put on the table ($19.95 at Canadian Tire). But if you have an electric pot for Fondue Chinoise, or even a normal Fondue pot, those will work fine. You just need something to keep the ingredients simmering.

For the nabe

• Scallops – four
• Shrimp – four
• Leek – one stalk
• Enoki mushrooms – a big bunch
• Shiitake mushrooms – one (It’s better to add more than one)
• Shungiku – a generous bunch
• Tofu – 250 grams (I prefer silken tofu, but many people make nabe with cotton tofu)
• Nappa Cabbage – a sixth of one
• Mochi (rice paste) – one

Other possible ingredients include

• Chicken thighs – Today we didn’t have, but this is strongly recommended
• Udon noodles
• Carrot
• Codfish
• Pork
• Kudzu noodles
• Gobou

Preparation:

• Place cold water in the nabe pot, add a piece of konbu sea-kelp
• Slice the leek into medium size chunks, diagonally
• Cut away the dirty roots of the enoki mushrooms and divide into several bunches
• Wash the shungiku
• Cut nappa cabbage into chopstick friendly sized bits
• Cut tofu into pieces
• Cut mochi in half
• Arrange the ingredients beautifully in big plates

click to enlarge

Make the sauces:

For the Goma Dare (sesame paste) Sauce

Mix together the following ingredient, in the order given:

1. Sesame paste – 2 tablespoons (Don’t use Lebanese Tahina, choose Chinese or Japanese one)
2. Soy Sauce – 1 table spoon
3. Vinegar – 2 teaspoons
4. Sugar – 1 teaspoon
5. Hot water with a pinch of dashi dissolved in it

click to enlarge

For the Ponzu (vinegar based) Sauce

Mix together the following ingredient, in the order given:

1. Soy sauce – 3.5 tablespoons
2. Vinegar – 1.5 tablespoons
3. Sugar – 1 tablespoon
4. Lime juice – from one lime

Serving tips:

1. At the table, bring water with konbu to a boil
2. Add in ingredients, obviously putting in the ones that need to cook a long time first.

(For tonight’s nabe, we put in the scallops, shrimps, leeks and nappa cabbage in first, later the tofu and mushrooms, finally the shungiku, which only needs to go in for a minute or so)

• Each diner takes out ingredients using a slotted spoon, places them on a dish, then adds sauce before eating.
• Remember, you are not eating soup! Use a slotted spoon to get just the solid ingredients, leaving the broth in the pot. In fact, you want to save that broth! You can make killer zousui (leftover rice soup) with it the following day.

To make zousui the following day

A lot of Western people find the idea of having rice for breakfast positively disgusting – though, somehow, they don’t mind Rice Crispies.

In Japan, though, rice is as central to breakfast as it is to any other meal…so what do you do when you wake up the next day after making a delicious nabe? You recycle the broth to make a delectable rice porridge!

You do have to fidget with the broth a bit, though

1. Bring last night’s broth to a boil again.
2. Add sake, salt and soy sauce to taste.
3. Add cooked rice.
4. Cook for a short while to make the rice absorb the water.
5. Add a beaten egg.
6. Leave covered for 20 seconds and mix thoroughly

click to enlarge

Mmmmm…breakfast!

A year ago today, I can vividly remember exactly what I was doing and who I was with and the situation that I was in… and believe me at that moment I could not even fathom where I would be one year later.  I was in such a bad predicament, that I don’t even think I could look as far as three days or a week.  This year’s Thanksgiving is very special… I am at a place in my life of contentedness and fulfillment that I have not felt for a while and everything in my life makes ridiculous sense!  I am so thankful for many things but these 20 people and memories were vital to this year’s survival… I never stood alone and had all of you right beside me every single step of the way in Faith and Friendship.

Before you start reading, please click the PLAY Button… Some of you might not care for this song, but I’ve always loved it… this song came up on shuffle while I was writing this and it brought to the forefront of my mind, that although this is a love song… I really do feel this way for every single one of you…I know that you will always be there for me as you have been… and I know that regardless of what happens, YOU KNOW MY INTENTIONS and YOU KNOW that I will never fail you… You know that I will be here for you at a drop of a dime…I wish I could hold onto all of you forever even if we all intertwine in each other’s lives for a certain purpose or a moment in time… but I must thank you all for fulfilling my life in more ways than I could ever imagine… [if you are reading this on Facebook, please click on this link chrysantha.wordpress.com]

I just want you close
Where you can stay forever
You can be sure
That it will only get better
You and me together
Through the days and nights
I don’t worry ’cause
Everything’s going to be alright
When the rain is pouring down
And my heart is hurting
You will always be around
This I know for certain

1.  I am so thankful for the unconditional LOVE of my family.  My soul and foundation.  Without them I am nothing.  I am thankful that my Mother, continues to be the ROCK of my Family.  I am thankful for her strength and LOVE for every single one of us… She truly is the Individual who holds my entire family together.  It is her everyday struggle to ensure that we are all taken care of.  [Photo taken on Grandma's 98th Bday - The de Peralta Women L2R Ophelia, Cornelia, Grandma, Mildred, Archelita]

2.  I am thankful that after all of our hard work, the Family Business, that Grandpa would be so very proud of is up and running.

3.  Monica, I am so thankful for your unconditional love and support from DAY ONE!  And no joke, because you walked in a time of my life that was not so pretty, and you stood by me every single tear of the way to see me smile and hear me laugh every night before we go to bed!  You understand me and know how I feel or find the words for thoughts that I have not even thought of yet! Thank you for loving my brother unconditionally… you do not know how much that means to me… And thank you for always looking out for my family too! [Photo taken on one of our first Azul Dates, when I first moved back! remember the guy that kept pestering us if 'someone is in the bathroom?' lol]

4.  Pinsan Ashlee, I am so thankful for your love, understanding, and laughter!  I don’t know how I would have come out of the last three years and specifically the last Fall and Spring without you.  Although we no longer talk everyday, know that you always have a special place in my heart.  You are my soul’s constant gardener. [Photo Taken - January - Other than the fact that the first photo is with you in front of my FAVOURITE theatre in the world, this day is my favorite memory of you, of Us... Our drive through Tilden listening to Marley... You've brought so much soul to my Life that is irreplaceable... and we ended it with MANPUKU - what a perfect day! ]

5. Teri Anne, I am so thankful that after 12 years we are still best of friends.  I am thankful that you were able to come visit this year and I had the fortune to finally meet Jaden.  You are one of the strongest women I know, I continue to look up to you and draw strength from your daily courage. [Photo: Taken April 9th - Teri, Jaden, Auntie Faye - and LOL to you taking the photo with me pushing the stroller... yeah, the one and only 'Mommy-like' photo of me EVER!]

6. After almost 10 years, I thank God for finally bringing Nahwal and I together.  We began this summer sitting at Ocean Beach sharing our stories of heartache.  Within a month, with each other’s love, support, and “tell-it-like-it-is” attitude, we haven’t looked back ever since.  This summer would have been incomplete without you!  I have so many favorite memories of us, but I must share with you that the night (8/15) we fell asleep in the car in East Oakland and woke up on the 16th of August… I needed that Nahwal, more than you probably ever knew… you allowed me to wake up that morning at the Lake… my soul needed that to heal some hurt I still carried with me… and I love you for allowing me to.. then to top that day off.. Ghostface/Meth/Red… =)  ‘Like this Like this’… [Photos taken on our #1 Happiest Ocean Beach day ever, #2 on 8/16 Oakland, and #2 on 8/16 Minna - Meth/Red/Ghostface concert to celebrate your entrance to RT school]

7. I am thankful that my Grandmother celebrated her 98th Birthday this year!  Grandma we love you!  [photo taken on her 98th Birthday L2R: Brother, Grandma, Me]

8. Makai, you are my BROTHER.  Words cannot explain the love I have for you.  You appreciate, encourage, and unconditionally love me for everything that I am and everything that I am not.  We are going on three years and I am so thankful you are in my life.   This year, I also thank you for introducing me to Jen! [Photo taken at Meesh & B's wedding - YOU MAKE THE PERFECT WEDDING DATE!]

