I haven’t made it down to the Beaverton Uwajimaya for a while, so it was a good thing I finally made it down there.

I got a late start due to a bunch of things that I needed to prepare this morning, and I had so much merchandising and preparatory work to do when I was there that I took more time than usual to get set up, and in fact I wasn’t ready to go until just before a fairly substantial foot traffic rush started to subside.

This could be considered a problem, but in fact I’m never quite sure whether heavy or moderate foot traffic is better for me, because I tend to convert more customers when people come in small, sporadic waves than when I have dozens of people pressing by, grabbing samples and moving on before I have a chance to explain products to them.

This weekend I’m back into full demo mode; I will be at the Bellevue Uwajimaya in the afternoon tomorrow.

My dragon beard candy shipment is very tight right now. Including intended deliveries, I think I have just about 2 small gift boxes left, and maybe about 18–22 larger gift boxes. I still have a moderate amount of a new style of packaging left (a tea and candy gift set), and enough of the 3 pc samplers to meet anticipated needs, but I’m going to have to reorder this week.

I had a bit of a run on the candy this week that I didn’t expect. I am torn because it’s too soon to order again for most of my wholesale customers, but stock is inadequate to cover near-term demand. Hopefully I can make things work somehow.

I was mostly in rush-everywhere-mode today, going from customer to customer and errand to errand. I got a fair amount done but I’m still behind on a couple of things.

Actually, until tonight, I didn’t even get around to sending out shipping notifications for the large number of internet orders I sent out on Monday and Tuesday.

I never ate a proper dinner. I just nibbled on good bread from Le Fournil and dug in to some Brie. If I had been doing this on a park bench or at the dinner table, that would have been perfectly respectable, but actually I was mostly eating it while underway this evening, between tasks.

I got a bit hungry late tonight but I remembered I have some kuri-kinton, or sweet potato puree with chestnuts, that I made a few days ago.

Kuri-kinton is one of the humblest of Japanese confections. You won’t find a lot of middle-aged Japanese mothers who make the kinds of sweets that appear at fancy wagashi-ya-san, even if it’s as simple to replicate as dorayaki. Daifuku (usually ambiguously referred to as “mochi” in the U.S.) are rarely made at home except for special events. But a fair number of people are willing to attempt kuri-kinton.

I have attempted to make daifuku at a nursery school in Japan that a friend’s family managed. This was about 7 years ago, and my Japanese was even worse at that time. The teacher gently scolded me for making them inadeqately elegantly; the 4 year olds had more experience and seemed to understand the instructions on kneading the dough better than I did, and they managed to massage out any hint of seams in the bottom.

Homemade Kuri-Kinton

Kuri-kinton, however, requires no such attention to detail. Boil some Japanese-style sweet potatoes, peeled and in pieces, until fork tender. Drain. Add a fair amount of sugar to taste, and optionally, a splash of mirin; I recommend adding a pinch of salt to add some richness. Smash with a fork or potato masher while still quite hot (about 160F sounds good to me).

When you have a nice, smooth paste, you will then incorporate some chestnuts. For convenience, canned or jarred chestnuts preserved in syrup work well; the syrup should be drained, and may used in something else if you so desire. Otherwise, you’re welcome to attempt to make them from scratch by boiling in your own syrup; this requires very careful peeling, and even with my nifty Japanese chestnut peeler I rarely quite get that right. I’ll save the chestnut peeling for roasted chestnuts or things that require a less sweet starting point.

You can serve the kuri-kinton warm, but it’s more typically served at room temperature or slightly chilled.

Kurikinton requires no artfulness in presentation and can simply be spooned onto a plate. If you feel so inclined, however, you may shape the kurikinton into little balls or other shapes. I chose to highlight one chestnut in the center.

 Serve with some good Japanese tea.

My dragon beard candy shipment finally made it in this afternoon, just at the end of the scheduled delivery window. I got to furiously packing a couple of express shipments, and some other behind-schedule dragon beard candy orders. I just barely made the cutoff time for Express, and I just barely made the cutoff time for Ground.

I then headed home to grab materials related to the election. I needed to remind myself how I planned to vote.

