Jason Truesdell : Pursuing My Passions
A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Osaka diversion

Sachi and I planned to meet briefly after work today, so I checked out and left my baggage with the hotel. I went to Osaka during the daytime, mostly wandering around Umeda without much of a real objective, even as a tourist. A Korean import/export company representative whom I had hoped to meet in Osaka still hasn’t responded to a mail I sent last week, so I didn’t have much of a business agenda anyway.

I ended up eating at an Italian place for lunch where they had a conspicuous sign in Japanese saying they could cater to customers with allergies, which I took as a sign that my vegetarian habit could be indulged. It turns out that the Japanese mushroom pizza that I ordered doesn’t have anything non-vegetarian in it anyway, and the salad and bread weren’t anything to worry about either. The food was simple and pleasant, though basically unmemorable.

My favorite thing to do when in shopping districts is observing the foods being hawked in department store basements (depa-chika). This proved the most interesting part of the day. I can’t say there were many differences from department stores anywhere else in Japan, but one stand specialized entirely in “curry bread”, in this case a slightly fancier, fresher version of a long-lived staple of Japanese bakeries. The department store experience is somehow a little more welcoming than in Tokyo… somehow the heavy Kansai accents and gravelly voices of the men and warmer, less formal sound of the women hawking various wares makes the energy of the place seem more sincere. Or maybe I’m imagining all of that.

Somewhere I stopped for a maccha-white chocolate cake and maccha ole.

Unfortunately, my friend Sachi got stuck with some overtime work today so our hopes to meet for an hour or so before I ran off to the airport were dashed. After finding the cafe where she suggested we could meet if she was able to escape, I searched for something more substantial, and finally found an Indian/Pakistani restaurant near the station which I hadn’t noticed in previous wandering. The place was completely devoid of customers, but I had one of the nicest palak paneer (or saag paneer) dishes I’ve yet tasted in Japan.

I arrived just about midnight at my dodgy hotel in Yokohama. The room is incredibly small… I think there are never more than 12 inches of space to put my feet. It’s noisy, my cell phone doesn’t seem to stay connected longer than 45 seconds, so completing plans with a friend I’m meeting tomorrow has become complicated… and I am incredibly sleepy and now a little irritable, but I guess it’s just a place to sleep.

A very clean and busy final day

Hectic, but productive… my last day in Tokyo involved checking out of an Ōmori hotel and rushing to a 10:30 am meeting with at the Shimbashi-area office of a Japanese soap company. Their most distinctive product is made with white cedar extract (also known as Japanese cypress) and Japanese charcoal. I also got to look at some of their other stuff, including a thick, soft soap that is made with soy milk, sesame or almond “tofu” and packaged in cute little containers that look like “oborodōfu” (soft tofu) and covered with a “wata” style paper top. They are still hand packaged, so production capacity is so limited that I probably can’t get any for 6 months.

After a couple of hours of conversation, I came away with wholesale rates and reasonable terms for modest orders. Mostly I’m happy with the terms, though I’ll probably revisit some requests for additional concessions when I have meaningful volume for them. On the airplane I ran some numbers so I can start thinking about some sales scenarios and maybe an initial order.

Before heading off to the airport I wanted to grab a little lunch, and a very aggressive staff at a Chinese restaurant near the JR Shimbashi station came outside to encourage me to eat at the restaurant whose menu I was eyeing. When I told them I don’t eat meat or fish in Japanese, they said “oh, ok, we can do a special order for you” in English. I went inside. I ended up with ma pao toufu made with meat after all… when they asked if it tasted ok, I said “actually, I don’t eat meat” and they said “oh, you should have told me you’re vegetarian.” Go figure. Anyway, they promptly replaced it and I had a nice side dish with chingensai (bok choy) and garlic.

Apparently this restaurant has recently changed ownership. I watched the woman who handled most of the order-taking chat with every customer and aggressively solicit feedback on the food… Many complained that the food was too sweet or “usui” (literally thin or more naturally translated as weak or bland). If they had the slightest of complaints she whisked away their food and arranged for a replacement. In my case, I specified at the beginning that I didn’t want sweet, and I ended up with pleasant, very simple food. I got the feeling, though, that the aggressive, overly accommodating customer interaction was more bewildering for their Japanese customers than it was satisfying… as

I arrived at Narita a little later than I had hoped, but that was because I wandered around slightly confused at Ōmori in search of the hotel and then, when I returned, I had some trouble finding the reservation window to buy a Narita Express ticket. Anyway, the day starts all over again when I arrive at home… It’ll be Monday morning when I arrive.