9. Miss JennyLowLow, I am so thankful that you entered my life this year.  Thank you for being genuine, understanding, loving, and strong.  Thank you for allowing me in your life when your Dad was ill and sharing in in his memory.  I know that everyday he looks down on you and is so proud of the Woman you have become – as I am proud of you… I am thankful for our L.A. roadtrip which put life in so much perspective for me.  I love you and I cannot wait to see what the rest of the year has in store for us. [1st Photo taken the night we met at the Beat Battle & I am so thankful that we did ... in so many ways you are the sister I never had! 2nd Photo from our beloved LA trip.]

10. Mochi, I thank you for your unconditional love.  We went through so much these last few years but you were always there to make me smile and show me love.  You have accepted me even when I was being down right retarded with the choices I was making with my life.  I could do no wrong in your eyes… I think you always knew I’d wake up and eventually fix my mistakes.  I love you and I hope you love your new home my Lil’  Mama! [Photo Taken this past September]

11. I met you when I was 18! wow… and Vikki, after all this years, I am so glad that you are still in my life, and if anything we have become so much closer.  I am so happy that you are happy!  You deserve the BEST in this world!  Also, thank you for introducing me to one of my favorite memories of this year, our camping trips… all because of Lucas! The both of you have brought so much LAUGHTER in my Life and thank you for letting me FEED YOU and your Families!  Thank You to the both of you for two priceless memories this year!!! [Photos taken on our first Bodega  Bay trip of the Year!]

12. I am Thankful for reaching another year in Remission after last summer’s scare and for reminding me not to take my health forgranted!  I am thankful that everyday I see the blue of the sky and every night I am able to enjoy the twinkle of the stars.  I am thankful that my toes can sink in the grain of sand and feel the cool of the ocean water on my skin.  I am thankful that I am alive and full of love FOR and love FROM so many people.  Lastly I am thankful for my friend, Halline who spent my remission day with me with two of my favorite things Japanese Food (Manpuku) and Baseball.  You have to know how happy and difficult it is for me everytime 9/11 comes around every year… thank you for sharing it with me.

13. I am thankful for Tomas Alvarez walking into my life… It is very rare that I am blessed with people as soulful, aware, full of love, and purposeful intention.  In only a few months you have helped me find the balance I’ve been lacking in my nursing career by giving me a positive outlet to share my Light. Thank you for also recognizing and acknowledging the Little Things that you do… and I cannot be more grateful to all of the beautiful people that have entered my life because of you! [Photo #1 taken at BRL Anniv Party @ Club 6 / Photo #2 taken at Lake County, BRL Retreat *John's face looks like that because while we are waiting for the timer to go off, I didn't know that I was crushing his already injured finger with my feet, but he stayed silent like a trooper! LOL* / Photo #3 taken at the Cultural Comptency Summit at Hyatt on 11/17]

14. I am thankful that the stars brought me and Jaseon together… another Soul Survivor who truly understands what it means to be One. Jaseon you remind me that I am not alone =) [Photo taken at Doin' it at the Park with our dope ass matching Fedoras!]

15. One of my favorite memories this year was celebrating Spring with Ashlee and “My Ladies“… Thankful for opening the Spring season of newness in Oakland with Pinsan. [Photo taken in Ashlee's Oakland Hill's home during Sunset, March 20th - Vernal Equinox]

16. Thankful for my wonderful birthday in Hawaii this year.  One of my favorite memories of this year was jumping of the Waimea rock.  Such a great experience… all of that adrenaline rushing through your body… fear, excitement, happiness all at once… You remember how ALIVE you are… and at the end you feel nothing but AMAZING!

17. I am thankful for my FreedomBirds, my one and only chosen tattoo for this year that I share with Pinsan and will forever connect us =) … and the day I made them I aimed you: “I AM FREE, SO ARE YOU and WITHOUT WORDS the Birds symbolize our goals and Forward Movement and Freedom FROM EXPECTATIONS”.  [Photo taken @ Ricky's Tattoo on March 15, 2009; Alameda]

18. I am thankful for Oakland.  You loved me in more ways than one this past year in my happiness, solitude, and in my despair.  You gave me a breeze when I could not catch my breath, you showered my winter nights with beautiful stars and warm air so that I could sleep in the comfort of the outdoors, you introduced me to the most caring strangers who reached out to help me when I could not help myself, you gave me the Lake to vent hours of thoughts, and you showed me the beauty of diverse people who unite time and time again striving to create a better community through music, art, and social justice. Oakland you held yourself up despite so much adversity this past year and I am proud.  [Photo #1 - A walk around Lake Meritt as the people began to gather at the courthouse in the wake of the Oscar Grant murder January 21. Photo #2 Oscar Grant Rally through the streets of Oakland January 23]

19.  Bear, Bear, Bear… we have come a long way from endless talks on my couch to drunken messed up nights and bitching about our exes… =0) I am so proud of you and all of your accomplishments.  I am so thankful for you Bear, probably more than anyone when I was in my horrible state last year… It was crazy… and you stood by me… with no criticsm only encouragement.  You NEVER LET ME FALL and you held me up every single step of the way… You are irreplaceable in my life… i truly miss our Dim Sum Sundays…!  [photo taken at Manpuku... one of my favorite nights with you... I love watching you eat!]

20. I am so very thankful for my beautiful home.  My family rests their hearts in a comfortable, gorgeous, peace inspiring house that we all deserve after a very difficult two years.   We were brought here as a family for a special reason…

21.  2 +1 = 3 … and Three, that’s my favorite number… We have an undeniable connection that even though we are at compete opposite edges of this country we manage to maintain a friendship like no other..  You and I are two very unique individuals and it has definitely been influenced to the way we were raised… There is NO ONE ELSE IN MY LIFE that can share the experience of growing up by the sea…  Germaine, I appreciate all of your LOVE for me… you tap into my soul like no other.  Like I’ve said before, I could only be so fortunate to find a man like you on my side of country… Happy Thanksgiving…

22.  Peeda… I am thankful for you because there is NO ONE ELSE that I KNOW that will GIVE AS MUCH as you do right from the get… I know that your friendship is unique in deed… You also entered my life at the beginning of the storm, and I was practically a stranger, but you reached your hand out and helped me without me ever asking… I am thankful that you are in my life you are a genuine friend.. and have always kept it real with me…

23.  I am thankful, for exactly a year ago, I woke up from a three year coma — I finally chose ME and left him.  Although it was a struggle here and there to finally rid myself of this disease an unhealthy addiction, it was a year ago that I finally took the initial steps so that I could stand up against the past and move onto a better future.  And I have never been happier and more content in my life.  But I am not angry, for you taught me what Love means and what it DOESN’T mean.  Through our relationship I saw the TRUE me… I saw the amazing things I failed to see about myself for so many years… You challenged me more than anyone ever has and through all of the hardship you caused, I rose from the depths of my despair and pain and blossomed into a person I could have never imagined myself to be.  I am STRONGER, WISER, and more APPRECIATIVE of the people around me because when I was with you I LOST SIGHT of SO MANY THINGS… specially ME.  I will never ever forget to LOVE ME FIRST ever again, and I thank you for teaching me that lesson.  Today I celebrate a year of being FREE.