The polling place for my precinct seems to have changed at the last minute. I got a new voter registration card just yesterday. I was surprised about such late notice, although it’s possible that the last card that I got also noted this change. My previous polling place was just 2 blocks away, but the new location is about 8 blocks away.

After voting, I made another delivery, and met up with a friend to join in some election night gatherings. Nick Licata as an incumbent had some of the best results of the night, with 76.52% of the votes (99.6% reporting). We had some nibbles at the Mirabeau room, and then moved on to some other events at the Westin.

I’m a little tired. Tomorrow I’ve got an incredibly busy day ahead as I need to handle some big internet orders and distribute various wholesale orders.

My dragon beard candy order cruised through customs and FDA clearance today, which is a relief after a series of messy problems on the Hong Kong side.

The freight vendor told me everything was ready to pick up at the airport, so I went down to the cargo facility to pick it up. I’ve been to this location before; the same airline as usual transported the shipment, but the logistics vendor was different.

Apparently, the warehouse hadn’t properly understood instructions to break down the consolidated shipment, so it wasn’t ready after all. They also said the shipment couldn’t be broken down until tomorrow because they were busy preparing a large outbound shipment. I wasn’t very happy.

Basically, this meant my entire trek to the airport, during peak traffic hours, was pointless.

Fortunately, the logistics provider’s sales representative had planned to meet me at this warehouse, and he tried to straighten things out there. He couldn’t, however, get them to budge. So he volunteered to have his company pay for trucking to my office in Fremont.

Oddly enough, in spite of the hiccups on this shipment, this freight vendor has provided some of the best service I’ve encountered so far. They’ve been fairly hands on helping my vendor prepare documents for the shipment, and they are the only freight company to actually come meet me in my office, and probably the only logistics company to offer anything as compensation for an error.

Of course, this final complication means my schedule will be messy tomorrow, so it may not help me all that much.

After stopping in Ballard briefly I went to my office to work on a long outstanding, slightly complicated project, and it kept me there a little late. I started to get fairly hungry, because both breakfast and lunch were quite minimal.

I had a simple dinner in mind.

During wintertime in Japan, nabe-ryouri (most clearly translated as hot pot cuisine or one-pot meals) is a preferred way of warming up at dinnertime. It’s a communal kind of meal, and generally involves multiple additions of various ingredients. In a restaurant, however, sometimes everything is placed in the pot before bringing it to the table. It’s typically heated on a small portable gas stove or a small induction cooktop at the table.

Kinoko-iri Yudoufu

Yudoufu is perhaps the most assari of nabe meals. It’s light flavored, sometimes consisting of no more than some dried konbu (giant kelp) and fresh, chopped tofu. It is generally served with a sappari, or refreshing, dipping sauce, like ponzu.

Yudoufu must feature tofu, but a number of additions are quite typical. Hakusai, or napa cabbage, is a natural, and contributes a bit of a broth. I frequently include shiitake mushrooms and occasionally the thin, long enoki. For tonight’s version, I didn’t use enoki, but I did come across another good deal on chanterelles, which were cheaper than my shiitake. They provided a kind of earthiness that I don’t usually experience with yudoufu in Japan.

Other nabe might contain chicken, lighter-tasting shellfish such as hotate (scallops), and in some cases, the occasional crab or lobster. Heavier, meaty nabe are also popular. After the raw ingredients are exhausted in these stronger-tasting nabe dishes, many families will add cooked rice to make zousui, or rice porridge.

Yuzu ponzu

Hidden in my freezer is a small, slightly freezer-burned stash of grated yuzu peel. I owe this treasure to ceramic artist Minowa Yasuo, who acquired several for me from a conveniently located neighbor last fall in Mashiko, Japan. My remaining stash still seems to have a fair amount of the incomparable aroma of this citrus fruit.

To make the dipping sauce, yuzu zest is indispensible. Because of its power, I don’t really need complicated seasonings: Japanese soy sauce, a little citrus juice (I used yuzu juice also), and the yuzu peel make an aromatic, refreshing foil for the mild tasting yudoufu ingredients. Some people add might add shichimi.