One of the natural consequences of the end of my trip was a slightly increased level of anxiety… Over the last few days, I have had tinges of worry: not doubts, exactly; just nervous energy and the predictable consequences of more carefully analyzing the risks and possible outcomes of decisions I have to make very soon… I still have confidence that I can carry everything out but I know there’s an awful lot of work ahead of me.

When I return home today, I’ll get some rest, but tomorrow I also have to make some final arrangements for my new life, and I have a lot of logistics trouble to worry about. I’m looking forward to figuring everything out.

No time, no time

I've had some busy trips to Japan before, but this one pushes the envelope... Today, I'm on my way back home.

After I get back, assuming I have any energy, I'll write about a few trip highlights.

Akarenga Soka, Yokohama

Akarenga Yokohama

Kyoto Weekend

In front of Kyoto station
Hiromi and I departed to Kyoto Saturday morning... it was a trip full of amazingly close calls. We arrived at the Haneda airport just in time, after missing a connection. We had a few other complications involving catching buses, trains, and even the airplane back... Hiromi went to retrieve some items from a locker in Osaka station, which she had trouble finding because we turned out to be on the wrong side of the station. Already on a tight return schedule, I further messed things up when Hiromi and I were readjusting the two pieces of luggage, camera, and two shopping bags we were carrying back to Tokyo. Somehow, a strap on my backpack or maybe Hiromi's camera bag caught my eyeglass frame as I was removing heavy things from my body inside the train... My eyeglasses popped off my face, slid across the train car floor, and landed in the gap between the train and the platform, essentially unreachable to the most dexterous and skinny of human bodies. The station attendants suggested we wait for the train to depart before retrieving the items, and we lost about 10 minutes between trains, missing a monorail connection, and again arriving just in time for the return flight.

As for the trip itself, it was both pleasant and reasonably productive. We stopped at a yuzen fabric dye and painted fabric decoration workshop, and chatted with the someone who makes pillows, purses, and other fabric-based crafts. Although I suppose these items would be quite expensive if imported in the US, I like the work and would like to try to find a way to make it possible to bring into the US.

The labor involves traditional dying and decoration processes but the look would fit in with contemporary lifestyles. Hiromi bought a purse (pictured here) that has a pretty interesting cut and looks pretty good when worn...

Our first night in Kyoto was a kind of multicourse meal involving fresh yuba, skimmed by hand from the surface of thick soy milk. We had yuba in various preparations, yubadoufu, and other pleasant things. The entire meal was pleasantly sappari, although we decided to tempt fate and order a sort of spring roll made with yuba as the skin and what turned out to be typically Japanese processed cheese inside. This was pleasant, though if I did this back home I think I'd probably be using some camembert or raclette cheeses.

We met up with Sachi, who visited me in Seattle during Golden Week, Sunday afternoon, but not before a breakfast that included a soy milk warabi-mochi. Warabi-mochi are a chewy confection which I think are actually made with kuzu (arrowroot) starch. Hiromi discovered the shop in a guidebook, and when we arrived, we realized it should have been in Fremont, were we in Seattle and if the King County Health Department didn't have an aversion to pets in restaurants. The shop was actually mostly selling dog toys and baked items for dogs, and the cafe was just there as a diversion for their customers. We had two orders of Warabi-mochi, and some Japanese interpretations of the Korean drinks soo jeong-gwa (persimmon punch with cinnamon and ginger) and yuja-cha (yuzu tea). The rest of the short menu was multiethnic and rarely Japanese. The soymilk smoothed out the texture of the warabi mochi and what we had were much creamier than the typical confection by the same name... I suppose that might be meaningless to most folks who don't spend a lot of time eating Japanese sweets, but it's the best I can do to describe it... Our dish was adorned with a maple leaf and dressed with kuromitsu (black sugar honey syrup) and kinako (toasted soybean powder).

With Sachiko, of course, we spent most of our time walking across the Kumo-gawa river toward Gion, eating nibbles at other Japanese confectioners and senbe-makers. We even sampled some usu-jio umeboshi that are typically sold for something approaching JPY 300 each (a shy $3). She had to head off within a couple of hours due to a fairly long train ride back to her home in Wakayama, and, I think, trying to match the schedule of her friends that she had visited Arashi-yama with earlier in the day.