Seconda puntata con “Sybelle e i suoi deliranti racconti sul cibo giapponese“.
Il punto è che quando parlo o scrivo di qualcosa che rientri nella categoria “mangereccio” mi appare un sorriso ebete sul volto. Anche in questo momento, quindi, sembro folle.

Takoyaki
Nei manga e negli anime si vedono spesso questi spiedini con due o tre polpettine.
Se vi siete mai chiesti cosa fossero ho la risposta: sono takoyaki, ovvero polpette ripiene di polipo impanate e o fritte o cotte nel forno. Qualcosa che rimetterebbe al mondo chiunque.
I giapponesi, come ho già avuto modo di dire, sono decisamente avanti rispetto a chiunque altro: dove mangiare i takoyaki con tranquillità se non sul treno superveloce Shinkansen?
Le stazioni giapponesi sono come gli autogrill: parchi divertimenti ben più simili ai nostri aeroporti. Lucenti, splendenti, perfette, puntuali e con tanti negozietti di bento, souvenir e, appunto, cibo.
I takoyaki sono un classico cibo giapponese d’asporto.
Nel vedere i nostri occhietti brillanti e pieni di stelline Okasan (… devo ben definire il grado di parentela tra me e la madre della moglie di mio cugino, se un grado di parentela esiste) ha preso l’iniziativa e ci ha comprato alcune scatole di takoyaki. Manco i bambini dell’asilo, però provate voi a ordinare una ventina di spiedini in giapponese e poi ne parliamo.
Deliziosi, ustionanti, soddisfacenti.

Yakitori
Credo che gli yakitori siano il cibo che più ho mangiato in Japan dopo gli onigiri: questi spiedini di pollo sono straordinariamente buoni.
“E vabbè, è pollo” direte voi.
“Oh, il pollo giapponese deve essere diverso”, risponderò io.
Eccellenti in qualsiasi versione: con salsa, senza salsa, solo con sale, impanati, da mangiare in numero imbarazzante (i giapponesi poi mangiano poco. Penso d’aver traumatizzato qualche cuoco con tutti i piatti che continuavo a ordinare).

I dolcetti di riso
Ahahah.
Ora veniamo al bello, ovvero a cosa non mi è proprio piaciuto.
A quanto pare questo post parlerà solo di spiedini perchè, infatti, sto per parlarvi dei famigerati spiedini di mochi, ovvero riso fermentato fino a farlo diventare colla, aromatizzato in varie versioni, appallottolato e infilzato.
Okasan ci raccontava che a Capodanno ci sono dei casi di morte a causa di questi dolci: gli anziani e i bambini ne sono così ghiotti che si soffocano mangiandoli (ebbene sì). Fortunatamente non corro questo rischio in quanto non li ho esattamente trovato di mio gusto.
Eppure in Giappone li vendono ovunque e sono apprezzatissimi come regali: se vedete delle belle scatole decorate vi assicuro che sono proprio loro, i mochi.
E’ come masticare enormi chewing gum. Mangiarli in estate con trenta e passa gradi e un’umidità del 90% è stato pressapoco avventuroso.

Sezione “spiedini” conclusa.
Alla terza puntata, allora.

these entries are going to be short cause i didn’t exactly have the *best* time in hong kong or in taiwan. it was okay.

went to hong kong for a singular day because my dad had some business shit to take care of. got there and went to go eat straightaway at some dim sum place. that was pretty exciting, i guess, though it resulted in me eating some meat which i wasn’t wanting to do, really…

black sesame jelly roll thing. was interesting. black sesame flavor wasn’t like, super strong, and the texture was kinda strange.

turnip cake with a crunchy shell, mmm!

an egg roll wrapped in a rice sheet…

some kind of veggie dumpling. or maybe it had shrimp. don’t remember.

fish tank at the restaurant.

black sesame mochi, before.

black sesame mochi, after.

mom with black sesame mochi teeth.

me with black sesame mochi teeth.

just one type of crab i’ve never seen before…

after lunch, we went to my dad’s office. his co-worker lady gave us shitloads of food and gifts, which is nice, but she’s totally the type that won’t let you say no. even if you don’t want something, she’ll MAKE you take it. which is good and bad, but it would be nice to have some free will…

derelict hong kong — a view from a super nice brand new building next door.

<img src="http://lh4.ggpht.com/_RqrWKVC07xM/SwzCvmiZnwI/AAAAAAAAV-Q/I9BuOksXo_I/s640/IMG_2840.jpg"
lady set us up an open-rooftop bus tour around kowloon. it was raining at first, but it stopped once we got on. still got to wear these nifty (?) jackets, though.

oh yes.

best steakhouse name ever.

miscellaneous photos from the open rooftop tour, starting now!

dad’s co-worker lady met up with us at where the bus dropped us off, and we all went to dinner together.

we went to this famous fish market place…

(i love this!)

anyway, the place really depressed me cause all these animals were bound and unhappy or just facing the inevitable fate of being eaten :/

dunno wtf this is but i sure as hell wouldn’t eat it.

<img src="http://lh6.ggpht.com/_RqrWKVC07xM/SwzBw1-GoEI/AAAAAAAAV7g/nA3b6B92Cvo/s720/DSC_0279.JPG"
fat lobster, i'm in love.

cuttlefish, i’m in love.

HERE TO READ ABOUT MY HORROR IN DEALING WITH ALL OF THIS BLAHHHHHH

anyway, once you’ve read about all the horror i faced, now see the food.

i’m not going to lie; they were stir-fried with peppers, salt, and garlic. how could i not like it? but i was in love with these poor little mantis shrimp, and couldn’t really stomach eating them. so i didn’t really. just a little tiny piece.

scallops with scallions.

blahhhhh so that’s all for dinner pictures, there was some fried rice i ate the shit out of and some gailan because it was vegetables. wooo.

papaya for dessert. sooo good. i’ve never liked papaya… til this evening.

that night, i had fun with long exposures in the hotel hallway. cause i’m lame.

view from our hotel room. yeah, fancy.

same view in the daytime.

the next day, we left hong kong / kowloon, but of course, we got some presents…

egg tarts with only egg whites.

stopped by chungking mansions, where the indian food is supposed to be AMAZING! unfortunately, i wasn’t hungry at that point in time. maybe next time. it was like, all indian people in there. it’s also funny because my dad exchanged money on the street right outside, and then he saw there were exchange booths in chungking mansions, and the difference between the two was HUGE. i can’t remember exact numbers now, but seriously, laughably huge difference considering the two places were across the street from each other.

went to lunch at some shopping center. there was this gorgeous display of meat…

i had corn and onion and mushroom jook (shi fan, rice porridge), though.

my dad’s zha jiangmian, i thiiink. or maybe it’s something else. i dunno. this place specialized in meat products, pretty much.

also went shopping, and i got these two pairs of really awesome boot-shoes for $10 a pair. SO AWESOME.

went to walk around on the hall of fame or whatever the hell. bruce lee. lee xiaolong.

jackie chan.

hilarious old asian lady hats galore.

then back to taiwan.

So you guys might be wondering how a traditional Japanese rice cake treat can possibly be an energy bar. Well throw in some nuts, (Asian) red beans, and an oven-an uncommon feature in East Asian homes- and you’ve got a mochi energy bar.

Now I love  mochi, but the thought of it being mixed with nuts and baked like a cake didn’t sound too appealing to me when my mom offered to make me some. But she insisted and I obliged. And to my surprise it was awweessoommeee. It’s like a healthy ultra chewy brownie topped with almonds, except the brownie mix is, well mochi.

You may be wondering “what is mochi?” Well Wikipedia (apparently it’s not a word on dictionary.com) says it’s a Japanese rice cake made of glutinous rice pounded into a paste and molded into shape.