I have been frustrated for the last few days with some shipping issues… it reminds me of my very first dragon beard candy shipment, when the competence to book the cargo seemed to fail my shipping vendor, which at that time was Yamato transport.

This time was more of a comedy of errors and miscommunications: between my supplier and myself, between my supplier and a new freight company, and between that freight company and me. I didn’t always know when some problem was still unresolved because of some slow responses.

Fortunately, these appear to be resolved and the shipment is supposed to be on its way. Aside from irritating my customers, the only big remaining risk is the usual risk of customs clearance and FDA delays. If I’m lucky, everything will be ready by Monday, but if I’m not, it could take another 4 days of “fax and wait.”

In the meantime, dinner has been uninspired. Most of the week I made things that I’ve recently cooked variations of. Tonight was my first stroke of creative energy.

I like the tangy bite of mustard greens. They don’t require a lot of intervention; on most occasions I just cook them with a little olive oil and a splash of vinegar, salted to taste. Because such simple preparations work so well, I rarely push the envelope with mustard greens, but I wanted to do something more.

I massaged a bit of coarse salt into the leaves, let them sit a bit, and rinsed them. This technique hinders further shrinkage of the greens after cooking, which was important because I was turning them into a stuffing. I chopped the leaves fairly finely, and did the same thing with some mung bean sprouts. Afterward, I added some momen tofu (momen-doufu), some grated ginger, and some salt.

Karashi-na Gyouza

I turned the filling into gyoza, or potstickers. I used my big, not terribly evenly-heating cast-iron pan. After cooking them in oil on two sides, I added some katakuriko mixed with water and covered the pan for several minutes, which contributes a nice crispiness and some aesthetic advantages.

Mustard greens mellow out quite a bit in such an application, but contribute a nice pungency… next time I might sneak a bit of vinegar into the dumplings. I was hesitant to do so because I remember so many of my least favorite dumpling-eating experiences in Beijing were sour… but it might work well here.

It’s been a tough few weeks for me. Instead of scheduling supermarket demos this weekend, I decided to get out of town. I’ll get back to the usual routine next weekend. Assuming my new shipment arrives, I will need to go to Portland next weekend.

I drove over Stevens Pass to Leavenworth, through Snohomish County. Fall certainly seems to have set in; the non-native deciduous trees have been turning. Fortunately, the dreary rain dropped off as I crossed over the pass.

In Leavenworth I ate some Kartoffelpuffer and drank a glass of Glühwein, both of which were often offered as street food when I was in Germany, but were served at a middle-brow restaurant here. After lunch, I walked past Kitschdorf (no, that’s not an official name for the center of town, but it fits) down to a walking course along the river, where I noticed a few fallen chestnuts and the occasional river fish.

When I got home, I realized I had a fair amount of ingredients which I had originally quite specific plans for, but which no longer had a clear fate. Rather than let them go to waste, I set out do do some serious improvisation.

Roasted potatoes with chive sour cream, and cabrales salad

My leftover cabrales cheese needed a final send-off, so I decided to use it in a salad. I incorporated a small amount into a sour cream/mayonnaise based dressing with a mustard kick. I’m not much of an aficionado of creamy dressings, but this worked quite well. In a frying pan, I let some butter cook at low heat with garlic and chopped tarragon, and added some pieces of my remaining rye bread to toast for croutons. Just a bit before pulling the croutons off heat, I added some of the cabrales cheese, so I could taste the contrasting flavors of raw and cooked blue cheese.

Alongside, I served some roasted potatoes with chive sour cream. The contrast between the blue cheese and the lightly flavored sour cream meant some subtlety in the sour cream was lost, but I was being frugal here, not trying to win any culinary contests.

Roasted cauliflower in white Cheddar sauce

I had half a cauliflower left after making my “nests” last week, so I roasted the cauliflower and served it in a white Cheddar sauce. This was essentially a cream and garlic enhanced bechamel with a fair amount of sharp white Cheddar.

Dinner ended up being fairly dairy-intensive, but of course, it was quite comforting. I think later this week I’ll probably switch gears back to more sappari food.

Hiromi passed very sad news to me this weekend. One of my ceramic artists, Minowa Yasuo, died of a subarachnoid hemorrhage, a kind of stroke which occurs when blood vessels near the surface of the brain burst. This type of stroke can affect people of any age, so it was completely unexpected. Before the stroke, Minowa-san was quite healthy.