After wandering around in search of an exciting dinner option, we backtracked to Gion and picked a restaurant where we had more tofu and yuba dishes, in addition to some stuffed Kyoto eggplant (almost Italian), grilled mushrooms with butter, salt, pepper and garlic), and some salt-roasted ginnan nuts. We had a nigori-sake (unfiltered) which was slightly effervescent, and some excellent pickled daikon served with a little grated ginger. 

Monday, we made a pilgrimage to Del Cook, in Nose, a rustic area in the north end of Osaka. We were perhaps too focused on eating and enjoying the view to take any photos of the food, but it suffices to say that everything was as beautifully presented as the rest of the scenery. We had the fancier of the two available lunch courses, and mine was altered to be suitable for a vegetarian. We started with a small bowl of chopped persimmons served, in my case, with unsweetened yogurt, some black sesame seeds, and, I think, ginnan or similar nuts. A little coarse salt provided a little contrast to the light sweetness. 

We had a creamy gobo (burdock root) soup with a little bit of milk foam, served in cute little cups and small spoons, providing a bit of an espresso machiatto deception. Some naturally leavened breads made by Del himself provided a nice accompaniment, which we soon devoured and of which we declined an offer for a second serving. The next course was a baby organic leaf salad, served with some charcoal grilled fish for Hiromi, and some similarly prepared Kyoto-sized eggplant halves in my case. Hiromi also had a course of risotto and grilled hotate (scallops), and mine was a similar risotto and some grilled matsutake mushrooms which had been hand gathered by an older woman who operates a similarly rustic Japanese restaurant next door.

Before dessert we had something of a palate cleanser course of black currant sorbet and finely chopped pears in a light syrup. A rustic apple tart was accompanied by chestnut ice cream.

After our lunch, we were able to stop in Del's kitchen and chat a bit. There was no dinner meal planned for the evening, so he was able to talk with more leisure than otherwise, although it was clear he was exhausted. He also gave us a sample of some very nice yuzu mascarpone sorbet which went out on the dessert plates of those in the second seating.

Hiromi and I took a little walk with Del and his dogs, meeting the neighboring restaurant's ducks and walking past a backyard garden. We had a beautiful view of the Nose valley facing down the hill. One of the dogs jumped into a reservoir and swam a bit, then delighted in shaking off the water as close to his human companions as possible. As we returned to the restaurant to gather our things and settle our bill, we saw the obaasan (granny, respectfully) who runs the neighboring restaurant ride up on a motorcycle after apparently running some errands. Del says that she's been known to dive for abalone herself and share the bounty with his restaurant.

Jason, Del & one of the assistant chefs de dog

The neighbor ducks

Nose valley

 

Drinking food

Rabokgi

Rabokgi: ddeokbokgi with ramen

Rabokgi is the derelict pot-smoking cousin of ddeokbokgi, the ubiquitous Korean stewed glutinous rice cake dish. Ramyun (instant ramen), glutinous rice cakes, and spicy gochujang are the essential components in rabokgi; in this case, ours were served with a hard-boiled egg and some variety of fried hanpen, or fish cake, which is called odeng in Korean. I left the odeng for Hiromi.

Normally this is food that accompanies a late night round of drinking, but Hiromi and I didn't have any opportunity to do that before her Sunday morning departure to Tokyo. She had been craving it the entire trip, but we were so full from our three substantial meals on Saturday that even our shared hoddeok was pushing the limits of our stomach capacity.

It turns out, though, that a small restaurant in a building adjacent Gangnam express bus station not only offered rabokgi, but was open at 8am. So not all hope was lost...

We then had a small challenge getting the attention of the waitstaff (I was too polite), but service was quick, and we had this unlikely breakfast. If, however, we had been up all night drinking, like some ajeossi (middle-aged men) at the 24-hour kamja-tang restaurant who we spotted drinking soju with their stew at 7 am Saturday, it might have just been par for the course.

We did, however, observe a small part of the ritual after dinner at Pulhyanggi.

A little makgeolli

Four with a little makgeolli, in band photo formation

We met with a friend of ours who had studied in Seattle and his sister for a little makgeolli.

Makgeolli, sometimes rendered makkori, is sort of what beer would be if it were made from rice instead of barley or wheat, and devoid of hops. It's creamy white, and served with a ladle.