I’ll admit, the process of making mochi doesn’t sound too appetizing, but it is scrumptious and doesn’t make me feel guilty. But don’t take my word for it. Try out the recipe for yourself. Enjoy!!

1. One box of mochi powder that you can find at the Asian aisle in grocery stores or any local oriental store.
2. One tsp of salt
3. One tsp of baking soda
4. One can of evaporated milk
5. Optional: A variety of nuts or beans. I used pumpkin and sunflower seeds, trail mix, almond slivers, and walnuts. You can also use Asian red beans (which is delish), but really you can use whatever is in your kitchen.

Utensils: A mixing spoon and a roughly 13×5 baking pan.
—————————————————————————————————–
Step 1: set the oven to 375 degrees and lightly grease the baking pan.
Step 2: In the mixing bowl, add the entire package of mochi, 1tsp baking soda, the can of condensed milk, and using that can, 3/4 of the can of water.
**use one can of water if using the red beans. If using just nuts then fill 3/4 of the can with water.
Step 3: Mix until mixture is smooth.

Step 4: Add  all nuts and mix again. It should now look a bit like chocolate chip cookie batter.

Step 5: Pour mixture into baking pan.
Step 6: Top with almond slivers, pressing them slightly into the  batter.

Step 7: Holding the pan with both hands, tap the pan on the counter to make sure there aren’t any air bubbles.
Step 8: Leave the pan in the oven for 45 minutes and do the toothpick test* to make sure it’s done.
Step 9: Let it cool for 10-15 minutes and voila! baked mochi, a healthy snack for people on the go.

*Toothpick test: Stick a toothpick in the center of a cake or mochi and take it back out. If nothing is on the toothpick then the cake is done, if not, leave it in for a few more minutes before attempting the test again.

I have a wandering soul.

At 8 I began traveling by myself to visit my family in Texas every summer. I soon no longer needed the assistance of flight attendants and could take care of myself. At 15 I traveled internationally by myself for the first time. My French class took a trip to France and Italy, and I left a week early to visit a French exchange student in Nantes. It was a bit nerve wracking, and I must have checked that I had all the right documents a thousand times, but I loved the experience. At 16 I studied abroad for a month in France and spent an extra week visiting above mentioned exchange student at her family home in the French countryside. Not only did I have to travel by myself, I had to take a train at 4:30 am to Paris, navigate the Parisian Metro during morning rush hour, travel to Charles de Gaulle airport, and fly home, which took multiple flights. While I was a bit nervous, my mother was always confident of my capabilities.

My mom is definitely not the overprotective kind. If anything, she practically pushes me out of the nest. But it is because she believed that I could that I was able to sprout wings and fly out of the nest. I know many of my parents’ friends will do anything to tie their children down. Parents who would not let their children who are seniors in high school ride the DC metro by themselves. This was always so bizarre to me. My mother encourages me to seize the day and take advantage of any opportunity I can. She always advocated study abroad programs in high school, and I am so glad I heeded her advice and spent a gap year in Belgium. Some of my parents’ friends thought I was crazy to spend this year before college in Hawaii. Why don’t you just stay home and go to community college here? they told me. Not my mom. I was so apprehensive before coming to Hawaii. I was unsure of my employment situation and how I would manage. My mom believed in me 110%, and her encouragement helped me persevere. She told me that worse comes to worse, I enjoy a month or two in Hawaii, and then I can always come home. Nothing lost. She taught me that life is a journey. Maybe it isn’t always the adventure you expected, but there is still so much to gain by taking risks.

I am thankful that my mom imbibed me with a sense of adventure. Thank you, mom!

Today I had a little adventure in the kitchen. Inspired by the hungry hippie, I purchased sweet brown rice in the bulk bins at a local health food store. I read that it is referred to as mochi and that the sweet, glutinous rice is often used in desserts. I love sticky rice and eagerly cooked a pot of rice. It was certainly glutinous, but it didn’t have the sweet flavor I anticipated. I think I expected a bit too much, as I love mochi, so the disappointment may have been inevitable.

I topped my sweet brown rice with carrot soup infused with ginger, as Elise did.

And like Elise, I mixed it all together.

Would I buy sweet brown rice again? Maybe. Honestly, I didn’t think it was sooo much better than regular brown rice, so long as you don’t cook the rice with the grains separated (and who would want to do that, really?) Sometimes adventures don’t turn out the way you thought. But I tried something new, and it was fun! That’s what really counts, in the end.

Are your parents overprotective or overbearing? How do they react when you embark on your own adventures?

PS: Check out Holly’s blog for some an awesome protein powder giveaway–always great to support small companies!

Click on Hudson’s (Vizsla mix) face to see the Dog Trots pack this past summer.  Man, it was a hot one, and we’re not complaining.

I’ve blogged previously about the Taiwanese obsession with chewy things, such as bubble tea. One of these chewy treats is mochi. Imported from Japan, mochi is glutinous rice flour that’s been pounded to a elastic doughy-ness and filled with something sweet, like peanut, black sesame, or mung bean. At our local market in Taipei, you can buy the glutinous rice dough separate from the filling, in order to make your mochi with the ratio to your liking. For instance, if you’re not a big fan of the chewy flour, then take a small amount of the glutinous dough and cover it with a lot of peanut and sugar powder. You can customize your mochi to your very own mochi ratio!

I was introduced to the phenomenon of Pinkberry while working in Midtown.  My colleagues and I would walk to 32nd street to get a fix of this frozen yogurt.  And I really mean frozen yogurt- yogurt that is frozen, not an unsatisfying substitute for ice cream.  My usual Pinkberry order is original or green tea yogurt with berries and mochi.  My friend Dave and I stopped in at Pinkberry before our friend’s performance on Theatre Row.  I decided to try the Pinkberry Parfait because it looked so pretty.

Pinkberry Parfait

If you are wondering if the word phenomenon is an overstatement for a frozen yogurt product, you can read about it in the LA Times.  Pinkberry has become a neighborhood staple in many Manhattan neighborhoods.  You’ll probably see me in line one of these days.

I think I am in love with Mochi and the wonderful colours and fillings it can have! It’s like smooching a little soft toy.
I spent an entire night looking up mochi recipes went to bed thinking about all the different variety that I can make to slowly progress to making more challenging types.
The moment I woke up, I couldn’t wait to go buy the ingredients. I have never felt so excited about making a particular food before, so I really think this mochi obsession will take on a little journery with my cooking =)
The proudest moment was opening the freezer door and scooping out the frozen icecream mochi’s from the tray. These were the hardest to make by far as the icecream melts as you are trying to wrap it in the glutinous rice dough. I either need freezing hands or experiment with other methods. I had already put the tray I was working on – on top of ice. So if anyone has other suggestions please help! I also found the part where you fold in the extra dough is thicker than the rest of the mochi… I bet I am not wrapping it properly so any tips are welcome!
The exciting things I had equipped myself with included:

• Glutinous rice flour (you don’t have to get shiratamako – the Japanese version)
• Green tea icecream
• Black sesame icecream
• Red Bean icecream
• Sweet potato
• Red bean paste
• Food colourings
• Melon baler (this is a much better size if you want smaller mochi’s as I found large mochi’s to be too filling)

green mochi & red bean paste — purple mochi with sweet potato filling — pink mochi with red bean paste

cute shaped mochi’s

Icecream mochi
white & sesame icecream — green & black sesame icecream – pink & vanilla icecream
(red bean icecream not shown here)

Seeing this was my first attempt at this, it took a lot of patience out of me… I think it is definitely something that requires some practice before perfecting!
I have lumpy mochi’s but they still tasted awesome! It’s a good ball of laughter when I think about it!

I got this recipe from cooking-with-dog on YouTube.

