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Cooking Japanese food for a Jersey boy can be challenging. No azuki bean paste. Definitely no dried squid. Classic American chicken and rib roasts were standard fare in my husband, David’s childhood. Fish was the primary protein during my upbringing in Tokyo. Once in a while Japanese tsukune chicken meatballs were served. Familiar flavors of scallions, soy sauce, ginger and garlic accented the Japanese chicken meatballs.... Read More |
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Spring air –
woven moon
and plum sweet
~Basho
Follow the plum blossom trail in Japan. The five-petaled flower reveals a controversial history. Before the birth of the celebrated cherry blossom parties in Japan, plum blossom viewing soirees were in vogue. With the death of Emperor Uda, however, the revered Japanese plum blossom settled to second place.
More Japanese songs and poetry star Japan’s cherry blossoms. But, the... Read More |
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The Maître d’hôtel of New York’s famed Waldorf-Astoria, Oscar Tschirky invented the Waldorf Salad. Oscar’s original 1896 salad had 3 ingredients; apples, mayonnaise and celery. Besides the salad, the Waldorf-Astoria Hotel has a history of celebrity spotting. Marilyn Monroe, Marlon Brando, Winston Churchill, FDR are but a few of the names who signed the Waldorf-Astoria guest book. Today, everyone from celebrity chef... Read More |
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Japanese Setsubun is February 3rd “Demons out, good fortune in!” (Oni wa soto, fuku wa uchi鬼は外福は内) The cry is heard in every corner of Japan.
Japanese children chase demons from the home on Setsubun. How? They chant “Demons out, good fortune in!” by throwing roasted soybeans at a parent wearing a red “oni” mask. The Setsubun mild peanut-tasting beans are then enjoyed. (Usually a child’s age plus... Read More |
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“Cooking is one of the great gifts you can give to those you love.” ~Ina Garten
Emmy award-winning, New York Times bestselling author and cook, Ina Garten aka the Barefoot Contessa has delivered another sensational read and round of recipes! Cooking for Jeffrey is her latest cookbook. Or shall I say love story interspersed with sensational recipes? The cookbook is dedicated to her brilliant husband, Jeffrey Garten. (Former Dean... Read More |
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A gang of Japanese taiko drummers seems to have taken over your chest. Or maybe it’s just a slight flutter of butterfly wings in your stomach. Fear is just excitement in disguise. You are determined to step onto that plane bound for Japan. But wait! What if you forgot something important? So you can step confidently into your Japan adventure, I’ve compiled a list of…
10 Things You Need to Know Before Flying to Japan
1.... Read More |
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Halo Top ice cream was provided for this review. All opinions are my own.
Globetrotting around the world with my tennis star mother during school holidays had its perks. Exposure to other cultures and perspectives was one. Tasting desserts and ice cream of other countries was another travel perk!
Portugal had the best ice cream bars (think American ice cream trucks of yesteryear.) Little figurines accompanied the ice cream bars. Like the... Read More |
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So you’re heading to the Land of the Rising Sun. Japan, where gluten-free rice reigns supreme.
Easy peasy gluten-free. Right? Depends if you’re a glass half full or empty sort of person.
Let’s start with sushi:
Fresh fish is fine.
Japanese sticky rice is gluten-free (and absolutely delicious!)
Miso soup is served with most Japanese restaurant meals. Miso is sometimes gluten-free. (Miso is made of... Read More |
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ScheduleFlirting with the oldest temple in Tokyo (Sensoji) is Kappabashi-dori. The street crammed with specialty stores serves culinary professionals, home cooks and foodies from abroad. (No special invites needed.) Restaurants all over Japan rely on Kappabashi-dori vendors to provide them with plastic food. Yes. Plastic replicas of what a restaurant serves are often showcased. After getting my fill of gawking at the expensive fake soba and... Read More |