We were completely stuffed from our previous dining excesses, but this nice vegetable jeon was available for those needing a snack. I managed only a bite or two, but I wish I could have managed more. I'm a sucker for good jeon. (I'll try to remember what the highlighted vegetable was at some point and post a trivial update later).

A big jeon

Jeon, but I forget which kind

 

Souzai and kurogoma-doufu

We had a leisurely morning one day and decided to stay home for lunch. We took advantage of some food Hiromi's parents had sent us away with, all acquired at a supermarket.

The souzai (side dish) set, ready to eat, included several small portions of simple dishes that are easily prepared in bulk, but rather time consuming to do in small quantities. At home I've made some variation of almost all of these dishes, but rarely all for the same meal.

I don't usually buy a lot of convenience foods in the U.S.

Some sweet-savory beans, tamagoyaki, kabocha no nimono (simmered squash), one aemono, a little hijiki with moyashi, and two other simple nimono. One contained gobo (burdock root), daikon, carrot and ganmodoki. The other is a mildly seasoned satoimo (small taro potato) dish with scallions and a little bit of yuzu peel.

We also had some black sesame, starch-thickened, gomadoufu, which came with a little sauce packet. 

We only needed to prepare a little rice to accompany this to have a fairly decent everyday meal.

 

Technorati tags: , , , ,

Charcoal man sober, dinner in Yokohama

Thursday, March 25, 2004

Michiko and I had made arrangements to speak with Takeshi-san again today to arrange for some product samples that he had promised while slightly intoxicated. In the morning he was pleasant but a little different in demeanor than the previous day, and so we weren’t sure what kind of quantities would be acceptable to ask for.

Actually, he did get in touch with a couple of his colleagues, one representative of the company that does the actual manufacturing for the charcoal pellets for growing plants, and one from the soap company. So he was attempting to be helpful, but we started to feel a little uncomfortable with him for various reasons that are hard to articulate.

We spend the afternoon chasing down the Japan office of the freight company that I had opened an account with in Seattle. They were raising all sorts of issues that I had been assured would not be a problem by the Seattle office, and a sales representative came to meet us in the afternoon in Ginza. He was worried because we have multiple suppliers for ceramics all inexperienced in export, and none of them wanted the slight complication of preparing export documentation. I got a quote for an approximate quantity of ceramics that I expect to ship, and an agreement for the carrier to act as the exporter of record for the relatively small initial order. I was trying to avoid export agents for the ceramics products because they always get a substantial percentage of the transaction for relatively little work; in this case, I was tracking down the suppliers by myself, so they would be doing little more than document preparation… in fact, just document assembly. Anyway, I was relieved that something which sounded like it could have become extremely complicated was resolved quickly and inexpensively.

Lunch was at an Indian set-meal type place and was decent… fresh-tasting, pleasant, inexpensive.

I met Hiromi for dinner and we ate close to her home at Torafuku, a well-funded three-unit restaurant in some recently remodeled building near the station. The food was good enough that very few people were smoking, even at 9pm. We had a fresh tofu dish with three “flavors” of tofu including one with yuzu and one which was actually gomadofu (sesame tofu). We had some freshly-skimmed yuba. We had yasai no sumibi-yaki, charcoal grilled vegetables. We also had some takenoko (bamboo shoot) rice. We drank tea and I had a glass of yuzu-infused sake (for me) and Hiromi had a kabosu drink with sprite (kabosu is a citrus fruit which, like lime, is typically used unripe) and presumably some Japanese shochu (a neutral spirit). The meal was all very sappari… no flavors were very strong, but the natural flavors of each of the ingredients were highlighted. I’ve probably had more impressively sappari dishes, but overall it was fairly pleasant food.

Tomorrow I have little on my calendar, so I’ll just take care of sending some email and doing a little research.

Kiri-tampo

A specialty of northern Japan, and particularly popular in Iwate and Akita prefectures, Kiri-tampo are usually made with uruchi-gome, which falls into the category of everday rice. The other two categories of rice are mochi-gome, the pearly glutinous rice, and saka-mai, which is riced used for brewing sake.

Miso-dare kiritampo

Kiritampo on a stick, with miso-mirin sauce

We stopped at a small lake-front gift shop while between cities in Aomori. We weren't in any hurry to do any actual shopping, but we started looking at the types of things offered as fancy Aomori omiyage so that we could be suitably jaded by the time we were actually ready to buy.