Some tips:
* refrigerate the pre-made anko paste before you shape it into balls as they start to become mushy and stick to your fingers.
* you can use potato starch instead of the katakuri starch, it is exactly the same thing (I bought the Japanese one then realise I paid 3 times more for something I already had at home…)
* there are some recipes that tells you to microwave the glutinous rice flour mixture but I prefer to steam it as this will take out the risk of the dough burning.
* buy smaller size strawberries as I the ones I got were too big for the recipe I had.

My next attempt on mochi’s will be ICE-CREAM mochi and other colourful and yummy fillings … wish me luck!

A pang of froyo deprivation hit me when I heard about Red Mango’s new pumpkin spice flavor (which I’m definitely going to try when I go back to NYC next weekend). But then…I heard about Sprinkles! Sprinkles is a self-serve, pay-by-the-pound frozen yogurt shop down Chestnut Street on UPenn’s campus. I had to go! So yesterday, my roomie and I sloshed through heavy rain for her first froyo experience and my salvation.

Sprinkles!

It took me by surprise! The row of different-flavored frozen yogurt machines made me think that I had slipped in a puddle, fractured my head, and gone to froyo-heaven. There were original flavors like chocolate and vanilla, dessert-like flavors like New York Cheesecake and Cookies ‘n Cream, fruity flavors like berry sorbet and pomegranate, and even seasonal flavors like pumpkin. I wanted to try them all!

Row of Sprinkles Flavors

Then came the vast array of toppings. They had the Coldstone-esque ice cream toppings, various syrups (chocolate, caramel, butterscotch), and the typical Red Mango/Pinkberry toppings (fruit, mochi, and cereal).

Ice Cream-Like Toppings

Syrups & More Toppings!

Yesterday I decided to get a cup of green tea tart and chocolate. I topped the green tea with blueberries and mochi, and the chocolate with cookie dough. It was wonderful! I loved both flavors. Although it had neither the smoothness of Red Mango, nor the lightness of Pinkberry, Sprinkles was special in its own way. In fact, it beats its NYC counterparts in many ways. Sprinkles was dense in flavor, so I really got to enjoy the green tea aroma and rich chocolate taste that I cherish. The cookie dough chunks were awesome on the chocolate. I liked the calm Oriental blend of mochi, blueberries, and green tea as well. That cup of froyo was definitely worth getting thoroughly soaked!

Cup of Blueberries Mochi on Green Tea Tart, and Cookie Dough Mixed in Chocolate

Close-Up!!

I was so impressed by Sprinkles, I went again today with my roomie and Vanilla. This time I got berry pomegranate tart and New York cheesecake. I topped the pomegranate with some blackberries (one of my favorite healthy combinations), and the cheesecake with caramel sauce and brownies. I loved the pomegranate. It was fruity and tart, and I could really taste the blast of berries. The cheesecake was delicious in the beginning, but got heavy later on. It turned out weird as a yogurt I suppose, because it lacked the smooth richness of ice cream. The caramel sauce was great (well I just love liquid caramel), but the brownies tasted funny.

Cup of Berry Pomegranate Tart with Blackberries and New York Cheesecake drizzled with Caramel & Brownies

Grade: A-

Conclusion: Would definitely come again! Pomegranate’s the best, then chocolate, then green tea, but those three are all ridiculously good. I want to try more flavors…

Location: Map

3606 Chestnut Street
Philadelphia, PA 19104
215.387.1222

Other Opinions:

Yelp, myfoxphilly

Viajeng Cusinang Matua (Old Kitchen Tours)
The Kapampangan cuisine is highly regarded as one of the most delicious variety in the Philippines. Discover the secrets of the locals and explore the rich culture of Pampanga through this one of a kind culinary experience. We will bring you to an extra special tour…we bring YOU to some of the old kitchens of Pampanga…because the best Kapampangan dishes are made at home.

Tour Dates: November 7, 21 & December 12, 19, 2009
Tour Fee: Php2,750.00 per person
Package Inclusions: Day trip to Pampanga and includes chartered bus or van, personal accident insurance, breakfast, lunch, dinner, 2 snacks, baking demonstrations, side trips to pasalubong shops and old churches of Pampanga.

Itinerary and Sample Menu

Breakfast – Cucina ng Atching Lillian Borromeo – Mexico
Native tsokolate, tidtad or dinuguan, galantina, sinangag, tamales, tehadang kamatis, etc. There will also be a baking demonstration of the famous San Nicolas cookies and a tour lecture of the cooking heirloom pieces of the family.

Merienda – Kabigting’s Halo-halo – Arayat
This typical small town halo-halo stop makes one of the most TO-DIE-FOR halo-halos. Made only with 3 major ingredients, namely corn, mashed red beans, and their homemade pastillas! This sweet thing will surely make it to your Top 10 favorite meriendas!

Pasalubong Shopping – Susie’s Cuisine – San Fernando
Susie’s is famous for the tibok-tibok”, mochi, cassava, empanadas, and other kapampangan delicacies.It’s your 1-stop shopping of food, food, and FOOD!

Lunch – Everybody’s Cafe – San Fernando
This restaurant is famous for serving authentic Kapampangan dishes. Try the camaro(crickets) and their morcon. This lunch is a must try if you want to taste what the Jorolan Family has been serving their customers for more than 50 years.

Side Trip – Betis Church – Betis
Pampanga is also known for its beautiful old churches. We will have a glimpse of one of the most famous baroque churches in the Philippines. Betis church is named as one of the most significant cultural landmarks by the National Commission for Culture and the Arts.
Merienda – Prado Farms – Lubao
Walk through a very charming and breathtaking farm of designer Reimon Gutierrez. Taste their family concoction of tsokolate pinipig perfectly matched with their homemade fried suman, bringhe, and sweet mangoes. Learn about organic farming and its health benefits for our bodies.

Dinner – Gosioco House – Sta. Rita
Experience having dinner al-fresco on the front yard of the oldest ancestral house in Sta. Rita Pampanga. The Gosioco family will serve their old family trademark pocherong manok, almondigas, tipe kamangyang.

El sábado pasado fui a visitar Nikkô. Salimos muy temprano de la estación de Asakusa. Muy cerca de la estación está el edificio de Asahi, famosa marca de bebidas. Aquella cosa dorada que se ve se supone que es una llama, pero los tokyotas lo llaman la cagada dorada.

Last saturday I went to visit Nikkò. We left very early from Asakusa station. Very close to the station is the Asahi building, famous beverage brand. That golden thing it’s supposed to be a flame, but Tokyo people call it “the golden shit”.

Nikkô está a unos 140 km al norte de Tokyo, en la prefectura de Toshigi, pero en tren se puede llegar en alrededor de dos horas. Esta preciosa localidad es famosa por sus templos, balnearios y cascadas.

Nikkô is around 140 km north of Tokyo, in Toshigi prefecture, but you can get there by train in about two hours. This beautiful town is famous for its temples, spas and waterfalls.

Cerca de la estación podéis probar los daifuku. Pasteles de arroz rellenos de anko (pasta endulzada de judías). Puede que no suene muy apetitoso pero están muy buenos.

Around the station you can try daifuku. Rice cakes filled with anko (zweet bean paste). It may not sound very good, but they are delicious.

La mejor forma de moverse por Nikkô es en autobús. Nuestro conductor era muy amable y nos decía que habíamos elegido un buen día para visitar Nikkô. A veces hay atascos de varias horas porque la gente viene con sus coches.

The best way to move around Nikkô is by bus. Our driver was very kind and he was telling us that we chose a very good day to visit Nikkô. Sometimes you can get stucked in a traffic jam for hours because many people come in their own cars.