Minowa-san and his wife were very kind and welcoming to Hiromi and to me. They often invited us to the workshop on the outskirts of Mashiko and served us English tea and Danish butter cookies as we talked about ceramics and unrelated trivialities.

Mrs. Minowa called Hiromi’s home while she was at work on Friday. Yesterday Hiromi talked to Mrs. Minowa by telephone to express sympathy… it turns out that Mr. Minowa died on September 2 and Mrs. Minowa called just after visiting family near Hiromi’s home.

During their conversation yesterday, Hiromi learned that Mr. Minowa had a son from his first marriage, and they hadn’t seen each other since both Minowa and his former wife remarried. That son moved to the US at some point to work, and somehow discovered one of my web sites, then found a way to contact his father in Mashiko. They had planned to meet again later this year, although it didn’t quite work out.

I’m not quite sure how to react yet. I have more of a personal connection with the Minowa family than other potters I buy from, so it came as a shock to me.

My cold seems to be better. I tried to take the weeekend easy, but somehow I didn’t sleep much better. I spent a lot of time playing with web code on Saturay, and enjoyed some cheap entertainment on Friday. This afternoon, I did a bit of work in my office, met with a customer, and then decided to make a simple dinner.

Grilled pear, caramelized onions and cabrales salad

Tamara Murphy’s restaurant in downtown Seattle, Brasa, gives a lot of space to cabrales cheese, particularly on their bar menu. At Brasa, cabrales is often paired with grapes, and this is perfectly sensible. The pungency of the cheese and the mild flavor and light sweetness of the fruit complement each other. I spotted some nice Bosc pears tonight and noticed a fair deal on cabrales cheese, so I chose to grill some pears and caramelize some onions, and serve these atop some red lettuce dressed with my signature yuzu dressing. A few toasted pine nuts scattered about add a bit of aromatic complexity.

Potatoes au gratin with chives

I remembered I had a remaining stash of chives from a baked potato dinner a few days ago. I spotted some inexpensive Washington-grown Yukon Gold potatoes and decided I needed to give my mandoline a workout, so I made this gratin. I used half cream, half milk, a bit of salt, and a hint of garlic.

Whatever is affecting my sleeping pattern and energy level bit me hard last night. Fortunately I had a light workload, so I decided to do some cleaning at home, which I’ve neglected a lot since I moved to my current apartment, so there’s always something out of order.

I’m in a bit of a comfort food mode recently, but tonight I balanced my need for something comforting (lentil vegetable soup with some tarragon) with something a little more drama. The mushroom season is in full swing, so I got a few chanterelles again, and some oyster mushrooms, which I briefly sweated with a hint of thyme and a dash of salt in olive oil. I didn’t feel like making any sort of sauce or pesto, so I just rubbed garlic and olive oil on my pizza dough, added a bit of mozzarella and parmesan, and baked the pie with the mushrooms. Upon finishing, I sprinkled some arugula on top.

I have been a bit under the weather for a few days, and my energy level has been all over the place, but mostly low, punctuated by occasional nervous tension or something like giddiness. My body gave me hints of battle with some minor cold… occasional sneezing, a moderate fever, occasional chills.

I don’t really get to stop working, but I’ve just been moving really sluggishly since Saturday. I got things shipped, took care of a number of incoming orders from wholesale customers, worked to prepare for a new shipment from Hong Kong, and so on, but I’ve just felt a kind of weariness that’s been hard to beat.

Even dinner has suffered. I’ve been keeping it brain-dead… I had a bagel for dinner yesterday, and I’m completely unable to remember what I ate on Monday.

Tonight I got home a bit late and kicked off a couple of baked potatoes. I tried to do a bit more, so I blanched some broccoli, but I was attempting a bernaise-style sauce and fought with it all the way. I nearly tamed it, but I cheated by adding some milk and mustard, since it didn’t want to emulsify with just the egg yolks. It resembled bearnaise only because of the presence of tarragon and egg yolks. The flavor and texture worked, but it wasn’t quite bernaise.