I was sucked in by a little storefront window where a woman was busy grilling kiritampo over hot sumi, Japanese oak charcoal.

We had to have one. Each.

Although breakfast was heavy, we hadn't really eaten a real lunch, so this was a nice light snack, and very reasonably priced. We placed our order and the obachan handling the grill suggested we head upstairs to sit down, where we could sit in relative comfort facing the lake.

Middle of nowhere, Aomori

Middle of nowhere, Aomori prefecture, Japan

Five or ten minutes later, our kiritampo arrived, dressed with a sweet-salty miso flavored tare (sauce). It was far more than we ever hoped it to be.

We found, but did not make use of, this helpful device...

Tabletop fortune-teller

For just 100-yen, you could use this old-school tabletop device to obtain an all-knowing omikuji, complete with horoscope.

 

Five days in San Francisco

I returned from San Francisco late last night. I took the Metro bus from the airport, which is a bit of an adventure after 10pm; this time it featured wannabe tough guy antisocial kids. The downtown transfer involved listening to a verbose guy conduct a mostly one-sided conversation with me, waxing proud about his well-behaved pitbull puppy, as his dog sniffed my luggage curiously.

When I arrived in downtown San Francisco on Friday, I checked in at my hotel, the Serrano, dropped my luggage off, then walked toward the ferry terminal to meet an old friend from college. I grabbed some food I could eat on the way, and about 25 minutes later met Jen out front of the Ferry Building. We obtained our preferred caffeine sources from the Pete's inside, and sat on a bench outside facing the bay, chatting about all sorts of things that have happened in the years since we've last seen each other, facing a stellar view.

My plane had been delayed almost two hours due to fog but it finally burned off by the time I made it this far. I had run into Greg, a colleague I had previously worked with on ad-related things at Microsoft, in the waiting area at the gate in the airport; he was headed to the Bay Area for some meetings. I learned about a job that had opened up related to a bunch of work they are having done in Shanghai.

Friday night I met my friend Sally, who works in apparel import, for dinner. We ate at a Catalan restaurant in an alley full of restaurants trying simultaneously to be large and cozy. We had some nice salad with olives and caperberries, a baked eggplant dish, an unseasonable butternut squash soup, a vegetable paella with pine nuts and currants, and a plate of cheeses with a quince-lemon paste. It was pretty decent, though I'd skip the squash soup for sure.

On Saturday, Sally took me to Japantown and Chinatown and I noted what kinds of weekly/monthly type papers were circulating targeting Japanese and Chinese immigrants and for Asian Americans. We also took a look at all kinds of stores and thought about which kinds of places might be best to approach for my Hong Kong sweet.

We had lunch at a place that serves Japanese-style western food, yet again modified to suit locally available ingredients. I had a doria, which is a rice casserole, with spinach and mushrooms and tofu. The scale was a little more American... it was too much food, and eventually a little monotonous. I just had this strange craving for doria after seeing the menu outside.

In Chinatown we looked through dozens of stores and chatted with a few shopkeepers. After a few hours we stopped at a dingy Hong Kong style cafe and bakery; my friend had some warm soy milk and I drank some strong milk tea. We ate a simple late dinner at Millenium, a pretty decent vegetarian restaurant closer to my hotel. We shared some salad and a quinoa croquette over lentils, which was adorned with a surprisingly refreshing green pea puree with lemon.

I splurged on some La Maison du Chocolat filled chocolates which I found at Nieman Marcus's food section. Apparently that's the only location of Nieman Marcus allowed to sell the chocolates; the only other places to buy are in New York, Paris, or Tokyo stores run by La Maison itself. I really wanted to see what people are paying for, since I will be selling a premium confection myself. The quality is really nice; it's very sparing with the sugar and is based on really good, carefully treated chocolate. My friend plowed through a number of them as well.

Sunday I met Sally again at Berkeley. Before she arrived by car, I wandered around and discovered that the town basically shuts down on Sunday. I did find a little soap shop called Body Time, which according to the employee working when I visited was created by a family that later sold their company name to the company now known as Body Shop.

Sally showed me another area along Fourth Street which has a stretch of gift shops and chain store concepts, and a yuppie food store. Actually the specialty food store looked like it might be an appropriate place for my Hong Kong sweet, so I'm going to try to set up an appointment with them the next time I'm in town.