La primera parada fue para visitar el templo de Toshogu. Un espectacular complejo, declarado patrimonio de la humanidad por la Unesco.

First stop was to visit Toshogu shrine. An outstanding complex declared world heritage by Unesco.

A la entrada del templo está esta pagoda de cinco pisos. Sus cinco niveles representan, de manera ascendente, a la tierra, el agua, el fuego, el viento y al cielo.

At the shrine entrance there is this five level pagoda. It’s five levels stand for, from bottom to top, earth, water, fire, wind and the sky.

Este hombre tiene el trabajo más aburrido de Japón.

The most boring job in Japan is for this man.

Este es el establo sagrado. Arriba podeis ver los grabados de los tres monos sabios. En este establo guardan un caballo que Nueva Zelanda regaló a Nikkô.

This is the sacred stable. Up in the front you can see the carvings of the three wise monkeys. In this stable they keep the horse that New Zealand gave to Nikkô.

Los tres monos sabios provienen de leyendas chinas que se difundieron en Japón con la llegada de la escritura en el siglo VIII.

The three wise monkeys come from chinese legends spreaded in Japan along with the arrival of the writting in the VIII century.

Este grabado de un gato durmiendo es el nemuri neko. Algunos dicen que simboliza a Nikkô o al espíritu de Ieyasu Tokugawa, el más famoso shogun de la historia de Japón y cuyas cenizas descansan a pocos metros.

This carving of an sleeping cat is the nemuri neko. Some say it symbolizes Nikkô or the spirit of Ieyasu Tokugawa, the most famous shogun in Japan history and whose ashes rest a few meters far from there.

Aqui es donde descansan las cenizas de Ieyasu Tokugawa.

Here is where Ieyasu Tokugawa ashes rest.

Nos encontramos una boda cuando volvíamos a la salida.

We found a wedding in our way back to the entrance.

Si venís a Tokyo y no tenéis tiempo de ir a Kyoto o Nara, Nikkô es una excelente alternativa.

If you come to Tokyo and you don’t have time to go to Kyoto or Nara, Nikkô is an excellent alternative for a one day trip.

Después del templo de Toshogu cogimos el autobús otra vez para ir a ver las cataratas.

After Toshogu shrine we took the bus again to visit the waterfalls.

Hay un bonito restaurante justo en frente de las cataratas.

There is a nice restaurant just in front of the waterfalls.

Una de mis fotos preferidas. One of my favourite pictures.

Estas cataratas están a una hora de distancia de las otras en autobús.

This waterfalls are an hour far by bus from the last one.

¿Dónde tengo la cabeza papá?

Where is my head daddy?

Para terminar tomamos amazake. Licor de arroz dulce que se sirve caliente. A mi no me gustó pero hay mucha gente que le encanta. Si queréis visitar Nikkô en un día desde Tokyo os puede salir por alrededor de 10.000 yenes contando transporte y comidas. En euros, unos 73 por persona.

To finnish we had amazake. Sweet rice liquor served hot. I did’nt like it but many people love it. If you want to visit Nikkô from Tokyo in one day the price would be around 10.000 yen including transportation and meals. Around 73 € per person.

¿Te ha gustado? Leer otra entrada similar.

Did you like it? Read a similar post.

…thus explaining the utter fail of my outfit photos?

is that a bindi in between my eyes? why no, that would a speck on our dirty mirror.
i bought these YSL’s as a birthday present for myself, as encouraged by pooey <3

so whenever i’m feeling super pumsy, meh or just straight up hungry, i try to get myself one of these mochis from Mochi Cream. It’s located in Sogo department store in this tiny corner under the escalator. lulz. they’re sooo cute and pudgy and just perfect looking. them mochi makers really know what they’re doing. they have interesting flavours like apple pie (hands down the best one) and..okay tbh, i don’t really know any other flavour cause that’s all i ever get.

izzue’s fall 09 collection is so badass. the perfect selection of all black everything. i can’t wait till fall and for fall dressing cheryl says it’s frosting in toronto? um say what now? it’s still pretty much summer here, without the humidity.

so i started making this cage skirt/top-don’t-really-know-yet. i actually started making it about a month ago and it is still currently in the same state (held together by staples). ninniez knows what a half-way girl i am.

the weekend’s up next, which means more movie nights with pooey and obi, and perhaps more store-bought alcohol andIFC roof? too awesome.

obi, literally next to me sleeping like a slut.

Just got back from a trip to Best Buy where I was able to pick up the first four seasons of The Office for a little over $50 ($12.99 each). Booyah! Is it sad that people were already camping out for Black Friday though? I mean really, at this point in life, is a bargain really more important than spending time with loved ones? Whatever, to each his own. I got my DVD’s without sleeping in the cold.

Also got an early Christmas gift from Erica………. Modern Warfare 2! Time to kick some newb ass!

Got back to the pad and threw on Four Christmases as Erica and my sister went hard to work to start rolling some Mochi balls for dessert.

Boom! Excited for food tomorrow. More after the jump.

In light of my great respect for the fine art of Kaiseki, Yuki’s mom decided that she wanted to take me out for another style. That woman loves me! Frankly, I can’t blame her. At any rate, a friend of hers had recommended Ushiyama in the Meguro neighborhood of Tokyo, so we gave it a shot last night. And what a shot it was! Slam dunk!

It started off with a plate of carrots, shiitake, and mibuna with grated apple. Who would have thought of putting grated apple on mushrooms? Ushiyama, that’s who. I’m damn he did, it was amazing!

After that came a dish of four. I ate them clockwise from bottom left. Ama ebi (sweet shrimp), raw sardines with thinly sliced onion that’s been soaked in cold water to remove the sharpness, warm salted ginko nuts skewered on pine needles on top of seitan (wheat gluten) cakes on top of grilled sweet potato that was shaped like a ginko leaf, and uni in a lily blossom. No, I did not eat the maple leaf in the center of the plate nor the pine needles.

Next was the soup course. I heavily bonito flaked dashi broth that was nice and smokey with a rinkon (lotus root) and mochi dumpling and a bok choy leaf with some yuzu zest. It ranks right up there with the best soups I’ve ever eaten, next to the one I ate a few years ago at Iron Chef Michiba’s restaurant.

After the soup course was the sashimi course. It consisted of suzuki (sea bass), melt-in-your-mouth tuna, and ika (squid). It must be ika season because the ika I’ve eaten on this trip is by far the softest and sweetest I’ve ever had.

Then they served us home-made soba noodles in a light soy-dashi with some thinly sliced negi (green onions) on top. I’m telling you, there is absolutely nothing like top quality freshly made soba noodles. I don’t know if I can go back to store-bought dried soba when I get home. I mean, of course I can, but it just won’t be the same. So chewy and clean tasting.

Next up was the grilled course. Sawara (a cousin of the spanish mackerel) grilled with yuzu-miso and served with yuzu-miso konnyaku and daikon that was cut into a flower with a small slice of red pepper. I’ve never had yuzu-miso before, I’m a huge fan!

After that was the simmered course which was kinmedai (splendid alfonsino) in a ginger sauce. It was served with spinach and daikon radish with chawanmushi in the middle.

For the fried course we got a dish with some tempura. Shishito pepper and ebi imo (a kind of yam) served in a light dashi with momiji oroshi and chopped chives.

Then came the rice and miso course. The rice was a glutinous rice with chirimenjako (baby sardines simmered in saltwater, dried in the sun, and covered in a sweet soy marinade), sliced shiso, and served on top of a cherry leaf. The miso had mizuna greens in it. There was also some lightly pickled cucumber and daikon on the side (yes Nick, I even ate the pickles!).

Finally, for dessert we got sweet potato mousse. It was so soft and lightly sweet, it was really more like a light sweet potato cheesecake. Served with a sweet potato chip on top.