We ate lunch at an inexpensive but nice taqueria; they had freshly pressed corn tortillas. I got a decent vegetarian chile relleno with fresh asparagus, and a nice fresh corn tostada. My friend had an omelette with nopales (cactus paddles). Thankfully they eschewed cheddar; they sparingly used a few types of Mexican cheese and some jack, depending on the dish; the only flaw I'd complain about is that their condiment bar didn't offer any fresh salsa, just stuff in bottles.

After I took BART back to downtown San Francisco, I met Jen, originally for a coffee, but due to a change in her evening plans we went to eat dinner at some Thai place instead. We stopped for coffee afterward. We parted around 9pm and I went back to my hotel, incredibly sleepy but I stayed up a little longer and chatted with a friend in Japan.

Monday morning I met with a soap supplier in the lobby of Courtyard Marriott in Oakland. We talked about different positioning strategies, and about which products I thought would be the most interesting. We also talked about packaging options to make the products look more compelling.

I had a little trouble getting there because I relied on my mapping software to find the place where she was staying in Oakland, and the mapping software was oblivious to the newer location of Courtyard by Marriott. I ended up having to spend money on a taxi fee to get back downtown after having changed trains to go to toward the other Oakland location of the chain.

Afterward I walked around downtown again and trekked on foot up to North Beach via Telegraph Hill; I wondered what kind of retail shops were in the historically Italian neighborhood. After wandering around fruitlessly in the area South of Market, I ate a late dinner at an Indonesian restaurant near my hotel on my own... vegetable martabak and gado-gado.

Tuesday I followed up on a couple of things I wanted to do in Japantown and Chinatown, but I was able to stop and meet Sally for lunch. She took me to the Gap corporate cafeteria and we ate typical corporate cafeteria fare facing the Golden Gate Bridge.

I also made a few media contacts when I was in town, mostly to get rate sheets and demographic information.

I basically met my objectives for this trip, but it was a fairly humble set of goals. Since I mostly wanted to get a feel for the market and see what kinds of venues might be best to approach, and my primary objective was to meet with the supplier, it didn't take much. Before I my next trip, I'll schedule some meetings to talk with potential customers.

Some indulgences, part 1, Tokyo, March 2006

Biwa

Biwa1

Mountain peach, loosely. A bit out of season.

Sakura kintsuba

Sakura Kintsuba

Wagashi filled with cherry blossom seasoned shiro-an.

Nagare-zakura

Nagarezakura

Painted, sculpted shiro-an with a cherry blossom theme, filled with koshi-an.

Three kinds of umeshu

Umeshu-nigoriKokutou umeshuRyokucha Umeshu

Nigori (unfiltered) umeshu, kokutou (black sugar) umeshu, ryokucha (green tea) umeshu. No, I didn’t drink them all; we went to a restaurant in Futako-Tamagawa, Tama-no Baiken, that featured a lot of house-made umeshu variatons and each of us ordered a different one. Mine was the nigori on the far left, and I stole a sip of Hiromi’s kokutou, both of which I would recommend.

Umeshu, frequently mistranslated as plum wine, is made by infusing a kind of green Japanese apricot in a neutral spirit such as shochu or vodka.

Nanohana and hamaguri

Nanohanatohamaguri

Hiromi and her mother ordered this clam and nanohana (rapeseed plant) dish.

Haru no yasai no tempura

Haru-no-yasai-no-tempura

Fuki, bamboo shoots and other spring vegetables, prepared as tempura.

Kuromame tounyuu toufu to yuba no nabe

Kuromamenabe

Black bean “soymilk” hotpot, with custardy tofu, yuba, leeks, and greens. We were wanting the benefit of some yuzu-koshou to enhance the experience, but this is basic Japanese homestyle comfort food with a bit of a twist.

Kisetsu no nimono

Harunoyasai no nimono

Spring vegetable nimono (simmered vegetables), with some not-quite-so-seasonal kabocha and satoimo.

Agefu

Agefu

Deep-fried wheat gluten.

Tsukemono no moriawase

Tsuke-moriawase

Pickled napa, Japanese cucumber, mustard eggplant, aka-kabu (red turnip), daikon.

Nama-fu no dengaku

Dengakunamafu

Broiled “fresh” wheat gluten, with a sweetened miso sauce. On the far right is one with yomogi (mugwort) and a dark miso. 

1 2 3 4 5 6 7 8 9 10 11 12