This Kaiseki was Kyoto-style which is considered to be the most sophisticated and delicate of all styles. Hard to argue as the food was simply magnificent! Plus, all of that food for only $50 per person! I challenge anyone to find a deal half that good for a meal of that quality prepared with that caliber anywhere in the states. Thanks so much for bringing me here Tamiko!!!

Rather than heading straight to the office for my regular segment this morning, I left bright and early to COEX for another one of their fabulous exhibitions (you can expect Dessert and Café shows to follow next week) to host on-site.

I’ll try not to get ahead of myself but hands down, this event is a Foodies paradise. First let’s start off with my favorite, the free take-homes! Looking through my bag of goodies, I not only have a smorgasbord of pamphlets, brochures and booklets, but I took a handful of bite size marshmallow candies, a mini container of ‘Sweet Skin Care Sugar,’ mochi rice cakes from Japan, a ‘Laughing Cow’ cheese souvenir, ‘Ronnefeldt’ tea bags, a 500 gram bag of ‘Super O’ning’ rice, Shinan ‘Solar’ sea salt, a 30,000won gift certificate for ITGO, domestic red cactus juice and whatever else I am too lazy at the moment to dig through.

Many of the products you could also purchase for up to 50% off so make sure to bring enough cash. Let me give you an example, you know the brand, ‘ZAK!’? These unique pieces of dinnerware founded by Irv Zakheim are currently sold in Kosney stores of Korea. I remember looking to purchase a set of plates for a friend’s birthday once and let’s just say I almost swallowed my own tongue! These items usually price at triple what you’d expect at supermarkets, around 8,000 to 20,000won and a limited stock of these products are being sold at this exhibit for 30-40% off…a great way to save on holiday gifts.

I try to prevent myself from actually buying anything but of course, I once again failed. Being selective and ruthless with exhibitors, I was however able to weasel some great bargains and even managed to get a 40,000 skin care set for free!  So except for some cash, make sure to come empty handed.

While walking through the endless rows in 2 separate halls (one for domestic products, the other for international, etc) staff members generously provided samples of companies looking to export or populate their products in Korea. Alcohol being one of the major focuses, you can stroll from booth to booth while sipping red/white wine by Grand Coteau, Myanmar’s lager and double strong beer, endless cups of sake from Japan’s corner and of course Korea’s staples soju and makgeoli from all ends.

Other samples that I really enjoyed, such as seafood crackers by Pekatan, Na Na Food’s dried fruit chips, and hangwa (traditional cookies), I made sure to ask questions about purchasing methods. Although most do bulk orders, they all relayed the hope of one day making their products a staple in our country’s supermarkets. And it wouldn’t surprise me if some of the products began to pop-up within the next few years…an interesting and prospective thought for the still ‘struggling’ range of varieties currently available in Korea

Before we move to the Netherlands and some time after undergrad, I discovered a deep love for food of an Asian tradition. What started in college as occasional sushi nights became monthly outings for us when we moved to Boston. Living in Allston, we were exposed to a wide variety of cuisines and quickly became fans of Thai and the occasional Chinese fare. I even began to make some of the foods at home and still remember with amusement when I was accused of “bringing the wrong food” to a staff potluck where we were supposed to bring native and ethnic dishes. I made rice balls. I suppose I was expected to bring hamburgers.
 
When we moved in to our Maastricht flat, one of the first things we found was a nearby Thai takeout restaurant with pretty decent Pad Thai. The just a couple of months ago we found a sushi joint that serves all-you-can-eat sushi. But it wasn’t until the Asian supermarket opened up this month that I was able to seriously entertain thoughts of cooking Asian dishes again.
 

Amazing Oriental

Fixings for glutinous rice balls & tea

Muy dulce.

I hope you took the opportunity to stretch your legs, get a beverage, grab a snack, let the dog (or cat) out during our break.

Now, back to my attempts to end Rampant Procrastination.

#11: I Guess I Like Attention?
I do write a blog (kind of…) after all. In fact, I think that liking attention is a requirement if one wants to be a teacher. Those who feel unnerved by many sets of curious eyes on their person, seeking wisdom, answers, and snark need not apply. That sort of thing.

So, given this personality quirk that I have, it makes sense that I would want to find a way to participate in the middle school culture festival, which I did by dancing during a very brief talent show segment. The schedule for the festival went thusly:

9:00: Opening Ceremony
~ Performance from the elective music classes (students performed on traditional Japanese instruments)
~ Speeches from 10 students about a variety of topics
~ Presentation from the student health committee on drug abuse
~ Presentation from each grade
          ~ First years: 20 second speeches about their first year in middle school
          ~ Second years: small play about an activity they’ll be doing this month (For two days, they’re going to go out and work in a variety of the town’s businesses. They’ll work in everything ranging from restaurants to hospitals to gas stations.)
          ~ Third years: presentation about their trip to Tokyo last April
~ Lunch break (At about 11:15)
~ Huge BINGO Game
~ 1:00: Talent show (which included my dance)
~ Afternoon chorus competition between the different classes
~ Special Guest: Traditional Japanese storyteller
~ 3:30: Closing Ceremony

And that was pretty much it. I wandered around for most of the day, taking pictures and talking to students and their families. My dance was something I’d put together myself, set to Chris Brown’s Forever. I think it went quite well – the kids certainly had fun with it. 

#12: Reasons that I love karaoke
I’m not the best of singers, but I do like to do it. Unfortunately, I’ve found more often than not that karaoke in the States is a very public, very embarrassing, and often very unpleasant experience. The Japanese karaoke experience is totally different, especially if you go to a karaoke establishment. You get your own room, your own television/stereo equipment, and you can use a phone in the room to order a variety of refreshments. Jyona33 and I probably owe the success of our friendship to Disney duets and Bonnie Tyler.

Recently, I went out with Rocko, and I’ll go ahead and let you know that the boy has game. He can rap. Seriously. I will admit to my superiority on Sir Mix-A-Lot’s Baby Got Back, but that’s about it. For the real deal, you need to hook up with 50cent, Eminem, and Rocko.

#13: The growing dichotomy that is my life
This isn’t a specific moment exactly, but rather a growing feeling I’ve had over the last month. Put very simply: I go to work and immerse myself in whatever school I happen to be in. I play around with my students, discuss a variety of topics with the teachers, go to planning meetings and training seminars, have dinner with friends on weekends, dance my heart out on Wednesdays and Sundays, and sometimes speak coherent and intelligent Japanese.

I also spend hours talking to friends on Skype, read Anna Karenina, memorize Shakespeare (because everybody should), stalk Jay Sean’s new singles, and have dreams of somehow marrying Stephen Colbert.

Sometimes, I’m not exactly sure which country I’m living in, or which world for that matter.

#14: Visiting old friends… my second culture festival
I’ve talked on occasion about The Middle School That Closed. Earlier this month, my town’s new middle school (the one that resulted from the merger of the three that closed) had their first culture festival. I wanted to see my old students, so I decided to attend. I didn’t stay for very long – just long enough to see their morning speeches and performances. They also had their chorus competition in the morning, and that was very cute. Aunt Mia was present, and she and I had the chance to talk a little before she had to run off. I still predict that she is somehow going to end up godmother to my children.

#15: And The Flu shall have no dominion (over me)…
Although it’s everywhere. My schools have been cancelling classes left and right and it’s been weeks since all of the grades have been present at the same time. Two weeks ago all of my third year JHS students were sent home for the week (14 had the flu) and then last week my second years were shut out (10 cases there). It’s the second time this year that my second years have had this happen to them. The teachers are really stressed because everyone is behind in their lessons, but the students are obviously enjoying all of this vacation time.

So far, by some miracle, I’ve managed to stay healthy. I had a scare two weeks ago, because I started to feel out of sorts. I’m not exactly sure what it was, but it passed by without making too much of a fuss, and I’ve remained well enough to venture into the wild and germy frontier. I still predict that I’m going to get Swine Flu.

#16: Fievel VS The Monkey, Part 2
I think it was on the 5th of November that I saw Fievel make an actual claim on me in front of The Monkey. It really stands out in my memory, though, because it just showed how feisty my previously silent one is becoming.

The students had to leave school early because of a big meeting that the teachers were preparing for. I had my work more or less under control, and so I spent some time with the kids while they were waiting for the last bus of the day. Fievel decided to assert his newfound power over me and asked me to give him a piggyback ride. The Monkey saw this, got jealous, and tried to interrupt the whole process. 

I kid you not – as soon as The Monkey tried to block Fievel and climb on my back, Fievel looked at him and said (quite clearly and without any hesitation whatsoever): “NO. MONKEY DOWN!”

Success! English has been acquired!!!
 

#17: Playing With The Big Kids
On November 6th, my Thursday elementary school had a huge meeting that most of the teachers in my district were invited to attend. All of the teachers were required to have open lessons, which were then followed by a lecture from the 5th and 6th grade teachers. After a small break, everyone broke up into smaller groups to ask the home room teachers questions about their lessons.

Although I don’t always understand everything that’s said at these functions, I like to go because, well, it’s an opportunity to learn more about teaching theory (which is where I am admittedly pretty weak). For the open lesson and small meeting portions, I stuck close to The Mentor, since I find his lessons to be consistently well planned and executed.

Overall, I really enjoyed the meeting. I also enjoyed the Celebrity Effect, because a lot of people were not expecting me to be there, and I got to see my presence distract them from their own lives (if only momentarily). I found the overall theme of the meeting to be extremely interesting. It focused on a teaching model by which students are encouraged to approach problems individually, and then through their own efforts and discussion with their classmates, broaden and deepen their knowledge of the given subject. The open lessons were supposed to be examples of this model in action, and then the last meetings of the days were opportunities for other educators to respond to the model and to the way that the school is trying to implement it.

It’s a little frustrating for me, because there are so many things that I wish I could ask or discuss with my fellow teachers, but that kind of Japanese is still out of my reach. Still, I think that I benefitted from attending the meeting. I particularly enjoyed sitting next to one of the Two Terrific Teachers and being his comment partner through the last meeting. Do not be fooled – Japanese people are polite, but snark exists in this culture and it is alive and well. ^o^

#18: If you haven’t ever made sweet potato, tofu, and coconut milk curry…
…then you should, because it is delicious. It is so delicious that it actually qualifies as a memory from this fall season. I make it once a week, eat it for two or three days, and enjoy a slice of nirvana. When I look back on Autumn of 2009, I will most assuredly recall sweet potato and coconut milk curry.

#19: It’s Sunday – let’s go to a festival!
My third festival of the year was at my Friday elementary school. The schedule for this festival was a little different from the one that my middle school had:

~9:00, opening ceremony
~ Fun Corner (1 hour)
~ Mochi Making Event
~ Lunch and Recess
~ Fun Corner #2 (40 minutes)
~ Closing ceremony (at about 2:00)

The Fun Corners were a series of stations set up around the school that the students went to. There was a jump rope station, a juggling station, a station for playing with traditional Japanese toys (kendama and spinning tops), a station for origami, and one for wood crafting. I spent a lot of my time with the origami corner, where my superior motor skills were invaluable to the first and second year students. I had a very odd moment where I looked around and realized that I (the American) was actually leading Japanese school children through the origami process. I suppose that sometimes, authority figures are authority figures regardless of nationality.

(Also, just to squeeze this in here: mochi is a rice cake that’s made by pounding down a special kind of cooked rice. By itself it doesn’t have much of a taste, but it’s often eaten with special soy powder, fruit, or red bean paste. Fresh mochi is a gift from the gods, and I’m so happy that I have an elementary school where they make it once a year.)

#20: Did I say this before? Sometimes I am not very smart.
I’ve asked my Thursday elementary school if I can dance at their culture festival. I’ve yet to hear back from them, but I hope that they’re willing to indulge me as I really want to contribute something to the day. Besides, it gives me an excuse to make up a new dance routine.

Mochi (pronounced mo-chee) is a delicious and nutritious traditional Japanese dish eaten on New Years. It has a tasty crunchy texture on the outside and is soft inside. I divided the batch in two and made cinnamon raisin mochi and curry seaweed. It can be eaten like toast on the sweet side with jam or savoury with grilled tofu and steamed veg. The choice is yours and they’re all pretty dang tasty. 

2 cups (uncooked) short grain brown rice
1 cup water (set aside)
1/2 tsp. salt
1 tsp. curry
2 tbsps. dried wakame seaweed 
3-4 tbsps. raisins
1 tsp. cinnamon 

In a rice cooker steam the rice, divide in to two parts and set aside in bowls. In a food processor grind one of the bowls of rice, cinnamon, raisins, pinch of salt and 1/2 cup of water until the mixture is as smooth as possible, place back in a bowl and into the fridge for 30 minutes. Same goes for the second bowl of rice, but with wakame, curry and 1/2 tsp. salt. Remove the bowls of mochi from the fridge, spoon out a desired amount on to a non-stick cookie sheet and shape into squares (as small or large as you desire). Bake at 350F for 30 minutes or until golden. You may have to flip the mochi squares 10 minutes before pulling them out of the oven to crispen the underside. Cool before eating, store in the fridge and pop the mochi in the oven to warm.

For more info on the traditional way of making mochi: http://www.pbase.com/fredarmitage/mochi2005

Ozouni is a traditional Japanese dish for New Year’s Day. It is generally had in the morning, after having toasted in the sunrise with sake, and is a significant cause of death for old people. There are as many recipes as people, plus a few more. Mine is vaguely Eastern Japan-ish, but vegan. Serves four-ish.

For dashi:
Piece of dashi konbu

For fake fish roll:
about a third of a block of konnyaku
a few drops of red food colouring (yes, there is vegan red food colouring out there)
very strong konbu dashi

The rest:
3 dried shiitake
about half a carrot
a block of firm tofu, cut into big triangular chunks
some greenery (not available this time)
1 tbl shouyu
1 tbl sake
one piece mochi per person
dried yuzu peel

Set the shiitake to soak. Slice the carrots and use a fancy cutter to make them an interesting shape. Bung the konbu and the bits of carrot you cut off into a pan with plenty of water, bring to the boil and simmer for half an hour or so. Drain, retaining the liquid.

Cut round or flower shapes out of the konnyaku. Put it in a small pan with enough strong dashi to cover (I cheated and used instant for this) and the food colouring. Simmer for 5-10 minutes, and don’t forget about it! Strain – no need to reserve the liquid.

Put the home-made dashi back into the big pan, and add the shiitake soaking water, the shouyu, the sake and more water if needed (you know how big your soup bowls are!). Bring back to the boil whilst thinly slicing the shiitake, discarding the stems. Add the shiitake and tofu to the dashi and simmer for 5 minutes, the add the carrots, the fake fish rolls and the greenery.

Continue simmering while you prepare the mochi.

The best place to get mochi is a health food store – I use the Mitoku brown rice ones which Real Foods sell, because I am a Bloody Hippie. Grill the mochi on both sides until they swell up then put one in each bowl. Ladle the soup over the mochi, making sure everyone gets a bit of everything. Sprinkle some yuzu peel over. Eat the mochi carefully – they’re sticky and choking on them is what kills people in Japan.

For a more Western Japanese style, add white miso.